On 5/30/2010 10:59 PM, Stu wrote:
> On Sun, 30 May 2010 20:25:53 -0400, "J. Clarke"
> > wrote:
>
>> On 5/30/2010 5:37 PM, Stu wrote:
>>> On Sun, 30 May 2010 12:52:26 -0700 (PDT), ImStillMags
>>> > wrote:
>>>
>>>> Really interesting article in the NY Times
>>>>
>>>> http://www.nytimes.com/2010/05/30/he...me&ref=general
>>>>
>>>> ".....the industry is working overtly and behind the scenes to fend
>>>> off these attacks, using a shifting set of tactics that have defeated
>>>> similar efforts for 30 years, records and interviews show. Industry
>>>> insiders call the strategy “delay and divert” and say companies have a
>>>> powerful incentive to fight back: they crave salt as a low-cost way to
>>>> create tastes and textures. Doing without it risks losing customers,
>>>> and replacing it with more expensive ingredients risks losing profits.
>>>> "
>>>>
>>>>
>>>> and that's the bottom line isn't it?.......to heck with public health
>>>> and welfare, profits uber alles!!
>>>
>>> "Cargill and its star chef, Mr. Brown, said they recognized the health
>>> concerns and recommended “smarter salting.”
>>>
>>> As we all know, it's about profits for both Cargill and Mr. Brown.
>>>
>>>
>>> “Salt is a pretty amazing compound,” Alton Brown, a Food Network star,
>>> gushes in a Cargill video called Salt 101. “So make sure you have
>>> plenty of salt in your kitchen at all times."
>>>
>>> Alton Brown should be ashamed about flogging salt, and the Food
>>> Network should look into his association with Cargill.
>>> How can you seem to cook healthy, and shill for the salt manufacturer
>>> in the same breath?
>>
>> Do Alton Brown and The Food Network claim to cook _healthy_ or cook
>> _tasty_? If you don't like salt don't use it. But it is not your place
>> to tell others how to live their lives.
>
> Perhaps you need to heed your own advice

I haven't told you how to live your life, only to leave the rest of us
the Hell alone.