The men in my support group at OSU often "lovingly" call me the Salt Queen. Although they are teasing me, I know they appreciate the salt tips I often find from reading, shopping, cooking, etc. They have been encouraging me to share some of my tips to everyone, so I will try to start regularly putting salt tips and recipes out here.
When talking about salt, I am happy to see such an awareness of salt in our country coming to light. We have a long way to go, but at least companies are beginning to try to cut the salt. (Here is an interesting article: http://www.msnbc.msn.com/id/43143369/ns/business-consumer_news/) The article states that companies are hesitant to find a lower sodium product because people think it will sacrifice taste. But I argue, if they spice and cook alternatively, there shouldn't be a sacrifice in taste; however, you can't argue that most people hear the words "lower sodium" and think "lower taste." So, we have a long way to go. :-)
Salt tip #1 - for the cheese lovers out there, buy SWISS cheese because it is significantly less sodium than other brands. Stay away from American cheese at all costs. And if you are in need of shredded cheese, buy the cheese in a block and shred it yourself. Although it is more work and a little of a mess, you will save yourself a significant amount of sodium.
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