June 13, 2014
Salt is composed of two minerals sodium (Na) and chloride (Cl). Table salt (NaCl) contains about 40% sodium and 60% chloride. One teaspoon of salt contains about 2,300 mg of sodium. As much as we are told to limit sodium in our diets, we all need some sodium for good health. However, the average American diet contains about three times more sodium than is healthy, which leads to high blood pressure and other health issues.
Many natural foods contain sodium organically; however, in much lower amounts than processed foods. Processed and restaurant foods are the culprits for the high levels of sodium in today’s diets. By reading food labels you can see how much sodium foods contain to make better choices. Looking for labels with “low sodium,” “reduced sodium” and “no added salt” is helpful, but always look for the nutrition label to see the actual amount of sodium. Eating natural foods and cooking these foods yourself are the best ways to control your sodium intake. For people with chronic kidney disease, the goal according to the Dietary Guidelines for Americans 2010 should be to consume no more than 1,500 mg of sodium each day or the amount prescribed by their doctor. People on dialysis find it easier to control fluid intake when sodium intake is lower.
Basically, when it comes to the difference between salt and sodium, remember that consuming salt and processed foods is the ways we get sodium in our diets.
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