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Home Cooking 1

Measuring salt/converting to sodium intake in homecooking

cornedhash | Jan 10, 201512:05 PM

Here's a nice little conversion chart for salt and sodium so we understand how much we're actually using when we cook or eat out. http://foodwatch.com.au/blog/measures....

I'm bringing this up because it reminded me of conversation I had over dinner at friend's house a year ago. The host and I are both avid home cooks and our third friend is actually a personal chef. We were discussing salt in food and remarked/agreed there is waaaaaaaay more salt in just in can of soup or other processed food than in what you would ever put in home cooked food.

Basically, even if you have a heavy hand and add 3 dashes of salt to a meal then more on the table, you're still splitting that amongst 3 - 4 servings at least. That would total maybe 500mg per serving? Looking at even half a can of Progresso soup, you could get into the 900mg range, depending on the flavour. And that's just for half a can of soup, not even a full meal. This doesn't even take into account fast food items!

We agreed that if you cook all your own food, you're most likely within range of the 2300mg daily limit just fine and dandy. It's the eating out for lunch or breakfast that would most likely tip you over.

I'm currently in a half-cooking mood after moving to London a couple months ago. There's a culture of ready meals during lunch where you can just pick up a sandwich quickly at Sainsbury's, Marks & Spencer, etc and head back to the office. I'm trying to watch my sodium and I read labels like a deranged nutritionist. Now that I'm finally setting in, I'm going to jump start my cooking more to watch the sodium (and carb) intakes.

What say you all?

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