For example, on the Nutrition Facts for two slices of a luncheon meat (58g) it lists sodium as 570 mg and a DV of 24%. This tells you at a glance that there’s a lot of sodium in this processed food. As the maximum sodium intake is 2, 300 mg per day, you have to cut in other areas especially when you realize that two slices of bread will add another 400 mg of salt. Have you added the salt found in butter or margarine and condiments? You have to choose wisely.
When you
consider that an average adult only needs 1,500 mg of sodium in his daily
diet, it’s not hard to realize how quickly one easily surpass the upper
limits of 2,300 mg of salt intake per day.Wouldn’t it be better to cook meat yourself, control the salt that you put in it and keep a piece for your lunch? Cooking from scratch gives you control of the sodium content. Add progressively less salt when cooking and as you get used to the taste, cut it out completely.
When shopping look for juice, soup and canned vegetable with “salt-free”, “low or reduced in sodium” or “no salt added”. Look for foods with the Health Check symbol. Each has been reviewed for sodium content by the Heart and Stroke Foundation’s Registered Dietitians. Get in the habit of rinsing canned vegetables to remove some of the salt before using them.
If you dine out often, you can ask that your meal be salt-free. Further, order sauces, dressings, gravies and condiments on the side and be in control. Some chain stores now have nutrition information available online.
Once you make the decision to change your lifestyle and adopt healthier eating habits you’ll be amazed at how quickly the body adapts. Purging salt from your body takes getting used to, but once you do, your body will thank you. Over time your taste buds will actually be able to taste the natural goodness of food.
A diet high in sodium is usually associated with high blood pressure which means increased risk of stroke, heart and kidney disease.
Food for thought.
For more information click this link.