Baby Boomers Watch Your Sodium
I admit to being a member of this distinguished group of adults (albeit a young member). But here's some preliminary research that baby boomers need to know:
* People seem to be more sensitive to sodium/salt as they get older and likewise their blood pressure is more likely to drop when they cut back on salt in their later years.
* Sodium may increase the risk for stroke beyond its affect on blood pressure, according to research reported at the 2005 American Stroke Association International Conference. Stroke risk was higher in people who ate more sodium, regardless of their blood pressure, reported researchers. Their results also found that people consuming more than 4,000 milligrams of sodium a day almost doubled their stroke risk compared to those getting 2400 milligrams or less.
If you use the recipes I develop, you know I aim low on the salt threshold. I figure people can add salt at the table if they need to but I want them to see the milligrams of sodium per serving cooking it my way. The thing about salt is that if you cook lower sodium for 6 weeks or so, your taste buds will eventually adjust. Things will taste better and more flavorful than when you started cooking lower sodium. So hang in there and keep reading those labels if you are buying processed foods. Aim for 1400 milligrams of sodium or less per day and you could dramatically reduce your risk of stroke!
~~Elaine
Related Topics: Baby Boomers: A New Way to Grow Old, The Baby Boomer Heart: Healing Fitness
Technorati Tags: babyboomers, stroke, sodium, bloodpressure
* People seem to be more sensitive to sodium/salt as they get older and likewise their blood pressure is more likely to drop when they cut back on salt in their later years.
* Sodium may increase the risk for stroke beyond its affect on blood pressure, according to research reported at the 2005 American Stroke Association International Conference. Stroke risk was higher in people who ate more sodium, regardless of their blood pressure, reported researchers. Their results also found that people consuming more than 4,000 milligrams of sodium a day almost doubled their stroke risk compared to those getting 2400 milligrams or less.
If you use the recipes I develop, you know I aim low on the salt threshold. I figure people can add salt at the table if they need to but I want them to see the milligrams of sodium per serving cooking it my way. The thing about salt is that if you cook lower sodium for 6 weeks or so, your taste buds will eventually adjust. Things will taste better and more flavorful than when you started cooking lower sodium. So hang in there and keep reading those labels if you are buying processed foods. Aim for 1400 milligrams of sodium or less per day and you could dramatically reduce your risk of stroke!
~~Elaine
Related Topics: Baby Boomers: A New Way to Grow Old, The Baby Boomer Heart: Healing Fitness
Technorati Tags: babyboomers, stroke, sodium, bloodpressure
Labels: cooking tips, stroke
4 Comments:
Just thought I would let you know about a new website dedicated to baby boomers called BOOMj.com that your readers may be interested in. There are many nice sections (health, movies, finance, travel etc.) where you can meet new people as well as keep up on all the latest news, tips and goings on in the world. You guys should check it out if you feel so inclined. See ya.
BOOMj
Hi Elaine,
Now there is a new book available called, “How to keep track of your salt intake: Easy as 1 – 2 – 3” which can be found at www.SalTrax.com.
This book takes the reader through a step-by-step simple process to learn a system that helps people track their sodium intake at the time they are eating it. The system is based on points which take the various ways of measuring sodium down to one to two digits called “SalTrax™ Points”.
This tracking system is currently patent pending. If you have questions, my contact information follows.
Sincerely,
Sandra Parkington, MPH, RN
srpark@SalTrax.com
www.SalTrax.com
I agree. I always educate my patients on salt content of foods. We keep cans of chili, pasta sauce, bread, and other food items to show how much salt is already in these foods. It is so easy to buy these same foods without sauce. Most people find that after they start eating like this, the same foods with salt make them gag. Good article.
Tracking salt intake is challenging, but labels and guides make it possible. But only a minority of the population has a positive blood pressure response and studies are sharply divided whether lowering dietary salt improves health, imposes additional risks or makes no difference at all. Catch up on the latest in this controversial area at http://www.saltinstitute.org/28.html.
Dick Hanneman
President
Salt Institute
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