Who doesn’t love salt?
Look at some of your favorite foods, I bet the sodium content is through the roof.
Most recipes call for added salt, even for baked goods. You’d be surprised at the salt content in many of the foods you eat every day.
Salt is a huge part of our diets, yet it is also dangerous to our health if we take in too much.
To help make us more aware of the sodium content in our diets, Sunkist has created a fun quiz called the Sunkist Sodium Quiz on Facebook.
They want to help you find out what your sodium style is and give you tips for reducing your salt intake.
They call it Sunkist S’alternative! Sunkist S’alternative aims to teach people how to use Sunkist® lemons as a healthy sodium-free alternative to salt.
The quiz is not too long and it will tell you where you rank on the sodium intake scale.
The Sunkist Sodium Quiz will tell consumers where they fall on the sodium scale based on their daily food choices. After they discover their sodium style, they can invite friends to take the fun and fast quiz to compare results! In addition to being fun, the quiz will help them be more salt savvy by teaching them about S’alternative, a healthy way to reduce sodium, increase potassium and enhance the flavor of food by using Sunkist® lemons as an alternative to salt.
I try to eat less processed foods and make my meals from scratch but even I am not perfect. It’s important to pay attention to the “hidden sodium” in our foods. It’s easy to moderate how much salt we sprinkle on our meals, but so many foods have salt already in them that we could be taking in way more than our daily recommended amount and not even know it.
I think I did pretty ok on the quiz. Room for improvement, always, but not too bad. Take a look at my results below:
Sunkist has provided some tips to help you reduce your sodium intake:
- Plan meals carefully. If a high sodium food is selected, choose your other menu items from lower sodium groups.
- Read labels of packaged or prepared food products for the sodium content. Look for items “without added salt.”
- Skip the salt in all cooking and food preparation and instead serve extra Sunkist lemon wedges and herb mixtures for individual seasoning.
- Check the sodium content of the drinking water in your area with your local Health Department. If you are on a lower sodium restricted diet, do not drink the water if it has been treated with a water-softening agent.
- When eating away from home, order fresh turkey or chicken versus processed meats.
- Avoid turkey rolls and other pre-cooked poultry and deli meats which contain a much higher sodium content than freshly cooked poultry.
- As you reduce your sodium intake, your taste buds will adjust, allowing you to enjoy the true flavors of food that salt often masks.
Plus I have a tasty recipe to get you started on your road to becoming a ‘Sodium Smarty’ just like me!
Sunkist® Lemon Seafood Paella
Ingredients: (Makes 8 servings)
- 1- 32 oz can low sodium vegetable broth
- 1 cup dry white wine
- 1 teaspoon saffron threads
- 1lb. of firm, fresh pieces of whitefish such as tilapia, bass, halibut and swordfish, cut into 16-21 pieces
- 1lb. or 16-21 mussels, cleaned and de-bearded
- 1lb. or 16-21 medium sized clams, rinsed
- cup chopped fresh parsley
- 3 Sunkist® lemons, zest and juice
- 3 Tbsp. olive oil
- 1 _ cups minced onion
- 3 cloves garlic, minced
- teaspoon crushed red pepper
- 3 cups uncooked short-grain rice such as Valencian, Arborio, or Calrose
- 1 cup frozen green peas
- 1- 8oz jar of sliced, roasted red peppers
- To prepare broth, combine all the ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
- To prepare paella, heat 3 tablespoons olive oil in a large paella pan or large skillet over medium-high heat. Add fish pieces to pan and sauté 1 minute. Remove fish from pan, reserve and keep warm. Add onion to pan and sauté 5 minutes. Add the lemon zest, garlic and crushed red pepper and cook 5 minutes. Add rice and cook 1 minute longer, stirring constantly. Stir in broth, bring to a low boil and cook 10 minutes, stirring frequently.
- Stir in the peas and red pepper slices. Add mussels and clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir in the reserved fish and chopped parsley and cook 5 minutes. Remove from the heat, stir in lemon juice and check for seasoning. Cover with a towel and let stand 10 minutes before stirring