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Nutrition Library: Eating for Disease Management
What is a low sodium diet?
Fix foods the low-sodium way
- Try to cook from scratch. Start with foods low in salt and sodium.
- Use herbs, spices, and fruit juices to season food.
- Do not add salt to your food when cooking or at the table.
- Rinse canned foods like tuna and canned vegetables to remove salty juices.
Shake on the herbs and spices
- Basil
- Bay leaf
- Chili powder
- Cinnamon
- Cumin
- Curry powder
- Dry mustard
- Garlic powder, not garlic salt
- Onion powder, not onion salt
- Oregano
- Paprika
- Parsley
- Pepper, black and red
- Poultry seasoning
- Thyme
- No-salt spice blends
Snack on...
- Bagels, raisin toast, or English muffins with jelly and a little
- Margarine
- Air-popped popcorn with no salt or butter
- Unsalted pretzels and crackers
- Low-fat cookies (animal crackers, fig bars, gingersnaps)
- Fruits, vegetables
- Fruit juices and drinks
- Nonfat frozen yogurt, sherbet, popsicles
- Hard candy, jelly beans
Instead of...
- Salted popcorn with butter
- Salted pretzels and crackers
- Salted chips
- French fries
- Pork rinds
Buy more often...
- Chicken and turkey (take off skin)
- Fish
- Lean cuts of meat
- Skim or 1% milk, evaporated skim milk
- Cheeses lower in fat and sodium (like low-fat cheddar, part- skim mozzarella)
- Low-fat or nonfat yogurt
- Margarine, vegetable oils, vinegar
- Fresh, frozen, or canned fruit
- Fresh, frozen, or no salt added canned vegetables
- Plain rice and pasta
- English muffins, bagels, loaf breads, tortillas, pita
- Cold (ready-to-eat) cereal and cereals cooked on the stove
- Spices and herbs
Buy less often...
- Fatty cuts of meat
- Smoked foods
- Lunch meats, bacon, and sausage
- Buttermilk
- Most cheese spreads and cheeses
- Most salad dressings
- Fat back, salt pork
- Toppings and sauces (like ketchup, mustard, butter, gravy, and barbecue,
soy, and cheese sauces)
- Regular canned soups, instant soups
- Regular canned vegetables
- Instant hot cereals
- Pickles and olives
- Salty crackers and salty snack foods
- Garlic salt, celery salt, and onion salts
(Reprinted with permission from the National Institutes of Health)
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