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" Less salt is good for the ticker\u2014and for the taste of food. Really! &amp;quot;Salt should boost the other flavors in your food,&amp;quot; says food scientist Robert L. Wolke; if a dish tastes salty, it contains too much. To cut salt without missing it, reduce it gradually and try these tips: 1) Rinse canned beans, such as chickpeas, black beans and lentils, in a colander to cut about 40% of the sodium. 2) When cooking with salty ingredients, reduce added salt. The sodium in three slices of bacon or 2 oz feta cheese equals 1/4 tsp salt. 3) Spice blends like chili powder and Cajun seasoning often hide salt. Look for salt-free or low-sodium blends. 4) Adding salt to pasta water is just for taste\u2014it doesn&amp;#039;t make the water boil faster. Leave out the salt but make sure the sauce has plenty of flavor, from herbs or spices or a finishing dash of lemon juice or vinegar. 5) Commercial salad dressings can be high in sodium\u2014and many of us use too much. Instead of pouring them on individual salads (we average 1 to 2 Tbsp per serving), toss the entire salad with dressing. A salad for 4 to 6 needs only about 3 Tbsp. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/a6306/low-sodium-diet/>