Comments on: Reduce salt in your diet

By: Robert wagner

Robert wagner — Wed, 24 Feb 2010 14:12:23 +0000

I agree the sales have a cycle in the stores. Combine the cycle with cupons for better results. i find when chick cutlets are $1.99 I buy 10 lbs. Boneless pork loin might be $20.00 when it’s $1.99 then have the butcher in the store cut and package for no charge.

By: Linda Dobranetski

Linda Dobranetski — Thu, 18 Feb 2010 20:21:56 +0000

Dear Sarah,

my husband is on a 2000 gram diet because of his heart and high blood pressure and also his cholesterol. what Ohio State University Hospital told us to do is use powders, like garlic powder instead of garlic salt, Mrs. Dash, salt substitutes, buying regular cans of veggies and rinsing them. I have a booklet from OSU about reducing sodium if you need any help.

By: Saule

Saule — Thu, 18 Feb 2010 04:23:26 +0000

Salt is necessary, but no more than 2000 mg a day. I see a lot of processed foods or even recipes that can have 600-800-1200 mg of salt a serving. My husband is restricted to 600 mg a day, which means I cannot rely on anything canned, pretty much. Liking salty foods is an acquired taste – unlike sugar, which seems to be instinctive.

Stick with it – using herbs, lemon juice, etc., will help. And it will not take long before you will find that things you buy really seem salty.

No salt is healthier than any other – that’s a marketing myth.

By: Terry Pearson

Terry Pearson — Thu, 18 Feb 2010 03:24:20 +0000

I do not use a price book, but have found it helpful to write the prices down along the edge of my shopping list as I purchase the items. This is especially helpful if I am grocery shopping at two or three stores in the same trip. Even if I get a worse deal purchasing something at the first store, my shopping list shows me the price and I can make a mental note to purchase from the second store next time. .-= Terry Pearson´s last blog ..Get the Facts on Minnesota Budgets =-.

By: Matt SF

Matt SF — Wed, 17 Feb 2010 04:41:25 +0000

I've been on a low sodium diet for about 3 years now. One thing that was hard in the beginning was fighting the urge to reach for the salt shaker, and since that appears to be your weakness as well, I used a salt substitute like Mrs. Dash. Works well to cure your short term cravings. .-= Matt SF´s last blog ..Can Google’s ‘Insights for Search’ Make You a Better Investor? =-.

By: Sabrasue Miller

Sabrasue Miller — Wed, 17 Feb 2010 02:52:30 +0000

Is sea salt better than table salt? I have seen conflicting articles.

By: Sara Noel

Sara Noel — Tue, 16 Feb 2010 21:00:03 +0000

Without getting into a politically charged debate, I’ll simply say that I advocate that consumers read their labels and opt for a healthy diet rich with foods based on the pyramid (ie. a diet rich in fruits/veggies). I’m not saying ban salt, nor am I encouraging govt. regulations on salt. But I do think that many people consume too much salt and that my own opinion is that people would benefit from making wiser choices. As with many decisions, the money-go-round is often a source of why the BEST decisions are often delayed. I mean who are you personally going to believe? Your doctor? The Salt institute? The American Heart Association? The National Institutes of Health? etc.
My point is, salt is essential. How much is debatable. (My) common sense tells me too much of it can’t be good simply based on how our bodies and organs work. That’s my story and I’m sticking to it.

By: Dirac

Dirac — Tue, 16 Feb 2010 18:16:21 +0000

Why the no salt thing? Is this for people with hypertension or a heart issue already? Most of the recent (if not all) research states that salt (sodium) intake does not lead to high blood pressure. It is pretty much an urban legend at this point, though it was pushed heavily by the federal government.

By: Philip

Philip — Tue, 16 Feb 2010 17:31:51 +0000

While there is an awful lot of salt in processed foods and it may be wise to cut down, salt is not something unheard of in the human body. That is to say the risk from consuming salt as compared to aspartame, saccharine, red dye # 5, Acesulfame potassium, yellow dye #3, etc, etc is likely much much less.

There’s an interesting post over at the Health Journal Club that makes the case that people should just not eat anything that wasn’t a food 100 years ago. Gets rid of the aspartame, bleached GM flour, high fructose corn syrup garbage they try to pass off as food these days. If interested you can read on it here,

http://healthjournalclub.blogspot.com/