October HarvestFest Meeting		Meeting Information
Morton Satin, the Vice President of Science and Research for the Salt Institute, will speak to members and friends of Chicago Section IFT about the evidence ‘for’ and ‘against’ salt reduction. He will also speak on the dynamics and characters involved in the salt/health debate to illuminate us on this very important topic at the October dinner meeting. $50.00 Members $60.00 Non-members (Join today for only $15.00!) $25.00 Student Members, Emeritus Members, & Unemployed Members (use voucher #UNEMP-1010050) Monday, October 10 4:00-5:00 PM Executive Board Meeting 5:00-6:00 PM Social Hour 6:00-8:30 PM Dinner & Presentation		When: Monday October 10, 2011
		Where: Doubletree Hotel, 2111 Butterfield Road, Downers Gr, IL 60515 View Larger Map
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Dietary salt reduction as the primary lifestyle strategy to reduce blood pressure has been aggressively promoted by activist groups such as the Center for Science in the Public Interest (CSPI) and World of Action on Salt and Health (WASH), as well as the CDC, WHO, the IOM and more recently, the FDA.  Even the White House has weighed in by placing pressure on many influential food industry stakeholders to reduce the salt content of their foods.  Wal-Mart, one of the country's largest food retailers has publicly indicated that it will require their suppliers to dramatically reduce the salt content of their food products.  This type of pressure may effectively sidestep the normal regulatory process and the need to provide the scientific justification for such regulations.

As this sodium reduction strategy will be charting new territory, the entire population will, in effect, be placed in a dietary intervention trial to demonstrate the impact of low sodium intakes.  Indeed, the IOM Committee that drafted the Strategies to Reduce Sodium Intake in the United States cautioned that at all stages of their stepwise sodium reduction strategy, efforts to analyze any unintended consequences should be carried out.

But what do we really know about the impact of salt reduction on human health and why are the available studies so inconsistent and controversial?  Mort Satin will be reviewing all the evidence ‘for’ and ‘against’ salt reduction as well as the dynamics and characters involved in the salt/health debate to illuminate us on this very important topic at the October dinner meeting.

About the Speaker: Morton Satin

Morton Satin is the Vice President of Science and Research for the Salt Institute. Trained in Canada as a molecular biologist, he is an internationally-known food industry and United Nations executive and author with extensive experience in all sectors of the food industry. For 16 years, he served as the senior food industry executive at the Food and Agriculture Organization of the United Nations (FAO) in Rome where he directed the Global Food and Agro-Industry program.

He received numerous international awards for his work on the impact of new food technologies on social and economic development. He developed several new food processes and received the only patents ever awarded to the United Nations System. Satin was also the scientific liaison to the FAO/WHO Codex Alimentarius Commission and Scientific Secretary of the WHO/FAO/IAEA International Consultative Group on Food Irradiation. In 1989, while at FAO, Morton Satin was formally nominated for the World Food Prize by the World Food Council.

Prior to joining FAO, Satin was Vice President of Research for the Multimarques Corporation where he was responsible for the first commercially successful natural high fiber white breads in North America as well as the world’s first large-scale supplementation of food products with folic acid in 1977 – two decades before it became mandatory in the USA. His development of xanthan-based gluten replacements in 1987 is the basis of a wide range of current celiac foods and his efforts on the production shelf-stable coconut water in 1996 has resulted in a freely available patent and a burgeoning market for a uniquely tropical product.

Aside from a number of patents, Morton Satin has published over 400 articles on a wide range of food science, nutrition, technology, international trade and agribusiness topics. He is currently Chairman of the Food Safety Program Review Committee of the International Atomic Energy Agency in Vienna and is a senior international fellow of the Tokyo-based Asian Productivity Organization, where he has lectured extensively on food safety and technology, labeling, international trade and nutrition. He has authored seven text books in English and Spanish on the subjects of Food Safety, Food History and Irradiation as well as his most recent book entitled “Coffee Talk” – all available on Amazon.

Dinner Meeting Menu

Hors D'oeuvres:Bacon Wrapped Quail with Fig Demi Glace, Coconut Lobster Skewer with Mango Dipping Sauce, Cherry Tomato with Julienne Vegetable Canapé, and Red Baby Potato with Bacon, Scallions & Cheese

Choice of one (1) of the following main dinner selections:

1. Roasted Bone–in Chicken Breast with Thyme Pear Gastrique, Fingerling Potatoes & Broccoli

2. Butternut Squash Ravioli with Maple Pecan Cream Sauce

3. Sliced Pork Loin with Apple Rosemary Sauce, Wild Rice Pilaf & Broccoli

All entrees served with a Cranberry & Fennel Salad with Cider Vinaigrette, assorted dinner roles & butter, gourmet coffee, hot tea, & ice water with a Pecan Tart for dessert n.

For more information:
Program Information contact: Vijay Arora Program Chair and Chair Elect, (847) 646-5146
Meeting Registration contact: Marty Roth, Chicago Section IFT BusinessOffice, (630) 916-4960