A delicious frosting of “delay and divert.”
by Steve
Gourmandistan has nothing against salt—we use it liberally on and in all kinds of things, and enjoy a nice salt crust on a steak or roasted chicken. What we don’t like is big business hiding it—especially when also hiding how crappy processed food really is. This story deals with how the food industry wants to divert attention from a reasonable request to cut the amount of salt in food, and why they don’t want to do it. Here’s a sample […]
Gourmandistan 