From the WAPO story:
The Food and Drug Administration is planning an unprecedented effort to gradually reduce the salt consumed each day by Americans, saying that less sodium in everything from soup to nuts would prevent thousands of deaths from hypertension and heart disease. The initiative, to be launched this year, would eventually lead to the first legal limits on the amount of salt allowed in food products.
Wherein, the boiling frog method will be used, for our betterment:
Officials have not determined the salt limits. In a complicated undertaking, the FDA would analyze the salt in spaghetti sauces, breads and thousands of other products that make up the $600 billion food and beverage market, sources said. Working with food manufacturers, the government would set limits for salt in these categories, designed to gradually ratchet down sodium consumption. The changes would be calibrated so that consumers barely notice the modification.
Coupled with legal enforcement:
The legal limits would be open to public comment, but administration officials do not think they need additional authority from Congress.
"This is a 10-year program," one source said. "This is not rolling off a log. We're talking about a comprehensive phase-down of a widely used ingredient. We're talking about embedded tastes in a whole generation of people."
The FDA, which regulates most processed foods, would be joined in the effort by the U.S. Department of Agriculture, which oversees meat and poultry.
So, I had images of the Soup Nazi episode of Seinfeld. Hence the post title:
Which, of course leads us to ask the big questions:
Who is the analog of the soup Nazi, what does he have control over, and who do the obsequious and fearful customers represent?
Answers? Soup Nazi has to be the FDA and the Dept. Ag., he has control over sodium credits, and the customers are the prepared food manufacturers, restaurants, and those that supply them the sodium they use.
Oh, and lest I forget, the article comes with this nifty pie graph:
Which leads one to ponder more big questions: Given that we have a natural taste for salt, and salt is biologically vital, what will be the end result of this vast complex of studies and regulation, should it in fact fully develop?