I normally eat under 1500 mg a day, but my cardiologist wants me below 1800, since I have a heart condition. Normally, under 2300 is okay. The problem is.. 1 teaspoon is 2,360 mg.
Try this. The next dish you cook, instead of adding salt by shaking it in, add 1/4 of a teaspoon. That's the tiny spoon..lol. If it tastes bland, you probably go way over on salt.
I don't have any salt in my house at all. After 3 weeks without salt, you will find that everything tastes better, and even tastes salty. Another thing to do, is cook everything from scratch. When they pre-package food, they add sodium, so it can last longer.
Simple things, like checking the salt in a serving of chicken.. some are as high as 340 mg, other 40 mg. That's 300 extra mg to use elsewhere. Vegetables, and fruit are almost sodium free. Have 10 servings a day, instead of 5.. just eat fresh ones, not canned, or if you do eat canned, eat the No Salt version.
If you eat from scratch you will be surprised at how easy it is to consume under 1000 mg a day.
Russell - current BMI 31.4
197 - bmi-30
164 - bmi-25
| current weight: 193.6