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Heart Month Tip #16: Cut the salt
From Jamie Rourick, Registered Nurse and Heart Failure Program Coordinator
“Eating less salt doesn’t have to seem like the end of the world,” says Jamie Rourick. “Just start by taking small steps.” These include:
- Read nutrition food labels on packaged items and note the amount of sodium per serving size.
- Aim to eat less than 600 milligrams (mg.) of sodium per meal.
- Try to make meals from scratch and eat plenty of fresh fruits and vegetables.
- Add great flavor to foods with spices, herbs, or citrus.
Today, the average person eats more than 3,400 mg. of sodium a day, so we clearly have a long way to go to cut our average use by more than half. And if preventing serious disease isn't enough of an incentive for you, here are a few immediate benefits:
- You’ll have more energy and feel less sluggish.
- You’ll feel less puffy and bloated.
- Your jeans will fit better!
Join us for free seminars throughout the month of February. Coming up next is Mini-Medical School: Understanding Heart Failure and Coronary Artery Disease, presented by cardiologist Dr. Mark Crandall, on Thursday, February 19, at 6 p.m., at St. Luke’s Magic Valley. Registration is recommended.
Give from the heart.
St. Luke’s offers low-cost cardiac risk assessment screenings several times each year. Your gift of $20 covers the cost for one underserved person to receive a screening. For more information, visit us online to donate or email foundation@slhs.org. Every gift makes a difference.
