Today's Wall Street Journal carried an interesting story on new recommendations that Americans cut down their salt intake. Current dietary guidelines suggest a limit of 2,300 mgs for the 30% of people who don't have a higher risk of high blood pressure. The new guidelines simply level the playing field. Now we all will be living with sodium-guilt.
Sodium, a key component of salt, can contribute to high blood pressure, and that, as we all know, isn't good. But cutting out salt or sodium isn't as simple as laying off the salt shaker. Most of the salt in our food is hidden -- in slices of packaged bread or processed food.
In fact, a recent survey by the Centers for Disease Control and Prevention found that the average adult American consumes some 3,400 mgs of salt per day, not including the salt they use in cooking or add from the salt shaker.
Salt -- and sodium -- enhances other flavors. So food manufacturers turn to it to make their products more appealing. That's especially true when they try to engineer a product to eliminate other unwanted ingredients, like calories or fat. A good example, cited in the WSJ article,Kraft Free Zesty Italian Dressing, which has lower calories than regular dressing, but more sodium. Well, darn!
What's a would-be healthy eater to do?
Naturally, we have some suggestions. One is to eat more fresh food, as well as more home-cooked food (restaurant fare is often a major source of salt).
And, of course, prepare the food with organic herbs and spices!
One thing we have learned over the past few years of cooking with organic seasonings is how much difference fresh-tasting flavors can make in food. We used to reach for the salt shaker when a recipe needed a little more oomph. Now, when something seems lacking, we cast an eye over our spice supply and find a better solution.
So instead of bemoaning a new source of dietary guilt, make some new friends in the kitchen -- organic spices and herbs.
--Sara