By American Chemical Society —— Bio and Archives--November 2, 2017
Many Americans consume too much salt. Now in a study appearing in the Journal of Agricultural and Food Chemistry, scientists report that people who can easily taste salt have differing amounts of certain proteins in their saliva than those who are less sensitive. The finding could help explain why some of us have a hard time shaking the salt habit and could potentially lead to the development of more desirable low-sodium foods.The Comment section of online publications is the new front in the ongoing Cancel Culture Battle.
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