Taco Bell has cut sodium amounts across its menu an average 15 percent over the past five years, according to a report this week in the Louisville Courier-Journal.
"Viewing and reducing sodium while retaining excellent flavor and worth is a journey we have been on since 2008," said Rob Poetsch, Taco Bell spokesman. "While we continue to work with leading researchers and food developers to find alternatives, it's a balancing act among all the ingredients to provide the best-tasting product."
There is no one-size-fits-all strategy, he added, "But this remains a priority for us."
Taco Bell Menu started examining reduced-sodium things in 2010. The intention was while staying transparent and to slowly cut salt levels without guests detecting.
The theory was that guests would be eating one of three meals in a day at Taco Bell, so meals ought to be accessible that match recommended limitations.
The chain intends to offer meals with less than 2,300 milligrams of sodium, the maximum daily limit recommended by the American Heart Association.
Greg Creed, after serving as the CEO of Taco Bell, who became CEO of Yum, told the Louisville Courier-Journal the chain hasn't shown how it has reduced salt, but cuts have been made throughout the menu.
The Steak Burrito Supreme has 1,090 milligrams of sodium it had in 2009. A Grilled Steak Soft Taco now has 490 milligrams versus 710 milligrams exactly the same year. Along with the Cheesy Bean & Rice Burrito has 490 milligrams, a 32-percent decline from 1,370 milligrams, as stated by the report.
Some critics, such as the Center for Science in the Public Interest, or CSPI, say though Taco Bell's menu's attempts at decrease certainly are a part of the correct path, it stays alarmingly high in salt.
Many restaurant meals contain greater than an entire day's worth of salt, CSPI said. The group said an estimated 100,000 lives each year would be saved by reducing sodium consumption by half, and considers salt the one most harmful substance in the food supply.
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