CUTTING BACK ON SALT

WHY YOU SHOULD EAT LESS SALT, AND FOUR PAINLESS WAYS TO DO IT:

Researchers just found out that reducing the amount of salt you eat can DRASTICALLY lower your risk of heart disease . . . by 25 to 30 percent.

The recommended daily limit for salt is 2,300 milligrams . . . about one teaspoon. And most of us eat TWICE that.

--But using less salt can be pretty painless if you know how. Here are four ways to do it . . .

#1.) DON'T ADD IT IF YOU CAN'T TASTE IT. Don't add salt when you're boiling water for pasta or potatoes. It's a waste. Instead, add salt once everything's on your plate. A little salt goes a long way if you use it right before you eat.

#2.) USE SEA SALT. It's not any better for you than table salt, but it has bigger crystals, and some people tend to use less of it. Some table salt grinders are also adjustable, so you can choose exactly how fine you want to grind it.

#3.) USE FRESH INGREDIENTS. Canned foods usually have salt added to them, or they've been soaking in salt water. And if you really want to go the extra mile . . . make your own soups, sauces or beans. The canned varieties are usually loaded with salt.

--If you're on a tight budget, buy frozen vegetables, or rinse your canned veggies in a colander before you heat them up.

#4.) BUY "LOW-SODIUM" PRODUCTS, NOT "REDUCED SODIUM." "Reduced Sodium" just means it has at least 25 percent less than normal. "Low Sodium" products almost always have less salt per cup.

--Still, if you have to choose between the "Reduced Sodium" product and the normal product, go with "Reduced Sodium." (EatingWell Magazine)