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Food scientists strive for sodium reduction

Posted May 14, 2013

The Dietary Guidelines for Americans regarding sodium have evolved over the years from “avoid too much sodium” to “reduce daily sodium intake to less than 2,300 mg and further reduce intake to 1,500 mg among people who are 51 and older and those of any age who are African American or have hypertension, diabetes, or chronic kidney disease.” (USDA/HHS. 1980: USDA/HHS, 2010) Over time, food scientists have developed a number of ingredients and techniques to improve foods made with low or reduced sodium.

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Coconut water matches carb-electrolyte sports beverage for rehydration: Study

Posted April 30, 2012

The rehydrating powers of coconut water match those of a carbohydrate-electrolyte sports beverage, says a new study using the VitaCoco product.

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