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Sarah Mellor
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I agree Katherine, and I may even have to watch AIT one of these days. Even those of us with a science background, but who aren't versed in the language of climate change or its methodology can benefit from a bit of a push in the right direction. It could be argued that these pushes might be better coming from governments, who could point us and, importantly, industry, in the right direction through economic or legislative means. But then again, the governments would have to have sound political reasons for doing so. So speak up, environmental scientists; use language we can relate to; keep your message clear and consistent and we might understand and take action before it's too late! I walked to work on Tuesday. It rained. Al Gore, I hope you appreciate that ;-)
I was under the impression that, politically at least, there was some economic foundation to the CAP, though agree certainly that it is politics that has kept it in place for so long. however, as a nutritionist rather than either a politician or economist, I admit I would struggle to qualify the numbers. Either way, I think the authors of the report are also arguing that the production of saturated fats and starch in the EU may not have been so high should the CAP not have been in place...and therefore our dietary exposure not have been so high? In retrospect, who can say? The US also have high rates of CHD, despite a 'free market' food production system. I'd be interested to hear your comments, Allan, about what health consequences might arise from the predicted competition for land between food and fuel? Any thoughts?
That's an interesting point and may well explain why we crave salt. (I guess biochemistry determines our anility to absorb it so well to maintain cells' electrolyte balance). Is this the reference you quote? 'Dietary sodium chloride (salt), other dietary components and blood pressure: paradigm expansion, not paradigm shift.' Stamler, J. Appel, L. Cooper, R. Denton, D. Dyer, A. R. Elliott, P. Greenland, P. Kesteloot, H. Kumanyika, S. Liu Kiang Marmot, M. Horn, L. van Whelton, P. Acta Cardiologica, 2000, Vol. 55, No. 2, pp. 73-78, 34 ref. I gleaned this from a search of CAB Abstracts, but if you have another source, please let me know! I would agree that an innate taste for salt is an easy target for the food processing industry to use, given that it is a relatively cheap food preserving agent. However, I would express concern that while advice to avoid salt by reading the labels on packaging (as you so sensibly recommend on your website), it can easily be taken to an extreme and can make some groups of people vulnerable to other disorders, rather than simply protect them from hypertension. I for one would be interested to see if the medics report any improvements as a results of efforts on the part of governments' 'salt reduction' campaigns, including targets set for the food industry.