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FAYE000's Photo FAYE000 Posts: 2,008
3/25/10 7:16 P

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It was Wendy's that is now advertising and using Sea Salt.

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MAEWINGS's Photo MAEWINGS SparkPoints: (0)
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3/17/10 10:31 A

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I had another day like the other day where I had to go quickly for lunch and went to Burger King this time. Their fries are much different. They're crispier. I wonder what oil they fry in. McDonald's fries are normally softer and not crispy at all.

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FAYE000's Photo FAYE000 Posts: 2,008
3/16/10 9:25 P

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I heard an advertisement tonight about one of the local fast food restaurants using sea salt on their FF. I am thinking it was McDonald's; but I could be wrong. I always listen to the same station. I will hear it again soon. I do not eat FF so it was not important for me to remember.

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HLTHYLIVNCCJ's Photo HLTHYLIVNCCJ Posts: 5,366
3/16/10 4:35 P

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emoticon

-Cindy-
Member of Living Healthy with Insulin Resistance/Low GI Diet Team

Member of Lowering Salt Intake Team

The greatest success is the ability to rise from failure.

"All our dreams can come true, if we have the courage to pursue them. " - Walt Disney


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MAEWINGS's Photo MAEWINGS SparkPoints: (0)
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3/11/10 1:24 P

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I wanted to revisit this thread to say that I bought a black pepper shaker and emptied it. I replaced it with the sea salt and took it to work. No one will steal a pepper shaker, emoticon

So, each dinner at work, I've been using that. In the beginning, I may have put more than needed, but now it's basically down to nothing.

Earlier this week, I had to make a run to Burger King for my lunch and I thought to myself, "Oh if they made packets of sea salt instead of these.." LOL

But anyway, I wanted to let you know I've made progress with lowering my salt intake! emoticon

Who have you encouraged today?





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HLTHYLIVNCCJ's Photo HLTHYLIVNCCJ Posts: 5,366
2/23/10 4:17 P

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The nutrition tracker is a great tool. I try to input what I am planning to eat the next day and see where my sodium, calories, carbs, etc. all are at. If things are off a bit, I can then play with the food choices until I get it right and am happy with the selections and that's what I eat the next day. Pre-planning is key for watching the sodium intake. I have used the tracker for two to three months straight and once I kept within range without any problem, I stopped and go back from time to time for a week or two at a time to make sure my choices are still within range. I keep a running total of what sodium I am eating, either on paper or in my head, plus I know if I am getting a tad too much sodium, because I get very dizzy very quickly if I go over even the slightest bit. So I make it a point not to.

But, definitely the tracker is a wonderful tool to use. Sadly, food industries to not put much emphasis on keeping things low sodium, but there is a gradual push for healthier foods, which includes lower in sodium. May take many more years before we see a good transition of things, but at least it is a step forward. As sodium is not just an issue with heart disease and high blood pressure, but also with kidney disease, inner ear issues, edema, and the list can go on and on. I even read an article today regarding ways to help lower blood glucose levels and it even included the line, "watch your sodium intake". It is amazing how one little chemical can cause so much damage to a body's system!

-Cindy-
Member of Living Healthy with Insulin Resistance/Low GI Diet Team

Member of Lowering Salt Intake Team

The greatest success is the ability to rise from failure.

"All our dreams can come true, if we have the courage to pursue them. " - Walt Disney


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LARAE329's Photo LARAE329 Posts: 2,975
2/23/10 11:57 A

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Thank you all for the advice. I do read food labels and I am always amazed at how much salt they are allowed to add to food. One would thing with heart disease being the number one killer there would be stricter rules/guidelines regarding how much salt can be added.

I haven't used the nutrition tracker as much as I should and will be doing so from now on.

Know God Know Peace; No God No Peace


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JXNCHICORY's Photo JXNCHICORY Posts: 2,810
2/23/10 11:25 A

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I try to keep my sodium intake under 1400 mg per day - which isn't really very low, but can be easily overshot if you don't keep it in mind as you're making food choices. Have been reading all the labels for several decades now. The food manufacturers should be knocked down for leading consumers into the high-sodium diets people are consuming.

If we are to go on living together on this Earth, we must all be responsible for it.
~ Kofi Annan

To cherish what remains of the Earth and to foster its renewal is our only legitimate hope of survival.
~ Wendell Barry

Nancy in Michigan


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VALI_T's Photo VALI_T SparkPoints: (99,127)
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1/14/10 7:44 P

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I feel like I spend a huge portion of my life standing in grocery stores reading labels. emoticon But it does pay off. I've managed to find a brand of salt free canned vegetables that way. It doesn't include a large number of different kinds of veggies but just finding salt free canned tomatoes has been a huge deal for me since I cook with them so much. So really, if you want to keep the sodium under control start reading labels religiously.

There was much rejoicing!


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HLTHYLIVNCCJ's Photo HLTHYLIVNCCJ Posts: 5,366
1/14/10 2:47 P

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I totally agree with using the tracker. It is very helpful in making better choices. I input all my information in either the day before or that morning and see whether I am within range or if I need to make changes so I can be within range. I have to keep lower than 800 mg or less per meal because of sodium sensitivity....I get real sick if I go over that amount.

By inputing in your choices ahead of time, you can play around with things and it helps you start identifying what is loaded with sodium and what is not so bad. It helped me a great deal. I ended up using it for about two or three months straight and now I periodically input information to check and make sure I am keeping it in check!

-Cindy-
Member of Living Healthy with Insulin Resistance/Low GI Diet Team

Member of Lowering Salt Intake Team

The greatest success is the ability to rise from failure.

"All our dreams can come true, if we have the courage to pursue them. " - Walt Disney


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HOLLYSNOWWOMAN's Photo HOLLYSNOWWOMAN Posts: 2,364
1/14/10 2:00 P

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I just want to add use the nutritional tracker on everything. When I make a recipe I write down everything and put it in the recipe calculator; that way I know what is in a serving. At first I logged my food in before eating, that way I could decide if I should change. Look and you will see where the high sodium contents are. A few days ago I decided against a cheese sandwich and had a peanut butter (no added salt)sandwich. It always takes me a long time when I am grocery shopping because I look at the ingredients and compare one brand against another. I buy canned veggies (NAS) to have for emergencies. I cook and freeze beans for later use too. I do most of my cooking from scratch. Hope this helps. It will take time for you to learn all the tricks, but you will.

Slow but will get there!


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HLTHYLIVNCCJ's Photo HLTHYLIVNCCJ Posts: 5,366
1/14/10 1:32 P

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It is hard to get the sodium down at first. Only 10 to 15% of your total salt intake ever comes from a salt shaker. Convenience, frozen, canned, pre-packaged foods are the result of the other sodium. If you use cheese for anything, it is loaded with sodium, with exception of swiss, goat, brie, some wedges of parmesean (depends on how long they are aged), there are some no or low salt cottage cheeses out there (though regular cottage cheese for 1/4 of a cup is around 400 mg of sodium), and so on. Luncheon meats are loaded with sodium. Canned veggies, spaghetti sauces, soups, etc. are all maxed out with sodium, even diet frozen dinners. Seasoned rice mixes, macaroni and cheese, seasoned noodle mixes, muffin mixes, most baked mixes, etc. are all filled full of sodium. Condiments are the other enemy with salad dressings, ketchup, some mustards (especially dijon), mayonaise, gravy, etc. all full of sodium.

The best advise is to really read the labels, as you would be surprised how much salt is in everything, plus cook from scratch. It is a little hard at first, but once you get used to it, it becomes second nature. For example, if you were to make spaghetti sauce, they make canned whole tomatoes, tomato puree, tomato paste, tomato sauce, etc. with no salt added. Granted most veggies have some naturally occuring sodium, you just don't want any added to it. Other good flavor enhancers, besides spices, is fresh onions, minced garlic, grated carrot (adds sweetness), roasted red pepper (also adds sweetness), fresh herbs such as basil and thyme and so on.

Hope some of this helps.


-Cindy-
Member of Living Healthy with Insulin Resistance/Low GI Diet Team

Member of Lowering Salt Intake Team

The greatest success is the ability to rise from failure.

"All our dreams can come true, if we have the courage to pursue them. " - Walt Disney


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LARAE329's Photo LARAE329 Posts: 2,975
1/14/10 12:44 P

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Hello everyone, I am having the hardest time keeping my daily salt intake below 3000mgs. I am in desperate need of advice on how to do this. I don't use salt when I cook, I use pepper, garlic, and other spices for flavor. What do you do to keep your salt intake within the limits?

Know God Know Peace; No God No Peace


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