THE FIX: The curing of meats was traditionally done to preserve a precious food, and that food, being precious, wasn’t served in mile-high deli sandwiches. It’s the portion, not the pastrami, that can be unhealthy these days. Still, even in a modest 1- or 2-ounce serving, sodium can add up. To dodge some of the salt, get slices fresh from the deli for up to 50% sodium savings over pre-sliced. Opt for reduced-sodium versions when you can. And load your sandwich with lots of veggies.