These 10 easy steps, both large and small, let you keep the lid on sodium without a whole lot of sacrifice. By: Maureen Callahan, MS, RD
Photo: Oxmoor House
As health experts fight among themselves about how much sodium is safe to eat, the reality is that most of us can get by on far less salt (our biggest source of sodium). In fact, much of the salt in restaurant meals and packaged foods is overkill, just excess salt used to pander our palates in the simplest way. But gradually shaving off a little salt here and a little salt there is critical to good health, not just as a way to lower blood pressure but to keep the heart, kidneys, and bones healthy. It’s also a way to let other flavors shine through in foods and open your palate to a whole new world of flavor.