The Times, Body & Soul, p. 9
With lower salt and fat levels, our favourite snack may become healthy, says Annabelle Thorpe
Last night it was half a bag of cheese and onion, shared guiltily with a girlfriend over a glass of pub chardonnay. A couple of days before it was a handful of Hula Hoops, generously donated by my four-year-old niece. And last weekend, a smorgasbord of Kettle Chips, nachos and Pringles, scoffed during an evening in the pub: high in fat, crammed with salt, doused with additives, and utterly irresistible.
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