| The human body needs salt in order to
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| | symptoms of salt sensitivity to your
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| function. How much salt is enough? The
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| | physician. Your physician will be able
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| American Heart Association recommends
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| | to determine if you have high blood
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| 2,3000 milligrams of salt a day for
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| | pressure. If your blood pressure is
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| healthy adults. That's ONE TEASPOON of
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| | going up or you have high blood pressure
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| salt. People who are extremely salt
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| | your physician may prescribe a
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| sensitive should eat less.Many Americans
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| | diuretic.The best thing you can do for
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| are eating way too much salt and putting
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| | yourself is to take the salt shaker off
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| their health at risk. If you're
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| | the table and eat a low salt diet. The
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| overweight, have cardiovascular disease,
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| | American Heart Association has posted
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| or high blood pressure you should cut
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| | tips for reducing sodium on its Website.
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| back on salt. A 2001 Indiana University
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| | Here are the tips and comments about
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| School of Medicine study, "Salt
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| | them.* Cook without salt. This is really
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| Sensitivity, Pulse Pressure, and Death in
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| | hard if you're making soup, but you may
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| Normal and Hypertensive Humans," details
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| | balance the lack of salt with flavorful
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| the health risks associated with salt
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| | ingredients, such as mushrooms.*
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| sensitivity.The results of the 25-year
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| | Substitute spices and herbs for salt.
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| study were announced in a February 2001
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| | Fresh herbs are best, though dry herbs
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| NIH News Release. In the release Dr.
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| | will work. Citrus juice and zest also
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| Myron Weinberger, Director of Indiana
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| | add flavor to foods.* Buy low fat milk,
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| University's Hypertension Research
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| | cheese and yogurt. Cheese contains lots
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| Center, is quoted as saying, "Salt
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| | of salt, so use small amounts in your
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| sensitivity increases the risk of death,
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| | recipes. You want just enough to taste
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| whether or not a person has high blood
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| | the cheese, not be overpowered by it.*
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| pressure."Weinberger thinks this finding
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| | Choose unsalted nuts and seeds for
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| has implication for all Americans. Older
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| | snacks. Better yet, keep carrot sticks,
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| Americans, African Americans, and those
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| | celery sticks, jicima sticks, and cut up
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| who come from salt sensitive families are
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| | fruit on hand for snacking.* Avoid salty
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| more apt to become salt sensitive. Salt
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| | seasonings: bullion, soy sauce, steak
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| sensitive people are more apt to develop
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| | sauce, Worstershire sauce, meat
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| high blood pressure as they age,
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| | tenderizers, and MSG. You'll find salt
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| according to Weinberger, and he describes
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| | free soup stock on store shelves, but
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| America as a "salt abundant"
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| | check the fat content before you buy
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| environment.How do you live in this
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| | these products.You may also limit
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| environment?The U.S. Dept. of Health and
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| | restaurant meals, which are usually high
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| Human Services says you check every food
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| | in salt. Many of these meals are made
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| label for sodium. Remember, this number
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| | with processed foods. An article on Mayo
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| is for one serving. Make sure you check
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| | Clinic's Website, "Processed Foods: Why
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| the serving size because this is where
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| | So Salty?" tells why these foods are
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| food processors may cheat. Let's use
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| | salty. Food processors use salt to
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| canned sauerkraut as an example.The
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| | enhance flavor, increase sweetness (like
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| sauerkraut contains 175 milligrams of
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| | sprinkling salt on melon), decrease the
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| salt per serving. When you look at the
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| | dryness in foods, and mask metallic and
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| serving size, however, it's a mere two
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| | chemical aftertastes.It's okay to eat out
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| tablespoons. If you eat two servings of
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| | occasionally, but don't make it a habit.
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| saurkraut (about half a cup) you're
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| |
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| eating 700 milligrams of salt. Add a
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| | Being salt sensitive doesn't mean you
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| salty hot dog, a salty bun, and salty
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| | eat alfalfa the rest of your life. On
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| condiments and you've probably eaten a
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| | the contrary, you may eat delicious
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| teaspoon of salt.The NIH also wants you
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| | meals. All it takes is careful planning
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| to look at the Percent Daily Value
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| | and shopping. You may want to subscribe
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| number. This number tells you if the
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| | to "Salt Free Life" magazine. To learn
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| product is high or low in salt. You
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| | more about the magazine call 1-877-2588
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| should choose food products with the
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| | or go to sensitivity is serious
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| lowest percentage and salt free products.
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| | business, so make it your business to eat
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| Be on the lookout for foods that contain
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| | less salt and get regular checkups.
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| surprise salt - soda pop, seasoned
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| | After a while you won't miss the salt and
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| pepper, lemon pepper, and others.Since
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| | you'll taste the true flavors of food.
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| there's no test for salt sensitivity
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| | Bon appetit!Copyright 2006 by Harriet
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| you'll have to devise your own. Start by
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| | Hodgson Hodgson has been a nonfiction
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| watching for symptoms: swollen hands,
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| | writer for 27 years and is a member of
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| knees, and feet, bulging leg and ankle
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| | the Association of Health Care
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| veins, droopy eyelids, "chipmunk cheeks"
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| | Journalists. Her 24th book, "Smiling
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| (puffy, swollen cheeks), shortness of
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| | Through Your Tears: Anticipating Grief,"
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| breath, and weight gain. Some salt
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| | written with Lois Krahn, MD is available
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| sensitive people also get headaches.Keep
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| | from A five-star review of the book is
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| a salt diary for two weeks. Record every
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| | also posted on Amazon. You'll find
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| meal and snack in your diary and their
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| | another review on the American Hospice
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| salt contents. Compare your salt intake
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| | Foundation Website.
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| with medical symptoms. Report any
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|
