sodium intake...

I avoid canned and processed foods. I read all the labels. I find they are very helpful. Drink lots of water! Fresh is best.

I'm also trying to limit my sodium. Home cooked meals from scratch seem ok: I never use salt when cooking pasta, veg etc and I have switched to low salt stock cubes as I make a lot of soups and the usual cubes are very sodium heavy.

Where I really see it is if I have any bread, whether it's sliced bread french stick pittas or crumpets, they all push the sodium right up,

My diary's open fro friends if you want to swap ideas

Louise

I have a major issue with my sodium intake as well, simply because I do used a lot more canned food items. They are easier for me to use, and in some cases, I believe taste better than do fresh items. It is a struggle, but if you look at labels, and try to choose items that not only have lower calories but lower sodium, it usually helps. But also, drinking water to counteract that sodium might help until new habits form. Like you, I am a work in progress on this one...

I have cut out a lot of foods I loved because of sodium (olives, pickles, peppers); I eat fresh as much as possible and do not cook with salt. If we eat out (which is very rare), I tell them to steam veggies totally plain, not even with salt & not to add any extra salt to anything.
I've never been much of a salt person, but it affects me a lot (even though I drink a lot of water - my body just doesn't like salt). For those that feel salt adds flavour to items, it is because your body is addicted to sodium and your taste buds have been tricked to enjoy processed foods rather than fresh natural foods. I guarantee if you take 1 month, cut out processed foods and anything with added salt, no matter how low to added salt content is, your taste buds will realize that "wow - this tastes good!". After that, the next time you eat something processed or with added salt, you will "taste" it and not enjoy it (I say 30 days since it takes that long to reprograme your body & mind-set).
Don't get me wrong, I still go near to over or over on sodium when I eat chips or on the occasion, certain pre-packed items or when I make my famous potato wedges: but I am more mindful since I know the repurcussions & I really don't enjoy the after-tastes much.
When you grocery shop - read ALL nutrition labels: it may take you longer (it takes me about 1 1/2 hours to do a regular shop since I have to read all labels due to food allergies & manufacturers who change their nutrition & ingredients all the time), but it's worth it when you start to eat healthier: your body & mind will thank you :flowerforyou:

I just got put on a low carb and 1500 mg sodium plan (due to PCOS and Kidney issues). I saw a dietitian to help me get on track. The main point she made is to say away from the grab and go foods. All the pre-packaged foods are full of sodium. The plan is to make most of my food from scratch, make big quantities and package the left overs for lunch. Make your own trail mix, snack packs and no tv dinners. Check out the MyPyramid.gov for better ideas on what to eat in each food group. Its a trail and error. If you find that you ate a food with high sodium them swap it out.

From Earth to Mouth. Cut out the middle man. I'll send a friend request so we can keep an eye on each others low sodium foods.

You get fresh tomatoes and weight them out on a scale. One of the biggest helps I have in my kitchen is a digital scale so I can weigh out my portions. Remember, just because a recipe says to use this or that in this quanitity doesn't mean it's mandatory. Play with recipes, alter them so they suit your needs

if you are buying canned tomatoes you can choose the no salt add on

when buying anything processed try to find the low sodium version

If you have a garden, you can dip fresh tomatoes in hot water for a minute and remove the skins. Then pack them in freezer bags. Take out of the freezer when you need a canned tomoato for cooking. The consistancy will be the same and no salt!

If you need to use canned tomatoes go for a high quality proper Italian brand. In the UK we can get Napolia, which I always use just cause they taste better, but the sodium per can is "trace". There is no salt on the ingredients list, only tomatoes, tomato juice and citric acid. About 50% dearer than a supermarket own brand, but they are still no an expensive ingredient to a recipe.

Louise