Americans eat a lot of salt. It's in our shaker, processed and convenience foods. We love to add it while cooking or at the table. For most of us, it's not a big problem. But as we age, some of us may get high blood pressure or heart disease and may be asked by our doctor to eat less salt. Our requirement for health is about 250 milligrams of sodium per day.

Here are some tips to help reduce the salt in cooking:
* Don't automatically include salt when a recipe calls for it - many recipes taste great even without salt.
* Try other seasonings such as garlic, parsley, oregano, sage, thyme, cumin, etc.
* Try lemon juice or vinegar.
* Switch to pepper.
* Choose fresh garlic or onion, or garlic or onion powder instead of garlic or onion salt.
* Remember fresh or frozen food items tend to have a lot less salt than canned or boxed items.
* Rinse canned vegetables under running water in a strainer for about one or two minutes before cooking or eating cold.

Do not add salt when you are cooking on the stovetop. Wait to salt your food at the table; less salt will be used. Give yourself a week or two to adapt to these slow salt strategies. You will be surprised just how easy it is.

For more information on cooking with less salt, contact a registered dietician.

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