5 Tips for Low-sodium Cooking

Use Fresh Ingredients

We can easily eat a healthy amount of sodium without ever using salt. That's because many foods we eat, such as meat, eggs and milk, contain sodium naturally. (Vegetables are typically low in sodium, except for a few, like spinach and beets.) The trick is to try to avoid all those ingredients with added salt and sodium, which can be harder than it sounds.

Salt protects food from spoiling quickly because it dehydrates cells, making it inhospitable for bacteria. And because salt is such an effective preservative, it's cost-effective for manufacturers to add it to their products. However, if you're able to get fresh ingredients and use them soon after you buy them, you can avoid this problem.

So, before you head to the middle aisles of the grocery store with all of the prepared or canned foods, first scour your produce section for everything on your list that you can buy fresh. This includes both fruits and vegetables. Admittedly, it takes more prep time to work with fresh produce, and it might be a little pricier. However, it's worth it to fix a dangerously high-sodium diet. And most people believe that fresh ingredients taste better, too.

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