Cal-a-Vie Health Spa (California)
We have successfully survived the trans fat debacle, and reduced our intake of refined grain products. Now for a new challenge = salt. A new health initiative to reduce sodium in packaged and restaurant food by 25% has been introduced by the American Heart Association and is believed to reduce the risk of stroke by one-third.

Athletes and other active people who already eat a lower sodium diet do not need to further reduce salt intake. In fact, for them it can be harmful to restrict sodium as it is an important electrolyte. For the rest of us, the trouble lies with the fact that we do not feel high blood pressure happening and so may be blissfully unaware of the damage our bodies are sustaining from salt. And while you might think you are at low risk for having a stroke, consider that one study found the risk of stroke is twice as high for a person who has high normal blood pressure than for the person with low normal blood pressure.

So how do you cut the salt intake? First, reduce the amount of processed foods you consume. Replace salty chips with unsalted nuts and low sodium crackers, choose low sodium soups, or use low sodium broth for homemade soup. Be aware of hidden sodium in baked goods and salad dressings and opt for a simple dressing of vinegar and oil. Choose more fresh vegetables and fruits which contain potassium and other nutrients which help to lower blood pressure. Be prepared that your taste buds may struggle at first, especially if you have been overloading them. It may take two to three weeks before your sense of taste adjusts and you become more adept at tasting less salt. With patience, they will adjust and lower sodium foods will be just as satisfying as their saltier counterparts once were.

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(866)SPA-HAVENS
(760) 945-2055
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