As every author knows, books don’t just spring fully formed from one person’s mind, but are guided by experiences enriched by numerous people. I would especially like to recognize my colleagues at the Center for Science in the Public Interest on whom I have relied for years. First and foremost, Bonnie F. Liebman, CSPI’s director of nutrition, has worked alongside me since 1977 on salt and many other issues. In particular, she cut her advocacy teeth on CSPI’s salt petitions to the US Food and Drug Administration in 1978 and 1981 and has followed the issue ever since. Margo G. Wootan, vice-president of nutrition policy, was instrumental in getting the US Department of Agriculture to greatly improve nutrition standards, including sodium, for school meals. Peter G. Lurie, who took over from me as CSPI’s president in 2017, provided valuable detailed comments on drafts of this book. Caitlin Dow provided invaluable research advice. Over the years, several CSPI attorneys, especially Bruce Silverglade, Benjamin Cohen, and Laura MacCleery, crafted groundbreaking petitions, lawsuits, and other measures to encourage the Food and Drug Administration to fulfill its responsibility to the public on salt and other issues. Helping in a different way, attorneys Lisa Mankofsky and Matthew Simon carefully reviewed a draft and helped expunge possible problems. And thank you, senior nutritionist Lindsay Moyer for imparting to me some of your amazing knowledge of the composition of packaged and restaurant foods.
I also would like to thank numerous scientists for their perspective on the research on salt and health, including Michael H. Alderman, Lawrence J. Appel, Gary K. Beauchamp, Norm R. C. Campbell, Nancy R. Cook, Stephen Havas, Feng J. He, Graham A. MacGregor, Frank M. Sacks, and Paul K. Whelton. But I must claim responsibility for any errors or for misinterpretations of their and others’ research.
Conversations with former officials at the Food and Drug Administration, the White House, and elsewhere helped me understand what was happening behind the scenes as the Obama administration developed a scientifically supportable and politically viable plan to reduce sodium in the food supply. Those people include Sam Kass, Michael M. Landa, Jessica Leighton, and Michael R. Taylor, as well as others who preferred not to be named. I also greatly appreciated conversations with several current or former industry officials, including Lisa Thorsten, Richard L. Hanneman, and Morton Satin, who helped me understand what was happening behind their scenes; others requested anonymity. On a different front, attorney Marshall L. Matz provided his insights into the forces influencing school foods.
A special shout-out to Max Sinsheimer, my literary agent who connected me to the terrific folks at MIT Press. And another one to my editor, Mary Bagg, who is a living incarnation of the Chicago Manual of Style and who had endless patience in helping make Salt Wars both accurate and literate . . . but the buck stops with me for any remaining errors or inartful language.
Finally, I thank Donna Lenhoff, my dear spouse of 30 years, for her love, for putting up with my foibles, and for relieving me of some of my household duties when I was in the throes of writing this book.