Today’s Post It Note #2911

Most of have heard the news about lowering salt intake – and dismissed it thinking we were already on a low salt program just by putting the shaker down.  But what if I told you that paying MUCH more attention to your salt intake can show up by lowering that number on the scale or how easy it is to continue being able to zip up those “skinny (or skinnier) jeans”?

The other day I was talking to My Best Friend in the Whole World (other than my husband).  She’s working towards attaining a healthy weight and has been doing great.

However, she kept “going up and down” – not a lot, she was averaging a pound or more a week – but couldn’t understand the up and down routine.  She wasn’t “plateauing” as she was losing a reasonable amount of weight per week – she just seemed to be taking two steps forward and then one back – which was frustrating.

Then she took a good look at what she was eating – specifically sodium content.  She’s the kind of person who generally “goes on a kick” and eats the same thing every day for a period of time – so it wasn’t hard to identify the main culprit.  So she stopped eating that.

Next morning she got on the scale and more than 2 pounds were missing from her body.

I’m skipping the health benefits of lowering our salt intake this post – let’s just say that we all agree it is a given that too much salt is bad for our health – very bad.

Some of you reading this may have as their “meaningful why” for losing weight regaining or sustaining a state of good health – but I’m pretty sure that ALL of you reading this have a goal of attaining and sustaining a healthy weight.

And getting rid of too much salt is a good method to add to your tool box.

The new recommendation says we shouldn’t have more than 1500 milligrams if we are in a “high salt sensitivity” group – like me:  over 50.  This means no more than about a half teaspoon a day.  If you’re not in one of these groups it is 2300 milligrams (about a teaspoonful.)

(See links below for more info on risk groups as well as things to do to lower your salt intake.)

If you look at that can of soup you might be contemplating having for lunch today, you might notice that your cup of soup has almost 500 mg – even though it might be labeled as low sodium.

Fact is:  salt has been added in dangerous amounts to generally EVERYTHING that is “pre-packaged” or manufactured for our consumption.

“See?” you might be thinking, “I don’t have control over how much salt I eat.”  To a certain extent you’d be right – which is why you MUST take as much control as you can.

I gave that can of soup as an example because I’d pulled one out of the pantry while I was talking to my friend.  We too lamented about how much salt was present, and then my friend said:

“Well, I guess we could make our own soup.”

Yes Virginia:  The simplest solutions are usually the best — So are the most obvious.

http://uweekly.com/newsmag/02-09-2011/17240/new-dietary-guidelines-and-what-it-means-for-you

http://www.wellsphere.com/strength-training-article/sodium-hides-in-strange-places/553053

http://www.mayoclinic.com/health/sodium/NU00284

 

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One thought on “Today’s Post It Note #2911

  1. I am a HUGE believer in cooking from scratch every day and eating pretty much only home-cooked food. That’s the ONLY way, short of hiring a personal chef, that you’re going to control what you eat. Not just with respect to sodium content, but everything else that pertains to health. The only way you will be able to eat according to whatever nutritional philosophy you have chosen for yourself is if you cook it.

    I pretty much assume that if it’s processed or from a restaurant, it goes into my “dirty twenty” (or ten!) percent of calories. Lost cause from a health point of view, no matter how healthy it may seem. Companies and restaurants are geniuses at making things that look healthy and familiar be anything but!

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