We see organic everything now. We see ingredients in food designed to make the products "stay" or taste better being replaced with more natural foods. All seems to be included in marketing which is why I post this in your trends forum.
I am curious to why addictive and bloating sodium in restaurants is not on the health kick chopping block, yet? What do you think?
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My need for water seems to increase based on the volume of food produced or chains in existence. Why I don't go to massive chains often. In other words, the smaller neighborhood restaurants must not use as much salt and we certainly don't load up on salt in our home cooked meals.
I will defer to our resident wellness expert as to the why, etc.
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