The statistics and biochemical impact of table salt, sodium chloride is frightening. And yet as a society we say "It's ok food manufactorers. Keep using high levels of salt because i like the salt hit and will keep buying your foods. Surely if it wasn't safe a government-run health watch dog would say something. And surely you guys have a community conscience."
Unfortunately - don't think the above will eventuate.
SALT (look for sodium levels on the food panel).
Your daily consumption should be under 2000mg per day. Some Australians and Americans average 6000mg per day. Most MacDonald's burger meals contain all your sodium needs for one day. Exceed this amount and the following can take place:
- Fluid retention (you can gain as much as 2-3kg per day if you exceed your daily salt intake)
- increased cellulite due to fluid retention
- raised blood pressure
- swelling in your fingers and feet
What we all need to start saying is "can you please starting using less salt to help me with my taste adaption. I also would be grateful to you by not sending EVERYONE else's Blood pressure (and the associated heart and renal disease) through the roof as we all will financially and emotionally end up paying for it!"
Read labels carefully. Watch stock cubes, soy sauce, packet soups, packet sauces, gravy, bread, canned foods, cheeses and biscuits/crackers.
If you are making soups - use a whole chicken carcus or bacon bones. Put in a deep saucepan and cover wtih water. Boil for 30 mins, then simmer for 1 hour. You can use ginger, onion and parsley in the chicken stock (drain the fagments), then add vegies and creamed corn. Bacon bones are full of flavour on their own!
I was looking up salt contents of foods with a client the other day and am alarmed (although not suprised) at some of the salt levels in foods.
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