Shopping for Lower Sodium

cooking
Written By Judy Doherty, MPS, PCII

Pinching SodiumJacqueline Marcus, MS, RD, LD, FADA, Nutrition Consultant in Northfield, Illinois, compares common products.Americans consume, on the average, about 5000 milligrams of sodium each day, twice what is recommended. Processed foods and restaurant meals are major sources.Attaining a low sodium diet is easiest by cutting back on sodium slowly, emphasizing fresh fruits, vegetables and whole grains. Research shows that when people limit their salt intake for as little as 8 to 12 weeks, they can wean themselves from the taste and even find it unappetizing.Here are some sodium-saving strategies. Choose the foods in the left hand column most of the time. When dining out, ask to have food prepared without added salt and have sauces and dressings served on the side.sodiumsaverchart

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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