Emma Grant, sixty-five, exudes a brilliant vitality that many half her age would envy. Her key is a well chosen low-sodium diet that supports her health and maintains her energetic attitude.
“As I grew older, I understood how crucial it is to look after my kidneys and heart,” Emma adds. Reducing salt was a paradigm change.
Emma views meal planning from fresh, natural foods first. She usually has a Mediterranean Quinoa Salad for lunch. “It’s loaded with cucumbers, cherry tomatoes, red onion, and feta,” she says. She substitutes lemon juice and olive oil for salty store-bought dressings.
Emma likes her Herb-Roasted Chicken with garlic mashed cauliflower for dinner. She avoids pre-packed spice combinations that can include hidden sodium by seasoning the chicken with fresh rosemary, thyme, and black pepper. “Fresh herbs really make all the difference.” she explains.
Emma emphasizes especially the need of closely reading food labels. She cautions, “you would be surprised how much sodium is in things like bread and canned soups.” Rather, she chooses homemade substitutes, such as her low-sodium broth, carrot, celery, zucchini vegetable soup free of salt.
Her guidance to everyone beginning a low-sodium path? “Go one step at a time. Replace processed items first with fresh meals. Your body will appreciate you; your taste buds will change.
