Dr. Deb

I love salt. I grew up with salt on watermelon, salt on cottage cheese, salt on cucumbers and extra salt on everything! Ironically, my dad has been on a salt substitute since I was young for hypertension. It always tasted bitter to me and since my blood pressure has always been low, I never worried about it.

A new study has has me thinking otherwise. I often track fat, calories, fiber and protein but by ignoring the sodium, I have made some food choices that were not as healthy as I thought.

We are a salt overloaded society. Shockingly, 75%-80% of our salt does not come from the shaker but from what is packaged in our food. A new study released from the New England Journal of Medicine highlights how cutting just a ½ teaspoon a day may dramatically saves lives and billions of dollars.

How much salt is too much?

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In 2001, I was nursing my 3 week old daughter while my twin 2 year old boys climbed all over me when I realized why February has only 28 days. It’s the longest damn month of the year!

It wasn’t just that I was trapped in the house with 3 kids under 3, drowning in various body secretions (who knew what belonged to whom) but more that darn cement ceiling of a sky that didn’t let the light in my house or my heart.

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