Be Weary of Sodium When Eating Out

in Sodium

It often comes as a shock to people that foods prepared in restaurants are much higher in sodium. You may think that you are consuming the same meal as you would at home, but that not usually the case. For instance, did you know that the Premium Southwest Salad from a popular fast food joint has 1,300 milligrams of sodium? That is more than a Big Mac! People are often unaware of these numbers and they are in disbelief when they are confronted with reality. So why is the sodium count so much higher at restaurants?
Well, there are several reasons. First of all, restaurants often offer larger portions. A larger portion means more sodium. Second of all, almost everything at a restaurant comes pre-packaged and processed. Processed foods are so much higher in sodium than fresh foods. For instance, when you prepare a salad at home, you have the opportunity to purchase fresh poultry, fresh greens and low sodium dressing. When you order a salad at a restaurant, you are getting frozen/packaged poultry, fresh lettuce, and high sodium dressing. Furthermore, you don't have the ability to control the amount of dressing on your salad. When you make a salad at home, you have better control over all of the ingredients. There are several ways you can take action against high sodium intake, such as: make food at home, buy more fresh ingredients instead of pre-packaged, when dining out check nutrition facts before leaving the house, order salads without croutons and dressing, order burgers without cheese, sauces and bacon. You can also ask the cook to prepare the meal without salt.
Healthy nutrition is important to our health and our weight. A healthy diet, exercise, whey nutrimelt shakes, and all natural diet pills can help you lose weight and lead a healthier lifestyle.

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Sue Smith has 1 articles online

Susan Smith writes health articles about fitness and nutrition. Some of her favorite passions include writing about energy drinks.

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Be Weary of Sodium When Eating Out

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This article was published on 2010/04/02