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WEEK IN REVIEW
Tuesday
Emory's blaze causes $2 million in damage
State fines water system, alleges gross neglige...
Peggy Pritchard Olson always put Edmonds first
Monday
Edmonds councilwoman dies at 59
Fire destroys Silver Lake landmark
Later start for school day unlikely in Marysville
Sunday
Six injured, three critically, in wreck near Ma...
Gay marriage issue can wait, say Referendum 71 ...
Glacier Peak freshman overcomes jitters to win ...
Saturday
More snow expected at mountain passes
Suspect identified in Seattle police killing
Thousands honor slain Seattle police officer Ti...
Friday


Officer Timothy Brenton. Gone, but not forgotten
Person sought in officer's killing is shot in head
Thousands to pay respects to slain Seattle poli...
Thursday


Tale of 1916 Everett Massacre retold in style o...
Reservist survived Iraq but not his return to c...
Swine flu suspected in infant’s death
Wednesday


‘Everything but marriage' law close to vi...
Library levy winning by 51% to 49%
Incumbents looking strong in Snohomish County C...
 

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CONTACT THE HERALD
Melanie Munk, Features Editor
munk@heraldnet.com
 
Published: Wednesday, July 1, 2009

Most salt in your food isn't from the shaker

Despite recommendations to limit sodium intake to reduce or avoid high blood pressure, Americans are eating more salt than ever.

The average American consumes 3,000 to 5,000 mg of salt each day. The recommendation for healthy adults is 2,300 mg, which is equal to about 1 teaspoon of table salt (sodium chloride).

Those diagnosed with high blood pressure are urged to reduce intake to below 1,500 mg.

Though we can all picture friends who blindly reach for the saltshaker, only 6 percent of the sodium we eat comes from what we sprinkle.

A staggering 77 percent of the sodium consumed by Americans comes from processed and restaurant foods. About 12 percent is naturally occurring in foods and 5 percent is added when cooking meals at home.

The best way to lower sodium intake is to read labels on all packaged and processed foods.

The more common high-sodium foods include cold cuts, snack foods, processed cheese and canned foods. Often, the more "ready-to-eat" a packaged food is, like frozen entrees or soups, the more salt it most likely contains.

Instead, choose whole grains, fruits, vegetables, legumes and low-sodium options when available.

High-sodium menu items at restaurants may be more difficult to spot, but many restaurants chains are posting their nutrition information on their Web sites.

Food Network Kitchens

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