How Do YOU Cut Out Sodium?

Did not read any replies.

I grew up with a father and sister with heart problems so we never had salt in the house. I developed a thyroid problem in my thirties due to lack of iodine.

If you are going to do this long-term, speak to your dr about getting the right nutrients, especially if you cook for more than just yourself.

Being forever on a primarily whole foods diet, when I started tracking nutrition last summer to support increased exercise programming, I found salt was a daily deficit and bought a box of iodized table salt to be sure of iodine, too. Sweating it out every couple of days is a healthy way to lose salt, and adding sodium with hydration supports exercise. Of course, those with medically prescribed limits should comply, but not everybody is overdosing.

Why do you need good cholesterol to go lower? That's a new one on me. Typically you want to elevate good cholesterol and lower bad cholesterol.

So, I'm in a bit different position due to a genetic condition that I have...I have to consume more sodium daily...at the level of 4 - 6g daily (4000 - 6000mg), or I can have some serious side effects. Here's the kicker though (although opposite situations): if I rely on heavily processed foods, I still may not make my sodium levels AND I'm eating excessive calories. PLUS...my husband doesn't have my genetic condition, although my son does...SO...he clearly doesn't need all that added salt.

I personally keep to simple homemade meals (although I will have like a lean cuisine or something at lunch sometimes...easy to take to work and easy to increase sodium)....I can add or remove salts easily to meet the needs of the whole family. Just remember that foods naturally have sodium content themselves...like chicken, beef, and pork is going to have around 50 - 60mg of sodium in and of itself without anything being added to it (I keep all this in my head as my doctor wants me reporting on sodium too :P ) Adding in more fresh fruits and veggies can definitely help with decreasing sodium as long as you aren't putting sodium filled things on top of them to make them palatable to you.

Penzey's has a great line of sodium free flavor profiles. I'll personally flavor while cooking with these and then at the end of a meal, add sodium per plate and palate so that different needs are met.

*Side note: my son and I end up using salt tablets to make up for sodium we don't consume during the day and honestly, we typically need it daily.