The FDA is taking on salt with a new set of guidelines in an effort to reduce Americans’ consumption of sodium. The Nutrition Twins, Tammy Lakatos Shames and Lyssie Lakatos, are offering some practical tips for reducing your salt intake.
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“It raises your blood pressure and reduces your risk of stroke when you cut back on sodium. But it also raises your risk of heart disease when you eat too much,” Tammy told the FOX Business Network’s Maria Bartiromo.
“Research shows that half the population is salt sensitive. Now what this means is half of us can eat salt and be just fine and half of us will eat salt and it will instantly put us at risk for all of these diseases,” said Lyssie.
But it can be a challenge in that some foods that have a lot of salt may not actually be so obvious.
“If you have a slice of [whole wheat] bread you’re actually getting more sodium than you would in a serving of potato chips,” said Lyssie.
“Our taste buds are like all other cells in our body, so they’ll turn over in 21 days. So if you cut back on your sodium for at most three weeks, you won’t even like the salt anymore. In fact you’ll go to eat salty food and you’re going to say, ‘that tastes so salty, I don’t like that anymore,’” said Tammy.
According to The Nutrition Twins, processed foods are often the biggest culprit.
“It’s the processed foods; 75% of our sodium comes from those packaged foods,” said Tammy. “Or from going out to eat,” added Lyssie.