From your morning omelet to the soup you had for dinner today, chances are you took in close to 2 teaspoons of salt, about 4,600 milligrams of sodium—twice the recommended maximum of 2,300 milligrams. Over time, ingesting large quantities of the mineral can harm your health. “Sodium binds to water, so when you consume too much of it, your blood volume increases,” explains Elisa Zied, R.D., a spokesperson for the American Dietetic Association. “That makes your blood vessels and your heart work harder, raising blood pressure—a risk factor for heart disease and stroke.” A high intake may also cause tummy troubles: One new study found that people who eat a high-sodium diet are 70 per cent more likely to suffer from heartburn-causing acid refl ux. To protect your heart and your stomach, follow these salt-saving tips.

Use half the salt called for in a recipe
And add it at the end of cooking. You’ll get more fl avor from it, because the longer something cooks, the more diluted the salt becomes.
Savings: 1/4 teaspoon

Season with herbs, juices and spices
For delicious suggestions, see our Healthy Kitchen column.
Savings: 1/2 teaspoon

* For the full article please refer to Shape magazine