How can we avoid salt in our diet?

How can we avoid salt in our diet?

Courtesy: pagingdrgupta.blogs.cnn.com

Posted: 10:50 AM ET
As a new feature of CNNhealth.com, our team of expert doctors will answer readers’ questions. Here’s a question for Dr. Gupta.

From Arthur
Birmingham, Alabama

“I saw your report earlier in the week the about high salt content in restaurant foods. I end up consuming salty foods at home too! My wife adds it to everything – even to the water she boils our pasta in. What are some alternatives I can suggest?”

Answer

Arthur, thanks for writing in! Sodium content is often not something people look for on labels, or consciously think about when preparing their meals. Even many low-fat, low-calorie items have very high levels of sodium. Then, of course, the salt shaker sitting on most kitchen tables doesn’t help the matter. You see we’re all creatures of habit. If a person grows up always adding salt and pepper to each meal, it becomes second nature. Before even tasting a meal, many people add salt to without thinking twice.

Our bodies do need some sodium. It helps regulate your body’s fluid, aids in muscle function. But too much sodium can cause a siren to go off internally. When excess salt flows through your bloodstream, your kidneys get defensive. They release a hormone that triggers blood vessels to contract, which causes your blood pressure to rise. From there it’s a ripple effect on your health. High blood pressure can cause a heart attack or stroke among other conditions. Something as seemingly small as reducing sodium levels in your diet could save your life. In fact, the American Medical Association estimates that 150,000 lives could be saved in the United States annually if people cut their salt intake in half.

There are ways to cut back when cooking at home without losing flavor. Start by getting the salt shaker off the dinner table. As I mentioned earlier, people often add it to meals just because it’s there, not because the food needs it. Keep the shaker in the cabinet, and odds are your whole family will inadvertently use it less.

Also limit your intake of processed foods and canned vegetables. An estimated 77 percent of a person’s daily sodium intake comes from these items. One serving of canned food may have up to 1,000 milligrams of sodium! Fresh fruits and vegetables have a muchlower count by nature. Find out where the local farmer’s market is in your area and bring the family to pick out favorite fresh items each week. You’ll save money too. Local markets often have lower prices.

Have you been down the herb and spice isle at the grocery store lately? There are hundred of options to add flavor to meals with little to no sodium count. You and your wife will have fun experimenting with different spices to your favorite recipes – sans salt!

Arthur, the best advice is being mindful of “hidden” sources of sodium. The American Heart Association recommends 2,300 milligrams of sodium a day for the average person. Sounds like a lot but it adds up quickly. A 12-oz glass of tomato juice has 1,000 mg of salt. One tablespoon of relish has about 250 mg. One hot dog has up to 800 mg. Many salad dressings – including fat free – have 500 mg of sodium in just two tablespoons.

Bottom line, salt is everywhere. Read the labels, look for low-sodium products and eat fresh food when possible.

Posted by: Dr. Sanjay Gupta - CNN Chief Medical Correspondent
Filed under: Dr. Gupta • Expert Q&A

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Garlic ..Study Shows it prevents Cancer of Stomach

Benefits of Garlic: Cancer Prevention

We have heard enough about Garlic as an agent to lower cholesterol levels in our lipid profile. We now learn that GARLIC helps in preventic cancer also.
Read more in HEALTHCARE.
A portion of the news is given below:
Indeed, the first scientific report to study garlic and cancer was performed in the 1950s. Scientists injected allicin, an active ingredient from garlic, into mice suffering from cancer. Mice receiving the injection survived more than 6 months whereas those which did not receive the injection only survived 2 months.

Many studies showed that the organic ingredient of garlic, allyl sulfur, another active ingredient in garlic, are effective in inhibiting or preventing cancer development. Many observational studies in human being also investigated the association of using garlic and allyl sulfur and cancer. Out of the 37 studies, 28 studies showed evidence that garlic can prevent cancer. The evidence is particularly strong in prevention of prostate and stomach cancers. This particular study looking at the risk of stomach cancer was especially interesting. This study was conducted in China. Researchers found that smokers with high garlic intake have a relatively lower stomach cancer risk than smokers with low garlic intake.

A large-scale epidemiological Iowa Women's Health Study looked at the garlic consumption in 41,000 middle-aged women. Results showed that women who regularly consumed garlic had 35% lower risk of developing colon cancer.

It is thought that the allyl sulfur compounds in garlic prevent cancer by slowing or preventing the growth of the cancer tumor cells.

Courtesy: HEALTHCARE
http://www.healthcastle.com/garlic-cancer.shtml