Salt

Salt (sodium chloride) is a mineral found in the sea, in mines, and on the surface of the Earth.  Salt has thousands of uses, but our interest in it is as an edible item. A salt shaker stands on nearly every kitchen table even today when consumers are being urged by the federal government and health care providers to use it less.  High sodium intake has been linked to high blood pressure, congestive heart failure, kidney disease, hardening of the arteries, stroke, osteoporosis, and, more recently, ulcers and increased risk of cancer.  It may be hard to believe that a few extra grains of salt could be implicated in so much illness, but the scientific evidence cannot be ignored.

Cutting back on salt doesn’t have to result in tasteless food.  Herbs and spices can add delicious flavoring.  For tips on which spices make the best substitutes for salt, click here: http://shelflifeadvice.com/condiments-herbs-spices-spreads/herbs-and-spices 

There are many other ways to cut down on salt. Make your own salt-free soups or buy sodium-reduced or low-sodium soups. (Some canned soups contain almost an entire day’s recommended portion in one serving.)  Read the labels on the over-the-counter medications you use.  Some may contain a lot of salt, for example Alka-Seltzer, Bromo Seltzer, and many cough syrups.  Also, check the labels on the processed foods you buy; many are very high-sodium products and are best avoided or used sparingly.  Use fresh or frozen veggies rather than canned, or drain and rinse the canned products you use.   What about when you eat out?  Order foods without sauces, or ask for the sauce on the side and use very little of it.  Believe it or not, you can get used to food that’s less salted (or even unsalted) and enjoy it. 

Source:

Slim-for-lifeblogspsot.com “Surprising Dangers of Salt” by Kathy D. McManus, MS, RD

http://slim-for-life.blogspot.com/2008/01/surprising-dangers-of-salt.html