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"If there are ways for us to use less salt, and it's cheaper for our budgets," he says, "ultimately that is good for the environment as well".
Choose low-sodium products and use less salt and salty ingredients in food preparation.
Suppose further that public health officials in New York and Washington succeed in forcing food companies to use less salt.
They want the United States to emulate Britain, where there has been an intensive campaign to pressure industry as well as consumers to use less salt.
After salt contamination was found in wells belonging to a church, a school, and at least two other buildings in town last year, officials decided to use less salt, and signs were posted urging drivers to proceed with caution.
For a group of academics who spent over a decade pushing food manufacturers to use less salt, success has been so sweet they have decided to take on a new challenge: sugar.
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The dining hall has been using less salt, sugar, saturated fats and trans fats and meat.
But added salt is an acquired taste, and it can just as easily be unlearned by gradually using less salt.
Using the right healthy fats — from roasted nuts and avocados to olive, canola, soybean, and other oils — can help make up for any flavor loss from using less salt.
Public health officials have tried to persuade owners to make their menus healthier – by using different ingredients, grilling rather than frying, or using less salt – but it has been difficult to make progress.
Again, the first step is consuming the kind of diet outlined above, using less salt and other sources of sodium, and eating fewer sweets and refined carbohydrates like white rice and white bread.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com