http://www.fitbuff.com/usda-sodium-guidelines/ Health secrets for health nuts Tue, 07 Feb 2012 17:30:58 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.fitbuff.com/usda-sodium-guidelines/comment-page-1/#comment-150052 Roger-Ohio Wed, 24 Nov 2010 17:06:38 +0000 http://www.fitbuff.com/?p=1319#comment-150052 Carolin asked "how do you know if you have a full serving" well it's on the Nutrition label BUT Brandon's suggestion to just check the label for a week can completely mis-lead you. EXAMPLE: Campbell's Soup considers 1/2 cup a "serving" for Tomato soup but 1 cup is a "serving" their chicken tortilla soup. Both of these "servings have about the same amount of Sodium at 410mg. I can only conclude that someone in the marketing dept is intenionally misleading the consumer. Who eats 1/2 cup of soup as a serving? Carolin asked "how do you know if you have a full serving" well it's on the Nutrition label BUT Brandon's suggestion to just check the label for a week can completely mis-lead you.
EXAMPLE:
Campbell's Soup considers 1/2 cup a "serving" for Tomato soup but 1 cup is a "serving" their chicken tortilla soup. Both of these "servings have about the same amount of Sodium at 410mg.
I can only conclude that someone in the marketing dept is intenionally misleading the consumer. Who eats 1/2 cup of soup as a serving?

]]> 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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