Are you aware that all processed foods and packaged foods tend to be high in sodium because the salt helps to preserve foods longer and it increases flavor. However, there is a move a foot by consumers demanding for low-sodium foods. The cry is slowly changing the marketplace. Food manufacturers are voluntarily reducing the sodium content in many of their processed and packaged foods. Be sure to read nutrition facts labels. You will be amazed to find out how much sodium a particular food contains. You can find reduced-sodium versions of your favorite soups, frozen meals, canned foods, and snacks in your favorite market place. Even butter is now available without added salt.
Salt has become the forgotten killer
Salt, at the amounts contained in the diets of most men and women around the world, is probably the single most harmful ingredient in the food. Salt is used liberally in many processed foods and eating place meals, with some meals containing much more than a day’s allotment of salt.
The link to salt consumption
- Consuming to much salt tends to increase blood pressure and the risk of heart attacks, strokes, and kidney disease.
- Salt intake has drifted upwards over the past 30 years and is averaging about 4,000 milligrams per day per person. That is about twice the recommended amount.
- About 77 percent of our sodium consumption comes from processed foods and foods eaten outside the home.
- Many restaurant meals provide more than the day’s recommended level of sodium. Packaged foods provide one-fourth or more of the daily maximum recommended intake of sodium.
- Many health and medical organizations are working to get the sodium in processed and restaurant foods reduced by 50 percent over the next 10 years.
What can you do!
- Choose less-salty foods.
- Request food manufacturers and restaurants to use as little salt as possible in their products and meals.