How do you cut back on Sodium? Our dietitians all avail that we should all try to contract our salt intake by around a interrogation. Wittily finding out which foods are high in salt can life a long way to cutting your salt intake.
Sodium can come from natural sources or be supplementary to foods. Most foods in their natural state contain some sodium. However, the majority ( up to 75 percent ) of sodium that Americans consume comes from sodium added to processed foods by manufacturers. While some of this sodium is added to foods for safety reasons, the amount of salt added to processed foods is clearly above and beyond what is required for safety and function of the food supply. However most of the salt in our diet comes from the food that we eat, rather than from the salt we add to our food.
Concerns have been growing that consumption levels of salt are well above those needed for nutritional purposes and that this can lead to adverse effects on health, in particular cardiovascular disease. Consumers are increasingly looking to reduce their salt intake, making salt reduction a priority for food manufacturers. This is not straightforward, though, as salt plays an important role in food preservation, taste and process ability. Written by a team of international experts, Reducing salt in foods provides a unique review of current knowledge in this field. Research has looked at how crystal size and shape affect the perception of salt, including investigating flake salt or granular salt. The flake type has been reported to be more functional, in terms of protein solubilisation, binding and increasing pH.
Everyone needs some salt to function. Also known as sodium chloride, salt helps maintain the body ' s balance of fluids. Salt also functions in many foods as a preservative, by helping to prevent spoilage and keeping certain foods safe to eat. But nearly all Americans consume more salt than they need, according to the 2005 Dietary Guidelines for Americans. These guidelines are published every five years by the U. S. Department of Health and Human Services and the U. S. Department of Agriculture.
