A lower frequency of adding salt to food is associated with lower risk of cardiovascular disease, particularly heart failure and ischemic heart disease, a new study has found.
TUESDAY, Nov. 29, 2022 (HealthDay News) Lower frequency of adding salt to food is associated with reduced risk of cardiovascular disease (CVD), according to a study published in the
President Xi Jinping's unscripted moments during the summits in Southeast Asia last week offered rare insights into the country's most powerful leader in decades and reassurances about his post-pandemic diplomacy.
The Chinese Communist Party is vulnerable at home to challenges to its legitimacy if America can show how ideas such as economic freedom, the rule of law, property rights, and religious freedom can bring greater benefits to the Chinese people than what the Party offers.