If you have high blood pressure, you definitely want to keep
your salt intake to 1500 mg. or less. (A teaspoon of salt is 2,325 mg. of
sodium.) Even if you don’t have high blood pressure, it’s a good idea to keep
your sodium intake low.
The American Heart Association recommends no more than
2300 mg. per day. Here’s why: Salt increases your blood pressure, which puts an
extra burden on your heart and blood vessels. People with high blood pressure
are more likely to develop heart disease, or have a stroke if they use a lot of
salt.
But, we all know that some foods are bland and require salt
to taste good. So, what should you do if you want to salt your scrambled eggs or
ear of corn?
I recommend using Kosher salt, because Kosher salt’s coarse crystals have less sodium per teaspoon than ordinary finely ground
table salt. Try Morton’s Coarse Kosher salt, which has 480 mg. of sodium per ¼
tsp. compared to regular salt which has 590 mg. Or, try Diamond Crystal with
just 280 mg. of sodium per ¼ tsp. due to its hollow crystals.
You can also try Morton Lite Salt which has 290 mg. of
sodium per ¼ tsp, and 350 mg. of blood pressure lowering potassium.
Pass the lower-sodium salt, please.
