A rise on the blood pressure can pose serious health hazards like strokes (heart and the brain), damage to the kidneys, and blindness. Risk factors are smoking, diabetes, elevated lipids, hereditary obesity and wrong nutrition, especially sodium rich foods and high protein diets which damage kidneys. The DASH Eating Plan helps in lowering pressure:
What Goes into a World Dairy Expo 1st Place Win? Ocean’s Flavor Natural Low Sodium Sea Salts
SAN DIEGO, Aug. 25
SAN DIEGO, Aug. 25 /PRNewswire/ — Ocean’s Flavor Natural Sea Salts, the world leader in the sale and distribution of natural less sodium sea salts, is an integral ingredient in Old Home Foods’ 1st Place Championship Dairy Product Win in this year’s World Dairy Expo Championship Contest.
Old Home Foods was selected as the Grand Champion of the World Dairy Expo (WDE) Championship Dairy Product Contest. This competition, sponsored by the Wisconsin Dairy Products Association (WDPA), receives entries from throughout the United States.
Roger A. Parkhurst Jr., Operations & Product Development Manager for Old Home Foods, Inc., said Ocean’s Flavor Natural Low Sodium Sea Salts have been used in their product formulations for two years and was integral in helping them place 1st in the Cottage Cheese category. The judging for all product classes was held the week of August 17 – 19, with the winners being announced Friday, August 20, 2010.
Cottage cheese samples are judged by awarding points from a 100 point scale for flavor, body and texture, appearance and color and packaging and deducting points for various defects.
An awards ceremony will be held on September 28th at the World Dairy Expo in Madison, WI.
About Ocean’s Flavor
Over the past seven years, Ocean’s Flavor has become the world’s leader in the sale and distribution of natural less sodium sea salts. Their natural sea salts can be found in many varied food products as quality food industry companies pursue lower sodium salts as ingredients in their global products. Ocean’s Flavor is ahead of the curve in reducing sodium by “thinking natural,” and keeping the taste of what real less sodium sea salt should taste like. Please visit www.oceansflavor.com.
About Old Home
Old Home Foods is a leading marketer of cultured dairy products in the Midwest. Old Home Foods was established in St. Paul, Minnesota in 1925 and has created a loyal following for its high-quality, great-tasting and innovative specialty dairy products. Old Home Foods has won top honors in taste tests for its cottage cheese, sour cream and yogurt brands. For additional information, visit www.oldhomefoods.com
About Wisconsin Dairy Products Association
Wisconsin Dairy Products Assn. is the only Wisconsin trade association that represents all segments of the dairy industry.
SOURCE Ocean’s Flavor
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CDC: Cutting Down on Children’s Sodium Intake Will Save Lives
Published: August 20, 2014
The long days of summer are nearing and soon the school bell will ring again. No doubt parents are purchasing school clothes and supplies; however, one more consideration they have is what to pack in a school lunch. Healthy lunches lead to healthier children, and studies have shown that food preferences, which are often acquired during childhood, along with eating habits, which are often acquired after adolescence, are more resistant to change once set in. Therefore, it’s important to ingrain early on the idea of incorporating a wide variety of healthy foods into a daily diet. Many of these choices can include the all-time favorite foods that children like. “Kids generally love sandwiches,” said Justin Patrick Timineri, executive chef and culinary ambassador, Florida Department of Agriculture and Consumer Services. Timineri explained it is important to start with good nutritive ingredients. “I suggest using whole grain bread, low-fat mayonnaise and low-sodium lunch meat, and avoiding food items that are high in fat, sugar and sodium,” said Timineri who explained that lunchmeat generally has a lot of sodium. Lunchtime is a great time to incorporate healthy foods that parents wouldn’t necessarily think children would like. As children are enjoying their lunches with their fellow classmates, they might just be in the mood to sample something new, like hummus. “Hummus makes a great sandwich, especially with the addition of fresh vegetables like cucumbers and carrots,” said Timineri. For another delicious combination, peanut butter and fruit is also works well, that is if nut allergies are not a concern. In addition to a sandwich, parents should also serve a side of fresh fruit, vegetables or a salad. These tasty sides can be purchased fresh from a local farmer’s market or stand. Having the children select the foods makes them more inviting to eat. Children are more likely to eat something they helped grow in a garden, or something they selected at the market. “Low-fat yogurt is a great item to include in a lunch,” said Timineri. Low-fat yogurt can be served as a side dish or used for healthy dip for fruits or vegetables. It can also be stirred with dried fruits, such as raisins or cranberries, for added taste and nutrition. Granola, or whole grain cereal, could also be stirred in. And let’s not forget leftovers. According to estimates from the Department of Agriculture and the Environmental Protection Agency, nearly 40 percent of purchased food goes uneaten in the U.S. “Using leftovers are a great way to cut down on food costs,” said Timineri. Many leftovers, such as chicken slices and cheese, turkey and honey mustard, and even banana and granola, can be rolled into a whole wheat wrap. “The bottom line is to get creative and have fun making lunch items for your children,” said Timineri. To save more money, parents can buy reusable plastic containers with separate compartments. They can then be filled with a variety of healthy foods such as sliced turkey, chopped apples, cheese cubes and carrot sticks. One compartment could also be used for dipping salsa, guacamole or pesto—all good healthy choices. All told, this is more economical, and healthier, than the prepackaged versions. While it’s important to keep the lunch boxes healthy, it’s also important to keep them cold. “Keeping food cold is a very important aspect of food safety,” said Timineri, who explained that using frozen gel packs and an insulated lunch container, can keep food at the proper temperature of 40 degrees for several hours. When it comes to school lunches, remember the “ Fresh from Florida” label can help make the grade. These products are all grown in Florida, so not only are they fresher, they help our local economy. – See more at: http://highlandstoday.com/list/highlands-agri-leader-news/easy-tips-to-pack-a-healthy-school-lunch-20140820/#sthash.SggsMJZh.dpuf
Published Aug 19, 2014
We all have heard about sodium. Sodium and chloride are the primary components of salt. Often when I talk to my patients about lifestyle changes that they can make to improve their heart health; the first thing I am told is they have stopped adding salt to their meals. In this sense, most of us have in our minds that too much salt is a bad thing for our health.
In Western cultures salt is in almost all of our food sources. We use if for taste, as a preservative, and also for texture. When people get serious about lowering their salt, they are often amazed at how much they consume. Look on nutrition labels for all your food sources. Salt will be listed by serving. Make sure you also look at the label if you drink soda, including diet drinks, as well as coffee and tea.
We all need salt in our diets. Salt helps us maintain our blood pressure, keep our cells healthy, and allows our body to conduct electrical signals in our heart, gastrointestinal tract, and nervous system. Unfortunately we often get too much. The Dietary Guidelines for Americans recommend limiting sodium to less than 2,300 mg a day. If you are older than 51, black, or have high blood pressure, diabetes, or kidney disease your diet should have less than 1,500 mg.
What Is Sodium Sensitivity?
This is the elevated blood pressure response with salt intake. It is quite variable in each of us. The variations are driven by our genetics and age. Unfortunately, salt sensitivity increases with age and this is what drives the recommendation to lower your daily salt after the age of 50. Also, people who are obese, black, have metabolic syndrome, or chronic kidney disease have higher rates of salt sensitivity, the DASH-sodium clinical trial showed.
Sodium Intake and High Blood Pressure Risk
High blood pressure (primary hypertension) is often of reflection of where we live. It is seen frequently in societies that on average consume 2.3 grams of sodium a day or more. But it is almost never seen in societies than consume less than 1.2 grams of sodium a day, studies show. In addition, when people who live in low sodium societies migrate to high sodium societies, they often develop high blood pressure. These observations provide powerful insight into the role of lifestyle and dietary choices on our health. By lowering your sodium by 1.0 gram per day for 4 weeks a study of patients with high blood pressure showed that you could typically lower your blood pressure by 5/3 mmHg. In addition, many of the commonly used blood pressure medications are more potent or effective when used in combination with salt restriction.
Why is it important to worry about blood pressure, even early in life, and even you are a very active athlete? High blood pressure is a very common cause of atrial fibrillation, heart failure, coronary artery disease, stroke, dementia, and kidney disease. If you consider all of these disease states, it accounts for most of the common reasons we die.
Sodium as a Cause of Cardiac-related Death
In a new article, Dr. Mozaffarian and colleagues from Tufts University examined the role of global sodium consumption and cardiovascular death, published in the New England Journal of Medicine. They performed dietary surveys in 66 countries.
With these surveys they reported amazing findings.
- Global average sodium consumption per day was 3.95 gm. This is nearly 2 times greater than the recommended amount, and nearly 3 times greater than the recommended amount in people over 50 or those with other diseases.
- Women on average consumed less salt per day than men (3.77 gm versus 4.14 gm).
- People over 70 consumed more salt than younger people on a daily basis (4.07 gm versus 3.97 gm).
- The greater your income, the more salt you ate. The highest incomes consumed 3.88 gm per day compared to the lowest incomes that consumed 2.91 gm per day.
The study highlights several important items. First, we consume way too much salt globally. Second, people who may be at the highest risk of high blood pressure from salt, due to salt sensitivity, consumed more than those people at lower risk.
What Are the Consequences of Salt Consumption?
The most sobering details of the study from Tufts University were the global consequences of too much salt consumption. The group estimated that 1.65 million deaths from heart causes were attributed to high sodium intake. These deaths account for approximately 1 of every 10 deaths related to the heart. Of these deaths 4 of 5 were in lower income countries and 40 percent were before the age of 70. In general, the highest death rates were seen in Central Asia, Eastern and Central Europe followed by East Asia and Southeast Asia. The country with the highest death rates attributed to sodium was Georgia.
How to Prevent Cardiovascular Complications and Death from Sodium Intake
The Mayo Clinic has an excellent resource to follow to lower your salt intake.
Recommended steps include:
- Eat more fresh foods (remember salt is preservative and frequently is added to processed food products).
- Choose “low” sodium products.
- Remove salt from recipes when possible and always from your table when you eat.
- Minimize the use of condiments that are often sodium rich (soy sauce, salad dressing, ketchup, mustard, relish, and sauces/dips).
- Replace salt with herbs and other spices to improve salt (do not substitute with sea salt as this contains the same amount of sodium as typical salt).
- Learn how to read nutritional labels.
- Sodium-free or salt-free: < 5 mg of sodium/serving.
- Very low sodium: <35 mg of sodium/serving
- Low sodium: <140 mg of sodium/serving
- Reduced or less sodium: At least 25 percent less sodium than the regular version
- Lite or light in sodium. At least 50 percent less sodium than the regular version
- Unsalted or no salt added. No salt is added during processing of a food, but the food source itself may contain sodium.
- Don’t forget your breads. Bread often contains a lot of sodium. I often see people buy whole grain or multigrain bread as a healthy food choice. Again, be careful to read the back label to see how much sodium per slice is in the bread. It can be up to 100 mg/slice.
EVEY, Switzerland—Nestlé announced plans to accelerate the reduction of salt across all its global food brands to support the World Health Organization’s (WHO) salt target of no more than 5g of salt per person, per day, by 2025.
The decision will further reduce salt levels across Nestlé’s hundreds of savory products, including soups, noodles, recipe mixes, frozen and chilled meals and pizzas, as well as in its Maggi, Stouffer’s, DiGiorno and Buitoni brands. All new product launches will be specially formulated with an even lower level of sodium, the company said.
“We have made great strides in reducing the salt content of our food products in recent years and we want to build on that progress,” said Henri-Pierre Lenoble, Nutrition, Health and Wellness manager within Nestlé Food. “Our goal is to offer consumers products that enable them to make practical, healthy nutritional choices, every day.” Continue reading
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