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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
