I also like that it’s low in sodium, so it’s a healthy option. The new portion comes in the form of the general recommendation being increased to take into account the idea that high sodium, over time, within reason, does not significantly increase the odds of CVD just worsens risks associated with hypertension once someone is already predisposed. I like to use it in my chicken recipes because it has a nice, mild flavor that complements the chicken. Individuals with hypertension, or a high risk for getting hypertension may want to limit sodium intake to 2300 - 2500 mg per day as is typically suggested, but the 1000 - 1200 mg range is for individuals who are recovering from cardiac events. There were serious issues with previous recommendations taking into account hypertension patients in general recommendations. I wouldn't call it a flip as much as a refinement. Sodium has had several compelling studied that counter the traditional view recently. You'll find fringe weirdos spouting all sorts of nonsense but the vast majority of science has had a pretty solid line on eggs for a long long time. The perceived difference in accepted nutrition info tends to be a function of science reporting and not a function of science itself.
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