antioxidants, and may benefit the
heart. Animal studies indicate cancer-protective properties in lignans as
well. Insoluble fibers tend to reduce
transit time in the colon, making
them a natural complement to most
prebiotics.
A Few Thoughts on Lowering
Sodium
For several million years, our
human ancestors lived on less than
0.25 grams of sodium per day. The
average figure now is approximately
10-12 grams per day. Recommended
levels of 5-6 grams of sodium per day
can lower blood pressure, reduce the
risk of cardiovascular disease, and
decrease health costs worldwide, as
hypertension is the greatest cause of
death and the second greatest cause
of disability. Many companies are
responding to this need. Amy’s
Kitchen and Pacific Natural Foods
have both recently reformulated their
most popular products with 50 percent less sodium.
One of the ways that formulators are making up for less salt is
by adding herbs, which enhance the salt inherent in the
recipes. These spices also provide high antioxidant phyto-chemicals—not only helping extend human life, but
shelf life as well. The best advice on this is to work
with an herb specialist who can help you find the
right flavor combination.
Kelp granules, with only 45 mg of sodium per half
teaspoon, are also used by many as a salt substitute and
contain many other micronutrients such as potassium, iron,
iodine, vitamin B6, riboflavin and fiber. Glutamic acid, which
enhances flavor and tenderizes, is found in kelp as well. Sea salt is
another popular option used by companies. Sea salt is still sodium Kelp has been
used by many as
chloride, but the higher mineral content in unrefined sea salt an alternative to
makes a little less salt go a long way towards flavor. salt.
Altogether, formulating for health is all about simplicity and
choosing ingredients that are less refined and more nutrient
dense. Oftentimes this means going back to the basics and stepping away from what have become the all too common quick,
cheap fixes for processed foods.
Mark Anthony, Ph.D. is an adjunct professor at St. Edwards University in
Austin Texas. He is the author of Gut Instinct: Diet's Missing Link and owner
of Leap Forward Publications. You can reach him at mjanthony4@gmail.com.
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