Australian scientists bred salt tolerance into durum wheat for the first time, boosting grain yields by 25% in saline soils, according to the University of Adelaide.
Investigators at the Monell Chemical Senses Center report that babies exposed early to starchy, salty foods will develop a greater preference for salty taste, by as early as six months of age.
In Caucasian people with normal blood pressure, a large reduction in the amount of salt they eat may actually do more harm than good, researchers said.