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...have dubbed this generation the junior high generation. They love vampires, zombies, cartoons. They call home many times a day. Reading, even e-mail, is too demanding; they text people in the next room. Doesn't that sound like a 12-year...

Author: /time Magazine | Title: Inbox | 4/5/2010 | See Source »

...overconfident [March 22]. In the first entry, "prophets of doom" are seen as missing the reality of American "nimbleness and adaptability." Yet your story misses the reality that America is in a governance gridlock, which raises serious questions about the nation's ability to cope with current crises like debt, unemployment, the terrorist threat and a diminished competitive position globally...

Author: /time Magazine | Title: Inbox | 4/5/2010 | See Source »

Lind sounds like the patent-office guy who wanted to close up shop because he thought everything that was going to be invented had been invented. Hasn't he ever heard of nanotechnology? The cool phones he mentions are only one product of this exciting, growing field of study...

Author: /time Magazine | Title: Inbox | 4/5/2010 | See Source »

...Witch" [March 22]: I find it ironic that among the accusations against Captain Holly Graf is that she used "salty" language. Does the phrase swears like a sailor apply only to nonmilitary mariners...

Author: /time Magazine | Title: Inbox | 4/5/2010 | See Source »

Sodium chloride wasn't always a stealth killer. Despite a known link between sodium and high blood pressure, iodized table salt saved lives when U.S. manufacturers started producing it in 1924, adding a bulwark against iodine-deficiency-related diseases like goiter to every kitchen table. Salt consumption spiraled into a public-health problem only after World War II, when postwar prosperity buoyed appetites for restaurant meals and presalted, processed and frozen foods. Salt-free cookbooks were already appearing by the 1950s, and two decades later manufacturers dropped salt from baby food. By 1981 the FDA had launched sodium-education initiatives...

Author: /time Magazine | Title: Brief History: Salt in U.S. Food | 4/5/2010 | See Source »

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