6 Scary Truths About Salt

Humans need Salt to survive. It’s that simple. However, we are simply eating too much Salt, which as we are all aware, has frightening effects on our bodies.
  • The current recommendations for Salt is no more than 6g a day for Adults. However, in Ireland we are consuming around 10g a day!

  • It is estimated that 2.5 million deaths could be prevented each year if Salt guidelines were adhered to. Who needs the Grim Reaper when we have Salt?

  • Although we might think we are being good not adding salt at the table or when cooking, 75% of the salt we consume has already been added to our food during processing.

  • Some common food choices contain wicked amounts of Salt. Instant soups can have more than a third of our daily allowance, a pepperoni pizza can have up to 4 grams of salt, while a typical rasher can have up to 1 gram!

  • Too much salt can lead to ghastly conditions like water retention, bloating, high blood pressure, kidney disease, stroke and heart attacks.

  • Too little Salt is a problem too! Deficient sodium levels can be harmful, as our bodies need sodium to function. It’s needed to transmit nerve impulses and maintain a proper fluid balance, so it’s all about moderation.

How to reduce Salt consumption:

  • The most obvious way is by avoiding adding salt to food at the table or during cooking.

  • Don’t buy shop bought sauces or soups – these are loaded with salt, which acts as a preservative. (Instead why not try one of our homemade soups?)

  • Avoid your regular supermarket ready meals- to extend the shelf life (and add to the taste) salt is added to most ready meals you buy in the supermarket. Avoid the overly processed ready meals, and only buy freshly made, preservative free meals (like ours!)

  • Use spices and herbs instead of Salt to season. It takes 60 days to break a habit, so after 2 months you won’t be reaching for the salt cellar anymore.

  • Choose unsalted snacks such as unsalted nuts or fruit.


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Katie Kavanagh

Katie Kavanagh

Katie is a registered Associate Nutritionist with the UKVRN through the Association for Nutrition. Katie completed her Masters degree in Clinical Nutrition and Health in Glasgow Caledonian University and her Bachelors Degree in UCD in Health and Performance Science. Before joining the team at GourmetFuel, she worked in a kitchen catering company, and for Our Lady’s Hospice Harolds Cross and is heavily involved with UCD Boxing Club. Her areas of interest are Vegetarian diets, disease prevention and Sports Nutrition.
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