Not to hi-jack the thread, but the same goes for the food industry. A while back I was going through some extensive tests for chest pain (cardiac was ruled out, thank God) ... I was taking a 'cardiac preventive maintenance' program and there was a chef from one of RI's high end restaurants giving a talk ... He said "Remember one thing... in a restaurant, our job is to make food taste good ... that means salt and fat ... we cannot be concerned with the public's health issues" ...
t.