According to this article the Institute of Medicine is trying to press the FDA to regulate salt. We are on a very slippery road folks. If we regulate Salt, next will be fat. While I like the idea that the megacorp processing plants will finally start a salt reduction (seriously have you looked at how much salt they throw into this stuff??) I'm a little worried what this kind of regulation means to restaurants. My technicality we do serve processed food. How will this kind of possible regulation effect us in the future? How will it effect large chains of restaurants? Will the regulation be the same from top to bottom? If there are limits what kind of limits will we see?