Reduce the Salt, Not the Flavor
In small amounts, salt, also known as sodium chloride, is essential for
the body to function properly. It helps maintain fluid balance,
send nerve impulses and influence the contraction and relaxation of
However, many people are getting far more salt than the American Heart Association’s recommended 1,500 milligrams per day. This excessive intake can lead to serious health problems like high blood pressure, which makes the heart work harder and can lead to heart disease, stroke, heart failure and kidney disease. The American Heart Association suggests selecting and preparing foods with little or no salt to reduce the risk of cardiovascular disease.
So, how will you get by using less of this kitchen staple?
Jennifer Motl, Columbia St. Mary’s Women’s Heart Secrets Program clinical dietitian, has some great advice to reduce the salt, not the flavor in your diet:
Instead of adding salt and butter to your popcorn, Jennifer recommends a healthier chili-lime version:
To learn more, attend Women & Heart Disease on Tuesday, March 1, 2011 at 11:30 a.m. at the Mequon-Thiensville Recreation Department. Presenter Dr. Patricia Dolhun, medical director of Columbia St. Mary's Women's Heart Secrets Program, will explain why it is critically important for women of all ages to pay attention to their heart health. The class is free and open to the public. Call (414) 963-WELL to register.