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Home » A Pinch of Salt
Sugar Reduction

A Pinch of Salt

Salt
Salt
Sauces and Dressings
Salt
Salt
Sauces and Dressings
September 19, 2012
Chris Findlay, Ph.D. and David Feder , RDN
KEYWORDS microbial activity / potassium chloride / salt in processed foods
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David Feder, RDN, has been a food, nutrition and health journalist for 26 years. In spite of an academic background that began with psychology and biblical archaeology, David cut his teeth as a celebrated chef in Texas during the 1970s and 1980s, helping pioneer haute-health & fusion cuisines in high-end restaurants and hotels. In the 1990s he became a registered dietitian while completing research and coursework toward a Ph.D. in nutrition biochemistry at the University of Texas at Austin. Along the way he taught food science and nutrition while practicing as a nutrition counselor.

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