I think there are huge challenges there, because as a health committee we've heard of all kinds of health difficulties and challenges that Canadians have. Look at the issue of obesity, for example. Many Canadians are looking for prepared foods that are low in fat, but sometimes these low-fat, low-calorie foods have high sodium. Is there research going on right now on how to balance the taste, the low fat? You don't want to pit one disease against another. We don't want to say high blood pressure is worse than obesity, but is there research going on right now on different additives you can add that will do what you said, Mr. Reaman, for the preservatives and all these other functions that salt does?
On May 4th, 2010. See this statement in context.