How can you tell if you’re getting too much sodium?

How can you tell if you’re getting too much sodium?

You're likely to find sodium in just about anything you eat, making it all too easy to overconsume. In fact, the American Heart Association says 9 out of 10 Americans have too much sodium in their diets, leading to health issues like heart disease and hypertension. To avoid these problems, it's important to know the warning signs that you're consuming too much sodium:

One of the biggest ways your body will tell you that it has too much sodium is by bloating. Excess sodium causes water retention, making you puff out. Over time, this swelling can have a negative impact on your organs, like your kidneys.

High blood pressure
Having high blood pressure is another indication of too much sodium, though it's not always an obvious symptom. That's why it's important to get frequent check-ups and consult with a physician to conduct blood tests and devise a plan to lower your blood pressure.

How to cut back
Now that you know the signs of excess sodium, you'll need to know the ways to reduce your intake. The first step is cutting back on processed foods, which often use it sodium as a preservative. Packaged foods like soups, breads and deli meats have some of the highest concentrations of sodium.

For better control of your ingredients, you should cook at home with a salt replacement. Seagreens Mineral Salt, which is made with organic wild wrack seaweed, contains only 3 percent sodium, compared to the 40 percent found in regular salt.

In addition to helping you cut back on your sodium consumption, every Seagreens product contains all the minerals, micronutrients, trace elements and vitamins that can be found in all-natural, organic seaweed. Seagreens organic wild wrack seaweeds are produced to the company's award-winning proprietary standard (patents pending) among Scotland's remote Western Islands in pristine Grade A waters. All Seagreens products are organic, kosher and certified free from allergens and contaminants.

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