The new Dietary Guidelines got this right!

You can lightly add salt to your home-cooked vegetables, especially if it makes you eat more of them. Here are the facts on sources of sodium in the US diet:

• 75% processed foods
• 14% naturally occurring in fresh foods
• 6% salt added at the table
• 5% salt added in cooking

When people stop adding salt at the table, they only affect their sodium intake by a small degree. It also lets the processed food makers off the hook. Look at the sodium content of any Tyson, Kraft, Campbell’s, Stouffers, Nabisco, Frito Lay, and even some of the cereal manufacturers to view their hefty contributions in the sodium arena. While I always advocate that a person taste their vegetables before automatically reaching for the salt shaker, lightly adding salt at the table is a great way to add flavor. When the salt sits on top of the food, it hits the taste buds first, so you hopefully consume less in the end.

Categories: Nutrition & Wellness

Tags: Vegetables, Sodium, Dietary Guidelines