by Amy Reiter in Food News, June 19, 2015
by Amy Reiter in Food and Nutrition Experts, January 23, 2015
NYC’s Planned Salt Shakeup
During his long reign as mayor of New York City, Michael Bloomberg introduced public health initiatives, including banning trans fats in food prepared in NYC restaurants and requiring restaurants to post calorie counts. Now, his successor, Mayor Bill de Blasio, has proposed requiring chain restaurants to print a warning symbol (a little salt shaker) next to menu items that contain more than 2,300 milligrams of sodium, the recommended daily intake per U.S. guidelines. The Wall Street Journal reports that restaurants aren’t happy about the plan, which the city’s Board of Health will vote on in September. “Every single ingredient if it’s in excess could obviously cause you problems,” restaurant industry advocate Melissa Fleischut griped to the Journal. “Do we label every ingredient?” Read more
by Dana Angelo White in Healthy Tips, November 3, 2013
In this week’s news: Diet may be key to diabetes prevention for women; pizza constitutes a staggering percentage of kids’ caloric intake; the guidance on salt for older adults gets a bit grainier.
by Robin Miller in Healthy Tips, April 9, 2013
Sodium is a necessary nutrient, but most people overdo it on salt. The daily recommendation is to limit sodium intake to 2,300 milligrams per day (less if you suffer from high blood pressure). Given our love of the kitchen staple, it’s not surprising that more and more salt choices are appearing on store shelves. Besides standbys like table salt and kosher salt, you may have come across fancier options like pink Hawaiian or fleur de sel. But no matter which salt you choose, it’s best to keep the portions in check. Here’s how several salts differ in sodium content, flavor and culinary uses.
by Toby Amidor in Healthy Tips, September 29, 2011
A staggering study out of the University of California revealed that if Americans dramatically cut their sodium intake to 1,500 mg per day, up to 1.2 million deaths could be prevented over the next 10 years, deaths largely caused by heart disease or stroke. Despite the American Heart Association’s recommendation that healthy people get 1,500 milligrams of sodium per day, with an upper limit of 2,300 mg (about 1 teaspoon), the average American eats close to 3,600 mg, largely through processed food. Reducing salt intake is important for everyone, not just the small subset of people who are salt sensitive.
Here’s how to do it:
1. Relinquish Processed Foods
Yes, we all rely on processed foods at times. But considering that one slice of wheat bread can have up to 200 mg of sodium, imagine what’s lurking in a prepared meal or side dish. Read labels and opt for lower sodium dishes whenever possible.
2. Become Condiment Savvy
Always embellish your sandwiches and salads yourself so can control the amount of salt and the amount of condiments you use. Vinegar is virtually salt-free (2 mg per 2 teaspoons) while mustard, relish, mayonnaise and ketchup can have up to 100 mg per teaspoon.
by Toby Amidor in Food News, Grocery Shopping, March 25, 2011
- Are you paying attention to your sodium intake?
Nine out of 10 Americans eat too much salt. It’s estimated that 77 percent of our salt comes from processed and restaurant foods. If your goal is to eat less salt, here are 10 simple ways to do it.
#1: Use fresh or frozen vegetables instead of canned
One-half cup of canned vegetables has about 15 percent of your daily sodium requirements. This is no surprise since sodium is used to preserve canned food. Instead, choose fresh or frozen vegetables whenever possible. If you’re stuck on the convenience of canned veggies, low sodium varieties are also available.
#2: Make your own potato chips
Chips are brimming with salt, but luckily you can make your own in a snap! My kids and chip-addicted husband loved Ellie’s Cracked Pepper Potato Chips. You can always adjust the spices to your liking.
by Dana Angelo White in Healthy Tips, December 28, 2010
With all the salt talk going on, we sometimes forget that the type of salt we use matters. In 1924 the government fortified salt with the mineral iodine for our health and well-being. Today, iodized salt is being examined by the Japanese to possibly help protect against thyroid cancer as a result of recent radiation exposure. Here’s what you need to know about iodized salt.
Frequently-asked questions: Iodized salt
by Toby Amidor in Food News, Gluten-Free, Healthy Tips, November 19, 2010
Most folks know that Americans are eating too much salt. But did you know that food companies around the globe are launching initiatives to reduce the amount of salt put in their products? The good news: our food can use a salt reduction. The bad news: It’s not just as simple as using less salt. Get the facts and weigh in.
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by Toby Amidor in Food News, July 2, 2010
Dana and I recently attended the Food & Nutrition Conference and Expo in Boston, where we were introduced to many products just hitting market shelves. Here are the top 5 we recommend.
5 new products to try »
by Toby Amidor in Food News, June 18, 2010
In this week’s nutrition news: Adult obesity rates on the rise, 90 percent of Americans eat too much salt and CPSI asks the government to ban food dyes.
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In this week’s nutrition news: Brown rice helps prevent diabetes, getting Dad in the kitchen and what you need to know about the 2010 dietary guidelines.
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