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Shaking the Salt (Part 3)
December 10, 2007
I’d like to thank everyone for their comments and helpful suggestions for cutting back on sodium over these past few weeks. We can only hope that the Food and Drug Administration (FDA) will take a stronger stance on requiring food manufacturers to cap the amount of sodium they add to their products. But don’t hold your breath on this for too long, as the FDA sometimes moves slowly!
So, how many of you took a closer look at the sodium content of your foods this past week? Were you surprised at what you saw? I know I’m always surprised when I look at the sodium content of most canned soups. (Even though I know they’re high in sodium, I keep looking anyway!) But what continues to just amaze me is the amount of sodium in SUBWAY’s 6-inch Double Meat Italian BMT sandwich—2,850 milligrams!! (Not to mention the fat, which is 35 grams.) Just thinking about it makes me thirsty.
Yes, it’s challenging to limit sodium. Some of you have shared that you pretty much eat only fresh foods. Others are using salt substitutes or relying on herbs and spices for flavor. All great suggestions, by the way. Here are some other things to try:
Over time (usually a few weeks), your taste buds will adapt to the lack of salt and you’ll appreciate the natural flavors of foods even more.
Next week, we’ll wrap things up on sodium by looking at different kinds of salts (including sea salt) as well as salt substitutes.
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