Cooking Without Sodium Is Not a Bad Thing – Ms V’s Spice is Nice Sodium Free Seasoning is Your Answer…

We all know that Sodium is one of the main elements in table salt. We also know that salt has a significant role to the function of our bodies. More importantly, the enhancement of sodium in foods adds flavor, but too much sodium increases high blood pressure.


Eating a low-sodium (salt) or no salt diet is a key way to take care of your heart. According to the National Heart, Lung and Blood Institute, most people eat about 3,400 mg of sodium a day. This is about twice as much as the American Heart Association recommends. The FDA recently reduced our daily sodium consumption to 2,300 mg that most healthy people should have, but people over 51, and those who have high blood pressure, should consider consuming about 1,500 mg of sodium a day or less.

There is no doubt your sense of taste will change by either reducing the sodium or no sodium at all in your food in order to get down to a healthy level. To do that, you have to learn how to trim the excess sodium from your diet.

The process to avoid excessive sodium in your diet is simple, but will require you some discipline on your eating habits.

First, you want to avoid processed foods. We all know how quick and easy it is to grab and prepare. That includes prepared mixes, packaged rice dishes, soups, and canned foods to name a few. I have read these packages account for 75% of the sodium in American diets.

Herbs and spices provide a mix of flavors. Why bother trying to figure out a blend. Visit – the one-step seasoning for all your cooking needs. Ms V’s Spice is Nice Sodium Free One Step Seasoning provides a savory flavor that is an alternative to salt and it is one-step to good health.

Use as a marinade or try it on chicken, pork, lamb, beef, fish, turkey, or seafood. Maybe potatoes: baked, fries, or diced up as breakfast potatoes. Good on pasta, eggs, salads, beans, legumes, vegetables, popcorn (a favorite), greens and black-eyed peas are my favorite, but you do not have to wonder. I have blended these spices now for 29 years.

The article indicated a healthy level of sodium is 140 mg or less per serving. If you use prepared foods, limit sodium by reading your nutrition labels for the milligrams of salt per serving. Pay close attention to now many servings are in the package. Look for “low-salt” or “no salt” products. In addition, on the nutrition labels, right side below the big 0 and across from sodium line, you want that percentage less than 10% or lower. Cereals and breads are not exempt – they are just like the prepared mixes.

If I find myself using canned goods, I do not use the juice content – I rinse/wash off the sodium, which is the preservatives to maintain the content of the can. Consider frozen or fresh vegetables instead of canned veggies; avoid cured meats (ham, bacon, pickles, olives), and other foods prepared in salt and choose unsalted brands of nuts and trail mix. Finally, use small amounts of condiments like ketchup, mustard and soy sauce – it is said even low-salt version are high in sodium.

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