The FDA has just released new voluntary guidelines for food manufacturers in cutting back the amount of sodium that is included in their products. The FDA claims that even if you do not add additional salt to your food, high sodium levels are hidden in foods such as bread that you would not normally think of as a "salty" product. In an article posted on NPR.com a Nestle spokesperson was quoted, "Nestle has reduced the salt in its DiGiorno brand pizzas by an average of 11 percent. The reformulated pizzas were able to maintain the crust "flavor, texture and shelf life that had made them popular". Although lower sodium levels are definitely change in the right direction, we keep getting stuck on the terms, "reformulated pizza" & "shelf-life". Isn't the bigger issue here all of the processed foods that Americans consume on a daily basis? What is happening to fresh pizza and perishable foods?!