by Sally Young
yo-sal@cox.net
If you¹re married to the wrong foods, consider a separation. Natural and minimally processed foods provide healthy amounts of nutrients that grace the body. But packaged and restaurant foods come with extra baggage, undoubtedly when the predominant flavoring is salt.
Strong evidence shows that a high intake of salt (sodium) leads to high blood pressure, the underlying cause of heart disease and stroke. It’s not just a problem in the US. It’s a topic of international interest.
The World Health Organization advocates a population-wide reduction of salt to combat the expense of health complications. And since 2005, World Action on Salt and Health, a consortium of 80 countries, has worked towards “a reduction in salt intake throughout the world by reducing the amount of salt in processed foods as well as salt added to cooking, and at the table.”
The food industry is responding. Major brands are implementing gradual changes over the next few years. This will enable consumers to comply with the American Heart Association¹s revision of limiting sodium to 2000mg/d by 2013, and 1500mg/d by 2020. Read labels - even fresh poultry, for instance, can be infused with 12% salt water, adding an unnecessary 550mg sodium/4 oz serving.
Go to http://nutritiondata.self.com for the sodium content in food, recipes, and restaurant fare.
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