Getting too much sodium? If you’re a typical American, the answer is definitively “YES”. American’s on average consume over 3,400 milligrams of sodium each day—well over the USDAs recommended daily allowance (RDA) of 2,400 milligrams and more than double the recommended amount of 1,500 milligrams suggested by the American Heart Association to help reduce the risk of cardiovascular disease. Here are some tips you can keep within the recommended ranges
1. Watch the Processed Foods
Just avoiding the salt shaker isn’t enough. The majority of the salt we take in each day is from processed foods such as soups, chips, and crackers and not by salt we add ourselves. Awareness is key, so be sure to look at the nutrition labels of these types of foods and compare their sodium content to the reference amounts. Most products today offer a “low-sodium” option so try these and you’ll be surprised how little taste is sacrificed even with significant decreases in salt.
2. Spice Things Up
Popular VideoThis young teenage singer was shocked when Keith Urban invited her on stage at his concert. A few moments later, he made her wildest dreams come true.
There are so many great seasoning products out there that utilize so many different spices and are sodium-free, so try them! They can really add unique and delicious flavors to so many foods.
3. Dining Out is Doable
Don’t think that just because you’re eating out you have no choice when it comes to sodium content in the foods you eat. You do! Choose fresh foods or seasonal items that are less likely to need added salt as a preservative. Don’t be afraid to specify how you would like your food prepared either. Tell your server or chef you would like your dish made with none or less salt and they’ll be more than happy to oblige.
Got any other sodium reducing tips of your own? I’d love to hear them!
Popular VideoThis young teenage singer was shocked when Keith Urban invited her on stage at his concert. A few moments later, he made her wildest dreams come true:
Research Assistance Provided By Robert Masterson