How to Reduce Sodium Intake after Stroke

How to Reduce Sodium Intake after Stroke

Salt and stroke are not a friendly pair as excessive salt in the diet can lead to high blood pressure, a serious precursor to stroke. This means that managing sodium levels after a stroke is an important step to take, especially if you’ve been consuming too much. The average American consumes 3,400 mg of sodium a day, which is about 50% more than the FDA recommended daily limit of 2,300 mg! Yikes.

But before you start scaling back the hard way, read these 6 easy tips on how to reduce sodium intake.

1. Cook at Home

Home cooked meals are the best way to stay in control of your nutrient intake. According to the FDA, over 75% of your dietary sodium comes from packaged and restaurant food! So by cooking at home, you can avoid excessive salt and have 100% control over the sodium in your food.

The easy solution: Learn to love Mrs. Dash seasonings! They’re a salt-free line of seasonings that taste just as good as their salty alternative – some even say they’re better. We know, it’s hard to believe, but you’ll just have to try it for yourself.

2. Become Sodium Savvy

The packaged food world is full of tricky obstacles. Sometimes we think we’re being healthy by eating ‘reduced sodium’ foods but sometimes we end up doing the opposite.

The easy solution: Learn to love labels. Here’s a guide from the FDA to help you out:

  • Salt/Sodium-Free: Less than 5 mg of sodium per serving
  • Very Low Sodium: 35 mg of sodium or less per serving
  • Low Sodium: 140 mg of sodium or less per serving
  • Reduced Sodium: At least 25% less sodium than in the original product
  • Light in Sodium or Lightly Salted: At least 50% less sodium than the regular product
  • No-Salt-Added or Unsalted: No salt is added during processing, but not necessarily sodium-free. Don’t be fooled! Check the Nutrition Facts Label to be sure!

3. Forget Frozen Foods

Frozen meals are one of the most common sources of excessive sodium in the diet. Because salt acts as a preservative, most companies use extra salt to give their packaged food extra shelf-life. But what about our life?

The easy solution: Prepare low-sodium meals in large batches and then freeze them in individual containers. Wa-lah! Homemade frozen dinners!

Continue to Tips #4-6 >>