http://www.fitbuff.com/usda-sodium-guidelines/ Total Mind and Body Fitness Tue, 16 Mar 2010 20:36:08 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://www.fitbuff.com/usda-sodium-guidelines/comment-page-1/#comment-48052 FitBuff Brandon Sun, 22 Mar 2009 13:14:41 +0000 http://www.fitbuff.com/?p=1319#comment-48052 Exactly, Carolin, it's always easier and better to prepare things yourself, but you can still make a significant difference elsewhere, without having to become a completely obsessive calorie-counter. For the first week or so, just take a look at the sodium content of the main foods and snacks you eat (most people rotate through the same types of foods), then you'll at least have a general idea of where the most sodium is coming from. Exactly, Carolin, it's always easier and better to prepare things yourself, but you can still make a significant difference elsewhere, without having to become a completely obsessive calorie-counter. For the first week or so, just take a look at the sodium content of the main foods and snacks you eat (most people rotate through the same types of foods), then you'll at least have a general idea of where the most sodium is coming from.

]]> http://www.fitbuff.com/usda-sodium-guidelines/comment-page-1/#comment-48005 Carolin Sat, 21 Mar 2009 22:51:22 +0000 http://www.fitbuff.com/?p=1319#comment-48005 I find it really hard to keep track on those small ingredients like salt. You literally have to read the ingredients on everything you eat. Plus you might not have a full serving. Sauces and dressing for example are often full of sodium, but how do you know if you have a full serving? The best way is to make your own food. Then you have control of how much salt or soy sauce you add. I usually start with half the salt in a recipe and then add more if I find it necessary. Most of the time it's not. Cheers Carolin I find it really hard to keep track on those small ingredients like salt. You literally have to read the ingredients on everything you eat. Plus you might not have a full serving. Sauces and dressing for example are often full of sodium, but how do you know if you have a full serving?
The best way is to make your own food. Then you have control of how much salt or soy sauce you add. I usually start with half the salt in a recipe and then add more if I find it necessary. Most of the time it's not.
Cheers
Carolin

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