Salt doesn't just make food taste better. Since ancient times, this compound has had profound effects on food, culture, and trade. Meanwhile, having too much or too little salt in your diet can cause serious health problems. This book explores the historical, nutritional, and economic importance of what chemists call NaCl, and what the rest of us call salt. The media is full of advice about what foods to eat and what to avoid. Unfortunately, the advice is constantly changing and often contradictory. Know Your Food explains the real story about what's on your plate. Book jacket.