Happy Monday! My latest On Nutrition column for The Seattle Times, “Cut the salt, but add potassium,” is online. Check it out.
I fully believe (and this is a belief based on science), that one of the best things anyone can do for their health, foodwise, is to limit highly processed foods and make restaurant meals a treat rather than a primary method of feeding oneself. Doing so would not only help cut out excess sodium in the diet, but would also cut out excess sugar, fat and calories.
In case you have further interest in the issue of sodium and health, below are a few links to good articles I’ve come across recently. Enjoy!
- The New York Times: “Sodium, Hiding in Plain Sight.”
- The New York Times: “Sodium-Saturated Diet is a Threat for All.” (Discusses sodium-to-potassium ratio.)
- CDC Vital Signs: “Where’s the Sodium?”
- U.S. News and World Report: “9 Surprisingly Simple Ways to Reduce Sodium Intake.”
- The Huffington Post: “Lower Sodium: Tips To Reduce Your Salt Intake.”
- The Huffington Post: “Why Your Sodium-Potassium Ratio Is So Important.”