anyone else have trouble regulating sodium intake

Tysonlovesweights

hey, just wondering if anyone else has issues similar to me, I am and have always been a savoury foods kind of person, much more than a sweet tooth, the problem i am having now is sodium intake. I am trying to increase my vegetable intake and cook healthier meats, but i also like my food to taste like something other than cardboard! I try to avoid salty spices, but i am not that creative really, and could use any suggestions. I also don't have any idea how to avoid the sodium in things like canned tomatoes, I have been trying hard to buy more fresh produce, and my whole household has been enjoying eating lots of fresh vegetables. Where we run into trouble is when i make something like chili, or pasta, We don't eat a lot of bread, aside from subs occasionally, but we do eat tortillas regularly. We don't really eat too much canned stuff, aside from pasta sauce and salad dressings, but those are sky high in sodium, any suggestions? I am just looking to get a little closer to my %DV on my diary, as i am usually about 500-600mg over

KeepCalmNGetyaSweatOn

I struggle with the same thing. Honestly the only way is to make EVERYTHING from scratch, buy lower sodium canned products, or don't eat items that contain massive amounts of sodium at all. I have been doing pretty well lately staying under my goal. It stinks because even raw veggies contain sodium! Boo. Google foods that are low in sodium and try to eat 2 meals that are sodium free or as close to sodium free as you can get. So you can save your sodium for one meal without having to completely sacrifice taste. It's been working for me. Hope that helps!

tomg33

As long as you are at a healthy body fat, exercise intensely at least 3 times/week, and eat mostly unprocessed whole foods, and of course do not have preexisting medical conditions, then sodium intake isn't really a problem as long as it's not grams and grams. You may not look as good as possible due to water retention, but apart from that the only problem will be having to drink more water.

That said, your problem is probably the pre-made foods. Is it unreasonable to suggest you make your own chilli (do the beans yourself, or find low-salt canned versions), make your own pasta and tortillas? I don't do this since I don't eat enough of them but it's probably your only option if you want to continue eating a lot of them while keeping a lower sodium intake.

I say this as I'm eating some homemade chilli which I might've oversalted a little

Melissa26point2

I had a hard time with this at first. But over time, I stopped buying canned foods all together. soups, beans, and veggies. The only thing I buy canned is tomato products, but I can usually find them with no salt added. Even black beans come in the no salt variety.

Something that has surprised me over the last 6 months is that after a month or 2 of not adding salt to home prepared foods, or adding very little, has retrained my taste-buds. I often find foods too salty now. Vegetables don't need it at all. It may be bland at first, but after a while, you don't even miss it

mjculbertson4512

Find a spice store. We have a Penzey's here. There are many spices, herbs and blends in a spice store. Most are salt free. Ask questions, the staff can point you the right direction.

I make my own taco spice blend and dip mixes, cuts down on the salt.

Good luck.

Tysonlovesweights

As long as you are at a healthy body fat, exercise intensely at least 3 times/week, and eat mostly unprocessed whole foods, and of course do not have preexisting medical conditions, then sodium intake isn't really a problem as long as it's not grams and grams. You may not look as good as possible due to water retention, but apart from that the only problem will be having to drink more water.

That said, your problem is probably the pre-made foods. Is it unreasonable to suggest you make your own chilli (do the beans yourself, or find low-salt canned versions), make your own pasta and tortillas? I don't do this since I don't eat enough of them but it's probably your only option if you want to continue eating a lot of them while keeping a lower sodium intake.

I say this as I'm eating some homemade chilli which I might've oversalted a little

oh I make my own chili, its just the tomato products that i have trouble with, i even asked my wonderful mother how she does it when she cans them and, you guessed it, lots of salt for preservation, and that is as homemade as it gets. i am still in the hunt for some decent lower salt canned versions with the tomato products, now if only i cold just avoid all that delicious BBQ !

tomg33

I just used some peeled tomatoes which had 60mg in the whole can. That's hard to beat!