Adrienne Youdim MD, FACP

Low-Sodium Diet: Tips to Reduce Salt Intake

And Add Flavor To Your Food

From article in Medical Daily
By Lisette Borreli
Dr Adrienne Youdim contributor

Jan. 6, 2017

  • Dr. Adrienne Youdim, a physician, nutritionist specialist at the Center for Weight Loss and Nutrition in Beverly Hills, Calif., reminds us, “cooking from scratch by definition is cooking from fresh . . . the benefit of fresh is that it does not require salt to be preserved. It also means that you choose the amount of added salt for taste as you cook and you can choose to add less than what restaurants or food manufacturers would like for you to taste,” she told Medical Daily.
  • Dr. Youdim also explains: “The most common salt is made of sodium and chloride. When food manufacturers limit the sodium content of a food, they typically do so by adding less salt.”
  • There are salt substitutes that contain a different positive ion than sodium, which is typically potassium. These alternatives don’t taste the same, but they do mimic the flavor of salt. However, Youdim recommends these alternatives are for healthy individuals, because excessive potassium intake may be harmful for some people with renal disease and other health conditions. It’s best to talk with your doctor to discuss safe salt alternatives.

 

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Low-Sodium Diet: 4 Easy Ways To Cut Back On Salt Intake

And Add Flavor To Your Food

Article in Medical Daily. Dr Adrienne Youdim contributor.

 

 

 

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