Food makers pressured to cut sodium

[CMF Newsman]

WASHINGTON - Think cooking the perfect Thanksgiving dinner is stressful? Something else is far more likely to raise your blood pressure: salt hidden in all those goodies. Don't blame the chef. Much of that salt was hidden from him or her, too.

Americans eat nearly two teaspoons of salt daily, more than double what they need for good health — and it's not because of the table salt-shaker. Three-fourths of that sodium comes inside common processed foods like stuffing mix, gravy, and yes, pumpkin pie.

Even raw turkey, which is naturally low in sodium, sometimes is injected with salt water before it reaches the store, a lot more salt than a home cook might sprinkle on. You have to read the brand's fine print to tell.

Now public health specialists are pressuring the Food and Drug Administration to require food makers to cut the sodium. In a hearing set for next week, they will call the government intervention crucial to fighting heart disease.

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[RuneDeer]

Yay.

[Babs]

When I was 20, I had high blood pressure. I have been on a low sodium "diet" for over 30 years. Even an olive or two is enough to pack on a few pounds of water. There are some no sodium canned vegetables, but I usually go with the fresh. However, most of the low sodium soups still have pretty much salt. I do indulge in some cheese! This is a really good move on the food industry!