Reduce Salt for Big Benefits

Last week, for the first time, I said to the waitress at my favorite restaurant "Tell the cook 'no salt'."

I am one of more than 100 million Americans who have high blood pressure. Last week my cardiologist cautioned me saying: "Norm, lower your blood pressure, and eat Jess salt. When you do so, you reduce the odds that you will die of one of the two main causes of death: strokes and heart attacks."

Currently, the amount of sodium in the typical American diet is more than one-third higher than the daily limit of 2,300 milligrams recommended by the American Heart Association for otherwise healthy people. It is more than double what is advisable (1,500 milligrams) for people with elevated blood pressure.

The human species evolved on a very low-sodium diet of 200 to 600 milligrams of sodium a day. In fact, our bodies are designed to conserve sodium and get rid of potassium. That is why a high sodium diet can be a problem. The body holds on to excess sodium, increasing the chances of ill effects.

The majority of sodium consumed comes from processed, packaged and prepared foods, not from table salt added to food when cooking or eating. This makes it difficult for all of us to control how much sodium we consume.

On October 13 the Federal Drug Administration (FDA) issued sweeping new guidelines for manufacturers to reduce by 12% the sodium in processed foods. Already Campbell reduced by 25% the sodium in its tomato soups; Nabisco reduced more than 50% the sodium in Wheat Thins, and General Mills the same for Wheaties. At the Grove, Melanie has reduced salt in our dining room. You can do your part. Season foods with spices. Eat fewer bakery products including bread. Such steps bring big benefits to your health.

Norm Thomas