You Have Probably Heard About the Importance of Eating a Low Sodium
Cooking with Latin Flavors By María Eugenia Rodríguez, as Argentina, Brazil and Costa MS, RD, CSR, LND, Rica sodium intakes have been Licensed Dietitian Nutritionist reported between 4,400 and 4,700 mg per day.2 ou have probably heard about the importance of One of the sources of sodium in Yeating a low sodium diet. our diet are the condiments we The general recommendation use for cooking. Many common for people with kidney disease condiments in Latin American is to consume less than 2,000 and Caribbean cuisine can be high mg of sodium per day. in sodium. In a study published in According to statistics February of this year, the amount of from NHANES 2007- sodium in 12 categories of packaged 2010, the adult man in the products sold in 14 countries in United States consumes Latin America and the Caribbean 4,240 mg of sodium and was examined.2 The researchers the adult woman consumes evaluated 16,357 products. The 1 10 2,980 mg. In some South study reported that condiments American countries such (n = 1083) was the group with the highest sodium content among the 12 product categories (median: Some alternatives without 7,778 mg/100 g; average: 684 mg/ salt or low sodium are: serving). In Puerto Rico, an island in the Caribbean, it is common to use •Garlic and onion powder • Garlic, all-purpose seasoning, bouillons, onion and fresh peppers • Lemon, and “sazón” to prepare meats, rice lime • Bay leaves dishes, stews and soups. These • Cumin • Oregano • Cilantro • condiments are high in sodium.
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