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Hidden Sources of SodiumHidden Sources of Sodium

Source: MyFoodDiary.com

hidden sources of sodium

Sodium is an essential mineral that is important for muscle and nerve function, but too much may put you at risk for high blood pressure and heart disease. The Dietary Guidelines for Americans recommend that healthy adults consume fewer than 2,300 milligrams of sodium per day so look out for the following hidden sources.

Canned foods

One cup of chicken broth can have as much as 860 milligrams of sodium. Some canned green beans contain 390 milligrams per half cup. When you use these products in recipes that call for even more salt, the sodium content in your meal can get out of control. Always look for canned foods with “low sodium” or “unsalted” on the label.

Mixes

From scalloped potato kits to pancake mixes, these products serve as shortcuts to save time in the kitchen, but it may not be worth it. Flavorings and preservatives add excess amounts of sodium to these packaged foods. Some baking mixes contain 410 milligrams per serving. Check labels closely before you decide to save time cooking with these products.

Poultry, Fish, and Seafood

Chicken and fish can be a healthy choice, but don’t ignore the nutrition label just because they are fresh foods. Some poultry is injected with sodium and some fish and seafood are washed in high-sodium baths to improve flavor, texture, and appearance. Injected poultry can have five to eight times more sodium than untreated poultry. Look for labels stating that there is no added salt or sodium.

Salad Dressings

A salad full of vegetables, healthy fats and lean protein can quickly be ruined by pouring on a high-sodium salad dressing. Two tablespoons of ranch dressing contains as much as 260 milligrams. Trade bottled dressings for olive oils, flavored vinegars, and citrus juice. You can also try mixing up your own low-sodium salad dressing at home. (See 5 Low-sodium Salad Dressing Ideas.)

Sandwiches

When you use bread, lunch meat, and cheese to build a sandwich, you are combining three of the worst culprits for hidden sodium. Turkey sandwiches from popular fast food restaurants can contain 800 to 1400 milligrams! By selecting low-sodium bread and topping it with homemade vegetables, roasted chicken or hummus, you can drastically reduce the sodium in your meal.

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9 Plant Nutrients that Improve Health9 Plant Nutrients that Improve Health

Source: MyFoodDiary.com

Plant Nutrients that Improve Health

Plant-based foods are full of complex carbohydrates, vitamins, and minerals, but they also offer natural chemicals called phytonutrients that improve health. While these plant nutrients are not essential for normal body function, they are powerful in disease prevention – making plant foods an important part of a nutritious diet. Enjoying a variety of foods will help you maximize your intake of these phytonutrients.

Ellagic Acid

How it helps: A disease fighting phytonutrient. Research shows that ellagic acid may promote the death of cancer cells.

What to eat: Blueberries, cranberries, strawberries, raspberries, pomegranates, pecans, and walnuts

Gingerol

How it helps: These anti-inflammatory compounds may help reduce the pain and inflammation caused by osteoarthritis and rheumatoid arthritis.

What to eat: Ginger root

Glucosinolates

How they help: Glucosinolates breakdown into active compounds when vegetables are chopped or chewed. These compounds may fight cancer by preventing DNA damage from carcinogens or the creation of cancer cells.

What to eat: Arugula, bok choy, Brussels sprouts, broccoli, cabbage, cauliflower, kale, and radishes

Hesperidin

How it helps: This flavonoid has been found to reduce the inflammation associated with chronic disease reducing risks for cancer.

What to eat: Citrus fruits

Kaempferol

How it helps: This phytonutrient has been found to reduce the risk for chronic disease by inhibiting the growth of cancer cells.

What to eat: Broccoli, beans, endive, grapes, kale, leeks, strawberries, and tomatoes

Lycopene

How it helps: Some studies suggest that lycopene can reduce the risk of cancer by blocking the growth of cancer cells. It is also associated with a reduced risk for heart disease and age-related vision problems.

What to eat: Tomatoes, watermelon, pink grapefruit, guava, and papaya

Organosulfur Compounds

How they help: These compounds may protect against gastric and colorectal cancer. They may also reduce the the inflammation that is associated with cardiovascular disease.

What to eat: Chives, garlic, leeks, onions, and shallots

Quercetin

How it helps: Research shows that this flavonol may reduce the risk for asthma, cancer and heart disease.

What to eat: Apples, berries, grapes, and onions

Resveratrol

How it helps: This antioxidant has been linked to the prevention of blood vessel damage, reduced LDL (bad) cholesterol, and reduced risk for cancer.

What to eat: Blueberries, cranberries, red grapes, peanuts, and pistachios

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How to Choose Healthy FishHow to Choose Healthy Fish

Source: MyFoodDiary.com

Choose Healthy Fish

While health experts recommend eating more fish and less red meat, concerns about mercury, sustainability, and cooking methods may be keeping you from making the change.

Concerns about mercury

Fish is full of nutrients, but some fish are also high in mercury. Mercury is not a major health concern for most people, but high levels of mercury can damage developing nervous systems. According to the Food and Drug Administration and the Environmental Protection Agency, women who may become pregnant, who are currently pregnant, nursing mothers, and young children should avoid high mercury fish.

Larger fish tend to have higher mercury levels because they feed on smaller fish. Health agencies recommend that high-risk groups avoid shark, swordfish, king mackerel, and tilefish. Up to 12 ounces of low mercury fish and shellfish can be enjoyed each week such as shrimp, canned light tuna, salmon, and catfish.

Making sustainable choices

Fishing and farming methods influence the population of fish and the ecosystems that are important for healthy marine life. The popularity of fish as a health food has put some species at risk for overfishing, which has decreased the population to dangerously low levels. To solve issues with overfishing, many fish are now farm-raised. While farm-raised fish can be a healthy choice, some are raised in unhealthy environments, spreading disease and parasites.

All of these factors make choosing a truly healthy fish a difficult task, but there are resources to help. The Monterey Bay Aquarium Seafood Watch® program provides a guide for selecting fish based on human and environmental health as well as the health of the fish species. Types of fish are divided into “Best Choices,” “Good Alternatives,” and “Avoid.” This guide is updated every six months and serves as a reliable resource for making healthy, sustainable fish choices. (See the Seafood Watch® Seafood Recommendations.)

Best cooking methods

Fish and seafood are full of lean protein, but when battered and deep fried, the added saturated fat and sodium quickly turn a healthy choice into an unhealthy meal. There are plenty of flavorful ways to prepare fish without canceling out all of the nutritional benefits. Bake or broil fish fillets with fresh herbs and finish it off with a squeeze of lemon or lime before serving. Steam whole fish or fish fillets with fresh greens and add spices like curry or chili powder. Marinate large fish fillets for a few minutes in olive oil, herbs, and citrus zest and grill over high heat. You also don’t have to give up breaded, crispy fish. Use cornmeal, whole wheat bread crumbs, or almond meal to coat fish fillets and then bake or skillet fry in a small amount of olive, avocado, or virgin coconut oil.

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How to Select and Store Fruits and VegetablesHow to Select and Store Fruits and Vegetables

Source: MyFoodDiary.com

Store Fruits and Vegetables
Potatoes are best stored in the pantry; strawberries should be refrigerated to extend their freshness; and apples can be ripened on the counter, but transferred to the fridge once ripe.

Opening the fridge to find your fruits and vegetables have spoiled is not only frustrating, it’s like tossing your food budget into the compost pile. Learning how to select and store fresh fruits and vegetables will help you increase the shelf life, so you can enjoy them longer.

Selecting the best produce

Everyone has tips and tricks for picking the right melon or apple, but there are a few general guidelines to follow to ensure you get the freshest produce possible.

  • Avoid fruits and vegetables that have visible bruising or damage. This may cause them to spoil faster.
  • The fruit or vegetable should be heavy for its size, which signals that it is fully mature and ripe.
  • Produce should be tender to the touch, but it should not be mushy or soft.
  • Sniff it. A pleasant aroma indicates ripeness. This is especially true when selecting melons.
  • Talk to the produce manager at the supermarket and the vendor at the farmers market to find out when the food was harvested. The most delicious fruits and vegetables are those that ripen on the vine and those that are eaten soon after harvest.

Post-harvest ripening

Some fruits are climacteric, which means they ripen after they are harvested. Apples, avocados, bananas, kiwis, mangoes, pears, and tomatoes are good examples. As they ripen, these fruits release ethylene gas, which can cause other fruits and vegetables to spoil, so it's important to store climacteric foods separately from other produce. They need warm temperatures to speed ripening, and they will ripen over time when stored at room temperature. You can speed ripening by placing them in a paper bag for a day or two, which concentrates the ethylene gas.

Countertop storage

The first instinct is to put fruits and vegetables in the refrigerator to preserve freshness, but not all produce is best kept at cold temperatures.

  • Bananas, mangoes, melons, pineapples, persimmons, tomatoes, and ginger are all best stored at room temperature. When ripe, most will last 3 to 5 days.
  • Apples, avocados, kiwis, nectarines, peaches, pears, and plums can be ripened on the counter and then transferred to the fridge to extend shelf life. Apples can last up to a month in the crisper. Kiwis will last 7 to 10 days. Avocados, peaches, nectarines, plums, and pears will last 3 to 5 days.
  • Most citrus fruits maintain the best flavor at room temperature and they will stay fresh on the counter for a week. You can extend the shelf life to several weeks by storing them in the refrigerator.

Refrigerator storage

Many fruits and the majority of vegetables are best stored at temperatures no higher than 40 degrees Fahrenheit. Store fruits and vegetables in separate crispers. Never store produce in sealed plastic bags. However, perforated bags can help preserve freshness. Avoid washing produce before storing it in the refrigerator as this can cause it to spoil quickly.

  • Asparagus and summer squashes will last 4 to 5 days.
  • Greens like kale and collards will last 2 to 5 days, while lettuces stay fresh for 5 to 7 days.
  • Cauliflower and broccoli stay fresh for 3 to 5 days.
  • Most varieties of peppers will keep for 1 week.
  • Beets, carrots, cabbages, celery and radishes keep 1 to 2 weeks.
  • Berries will last 2 to 3 days.
  • Cherries and grapes will stay fresh for about 1 week.

Long-term pantry and cellar storage

Most root vegetables and winter squash can be stored for extended periods without spoiling. The best storage conditions are 50 to 60 degrees Fahrenheit in a well ventilated, dark area like a pantry or cellar, away from sunlight.

  • Potatoes and sweet potatoes will keep for 1 to 2 weeks. Avoid direct light because it can cause potatoes to turn green. Also avoid storing potatoes and onions together. Each give off gases that can cause the other to spoil more quickly.
  • Onions and garlic will stay fresh for 2 to 4 weeks.
  • Winter squash can be stored for 3 to 6 months.

Health Foods that Can Be UnhealthyHealth Foods that Can Be Unhealthy

Source: MyFoodDiary.com

Dried fruits can be loaded with added sugars
Dried fruits can be loaded with added sugars and oils

Dried Fruits

Dried fruits often contain added sugar and oils making them more like candy than a nutritious snack. Seek out unsweetened varieties or make your own with a kitchen dehydrator. Freeze-dried fruit is another option. Most are made without added sugar and they can satisfy a crunchy food craving.

Prepared Granola

Buying granola at the store requires a close look at the nutrition label. While it may contain fiber-rich ingredients like oatmeal, a small serving can also be loaded with calories, saturated fat, sugar, and sodium. Try making granola at home. You can control the added sugar and oils, and improve the nutrition. (Try this easy Apple, Banana, and Peanut Butter Granola.)

Salty Soups

Soups have long been a light lunch staple. They can be filled with nutritious ingredients like beans, vegetables, and lean meats. Unfortunately, they can also be loaded with sodium. Some canned versions contain as much as 700 milligrams per serving. Keep your soup healthy and make a large pot at home on the weekend to eat throughout the week. Use unsalted ingredients and add salt, herbs and spices to your desired taste. This can reduce the sodium content for a healthier meal. (Try this Spicy Basil Lemon Gazpacho.)

Loaded Salads

Nutritious salads can easily be ruined by toppings and dressings. While a sprinkle of cheese or nuts can enhance the flavor of greens, a heavy-handed addition of meats, dried fruits, salted nuts and seeds, croutons and cheese can send the calories, fat, and sodium soaring. Focus on the greens and add a variety, such as romaine, arugula, spinach, and baby kale. Add on vegetable toppers like broccoli, bell peppers, and red onions with a small amount of meat or cheese. A dressing with heart-healthy olive oil will help you absorb vitamins from the vegetables. Combine it with flavored vinegar to add plenty of flavor without saturated fat and excess sodium. (Try this Mixed Green Salad with Cranberry Dressing.)

Sandwiches and Wraps

These lunchtime favorites often contain loads of deli meats, cheeses and dressings that are surround by thick slices of bread or extra large wraps. It’s no surprise some can have as many calories and as much fat and sodium as a burger. For a healthier option, go easy on the meat and cheese and load up with vegetable toppings. Choose mustard or yogurt based condiments over mayonnaise and cream-based sauces. (Try these Chicken Wraps with Creamy Olive Dressing.)

Flavored Yogurt

Fruit is a great addition to yogurt, but not when it contains added syrups and artificial flavors. Sweetened, fruit-flavored yogurts can be loaded with added sugars. Buy natural, plain yogurt and add fresh fruit and honey or all-fruit jam for a treat that is more of a healthy snack and less of a high-sugar dessert.

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