National Association

We are used to eating with a high salt content, which we mistakenly transmitted to our children, to educate them with the same eating habits, that prepare the food we use more salt than necessary, believing that we give good flavor, must become aware and begin by changing the taste for salt, getting us used to cook low in saltso our children will be adapting the sense of taste from early to this taste, and thus will contribute to lower the risk of hypertension and obesity that so overwhelm us. Americans consume very high amounts of sodium in their food, well above the public health recommendations, average American ingests more than 3,400 milligrams of sodium a day, double what is recommended. Delete your table salt is necessary to know also that it is not only the salt we add to what we eat, but food usually buy, like ham, Turkey, cheese, canned, all these and more contain high salt content, it is necessary to have present to go shopping look the product labels to monitor not only the percentage of fat if also the sodium and try to buy that lower sodium concentration contains. The Institute of medicine and the centers Control and prevention, published a report pioneer, who came to the Congress of the United States, where show the connection between salt and hypertension, the stroke and heart attack. The report also noted that one of every three adults suffers from high blood pressure, one of the leading causes of death.

By what is being strengthened every time the campaign against salt, for this have developed several strategies to reduce sodium: the Institute of medicine's freedom, strategies for reducing sodium in the United States, reached the conclusion in his report that the rules are needed to help restaurants and manufacturers to reduce sodium, so that all sources in the food supply to propose it. They recommend the goal of reducing slowly of sodium in processed foods so that go unnoticed. This would allow time to adjust to levels lower than a current daily average of 3,400 milligrams to the objective goal of 1,500 milligrams. The city of New York established the national salt reduction initiative. A National Association to lower salt levels in food of habit, is formed by health organizations, States, cities, restaurants and food manufacturers. They established the objectives for foods packaged and eaten in restaurants. Medical media have joined the war on salt, highlighting programs with creative ways to tame the taste for salt. It should be noted also that people should decide and join this initiative. It is in your hands.