I try to stay away from salt as much as possible. I have high blood pressure. I do not salt anything that I make. I always try to cook from scratch using fresh veggies but sometimes in a crunch I will use canned goods. I try to buy the lower sodium ones. When eating out, you just get what you get! I am all for the eating no processed foods of any kind but it is hard to do sometimes when in a hurry also. We are working towards that though. Every little bit helps. We do eat a lot of fruits from the local Co-op and I buy organic as much as possible.
"Always concentrate on how far you have come, rather than how far you have left to go. The difference in how easy it seems will amaze you." ---Heidi Johnson
I hear people say that they have either a salt weakness or a sugar weakness...I have the pleasure of enjoying both! Unfortunately, it often seems that when a processed food becomes low or non-fat, it derives its' flavor from salt and the other way around. Therefore, I choose to not be prejudiced towards either :). Seriously though, we have, in the past, did very well with the "Eating Right" plan that emphasizes no processed foods. This is a wonderful time of year to take advantage of fruits and vegetables that are fresh and high in nutrients and can be the start of a sound all non-processed food strategy.
Pounds lost: 36.0
Fitness Minutes: (62,824) Posts: 4,641 8/3/11 6:52 P
If you're buying canned vegetables, some have "no salt added" printed on the label. I've tried them and they're not too bad. I just add my own seasonings. This time of year you can go to the farmers markets and buy fresh and know they're really fresh.....probably harvested that same day and not traveled by truck for days like the high dollar "fresh" veggies in the store. I enjoy buying fresh green beans and red skinned potatoes at the farm market down the road from my house. I scrub the potatoes, then quarter them and toss them in my crock pot with the green beans, onions, and diced lean ham. Cook them all day in the crock pot and serve them with home-made from scratch corn bread. Yummmmmmm!
current weight: 208.5
Fitness Minutes: (62,824) Posts: 4,641 8/2/11 2:06 P
I was amazed at how much salt is in things I thought were healthy. Canned beans, tomato puree, things I was adding to my vegetables to make good for me dinners were really full of salt! I am going to start making my beans in a crockpot instead of buying them canned and buying fresh tomatoes and dicing them myself instead of buying diced tomatoes. I am hoping to find a low salt version of tomato puree...But I use that for a winter chili, so I haven't really looked yet. If anyone has a brand they recommend, I'd appreciate it!
I have been stuck between 130-135 since joining Spark People three years ago. If I had known how much of a factor salt is, I would have given it up a long time ago. I wish there was more press about the weight gain associated with too much salt!
Maybe I'll get below 130 by the end of the summer. Woo Hoo! Then I will have to decide if I should change my final goal weight.
140 met 11/15/13 135 130 125
Pounds lost: 2.0
Fitness Minutes: (129,916) Posts: 19,078 7/29/11 6:29 P
Yeah, I dropped a significant amount of weight as soon as I started tracking my sodium on SP. Even though I never added salt - haven't since '77 - there is still "hidden salt" in so many foods. Good job!
Spark People Motivator
Ecclesiastes 10:2 A wise man's heart [is] at his right hand; but a fool's heart at his left.
Went to a specialist. The nurse took my blood pressure. It was 134/94. Since it was 105/70 for the longest time, I knew that couldn't be good. The nurse and doctor didn't seem concerned. My husband is a dentist and recommended I stop eating salt and start monitoring my blood pressure every morning/evening. I used to put salt on EVERYTHING. Since I have started paying attention and avoiding salt, I have lost A LOT of weight. I got on the scale today and it only said 132...If it stays that way, I will post it tomorrow. That's a 5 pound loss in less than a week. BP has gone done to 128/83. Could salt really do that?
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