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Soup’s On ... But Turn Off the Salt Habit To Meet Dietary Guidelines

By HERWriter
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Obesity related image Photo: Getty Images

Fall is upon us and many of us are looking to warm up with a cup or bowl of soup. But many soups are laden with salt. High blood pressure, hypertension and a list of other health related issues can be attributed to too much salt in your diet.

Many Americans are becoming more food-shopping savvy and looking at the sodium content on labels in order to improve their health.

The USDA has slashed salt intake guidelines dramatically this year advising that, “No one should consume more than 2,300 milligrams of salt per day. Those who are age 51 and older and those who are African American (almost half of the U.S. population) or have high blood pressure or chronic kidney disease, should consume no more than 1,500 milligrams per day."

The USDA goes onto say that one teaspoon of salt contains more than those daily recommended guidelines at 2,325 mg.

Oftentimes too much salt can lead to excessive water retention and bloating. According to today’s New York Times Health Guide, “Too much sodium may lead to high blood pressure in those who are sensitive to sodium. If you have high blood pressure, your doctor will probably recommend that you reduce your sodium (salt) intake. Sodium may lead to a serious build-up of fluid in people with congestive heart failure, cirrhosis or kidney disease. “

Here are some my original recipes remaking some family favorites. I like to use Trader Joe’s Low-Sodium Chicken Broth, which contains just 70mg of sodium per serving. Their Organic Marinara Spaghetti Sauce also only has 25mg of sodium per serving.

• 1 package of frozen spinach thawed
• 1 xan of low-sodium chicken broth
• (2) 6 oz. cooked chicken breast, diced
• 8 oz. of lean ground beef
• 1 tsp. of Parmesan cheese

Form lean ground beef into tiny meatballs and cook thoroughly in olive oil in large skillet. Meanwhile in medium sized pot boil spinach in chicken broth. Add in cooked chicken breast, cheese and cooked meatballs. Let simmer about 10 minutes. Makes 3 servings.

• (2) 8oz. can of diced tomatoes
• (1) 8oz. container of Greek yogurt
• Dash of pepper and garlic powder

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We value and respect our HERWriters' experiences, but everyone is different. Many of our writers are speaking from personal experience, and what's worked for them may not work for you. Their articles are not a substitute for medical advice, although we hope you can gain knowledge from their insight.



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