Extra salt might be lurking in your meat, even if you cook at home and are very careful
According to the USDA, about 60 percent of all raw meat and poultry products are injected with or soaked in a salty solution. The words “enhanced,” “marinated,” “basted,” or “improved” on the packaging can signal the presence of salt. To avoid it, opt for label wording such as “contains up to 4 percent retained water,” says Christy Brissette, RDN, president of 80 Twenty Nutrition. Here are some more surprising food facts that might just change the way you eat.
Sea salt isn’t healthier
Sea salt may sound healthier than table salt, but most sea salts contain roughly the same proportion of sodium—about 40 percent—as table salt. If you are looking for sodium-free flavoring, try garlic, pepper, oregano, sage, rosemary, and other spices or herbs.
Always try to reduce your intake
Even if you don’t have hypertension, it’s still a good idea to cut down on your salt intake to reduce your blood pressure, according to a 2017 review of 185 studies.
