
Using science to make low-sodium taste better
Clip: 10/14/2014 | 5m 41s
Can science make low-sodium foods without sacrificing flavor?
Americans eat twice as much salt as recommended, according to the Centers for Disease Control and Prevention. While the health risks associated with high sodium intake are widely known, many Americans won’t sacrifice taste to eat healthily. What causes these cravings and how can we limit them? Hari Sreenivasan examines a mission to revolutionize the processed food business.
Problems playing video? | Closed Captioning Feedback
Problems playing video? | Closed Captioning Feedback
Major corporate funding for the PBS News Hour is provided by BDO, BNSF, Consumer Cellular, American Cruise Lines, and Raymond James. Funding for the PBS NewsHour Weekend is provided by...

Using science to make low-sodium taste better
Clip: 10/14/2014 | 5m 41s
Americans eat twice as much salt as recommended, according to the Centers for Disease Control and Prevention. While the health risks associated with high sodium intake are widely known, many Americans won’t sacrifice taste to eat healthily. What causes these cravings and how can we limit them? Hari Sreenivasan examines a mission to revolutionize the processed food business.
Problems playing video? | Closed Captioning Feedback
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Major corporate funding for the PBS News Hour is provided by BDO, BNSF, Consumer Cellular, American Cruise Lines, and Raymond James. Funding for the PBS NewsHour Weekend is provided by...