Dr. John Poothullil interviews Michael F. Jacobson, PhD, the author of "Salt Wars: The Battle Over the Biggest Killer in the American Diet".
I had the pleasure of meeting and interviewing Michael F. Jacobson, PhD, the Founder of the National Food Museum, Co-founder of the Center for Science in the Public Interest in Washington, DC, and the author of Salt Wars: The Battle Over the Biggest Killer in the American Diet.
Mr. Jacobson led the Center for Science in the Public Interest for four decades. CSPI led efforts to win passage of laws and regulations to ban artificial trans fat and several other food additives, obtain Nutrition Facts labels on packaged foods and calorie counts on chair-restaurant menus, improve school foods and food safety, define the term “organic,” and reduce sodium levels.
I believe ingesting foods high in sodium over time increases the occurrence of dementia and published an article on this subject that I link below.
In our conversation, Dr. Jacobson explains the following :
The effects of too much salt in the body
The inaction of the FDA on salt
Sources of salt in the American diet
How to lower food-related sodium intake
This audio segment was originally shared in The Times USA.
Michael F. Jacobson holds a BA in chemistry from the University of Chicago and a PhD in microbiology from the Massachusetts Institute of Technology. After graduating from MIT, Jacobson moved to Washington, DC, to volunteer with Ralph Nader. He soon met two other Nader’s Raiders with doctorates, and the three created a new nonprofit organization, the Center for Science in the Public Interest.
Jacobson began his career in Washington by writing books about food additives (Eater’s Digest) and nutrition (Nutrition Scoreboard) and has been working ever since to improve the healthfulness of the food supply by promoting better government policies, improved corporate practices, and more knowledgeable consumers. Jacobson and CSPI led efforts to ban trans fat, publicize the harms of consuming too much sugar (especially from soft drinks) and salt, and win passage of the law that required Nutrition Facts labels on foods. After serving as the Co-director or Executive Director of CSPI for four decades, in 2017 he stepped down and is now a Senior Scientist at the organization.
His latest book is Salt Wars (October 20, 2020). He previously co-authored Restaurant Confidential; Fast-Food Guide; Food for People, Not for Profit; and Marketing Madness.
Don’t let Type 2 diabetes or pre-diabetes control your life – start a delicious new journey to a healthier, happier you today!
Discover how you can live a diabetes-free life with Dr. John’s groundbreaking cookbook and exercise guide. With over 80 appetizing low-carb recipes created by Chef Colleen Cackowski, you’ll never miss the high-carb, high-sugar foods of your past. Every recipe nourishes your body and keeps your blood sugar levels in check so you can enjoy tasty, satisfying meals. Dr. John also offers 12 easy-to-do exercises to boost your flexibility and balance and keep you healthy as you age.
Filled with tons of easy-to-make meals and encourages enjoyable meal planning for moms like me. I highly recommend this book to diabetics and families trying to live and eat healthily. —Maria Chalissery, M.Sc., Diet Technician
If you are looking for ways to improve your health and add more zing to your meals, these recipes are exactly what you need. —Jyoti Veeramoney, Chef, Certified Yoga Instructor
These exercises are great because they focus on dynamic movement that improves joint range of motion and flexibility. They require no equipment, build core strength and stabilization, and incorporate movements that can correct posture, which can decrease the risk of falling. —Sophia LaValle, NASM Certified Personal Trainer
Michael F. Jacobson Talks About The Dangers of Salt
I had the pleasure of meeting and interviewing Michael F. Jacobson, PhD, the Founder of the National Food Museum, Co-founder of the Center for Science in the Public Interest in Washington, DC, and the author of Salt Wars: The Battle Over the Biggest Killer in the American Diet.
Mr. Jacobson led the Center for Science in the Public Interest for four decades. CSPI led efforts to win passage of laws and regulations to ban artificial trans fat and several other food additives, obtain Nutrition Facts labels on packaged foods and calorie counts on chair-restaurant menus, improve school foods and food safety, define the term “organic,” and reduce sodium levels.
I believe ingesting foods high in sodium over time increases the occurrence of dementia and published an article on this subject that I link below.
In our conversation, Dr. Jacobson explains the following :
Michael F. Jacobson holds a BA in chemistry from the University of Chicago and a PhD in microbiology from the Massachusetts Institute of Technology. After graduating from MIT, Jacobson moved to Washington, DC, to volunteer with Ralph Nader. He soon met two other Nader’s Raiders with doctorates, and the three created a new nonprofit organization, the Center for Science in the Public Interest.
Jacobson began his career in Washington by writing books about food additives (Eater’s Digest) and nutrition (Nutrition Scoreboard) and has been working ever since to improve the healthfulness of the food supply by promoting better government policies, improved corporate practices, and more knowledgeable consumers. Jacobson and CSPI led efforts to ban trans fat, publicize the harms of consuming too much sugar (especially from soft drinks) and salt, and win passage of the law that required Nutrition Facts labels on foods. After serving as the Co-director or Executive Director of CSPI for four decades, in 2017 he stepped down and is now a Senior Scientist at the organization.
His latest book is Salt Wars (October 20, 2020). He previously co-authored Restaurant Confidential; Fast-Food Guide; Food for People, Not for Profit; and Marketing Madness.
Don’t let Type 2 diabetes or pre-diabetes control your life – start a delicious new journey to a healthier, happier you today!
Discover how you can live a diabetes-free life with Dr. John’s groundbreaking cookbook and exercise guide. With over 80 appetizing low-carb recipes created by Chef Colleen Cackowski, you’ll never miss the high-carb, high-sugar foods of your past. Every recipe nourishes your body and keeps your blood sugar levels in check so you can enjoy tasty, satisfying meals. Dr. John also offers 12 easy-to-do exercises to boost your flexibility and balance and keep you healthy as you age.
What people are saying…
Filled with tons of easy-to-make meals and encourages enjoyable meal planning for moms like me. I highly recommend this book to diabetics and families trying to live and eat healthily. —Maria Chalissery, M.Sc., Diet Technician
If you are looking for ways to improve your health and add more zing to your meals, these recipes are exactly what you need. —Jyoti Veeramoney, Chef, Certified Yoga Instructor
These exercises are great because they focus on dynamic movement that improves joint range of motion and flexibility. They require no equipment, build core strength and stabilization, and incorporate movements that can correct posture, which can decrease the risk of falling. —Sophia LaValle, NASM Certified Personal Trainer
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