The Hypertension Diet

If you are diagnosed with high blood pressure or hypertension, one of the first things that your doctor is likely to do is to put you on a low-salt diet. This isn't as bad as it sounds. A low-salt diet doesn't mean a no-salt diet. You are going to have to make some changes though.

Your biggest enemy is not the salt shaker that sits on your dining table. That salt shaker is actually fairly innocent, comparatively speaking. A sprinkle of salt on steamed vegetables is not going to contribute much to your daily salt intake…..maybe 50 mg.

Your worst enemy is packaged foods. Most packaged foods, or convenience foods, are just loaded with salt. Read the labels. Salt is the same thing as sodium. Look at the sodium content of packaged foods that are on the shelves and in the freezers at your grocery store. In only one serving of tomato soup, there is 710 mg of sodium. If you are on a 1,000-mg low-salt diet, that is most of your entire day's allotment. The "reduced salt" varieties of most products are somewhat lower in salt, but not by enough.

If you are to follow a real low-salt diet, then you are going to have to forego prepackaged and convenience foods and start cooking….from scratch. There is no salt in raw vegetables. The only way they have salt is if you add salt. The same thing is true of milk and eggs and meat and most other foods that have not been processed or prepackaged.

There are even some fresh vegetables that can help to lower your high blood pressure, and they even taste good. Celery, garlic, tomato, broccoli, and carrots, for example, all actually help to lower your blood pressure.

To stay on a low-salt diet, you ARE going to have to actually cook!

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