How can you enjoy delicious seafood while following a low sodium diet. What are the best low sodium fish options available. Which cooking methods help reduce sodium content in fish dishes. How do you create flavorful fish meals without relying on salt.

Understanding the Importance of Low Sodium Fish in Your Diet

Reducing sodium intake is crucial for many individuals, especially those with heart conditions or high blood pressure. Fish is an excellent protein source that can be naturally low in sodium, making it an ideal choice for those watching their salt intake. But why is low sodium fish so important?

• Helps maintain healthy blood pressure levels
• Reduces the risk of heart disease and stroke
• Supports overall cardiovascular health
• Allows for a diverse and nutritious diet while managing sodium intake

By incorporating low sodium fish into your meals, you can enjoy the numerous health benefits of seafood without compromising your dietary restrictions.

Top Low Sodium Fish Varieties to Include in Your Meal Plan

When it comes to low sodium fish options, some varieties naturally contain less salt than others. Here are some of the best choices for those on a low sodium diet:

1. Salmon
2. Halibut
3. Cod
4. Tilapia
5. Trout
6. Grouper
7. Tuna (fresh, not canned)

These fish varieties are not only low in sodium but also rich in omega-3 fatty acids, protein, and other essential nutrients. How can you incorporate these fish into your diet? Try grilling, baking, or poaching them with herbs and spices for a flavorful, low-sodium meal.

Cooking Techniques to Reduce Sodium in Fish Dishes

The cooking method you choose can significantly impact the sodium content of your fish dishes. Here are some techniques to help you prepare low sodium fish meals:

• Grilling: Enhances natural flavors without adding salt
• Baking: Allows for the use of herbs and spices instead of salt
• Poaching: Infuses fish with subtle flavors without sodium
• Steaming: Preserves nutrients and natural taste without added salt
• Broiling: Creates a flavorful crust without relying on sodium

By utilizing these cooking methods, you can create delicious fish dishes that are both low in sodium and high in flavor. Have you considered using a salt-free seasoning blend to add extra taste to your fish?

Flavorful Alternatives to Salt in Fish Recipes

Creating tasty low sodium fish dishes doesn’t mean sacrificing flavor. There are numerous alternatives to salt that can enhance the taste of your seafood meals:

• Fresh herbs (dill, parsley, basil, thyme)
• Citrus juices and zest (lemon, lime, orange)
• Garlic and onion (fresh or powdered)
• Vinegars (balsamic, apple cider, rice)
• Spices (paprika, cumin, coriander, ginger)
• Hot peppers or red pepper flakes

Experimenting with these flavor enhancers can help you create exciting and diverse low sodium fish dishes. Can you combine some of these alternatives to create your own signature seasoning blend?

Delicious Low Sodium Fish Recipes to Try at Home

Ready to put your low sodium fish cooking skills to the test? Here are some mouthwatering recipes to try:

1. Lemon Herb Baked Salmon

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• Black pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C)
2. Mix olive oil, lemon juice, zest, garlic, and herbs in a bowl
3. Place salmon fillets on a baking sheet and brush with the mixture
4. Bake for 12-15 minutes or until fish flakes easily

2. Grilled Halibut with Mango Salsa

Ingredients:

• 4 halibut fillets
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 mango, diced
• 1/4 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tablespoons cilantro, chopped
• Lime juice to taste

Instructions:

1. Brush halibut with olive oil and sprinkle with paprika
2. Grill for 4-5 minutes per side
3. Mix mango, onion, jalapeño, cilantro, and lime juice for salsa
4. Serve grilled halibut topped with mango salsa

Reading Food Labels: Identifying Hidden Sodium in Fish Products

While fresh fish is naturally low in sodium, processed fish products can contain significant amounts of added salt. Understanding how to read food labels is crucial for maintaining a low sodium diet. Here’s what to look for:

• Sodium content per serving
• Serving size
• Ingredients list (look for salt, sodium, or Na)
• Claims like “reduced sodium” or “low sodium”

Remember, “low sodium” means 140mg or less per serving, while “very low sodium” indicates 35mg or less per serving. How can you use this information to make better choices when shopping for fish products?

The Role of Omega-3 Fatty Acids in Low Sodium Fish Diets

Low sodium fish not only helps manage salt intake but also provides essential omega-3 fatty acids. These healthy fats offer numerous health benefits:

• Reduce inflammation in the body
• Support heart health
• Improve brain function
• May help lower blood pressure

Fatty fish like salmon, mackerel, and sardines are excellent sources of omega-3s. By including these fish in your low sodium diet, you’re not only managing your salt intake but also boosting your overall health. How often should you include omega-3 rich fish in your diet?

Dining Out: Tips for Ordering Low Sodium Fish Dishes at Restaurants

Maintaining a low sodium diet doesn’t mean you can’t enjoy dining out. Here are some tips for ordering fish dishes at restaurants:

• Ask for your fish to be prepared without salt
• Request sauces and dressings on the side
• Choose grilled, baked, or steamed fish options
• Avoid breaded or fried fish dishes
• Ask about low sodium menu options
• Request lemon or lime wedges to add flavor

Don’t be afraid to communicate your dietary needs to the restaurant staff. Many establishments are happy to accommodate special requests. Have you considered calling ahead to discuss low sodium options with the restaurant?

Incorporating low sodium fish into your diet opens up a world of delicious and healthy meal options. From understanding the importance of reducing sodium intake to mastering cooking techniques and exploring flavorful recipes, you now have the tools to enjoy seafood while maintaining a heart-healthy lifestyle. Remember, a low sodium diet doesn’t mean sacrificing taste – it’s an opportunity to discover new flavors and culinary experiences. By making informed choices about the fish you consume and how you prepare it, you can savor the benefits of a low sodium diet without feeling restricted.

As you continue on your low sodium journey, keep exploring new fish varieties, experiment with herbs and spices, and don’t hesitate to get creative in the kitchen. With practice, you’ll find that preparing low sodium fish dishes becomes second nature, and you may even inspire others to adopt healthier eating habits. Whether you’re cooking at home or dining out, maintaining a low sodium diet is not only achievable but can also be an enjoyable culinary adventure.

Low Sodium (Salt) Fish Recipes from Dr. Gourmet

The Dr. Gourmet Low Sodium Diet

Following a Low Sodium Diet Can Be Delicious!

The Dr. Gourmet website has extensive information on following a low sodium diet along with hundreds of low-sodium recipes. The Low Sodium Diet: Guide and Cookbook collects that guidance as well as a selection of popular low-sodium recipes in a convenient guide. Reducing your salt intake doesn’t have to mean bland, boring food.

This guide, written by physician and chef Timothy S. Harlan, MD, includes:

• Reliable information based on sound science about the effects of salt on your heart and health
• 80+ delicious low sodium recipes
• Ingredient and cooking tips throughout the book
• Complete Nutrition Facts for each recipe

Now Available! Paperback: $19.95 + s/h | PDF: $14.95

Fish Main Course Recipes

These main course dishes contain less than 500 milligrams of sodium
(salt) per serving, but they’re so delicious and flavorful, you
won’t need (or want) to add more salt. Enjoy!

Grouper

Filet
of Grouper with Four Onion Marmalade
Grouper with
Caramelized Shallot Horseradish Sauce
Grouper
with Horseradish Glaze
Grouper
with Lemon Dill Butter
Grouper
with Silky Grapefruit Sauce
Seared
Grouper with Gazpacho Sauce
Seared Grouper
with Mediterranean Salsa | Coumadin
Safe Version

Halibut

Grilled Halibut
with Tangerines and Capers
Halibut in Foil
with White Beans and Olives
Halibut
with Basil Pea Puree
Halibut
with Curry Butter and Snap Peas
Halibut
with Dill and Potato Topping
Halibut
with Dill Pesto Orzo
Halibut
with Lime-Cilantro Salsa
Halibut
with Meyer Lemon and Basil Butter | Coumadin
Safe Version
Halibut
with Cilantro Ginger Sauce
Halibut with
Peanut Cilantro Butter
Halibut
with Rosemary Maple Glaze
Halibut
with Seven Spices
Halibut with
Thyme Mustard Butter
Seared
Halibut with Basil Oil
Zucchini
Wrapped Halibut with Mediterranean Sauce

Salmon

(Anything but) Basic Salmon Cakes
Balsamic Glazed Salmon
Cobb Salad with Salmon
Garam
Masala Scented Risotto with Seared Salmon
British Fish Cakes
Creamy Corn and Salmon Salad | Coumadin Safe Creamy Corn and Salmon Salad
Goan Fish Curry
Maple Glazed Salmon
with Lentils
Miso Glazed Salmon
Molasses Glazed Salmon
Mustard
Glazed Salmon with Lentils
Orange Dill
Salmon
Pecan Crusted Salmon Cakes
Poached Salmon
Roasted Salmon
with Corn Relish | Coumadin-Safe
Version
Poached Salmon with Horseradish Cream
Poached Salmon
with Lemon Dill Mayonnaise
Poached Salmon with Mustard Thyme Vinaigrette
Salmon and Butternut Squash Risotto
Salmon in Parchment with Capers and Cipollini Onions
Salmon in Parchment with Mangoes
Salmon Mac and Cheese
Salmon Salad Tacos
Salmon Salad with Mustard and Peas
Salmon Salad with Olives and Capers
Salmon
Squash Risotto
Salmon Stew
Salmon with Candied Jerk Walnuts
Salmon
with Caper Mayonnaise | Coumadin-Safe
Version
Salmon with Chili Lime Glaze
Salmon
with Cornmeal Cakes
Salmon
with Cumin Roasted Acorn Squash
Salmon with Grapefruit Sauce
Salmon
with Lemon Basil Risotto | Coumadin
Safe Version
Salmon with
Parmesan Crust
Salmon with Poblano Sauce
Salmon
with Red Thai Curry Sauce
Salmon with Roasted Hatch Chilis, Corn, and Black Beans
Salmon with Roasted Tomatillo Sauce
Salmon
with Salsa and Chipotle Mayonnaise
Salmon with Southwest Beans and Rice
Salmon with Spanish Beans and Rice
Salmon
with Warm Artichoke Cannellini Salad
Seared Salmon and
Chick Pea Salad
Seared
Salmon with Black Bean Salsa and Paprika Mayonnaise
Seared
Salmon with Caper Yogurt Sauce
Seared Salmon
with Pea Salad
Seared Salmon with Roasted Shallot Sauce
Smoky Southwestern Rub with Salmon
Southwest Salmon Cakes
Teriyaki Salmon Salad
Udon Noodle Salad
with Salmon

Trout

Baked Cumin
Trout with Squash and Pumpkin Seeds
Fish in Parchment with Manhattan Clam Chowder
Pecan Crusted Trout
Pumpkin-Crusted
Trout
Sautéed Trout with
Corn Vinaigrette
Trout Almondine
Trout with
Tarragon Mustard Sauce

Tuna

Asian Tuna Salad
Chipotle Tuna Salad
Curried Tuna Salad
Lentil Tuna Salad
Quinoa Salad with Tuna and Avocado
Saffron Tuna Casserole
Seared Tuna
with Saki-Wasabi Sauce
Seared Tuna
Nicoise | Coumadin
Safe Version
Seared Tuna with Asian Vinaigrette
Seared Tuna
with Asparagus Salsa
Seared Tuna with Eggplant Tartare
Seared
Tuna with Wasabi-Mango Salsa
Seared Tuna with Tomato and Feta Salad
Southwestern Tuna Salad
Southwest Tuna and Corn Salad
Sweet
Red Pepper Barbecue Tuna
Tuna and Avocado Salad
Tuna and Chickpea
Salad | Coumadin
Safe Version
Tuna and White Bean
Salad
Tuna Caprese Macaroni Salad
Tuna Caprese Salad
Tuna Melt | GERD
/ Acid Reflux Friendly Version
Tuna Noodle Salad
Tuna Pesto Macaroni Salad
Tuna Salad with Sun-Dried Tomato
Tuna with
Ancho Fig Sauce
Tuna with
Romesco Sauce
Wasabi Tuna Salad

Whitefish

Chili Spiced Fish with Lime Cream
Fish Sandwiches with Sun Dried Tomato Tartar Sauce
Fish Tacos
with Asparagus Salsa
Ginger Fish Soup
Ginger Papaya
Whitefish (Pantry Meal)
Ginger
Peanut Whitefish
Grilled Fish with Cilantro Crust
Indian
Spiced Whitefish with Cilantro Yogurt
Mexican
Style Risotto with Whitefish
Mustard Cornmeal
Crusted Fish
Mustard
Seared Whitefish
Roasted
Whitefish with Garlic Mayonnaise
Simple Pan Fried
Fish
Spicy Pumpkin Seed Fish
Sun Dried
Tomato Pesto Risotto
White Bean White Fish Salad
Whitefish
in Foil with Mustard Sauce
Whitefish
in Foil with Vegetables and Tomato Sauce
Whitefish Provencal with Spinach Salad
Whitefish
with Cumin Butter
Whitefish with Roasted Root Vegetable Salad
Whitefish with Root Vegetables in Warm Vinaigrette
Whitefish with Sauce Polonaise

Miscellaneous

Blackened
Redfish
Fish Cakes (Pantry
Meal)
Grilled
Red Snapper with Garlic Tartar Sauce
Lemon Thyme
Redfish
Oven Fried
Fish
Quickie Flounder
Meunière
Quinoa Salad with Smoked Fish
Rockfish
with Lemon Caper Butter
Sea Bass
with White Beans and Tomato Vinaigrette
Sole Caprese
Sole in Parchment
with Vegetables and Mushroom Sauce

5 Sodium-free Foods for Dinner

Cutting back on sodium? Even if you’ve stopped sprinkling salt on your foods, you could still be on sodium overload. According to the Center for Science in the Public Interest, 77 percent of your daily sodium comes from the processed and prepared foods you eat — long before you ever add a dash of salt.

While you may expect to find sodium in the obvious places — salt-covered pretzels, for example — it also lurks in thousands of other ready-to-eat foods, from pudding and cereal to bread and canned vegetables. And, because sodium occurs naturally in a variety of foods, you’re not in danger of getting too little.

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Why does that matter? For starters, you can’t live without sodium. It helps maintain fluid levels within blood cells that transmit information to muscles and nerves. It also helps your small intestine absorb nutrients. However, too much sodium in your diet can lead to high blood pressure, which can play a part in heart disease, kidney disease or strokes.

So, even though you need sodium, you’re on the right track if you’ve put down the saltshaker. Just one teaspoon of salt contains a whopping 2,325 milligrams of sodium, which is more than your 2,300-milligram daily limit — and most Americans consume two or three teaspoons of salt every day.

If you’re really determined to watch your sodium intake, try fixing these foods for dinner. Not only are they nearly sodium-free, they’re tasty, too.

Contents

1. Choose Broccoli, not Celery
2. Choose Chicken, not Ham
3. Choose Salmon, not Shellfish
4. Choose Homemade Soup, Not Canned
5. Choose Rice Pudding, not Chocolate Pudding

5. Choose Broccoli, not Celery

Veggies are a mainstay of any healthy dinner, but if you’re watching your sodium it pays to opt for fresh or frozen vegetables — even if you plan to cook them before you dine. That’s because whether you steam or sauté your fresh produce, you can control the introduction of salt or other sodium-rich seasonings — which is exactly why you should steer clear of canned vegetables.

Preservatives, seasonings and salt are liberally added to the kind of produce you’ll find in a tin, and cause the sodium content to skyrocket. One cup of canned corn has 384 milligrams sodium, while an ear of corn has a measly 13 milligrams.

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If you insist on buying canned vegetables, take a “lesser of two evils” approach: Choose canned goods with a “no salt added” label, and then rinse the contents thoroughly before eating.

Remember, though, just because a vegetable is fresh or frozen doesn’t necessarily put in on the menu. A 3.5-ounce serving of raw celery has about 130 milligrams of sodium, and that could really add up over time. Compare that to broccoli’s modest 10 milligrams of sodium and it’s easy to see which one makes it to the dinner plate. Like corn, fresh asparagus, green beans and potatoes have so little sodium, they’re classified as sodium-free.

When it comes to cooking up main dish meats, becoming a food detective is even more important. We’ll explain why, next.

4. Choose Chicken, not Ham

How’s this for sodium sticker-shock? Deli ham (and we’re not talking the whole package here, just what you’d put between two slices of bread) contains more than 500 milligrams sodium. A slice of oven-roasted, fat-free chicken breast will add more than 600 milligrams sodium to your meal.

In general, though, chicken is a safer low-sodium bet than ham. Ounce for ounce, ham is much saltier. It’s the preparation that gives salt-cured ham more than twice the sodium of its once-feathered counterpart.

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Even if you reach for poultry products in the grocery aisle, you still need to be vigilant. Four ounces of fresh chicken or turkey has just 50 milligrams sodium, compared to the triple-digit sodium in a seasoned turkey roast you may pluck out of the freezer case: Just one serving wields a whopping 760 milligrams. You can get the same entrée, in a low-sodium version, by buying unseasoned fresh turkey and adding no-sodium seasonings and herbs while roasting.

And, buying fresh poultry that isn’t shaped into sandwich-sized slices doesn’t mean you’ll avoid sodium. Watch the labels. Some raw poultry has been injected with saltwater; these additives can contribute as few as 119 milligrams to more than 400 milligrams of sodium per serving.

Even the most dedicated label-reader may run aground when it comes to seafood, though. Which creatures of the sea need a sodium warning label? It’s all on the next page.

3. Choose Salmon, not Shellfish

Seafood makes a tasty meal, and most of the time it doesn’t pose a health threat (unless you have a penchant for rolling the culinary dice with poisonous fugu fish, that is). Before you tie on a bib and dine your way through the Admiral’s Feast at one popular restaurant chain, however, keep this in mind: This entree of fried clams, shrimp and fish will send 4,400 milligrams of sodium coursing through your veins.

For a nearly no-sodium version, opt for broiled, poached or grilled fish. A serving of baked salmon has just 55 milligrams of sodium, and most other fish follows suit. Just make sure your catch of the day isn’t smoked, or covered with a glaze or sauce, because this piles on the sodium.

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Shellfish is higher in sodium than fish, often ranging up to 500 milligrams per serving. And that’s if it’s fresh and processed without salt. If you’re buying crab legs, for instance, these delectable morsels often are frozen in salty brine as a preserving agent, and this can cause the sodium content to reach astronomical proportions. Fresh, not frozen, is better. Or, watch for labels that spell out how the shellfish has been processed.

If you’re watching your sodium intake, make sure you’re eating the real thing: Imitation crab legs have large quantities of sodium added during processing. The same is true for nearly any type of highly processed fish, like canned tuna.

The next time the soup’s on, the sodium may be, too. Find out how this wholesome dish often serves up a killer ingredient, next.

2. Choose Homemade Soup, Not Canned

The average cup of canned soup serves up 1,000 milligrams of sodium. Even the best pre-prepared soup options reach an average of 300 milligrams of sodium for every bowl. And that doesn’t include any toppings, like shredded cheese or saltine crackers.

Your best bet? Go organic. Often, the manufacturers of organic soups keep the sodium count low. Health Valley Organic’s No Salt Added Organic Lentil Soup, for example, has just 30 milligrams sodium per cup. That’s hard to beat — even if you’re making a low-sodium soup in your own kitchen. But it can be done. Truth is, it’s not difficult to stir up a soup that uses no sodium at all (except the minimal amount that occurs naturally in a few of its ingredients).

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For a delectable vegetable beef soup, simmer beef short ribs in water with bay leaves and thyme. Be sure to buy fresh herbs or whole dried herbs because blended seasoning mixes usually contain lots of salt. Top the brew with freshly chopped carrots, celery, potatoes and tomato. In about an hour, you can remove the bones, and sup away — as close to sodium-free as you’ll get with a soup.

But what about dessert? Most have sodium lurking within their sweet goodness, but we have a solution, next.

1. Choose Rice Pudding, not Chocolate Pudding

Dessert may be your favorite part of dinner, but if you’re not careful it could really increase your sodium intake. This means that if you’re watching your sodium, sweet fare filled with baking soda, baking powder, buttermilk and salt are probably off limits. Unfortunately, that’s nearly every boxed mix that results in a cake, cookie, pudding or sweet bread.

Of course, this doesn’t mean you have to skip dessert. Creamy rice pudding can be served cold or hot, and is quite tasty. It uses a simple mix of ingredients — rice, milk, nutmeg, vanilla extract and sugar — and is much lower in sodium than pre-packaged pudding mixes.

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Plus, you could always go the extra mile to make a dessert you really crave. Just alter a few ingredients and omit the salt altogether. Start by asking your local compounding pharmacist to whip up a batch of sodium-free baking powder. It sounds like a wacky request, but it’s common practice for people on low-sodium diets. The concoction of tartaric acid, potassium bitartrate, bicarbonate and cornstarch bypasses the sodium in baking powder but still has the same effect in baked goods.

While few foods are truly sodium free, many contain negligible amounts of the element. Knowing which ones can make your dinner plate a lot safer.

Lots More Information

Related Articles

• Sodium
• How Low Sodium Diets Work
• How Salt Works
• How Food Preservation Works

Sources

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• Anderson, J. “Sodium in the Diet.” (Oct. 26, 2010) ColoState.edu. http://www.ext.colostate.edu/pubs/foodnut/09354.html
• Center for the Science in the Public Interest. “Salt: The Forgotten Killer.” (Oct. 26, 2010) Cspinet.org. http://www.cspinet.org/salt/
• Cleveland.com. “FDA Should Regulate Amount of Salt Hidden in Food Products, Health Experts Say. ” April 20, 2010. (Oct. 28, 2010) Cleveland.com. http://www.cleveland.com/healthfit/index.ssf/2010/04/fda_should_regulate_amount_of.html
• Conis, Elena. “The Hidden Salt in Chicken.” June 22, 2009. (Oct. 26, 2010) LAtimes.com. http://articles.latimes.com/2009/jun/22/health/he-nutrition22
• Consumer Reports. “Avoiding Added Sodium in Uncooked Chicken?” (Oct. 26, 2010) ConsumerReports.org. http://blogs.consumerreports.org/health/2010/05/avoiding-added-sodium-in-chicken-reducing-your-sodium-intake-preventing-high-blood-pressure.html
• Health Valley Organic. “No Salt Added Organic Lentil Soup.” (Oct. 28, 2010) HealthValley.com. http://www.healthvalley.com/products.php
• Healthy Eating Club. “Sodium.” (Oct. 26, 2010) HealthyEatingClub.org. http://www.healthyeatingclub.org/info/books-phds/books/foodfacts/html/data/data5a.html
• Hurley, Jayne. “Soups: The Middle Ground.” December 1997. (Oct. 26, 2010) http://www.cspinet.org/nah/decsoup.htm
• Larsen, Joanne. “Ask the Dietitian. ” (Oct. 28, 2010) http://www.dietitian.com/salt.html
• Low Sodium Living. “Creamy Rice Pudding.” (Oct. 28, 2010) LowSodiumLiving.com. http://www.lowsodiumliving.com/recipes/recipe.php?item_id=247
• Mayo Clinic. “Sodium: How to Tame Your Salt Habit Now.” (Oct. 28, 2010) MayoClinic.com. http://www.mayoclinic.com/health/sodium/NU00284
• New York Seafood Council. “Seafood and Nutrition.” (Oct. 28, 2010) NYseafood.com. http://www.nyseafood.org/nutrition/health-3.asp
• Produce for Better Health Foundation. “Best of: Sodium.” (Oct. 26, 2010) http://www.fruitsandveggiesmorematters.org/?page_id=131
• Salt, Alec. “Sodium Content of Common Foods.” (Oct. 28, 2010) Wustl.edu. http://oto2.wustl.edu/men/sodium.htm
• Self. “Nutrition Facts: Catsup.” (Oct. 28, 2010). Self.com. http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/3015/2
• Self. “Nutrition Facts: Oscar Mayer Chicken Breast.” (Oct. 26, 2010) Self.com. http://nutritiondata.self.com/facts/sausages-and-luncheon-meats/1408/2
• Self. “Nutrition Facts: Oscar Mayer Ham.” (Oct. 26, 2010) Self.com. http://nutritiondata.self.com/facts/sausages-and-luncheon-meats/1415/2
• Self. “Soy Sauce.” (Oct. 26, 2010) Self.com. http://nutritiondata.self.com/facts/legumes-and-legume-products/4466/2
• Self. “Nutrition Facts: Turkey Roast.” (Oct. 26, 2010) Self.com. http://nutritiondata.self.com/facts/poultry-products/924/2
• University of Maine Cooperative Extension. “Sodium Content of Your Food.” (Nov. 3, 2010) Maine.edu. http://www.umext.maine.edu/onlinepubs/PDFpubs/4059.pdf
• USDA. “USDA national Nutrient Database for Standard Reference, Release 17.” (Nov. 3, 2010) USDA.gov. http://www.nal.usda.gov/fnic/foodcomp/Data/SR17/wtrank/sr17a307.pdf
• WebMD. “Salt Shockers Slideshow: High Sodium Surprises.” (Oct. 28, 2010) WebMD.com. http://www.webmd.com/diet/slideshow-salt-shockers

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Citation

Low Sodium Diet Features

In this article, we will talk about dietary recommendations that will help you improve your overall physical condition and quality of life. You will find out which foods should be used in the diet, and which ones should be categorically excluded. Based on this knowledge, you will begin to create a variety of menus without risk to life and health.

Sodium is an essential trace element for human life. Why it is useful:

• normalizes water-salt metabolism,
• participates in the production of gastric juice,
• maintains the acid-base balance,
• maintains blood volume,
• controls blood pressure.

The kidneys are responsible for regulating the overall sodium balance in the body. When they cease to cope with their functions, sodium excretion may be impaired. And as a consequence after, increased blood pressure, swelling, shortness of breath.

To prevent health problems, especially in hemodialysis patients, the amount of sodium intake must be strictly monitored.

Allowable amount of sodium in the diet

We used to think that the words “sodium” and “salt” are synonymous, but they are not. Table salt is sodium chloride, which contains 40% sodium. Salt is the main source of sodium on our table, but not the only one.

There are other sodium compounds that we use in food:

• sodium alginate is found in ice cream and chocolate milk,
• sodium bicarbonate is in baking powder,
• sodium citrate – in gelatin, desserts and drinks,
• sodium nitrate – in processed meats,
• sodium saccharide – in artificial sugar,
• sulfite sodium – in dried fruits.

For healthy people, daily salt intake should not exceed 10 g. Moreover, 2.05 g of salt is already contained in products – cereals, meat, bread, vegetables. For patients on hemodialysis, the allowable salt value is 5 g per day. It must be taken into account that 2.05 g is already in the products, which means that 3 g can be added to the plate on the table.

The best low-sodium foods are natural vegetables, fruits, nuts, grains, seeds, which contain between 0.1 g and 0.4 g of salt. Here is a list of recommended healthy foods for hemodialysis patients including:

• broccoli, carrots, cabbage, eggplant, potatoes, peppers in any form,
• apples, oranges, bananas, grapes, pineapples in any form,
• beans, peas, chickpeas, lentils,
• unsalted nuts,
• fresh fish,
• unpasteurized dairy products,
• fresh beef or chicken,
• vegetable oils: coconut, extra virgin olive,
• whole grains,
• natural herbs and spices: garlic, turmeric, rosemary, ginger, 9000 8

Products listed contain not only the minimum amount of salt, but also enriched with vitamins, minerals, fiber, antioxidants. However, these foods should be treated with caution, as low sodium content can be accompanied by high potassium or phosphorus content.

List of foods to avoid in hemodialysis patients.

• products containing monosodium glutamate,
• sweet pastries,
• any smoked meat,
• snacks, fast food,
• fried foods,
• tomato juice,
• canned seafood,
• carbonated drinks,
• mineral water (in most cases),
• roasted and salted nuts,
• any canned food,
• mustard,
• mayonnaise,

250 mg sodium then This is a high sodium food and should not be consumed.

You must be wondering: how then to give the usual taste to simple products in order to reduce salt intake? The answer is simple: use fresh and dried herbs that do not contain monosodium glutamate.

Your table must have: pepper, parsley, dill, celery, mustard, bay leaf, garlic, onion, cinnamon, basil, cloves, homemade sweet and sour sauces.

Avoid compound seasonings as they contain a lot of salt. For example, curry spice contains a lot of potassium, so it is contraindicated in patients on hemodialysis.

Our goal is to convey to you that even hemodialysis patients can lead a full and healthy life. Follow simple recommendations that will help improve the quality of your life and increase its duration.

1. Limit salt and baking soda in your diet. Cook food without salt, add the allowed amount to the plate on the table.
2. Do not add salt to salads, cereals, meat and fish dishes.
3. Read labels on prepared foods in stores carefully. Look not only at the salt content, but also at other substances that contain sodium.
4. Check the sodium content of your medications.
5. Boil high sodium vegetables and drain the water after cooking. This will help reduce the sodium content.
6. Garlic, onion, lemon juice, bay leaf, vinegar, cinnamon, cardamom, cloves, saffron, green chili, nutmeg, black pepper, cumin, fennel, poppy seeds, dried and fresh herbs can be added to make a low-salt diet tasty .
7. Do not use salt substitutes as they are high in potassium.
8. Do not drink softened water because sodium is replaced by calcium in the water softening process.

If you are a patient on hemodialysis, this does not mean that you will have to give up visiting cafes and restaurants. You just need to follow some rules.

1. Study the menu carefully and do not order dishes with a high content of foods that are forbidden to you.
2. Ask them to prepare dishes without salt, and to put spices, fresh and dried herbs on the table.
3. Specify which products will be used to prepare meals: fresh or semi-finished products and canned food.
4. Try herbal tea or berry juice instead of sugary fizzy drinks.

We hope that the article will become an indispensable tool when compiling a menu at home. But avoid extremes: it’s bad if, out of fear of breaking the diet, you start weighing each product by grams and bring yourself to exhaustion. Even worse, if you completely give up on yourself and start eating everything. Be guided by knowledge and professional advice, then you can lead a full life without health risks.

If it is not possible to create a menu on your own, taking into account our recommendations, you can use ready-made recipes for patients on hemodialysis. Here you will find 300+ ready meals.

All materials on the site are for informational purposes, be sure to consult with a specialist!

Sodium in Products – Phytogalenica – official site

If ​​you need to limit your intake of sodium, you should avoid foods that are particularly high in sodium if possible. We have compiled a table with a list of unprocessed foods, showing the sodium content of one prepared serving in descending order of sodium content.

Foods with the highest sodium content:

1. Salt added
2. Seafood : shrimp, cuttlefish, scallops, etc.
3. Marine fish : flounder, haddock, cod, mackerel, herring
4. Poultry : chicken legs, turkey breast
5. Milk
6. Vegetables : sweet potato, beetroot, celery root

Later in this article, we will talk more about sodium in foods.

Sodium | Consumption rate | Overabundance | Products | Salt | Seafood | Fish | Bird | Milk | Vegetables

Sodium

Sodium is a macronutrient. Its most common form is table salt (sodium chloride).

The body contains about 100 grams of sodium. The main part is in the extracellular fluid. The rest is in muscles, bones and cartilage. It is constantly excreted from the body with urine and sweat.

The sodium content determines the balance of water: how much fluid is retained in the body. It is also involved in the transport of substances (eg, water, blood glucose) into and out of cells, regulation of blood pressure, generation of nerve signals, and muscle contraction.

Sodium intake

Sodium is easily absorbed and absorbed by the body. It can also enter the body through the skin and lungs.

The daily sodium intake is measured in milligrams (mg). In Russia, an adequate level of consumption is accepted in the amount of 1300 mg per day. In the US, the rate was reduced from 2400 mg to 2300 mg per day.

This article uses the Recommended Daily Allowance (RDA) of 2300 mg sodium per day.

Sodium deficiency is rare. It can develop with uncontrolled use of diuretics, with a salt-free diet, physical exhaustion, as well as with cancer and some other diseases. Also, the need for sodium is increased by physical exertion during intense heat, increased sweating, fever, chronic diarrhea, or prolonged bouts of vomiting and diarrhea.

Too much sodium

Sodium is safe when consumed in moderation. In severe cases, an excess of sodium in the body can cause fluid retention (edema, dropsy), hypertension, muscle and nerve irritability, thirst, frequent urination, and loss of appetite.

In some diseases, such as heart and kidney failure, arterial hypertension, some allergic conditions, it is recommended to limit the diet of sodium and salt – its main source for the body.

High Sodium Foods

Sodium is highest in processed foods made with added salt. There is especially a lot of salt in salted and smoked meat and fish products, canned food, pickles and ready-made snacks.

Among unprocessed (natural) foods, sodium is highest in marine fish and seafood, poultry, milk and some vegetables (see table below).

Table: Sodium Per Serving of Ready-to-Drink Natural Foods

Added Salt

Salt is the most common seasoning. There is virtually no processed food that does not use salt. It is used in the preparation of most dishes. It is also widely used as a food preservative.

Salt is almost entirely sodium chloride and is the main source of sodium for the body. In salt, it is more than a third of its weight. Chlorine ions from salt serve as the basis for gastric juice.

An adult needs 5 grams of salt per day in cold countries and up to 20 grams in hot climates. For children, these norms are 1.5 and 5 grams, respectively.

In Russia, the rational norm for salt consumption is set at 1.8 kg per year (slightly less than 5 grams per day ).

At the same time, salt becomes a dangerous product if consumed in large quantities. Excess salt leads to the accumulation of fluid in the body and the destruction of small blood vessels.

One teaspoon of table salt (6 g) contains 2326 mg of sodium (slightly more than the total daily requirement) .

When buying processed foods, the amount of added salt must be listed on the label. Sometimes it lists the total sodium content.

Seafood

Seafood has the highest sodium content of any unprocessed food. Southern king crab and lobster are the champions here, but there is a lot of sodium in almost all marine animals eaten: shrimp, mussels, oysters and others.

Shrimp

Shrimps are marine crustaceans. This is a valuable low-calorie product with a high protein content. The edible part of the shrimp is the neck, which makes up 38-45% of the shrimp’s weight. They are usually sold frozen.

Serving of cooked peeled shrimp (85 g, 101 kcal) contains 805 mg sodium (35% RDA) .

Cuttlefish

Cuttlefish are a species of molluscs that live mainly in warm seas. Cuttlefish have dense meat with a delicate flavor similar to octopus and squid.

A serving of cooked cuttlefish (85 g, 134 kcal) contains 632 mg sodium (27% RDA) .

Scallops

Scallop is a shellfish with a delicious, low-calorie crab-like meat.

A cup of cooked scallops (85 g, 94 kcal) contains 567 mg sodium (25% RDA) .

Octopus

Octopuses are marine invertebrate molluscs without shells. Mostly mini octopuses or the tentacles of larger octopuses are used.

One serving of octopus (85 g, 139 kcal) contains 391 mg sodium (17% RDA) .

Shellfish

Mollusks are edible marine invertebrates with protein-rich meat.

A serving of shellfish (85 g, 234 kcal) contains 350 mg sodium (16% RDA) .

Fish

Flounder

Flounder is a valuable sea fish with tasty meat.

Medium-sized flounder fillet (127 g, 109 kcal) contains 461 mg sodium (20% RDA) .

Haddock

Haddock is a common commercial fish of the cod family.

Medium Haddock Fillet (150g, 135kcal) contains 392 mg sodium (17% RDA) .

Cod

Cod is a common marine lean white fish, popular in the cuisines of many countries around the world.

A serving of cooked cod fillet (90 g, 77 kcal) contains 355 mg sodium (15% RDA) .

Meat Poultry

Chicken legs

Leg is the most popular part of chicken in cooking. Consists of two parts: thigh and lower leg.

One fried chicken leg (258 g, 475 kcal) contains 253 mg sodium (11% RDA) .

Turkey breast

Turkey breast is considered a dietary product: it contains a lot of easily digestible protein and little fat.

One serving of cooked turkey breast (170 g, 250 kcal) contains 168 mg sodium (7% RDA) .

Milk

Cow’s milk is a widely used nutritional product.

A glass of milk (244 g, 149 kcal) contains 210 mg sodium (9% RDA) .

Vegetables

Beetroot and beet tops

Swiss chard is a subspecies of the common beet, similar to spinach.