January 30th, 2010 
TheSaltyChef Already a leader in the charge against unhealthy fats, New York City has now declared war on salt. The aim is to cut the nationwide incidence of high blood pressure, which can lead to heart attacks and strokes.
“There’s been a shot across the bow,” says Marion Nestle, a nutrition and public health specialist at New York University. “I think salt is a huge issue that’s coming.”
Unlike the city’s bans on smoking in the workplace and the use of artificial trans-fats, using large amounts of salt won’t be illegal.
Instead, the city’s health department has launched the National Salt Reduction Initiative, which asks restaurant chains and food manufacturers across the US to pledge to slash their use of salt by specific amounts.
Within five years, the NSRI aims to cut by a quarter the amount of sodium in processed foods, which account for four-fifths of an average American’s salt intake.
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Not a bad idea. When I was 10 years old my grandfather made a comment on the amount of salt I put on my french fries. He couldn’t have salt due to his pacemaker. He told me to try pepper instead. I love salty foods, but I reach for the pepper in lieu of salt when adding a little spice to my foods. Guess he really made an impression on me way back then. Only when a recipe needs salt do I add it.