Salt of the Earth.

The article focuses on the growth in the demand for low-sodium foods and the gourmet salt market. Topics covered include the challenge posed by the conundrum of gourmet salt versus low-salt to processors, the failure of studies to establish a connection between dietary sodium intake and direct-cause disease states and the members of the alkali metal family that can produce salty perception. Also mentioned are the sources of salt in the American diet such as bakery products.