Home > Healthy Eating > Archives > 2007 > November > 14 > Entry
DEL.ICIO.USHigh Interest in Low Salt?
The Atlanta Journal-Constitution
“Low sodium” may be the new “low calorie” as more food companies cut the salt to appeal to Baby Boomers being told by their doctor’s to reduce sodium intake to help keep blood pressure under control. But the new generation of lower sodium food products are being designed to taste better, with the use of flavorful herbs and other zesty tastes. Hey, maybe processed foods had too much sodium to begin with!! And now food companies are having to get back in the test kitchen to come up with recipes for products that will sell and be lower in sodium. What do you think?
Comments
By JJ
November 14, 2007 8:18 AM | Link to this
I have removed salt from our table, and only use Sea Salt or Kosher salt to cook with. We do not use any salt once the food has been cooked and is on the table.
By GADiner
November 14, 2007 9:03 AM | Link to this
Having recently suffered a kidney stone, I was told to reduce my salt intake (amongst other dietary adjustments).
Now that I’m paying attention to the salt content of foods I can not believe how much salt most foods contain. I’m also surprised at how difficult it is to get information about salt content from some restaurants. I’ve stopped eating at the places that don’t provide, or make it difficult to get, the information.
It’s a shame so much salt is used in prepared food and restaurant food. Food can taste good without a lot of salt. After reducing my salt intake significantly and adjusting to the natural taste of foods I’ve found that foods high in salt are unpleasant to eat. For those considering a reduction of salt in their diet, it only takes a week or two to adjust and after that you will not miss the salt!
By another teacher
November 14, 2007 10:03 AM | Link to this
Don’t you mean doctors. Doctor’s is possessive, doctors is plural.
By cjc
November 14, 2007 11:12 AM | Link to this
I think it’s a good thing that people are taking a look at how much sodium is in the foods we eat.
I’m with GADiner here—restaurant foods contain way too much salt. And there should be a better way for restaurants to provide nutritional information to their customers.
In mid-July, weighing 319 lbs, I made a mid-course correction, seeing as both diabetes and hypertension runs in my family—and I was borderline on both problems. I’ve cut the calories and the sodium (plus did the exercise thing), and both the weight and blood pressure have dropped. I’m 70 lbs lighter now and feel much better. And I’m not a baby boomer, either, I’m in my 20s.
I’ve just found it so much easier to prepare everything myself, so that I know the nutritional content in the foods I eat. This is difficult when eating is a major social activity—I’ve just gotten to where I fill up on healthy foods before parties, going out, etc., and then nibble on what’s offered at the social events.
Even prepackaged “healthy” foods can be misnomers—you really have to look carefully at the nutrition label before you buy. This drives my fellow Kroger-ers crazy but it’s worth it to me.