I am the one who has hi bp and am now underweight rather than over. My DH is overweight and is a saltaholic but has normal BP, go figure! I try to cut salt but he complains "needs salt". I use low sodium seasonings and even separate my food from his. I buy no salt added tomatoes and other canned or frozen veggies. Never have liked to float my salad. I prefer tasting the salad. He of course dumps dressing on his salad and then turns the bowl up to drink the liquid after he finishes the salad.
More and more people are asking food manufacturers to make low sodium or sodium free versions of their foods. I've personally switched to low sodium versions of worchestershire sauce and ketchup, and really can't tell the difference. I use salt free canned tomatoes and pasta sauces, and I ALWAYS read the labels and look at how much sodium is listed! It's part and parcel of becoming better educated and more aware of the foods you put into your body.
I have cut the salt for a long time. As a kid I remember growing up on Spaghetti O's and now the taste makes me cringe. I don't add butter or salt to my veggies, rather I steam them all in the microwave and eat them as they are. My kids don't know the difference and they taste great! It's another way I slim down without effort.
Some people are salt-sensitive. Once you start cutting back on salt, you'll realize how salty restaurant foods are. I can easily gain 3-5 pounds of water weight after eating a restaurant Chinese, Mexican, or Italian meal.
I always ask for my food to be prepared without salt. Then, if I think the food needs flavoring, I'll sprinkle a little on. When I cook at home, I use the bare minimum of salt, but increase the other seasonings. If anyone wants more flavor, they can add salt.
Many processed, convenience foods & mixes are high sodium.
The USRDA for sodium for a healthy person is 2300 mg per day - that's about 1 teaspoon. For people with health issues, like high blood pressure or risk of heart attack, the RDA has been reduced to 1500 mg per day. You can add sodium to your tracker as an additional nutrient.
The author isn't recommending that you cook entirely without salt. The recommendation is to not add salt at the table(especially in the form of high sodium condiments)and to consume less processed foods which are loaded with sodium. A reasonable amount of salt in cooking is good for you and no nutritionist will argue with you on that. As for the comment that there has been no proof that sodium intake was tied to high blood pressure and increased risk of chronic disease, I guess you hadn't heard about the DASH diet and the research results from their studies. Look it up. Even the Wikipedia entry on the subject will show you that many more studies have been done that prove the link of increased health at lower sodium intake levels. I had the huge advantage of dating a guy in my teens who's father was on a severely restricted salt intake diet. As a consequence of all the meals at my boyfriend's house I learned to become very salt sensitive. Every recipe you make you can safely cut the salt in half without consequence in flavor. It can be eliminated entirely in many things as well. My cooking isn't bland at all with lower than average salt. Fresh ingredients, careful blending of tastes and textures and proper seasoning with herbs more than compensates for a bit less of the white stuff.
I have found that if you eat really fresh vegetables, this means local guys, the taste becomes so much better than if you add salt. It may take you a few times to get used to doing without it as we have all been conditioned to add to everything. For additional flavor if needed spices are the way to go. If you are not lucky enough to live where I do ( I can get salt free salt blends fat my farmers market) then the Penzey's catalog can be found on line they have a wide selection.
I thnk like anything else salt, fat and other components of extras are ok in moderation. Our bodies NEED salt and fat in order to function properly, however, IN MODERATION, not EXCESS, and what we need usually can be found naturally if eating a balanced diet.
Don't even ask me to eat my eggs without catsup!, but I almost never pick up a salt shaker for anything. I prefer using seasonings; and lemon juice gives that salty/acidic taste that makes most things yummy.
Without any salt in the diet, how does one ensure a correct liquid balance in the body? Exercising, sweating... dehydration, cramps, ....very serious consequences (seen one myself). Pretty dangerous idea! May be the authors high blood pressure was more related to the type of food he/she was putting the salt on (fries, burgers...) rather then the salt itself :)
I totally agree with this article - once your palate "learns" to eat food "naked" - you actually get to really taste it! I eat lots of salads - in fact I eat salads at least twice a day - and guess what?!?
I ALWAYS eat my salads without dressing! WEIRD, huh? But when I eat my salads, they're very tasty - not "covered up" with anything.
My low blood pressure needs salt not “Natural Flavoring” in food. Neurotransmitters have no place on the taste pleasing world’; MSG is king with a thousand minions like dextrose in salt causing thick waistlines.
Cooking without salt is a terrible idea. Salt is to food what love is to life. Not only that, but the link between salt and high blood pressure is a guess at best. The most science has been able to prove is that reducing salt for people who *already* have high blood pressure and (most importantly) are salt sensitive MAY help reduce blood pressure. Salt itself does not create high blood pressure. Cutting out highly processed foods is a healthy step, but removing salt from your own cooking will result in a very disappointing meal, for yourself and for any guests.
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