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Apr 1, 2010

Tips To Prevent Dangerous of Salt

Tips To Prevent Dangerous of Salt Intake Levels from Dr. Martha Howard, MD, Dipl. Ac. NCCAOM. The FDA recommends 2.4 grams of sodium, (about a teaspoon of table salt) and the American Heart Association recommends even less only 1.5 grams a day. Yet among Americans aged 31 to 50, more than 95 percent of men and 75 percent of women exceed that guideline.

The Center for Science in the Public Interest (CSPI) estimates that roughly 75 percent of America's sodium intake comes from processed foods, and calls processed food "the Number 1 sodium villain in our diet." For instance, a lunch of:

a) Campbell's Chicken Noodle Soup (1,140mg of sodium)
b) A serving of Kraft Macaroni and Cheese (845mg)
c) A Coke (15mg)
d) Jell-O Instant Chocolate Pudding (420mg)

equals a meal of 2,420 grams of salt ....?

High levels of salt mean high risk for the development of diabetes, high blood pressure, kidney disease, osteoporosis, and other chronic illnesses. Practitioner Dr. Martha Howard offers the following tips for reducing sodium in your diet.

a) Include Minerals in your Diet- Make sure you get enough of the minerals that balance salt-potassium, calcium and magnesium. That's 4.7 grams of potassium, 1 gram of calcium and .5 grams of magnesium for most adults. Baked potatoes with the skin, apricots, raisins, bananas, and tomato paste are all examples of high potassium foods.

b) Keep Salt Levels Down-Keep your daily salt down to the FDA level of 2.4 grams, about a teaspoon (total salt, not added salt). Make your upper limit 4 grams of salt, and if you have chronic illness, follow the AHA recommendation of 1.5 grams.

c) Use Alternative Seasonings-Use salt-free herb combinations like Spike or Dash, and lemon to season meats, fish or chicken.

d)Knowledge is Power-Check out the salt content of processed foods and fast foods, and stay away from both.

e)Eat Healthy-Eat unprocessed, whole foods, with at least 5-6 servings (a serving is a half cup) of fresh fruits and vegetables.

For additional information including an interview with Practitioner Dr. Martha Howard, MD, Dipl. Ac. NCCAOM please contact Meredith Hutchings at or click for more information.

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