NYC Regulators Consider Crack-Down On Salt

Our dietitians and health coaches often warn about the dangers of consuming too much salt--but it can be difficult to avoid. According to an article in USA Today, "about three-quarters of the salt Americans eat comes from prepared and processed food, not from the salt shaker." For wellness professionals, that emphasizes the importance of education. Most Americans have no idea how much salt they consume every day.

The New York City health department is going straight to the source, pressuring food manufacturers and restaurants to cut salt content. After winning the battle against trans fats, the department has now set its sights on sodium. But the good news is, many food companies are working to cut salt on their own. In Britain, companies have already agreed to drastic reductions.

Here are a few free resources that could make the difference for your high-risk employees:

• The Mayo Clinic has a number of low-sodium recipes on its site. 
  
• The American Heart Association has downloadable brochures and makes recommendations for sodium intake.
  
• The National Heart, Lung and Blood Institute has ways to season food without using salt--and lots more.