A Note About Salt

Photo by Carlos Porto

I've been cooking a lot of soups lately.  They simmer all day and fill the house with warmth, and you can sneak a TON of veggies into your diet this way.  I also love that you can make a huge batch and eat it all week.  Nothing beats a soul-warming soup lunch on a cold day.  Lately, though, it seems that soup has been getting a bad rap because most pre-made soups are high in sodium.  When you make your own, you can easily control the amount of salt you put in your soups.  However, I'm a believer that a little salt in a dish can transform a healthy dish from bland to outstanding.

If you've been avoiding soup or other higher-sodium foods because you are trying to eat healthier or lose weight, you might find this Yahoo! article by David Zinczenko interesting.  David says that even people with high blood pressure don't necessarily need to reduce their salt intake.  Instead, they should increase their intake of potassium.  It turns out that balancing sodium and potassium intake is the key to avoiding high blood pressure caused by high sodium intake.

Potassium Superstars

• Almonds
• Artichokes
• Cantaloupe
• Honeydew
• Bananas
• Oranges
• Pears
• Raisins
• Mangoes
• Papayas
• Most types of beans (pinto, black, kidney, etc.)
• Potatoes
• Winter squash

Here's some more good news.  Most sodium in the average American's diet is caused by processed foods.  If you cook your own food from whole ingredients, you can salt your meal to satisfy your tastes and still be getting a reasonable and healthy amount of sodium in your diet!