Working with Low Sodium - Shaking Out That Salt.

Despite all that the Food Network, Morgan Spurlock, and the Slow Food movement, has done to improve our understanding of the food/body equation, North Americans are no closer to being healthy. Recently, the Centers for Disease Control and Prevention released a study showing that nearly 25 percent of American teens have abnormal 'blood lipid' levels - this includes high levels of LDL (the bad) cholesterol and low levels of HDL (the good) cholesterol, along with high levels of trigylcerides which can clog arteries - and that more than 1 billion adults overweight or obese globally. Surprisingly, much of the blame is being laid on those advocating a supposedly 'healthy' diet: Jonny Bowden, PhD, C.N.S, and weight-loss expert claims that it's the low-fat craze that's caused most our 'big' problems. Trying to eliminate edible fats brought on high-fructose corn syrup and partially-hydrogenated oils, leaving consumers with even greater physical fats than ever before.

These days, most people are catching wise to the hype, realizing that it's the false focus on starches and fats that are actually causing the problem and realigning their focus on a more insidious danger...Salt. According to EatRight Ontario, the Government of Ontario's attempt to connect their residents to registered dietitians and better resources for healthy eating, sodium's main purpose is to regulate the water balance and blood pressure in your body. Good in small doses, but eat too much and you dissipate all the water, leaving nothing behind but a sky-high blood pressure. 

The food industry has already started to step away from the ubiquitous shaker. Three years ago, ED Foods introduced Luda H, soup bases and gravies with 78 percent less salt, while at the beginning of this year, New York City unveiled a broad new health initiative encouraging food manufacturers and restaurants to curtail their salt use, and just a few months ago, Subways, Starbucks, Mars Food US and even Unilever agreed to cut the salt in their products by 10 percent over the next two years. 

Still, many restauranteurs have expressed concern over any possible mandatory regulation as it's very difficult to adjust the sodium content without losing flavor and/or general appeal. Sodium reduction has to be done on an ingredient by ingredient basis otherwise you risk an unpalatable product. Best to start voluntarily expanding your seasoning horizons... Lest all governments actually start enforcing a 1000$ penalty such as the one that New York State is considering.

But don't waste your salt on tears! Here's a list of great ways to avoid sodium based on food style and type. Although it's phrased to apply to the consumer, it could also be a great idea source when you sit down to write your menu.