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How to Reduce Salt Intake to Lower High Blood Pressure

Member
By LeapYear fish
User-Submitted Article
(5 Ratings)

Keeping your body healthy is important to live a long life. High blood pressure is dangerous medical condition where your blood's pressure is increased. To help lower your high blood pressure you can reduce the amount of salt you consume. Read this article to learn how to reduce sodium intake to lower your blood pressure.

Difficulty: Moderately Easy
Instructions
  1. Step 1

    Cook your own foods from scratch. When you make your own food you'll know exactly what goes in it so you can control the amount of salt that goes in the food.

  2. Step 2

    Avoid canned foods. These foods have so much sodium to keep the food fresh and flavorful. However all the salt will not help your blood pressure. If you're having a hard time cutting back on canned foods, at least read the labels to make sure they are low-sodium. So only buy fresh foods.

  3. Step 3

    Use spices and herbs to add flavor to your foods. Use fresh herbs to give your cooking the best taste. Make sure that any herbs and spices you buy at the store does not have any salt as the ingredient.

  4. Step 4

    For foods that you normally add salt for flavor, try cooking them a different way. Combine foods or grill them to give them a new flavor.

  5. Step 5

    Taste food before you salt it. Measure the salt once you do at it at the end to know how much you sodium you consume.

Tips & Warnings
  • Make salt-free cooking fun by trying different recipes. Search online.
  • Do not start a diet without consulting with your first.

Comments  

carolzn said

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on 10/20/2009 Good tips for reducing salt intake. Thanks.

mvalora said

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on 8/19/2009 Great tips! Thanks!

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on 8/14/2009 Cooking from scratch is always best, because you know exactly what ingredients are in your food! 5*

Arathi said

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on 8/4/2009 Reducing sodium is an important step when trying to lower blood pressure.

cherold598 said

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on 7/19/2009 Excellent tips for lowering blood pressure. 5*

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