Kerry Weatherly | A pinch too far: Why Jamaicans need to cut back on salt

Salt has been used for centuries for its curative properties and as seasoning. Today, salt continues to be widely used as a preservative, to improve the flavour of food, in intravenous fluids for the maintenance of fluid and electrolyte balance in clinical settings, and in mineral supplementation e.g. iodised salt widely used in cooking. Our excessive intake of salt continues to be a major health challenge in Jamaica and globally.

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