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You are at:Home»Uncategorized»Too much salt – is it bad?
Uncategorized

Too much salt – is it bad?

Busisiwe HohoBy Busisiwe HohoFebruary 15, 2010No Comments3 Mins Read
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With the increased availability of a variety of fast foods, processed and refined products in our modern society many people are eating much more salt than what they need without even realising it.

With the increased availability of a variety of fast foods, processed and refined products in our modern society many people are eating much more salt than what they need without even realising it.

Although sodium requirements differ according to age, activity level, climate and the amount that you sweat,the minimum daily amount of sodium that the average healthy adult needs is only 500mg (this is equivalent to about 1.25g of salt).

The Heart and Stroke Foundation South Africa (HSFSA) recommends that not more than one teaspoon (6g) of salt per day should be consumed. Most South Africans have almost doubled this recommended daily allowance.

During World Salt Awareness week from 1 to 7 February, the HSFSA is joining hands with the World Action on Salt and Health group (Wash) to help raise awareness about the consequences of consuming too much salt.

Eating too much salt can raise your blood pressure and increase your risk of stroke, heart attack or heart failure. It is also linked with other medical conditions such as kidney disease, osteoporosis (thinning of the bones) and stomach cancer.

Food tastes better when it is seasoned properly to bring out all the flavours. The problem is that the seasoning of choice is always  seems to be salt.

To help you reduce the amount of salt in your diet, here are a few ideas for healthier   flavour enhancers when preparing these foods:

Beef balsamic vinegar, black pepper, horseradish, mustard, red wine and tomatoChi cken basil, chives, dill, fennel, garlic, ginger, lemon juice, ma r j o r am, mint, oreganum, paprika, parsley, rosemary,

tarragon, thyme, white pepper and white wine Fish bay leaf, dill, fennel, lemon juice, onion, parsley, tarragon, tomato, white pepper and white wine Lamb aniseed, basil, cardamon, cayenne pepper,

cinnamon, cloves, cumin, juniper berry, mint, mustard,  oreganum, redcurrant jelly, rosemary  Ostrich coriander, onion, pineapple, tomato and chilli Pork apple, cider, coriander, ginger, lime, orange, sage and thyme, Green vegetables black pepper, lemon juice, mint  and toasted almonds  Potatoes black

pepper,  nutmeg, parsley, paprika and  low fat or fat free yoghurt  Salad vegetables basil, black pepper, garlic,  lemon juice, oreganum and low fat or fat free  yoghurt Rice coriander, onion, red or green

peppers and saffron Pasta basil, black pepper, garlic and  oreganum Remember, when using fresh  herbs  add them towards the end of the cooking process on mild heat otherwise they tend to burn and may leave a bitter  aftertaste.

For more information or free   utritional advice from registered dietitians,  call the Heart Mark diet line on 0860 223 222, email heart@ heartfoundation.co.za or visit our website www.heartfoundation.co.za  Erika Ketterer is registered  dietitian at the Heartand Stroke 

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