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High blood pressure, or hypertension, is a serious disease which causes your heart
to work harder than it should to move blood to all parts of the body. It can raise
your chances of developing a stroke, heart attack, kidney and eye problems, and even
TEXARKANA, Ark. –
High blood pressure, or hypertension, is a serious disease which causes your heart
to work harder than it should to move blood to all parts of the body. If left untreated,
high blood pressure can raise your chances of developing a stroke, heart attack, kidney
and eye problems, and even death. It affects almost half of all adults in the U.S.
That is an alarming number.
What can you do to prevent high blood pressure? One of the easiest is to reduce salt
and sodium in your diet. If you have high blood pressure, lowering it can reduce your
chances of heart disease and stroke.
You may be asking, isn’t salt and sodium the same? No. Because the two words are used
interchangeably, people are often confused about the difference. Sodium is a mineral
that combines with chlorine to form salt. It is a necessary nutrient that helps your
body maintain proper fluid balance, regulate blood pressure, transmit nerve impulse
and help muscles relax. Salt or sodium chloride is a naturally occurring compound
that contains 40% sodium and 60% chlorine. Salt is used to season foods and is the
primary source of sodium in our diet.
Most of the sodium in the daily American diet comes from processed or prepared foods.
The remaining comes from salt added at the table, while cooking or in restaurant meals.
Today, Americans consume an average 3,400 mg per day. That is almost 50 percent more
than is generally recommended. The goal is to consume no more than 2,300 milligrams
per day That is roughly about 1 teaspoon of salt.
We have control over our sodium intake. The first thing we should do is decide that
we’re going to limit our intake; then take action. We must become smart shoppers and
not purchase foods high in salt and sodium.
Start by reading the food label to see what is in the food you are about to eat. Compare
labels of similar foods to determine which has the lowest Percent Daily Value for
sodium and purchase those foods. Buy foods labels “reduced sodium”, “low sodium”,
“sodium-free”, or “no salt added”.
Eating fresh fruits and vegetables instead of salt chips and crackers will help lower
your salt intake. Many times, it is the texture and crunch that you are craving instead
of the salt. If you do choose chips and crackers, look for those that are lower in
Choose fresh, frozen, or canned vegetables without added salt. Remember that salt
is used as a preservative.
When preparing foods at home, use a “lite” salt that has half the sodium of regular
salt, and use less seasoned salt when you cook. Instead of salting your foods, use
spices and herbs or low-sodium seasonings like sodium-free bouillon or onion powder,
garlic powder, and sodium-free seasoning blends. If you are using garlic salt, onion
salt, etc., you are adding salt to the food. Instead, try sprinkling lemon juice over
your vegetables for extra flavor. Or instead of seasoning or marinating meat with
salt-based products, use onion, garlic and your favorite herbs before cooking to bring
out the natural flavors.
If you will make one change at a time, reducing salt in your diet will be easier to
attain. It can be as simple as leaving the saltshaker in the cupboard. Salt is something
you learn to like, and you can “unlearn” your taste for salt. Start with small changes
and you will slowly lose your desire for the salty taste. If, after you have tasted
your food, you need to add more salt, add one shake, not two or three.
When eating away from home, it can be more challenging. You must take control at the
restaurant. Ask for sauce and salad dressing to be served on the side.
Once you have begun to reduce the amount of sodium in foods that you consume, you
will notice the salt flavor when you do eat a salty food. Remember, salt is an acquired
For more information, contact the Miller County Extension Office, 870-779-3609. We're
online at firstname.lastname@example.org, on Facebook, Twitter and Instagram @MillerCountyFCS or on
the web at uaex.uada.edu/Miller.
This simple Spicy Salt Substitute is great on meats and vegetables. I keep it in my
spice rack and use it instead of adding salt while cooking or at the table. To save
money while preparing your own seasoning mixes, visit spice stores which purchase
spices in bulk and sell by the tablespoon.
Spicy Salt Substitute
5 tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon dry mustard
1 teaspoon thyme
1/2 teaspoon white pepper
1/2 teaspoon celery seed
Mix all ingredients together and store in a cool, dry place. Add in place of salt.
By Carla Due County Extension Agent - FCSThe Cooperative Extension ServiceU of A System Division of Agriculture
Media Contact: Carla Due County Extension Agent - FCSU of A Division of AgricultureCooperative Extension Service400 Laurel Street, Suite 215 Texarkana AR 71854 (870) 779-3609 email@example.com
The Arkansas Cooperative Extension Service is an equal opportunity/equal access/affirmative
action institution. If you require a reasonable accommodation to participate or need
materials in another format, please contact your County Extension office (or other
appropriate office) as soon as possible. Dial 711 for Arkansas Relay. The Arkansas Cooperative Extension Service offers its programs to all eligible persons
regardless of race, color, sex, gender identity, sexual orientation, national origin,
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