Stock Up On Flavor, Not Sodium

by Theresa on January 4, 2012

The 2010 Dietary Guidelines for Americans encourage us to cut down on sodium, whether this is done to control blood pressure or as a preventative step. According to a survey conducted by the American Heart Association, most Americans believe that salt added in cooking or at the table is the main source of sodium in the American diet. As a matter of fact, 70-80% of the sodium consumed in the US comes from processed foods (this encompasses most packaged foods and condiments, including products that might not taste salty, such as bread).

Stock (ready to use) is notorious for being very high in sodium. Although lower sodium options are now easier to find, preparing your own stock can eliminate sodium altogether from many of your dishes.

Stock facts: while most vitamins contained in the vegetables will be destroyed in the cooking process, minerals will remain in the stock. Stock nutrition: stock used in normal amounts can be considered a free food (source: Choose Your Foods: Exchange List for Diabetes, American Diabetes Association, 2008).

Read Stefania’s recipe for sodium-free stock and download this one-paged flyer here.

This Stefania’s last installment of her Nutrition in Motion Series. So many of us benefited from her helpful tips. We will be shifting our focus for 2012 on weight management with the Weigh Wise monthly series. Stay tuned for that. And here is a hearty dose of gratitude for her work. She volunteered to write this entire series.




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