When reading nutrition labels, it’s easy to become overly focused on fat and caloric information and forget all about checking the sodium content of a product. I mean, a little salt isn’t that bad, right? You can guess where we’re going with this. C’mon, it’s our job to point these things out. Turns out, high salt diets are responsible for 150,000 premature deaths in the U.S. each year. That’s shocking news, even to us.

Us when we heard about the high rate of high salt deaths.
And a new study brings more bad news. The study, published in Stroke magazine (the magazine of the American Heart Association, just to clarify) suggests that going above the American Heart Association’s RDA of 1,500 mgs may significantly increase the risk of stroke, with the risk increasing as sodium intake goes up. Drag.
So add stroke to the list of hypertension and vascular disease, and salt’s looking less tasty by the minute. But, you’re thinking, I like flavor! Why live my life in a vacuum of bland? Believe me, I sympathize. I’m vegan-without salt, I’d be munching on plain tofu and kale, which is only slightly more appetizing than it sounds.
Our suggestion? Go gourmet. If you really crave sodium, indulge in moderation, but keep it classy. There’s a whole plethora of salts out there, and a little goes a long way (like our other favorite-in-moderation table staples, red wine and chocolate.) Hawaiian Black Lava Sea Salt, for example, not only tastes divine, but serves as a hip dinner decoration, as well.
So live long and in good taste, and stay salty (moderately so, of course.)









