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What would be the effect of reducing the amount of sodium in prepared foods?
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September 19th, 2012
Would manufacturers have to change the use-by dates so that the foods are used sooner? I’m referring to packaged foods, sauce mixes, canned goods, etc. Does reducing the sodium levels to under 500mgs per serving change the storage time of foods? Does sodium have any thing to do with the storage time of foods?
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