So the FDA just changed the RDA of sodium intake from 2,400 to 1,500 mg. Which is funny because the average american apparently eats somewhere between 4,000 to 8,000. I suspect it's impossible, But since I'm on break, let's call it an experiment to see what it's like to be limited to the 1,500 mg recommended limit.
My conclusions are awfully preliminary and more like introductions, but here we go:
1. It is freakin' hard to follow a low sodium diet. I mean, maybe if you're a fruitarian and/or retain a personal macrobiotic chef, there would be no change whatsoever, but for the rest of us the world is out to foil us on this point. I am pretty sure the world would not be above sneaking into our windows and shaking salt into our mouths as we speak.
2. It's especially challenging to go low sodium if you are a vegetarian and would like to ingest some protein at some point in your day. Meat substitutes are shockingly salinated.
3. Sodium content often doesn't seem to correlate with flavor. Or at least, very similar products range wildly in content. Puffed wheat, granola and shredded oats frequently have no sodium versus most other cereal products which have closer to 300 mg. Also, Cascade Ice and Hansen's sodas have no sodium. Most drinks have a little sodium - 50 mg per 8 ounce serving, which actually can add up pretty quickly if you drink at least the way I often do.
4. Because I love those Xtreme Eating Awards: Olive Garden's Tour of Italy has 3,800 mgs; Chili's Big Bites have 2,930 mgs; Chili's Half Rack Ribs (a side dish) have 2,050 mg; Applebee's Quesadilla Burger has 4,410 mg; The Cheesecake Factory's Philly Steak with Cheese has 5,340.
5. Ok, lord knows if there are any tangible health benefits to a low sodium diet, but it does admittedly help with that cyclical sore boobs/water retention issue that everyone wanted me to expand upon in great detail.
1 comment:
This is a topic that I can barely stand to think about, living as I do in Argentina, where food is salty and saltier. I learned early on not to add salt to the water of boiling pasta, because the pasta comes salty!
It's quite frustrating because there's a lack of spices and taste for other flavors aside from salt and sugar.
And then there's the fat issue!
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