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Low Sodium

There are three electrolytes found in a human body. These are potassium, chloride and sodium. Being an electrolyte, sodium is highly essential for your sound health and survival. It serves many vital functions in your body. To mention a few, sodium controls the entry and exit of fluids in body cells. It regulates blood pressure, blood volume, nerve impulses, muscle contraction and acid base balance of blood and other fluids of the body. Sodium also assists in the transmission of nerve impulses. Thus, sodium is highly essential for life. You need to have it in optimum amounts in your daily diet. The recommended intake of sodium for a healthy adult is 2,400 milligrams. Taking sodium more than the recommended amount opens ways to numerous health issues.

Many people take sodium, more than what is recommended. Higher sodium levels in the body gives rise to numerous health issues. Excess of sodium causes more fluid in the blood. This leads to increased volume of blood. The heart beats faster in order to move the blood through the body. Faster heart activity results in chronic high blood pressure. This further leads to several types of kidney and heart disease. Some of the undesirable medical conditions created as a result of high levels of sodium in the blood are stroke, gastric cancer, edema, left ventricular hypertrophy, osteoporosis and heart failure. Lastly, sodium can cause significant water retention in the body, resulting in increased body weight and size. Read more on http://www.fatfreekitchen.com/nutrition/food-nutrition.html

Dieting on sodium free foods is practically impossible and never recommended. Therefore, if you wish to lead a healthy life and enjoy different flavors of food at the same time, you should make meals from the low salt foods. In a low sodium diet plan, you can have protein giving foods such as meat, milk, eggs, pea's poultry and fish. As per the data given by the nutritionists, a low sodium diet should have an intake of sodium in the range of two thousand and three thousand milligrams of sodium in a single day. The best type of low sodium diet is the DASH diet which provides all the essential nutrients to the body.

Overview of our healthy easy low sodium recipes

Ravioli with goose liver by Arnaud Lallement

Ravioli with goose liver

Ray with persillade truffle and winkles by Luc Huysentruyt

Ray with persillade truffle and winkles

Red fruit festival by Martje Boudeling

Red fruit festival

Red mullet fillets with vegetable minestrone by Franck Salein

Red mullet fillets with vegetable...

Red mullet sushi in black olive emulsion by Michel Trama

Red mullet sushi in black olive emulsion

Remoulade of Saint Jacques marinated by Hotels Lucien Barriere Deauville

Remoulade of Saint Jacques marinated

River eel with green herbs by Luc Huysentruyt

River eel with green herbs

Roasted Turbot with Beer Sauce by Hotels Lucien Barriere Deauville

Roasted Turbot with Beer Sauce

Rosted lobster with almonds and pistachio cream by Roland Pierroz

Rosted lobster with almonds and...

Royal Bouillabaisse by Serge Philippin

Royal Bouillabaisse

Royal gilthead with citrus fruits by Charles Caruso

Royal gilthead with citrus fruits

Salad of royal shrimps and mesclun from Nice by Arthur Dorshner

Salad of royal shrimps and mesclun from...

Salami salad by Yvonne Haller

Salami salad

Salmon and eel carpaccio with tender herbs by Mario d'Orio

Salmon and eel carpaccio with tender...

Salmon and wolf fish carpaccio with tender leaves by Mario d'Orio

Salmon and wolf fish carpaccio with...

Our featured healthy easy low sodium recipes

Ravioli with goose liver by Arnaud Lallement

Ravioli with goose liver

Ray with persillade truffle and winkles by Luc Huysentruyt

Ray with persillade truffle and winkles

Red fruit festival by Martje Boudeling

Red fruit festival

Red mullet fillets with vegetable minestrone by Franck Salein

Red mullet fillets with vegetable minestrone

Red mullet sushi in black olive emulsion by Michel Trama

Red mullet sushi in black olive emulsion

Remoulade of Saint Jacques marinated by Hotels Lucien Barriere Deauville

Remoulade of Saint Jacques marinated

River eel with green herbs by Luc Huysentruyt

River eel with green herbs

Roasted Turbot with Beer Sauce by Hotels Lucien Barriere Deauville

Roasted Turbot with Beer Sauce

Rosted lobster with almonds and pistachio cream by Roland Pierroz

Rosted lobster with almonds and pistachio cream

Royal Bouillabaisse by Serge Philippin

Royal Bouillabaisse

Royal gilthead with citrus fruits by Charles Caruso

Royal gilthead with citrus fruits

Salad of royal shrimps and mesclun from Nice by Arthur Dorshner

Salad of royal shrimps and mesclun from Nice

Salami salad by Yvonne Haller

Salami salad

Salmon and eel carpaccio with tender herbs by Mario d'Orio

Salmon and eel carpaccio with tender herbs

Salmon and wolf fish carpaccio with tender leaves by Mario d'Orio

Salmon and wolf fish carpaccio with tender leaves

Low Sodium Categories

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Ravioli with goose liver

Chef: Arnaud Lallement

Ravioli with goose liver 0.88 to 1.3 lbs. foie gras (goose liver), salt, pepper, 1 beaten egg, 3.5 oz. ravioli dough (homemade, or store bought), 7 tablespoons fowl stock, 4 tablespoons thickened cream, 1/2 lemon, Today,...

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Ray with persillade truffle and winkles

Chef: Luc Huysentruyt

Ray with persillade truffle and winkles Ray a la truffle persillade and winkles- The typically “persilladeâ€Â is a sauce, cream or vinaigrette based on parsley, the French word for which is...

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Red fruit festival

Chef: Martje Boudeling

Red fruit festival The Mid-Atlantic Red Fruit Festival is an annual reception celebrating the spectacular regional produce of the Mid-Atlantic by pairing top area farmers with leading area chefs with enthusiastic home gardeners...

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Red mullet fillets with vegetable minestrone

Chef: Franck Salein

Red mullet fillets with vegetable minestrone This recipe is extremely simple. The secret lies in the cooking. Special attention must be paid to the red mullet, which cannot endure the slightest overcooking. The same advice...

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Red mullet sushi in black olive emulsion

Chef: Michel Trama

Red mullet sushi in black olive emulsion This recipe is extremely simple. The secret lies in the cooking. Special attention must be paid to the red mullet, which cannot endure the slightest overcooking. The same advice applies...

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Remoulade of Saint Jacques marinated

Chef: Hotels Lucien Barriere Deauville

Remoulade of Saint Jacques marinated Remoulade de Saint Jacques Marinees- Lightly marinate the scallops in olive oil, lemon and Guerande salt for 24 hours. Prepare a julienne with celery, lemon and some mayonnaise. Place a...

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River eel with green herbs

Chef: Luc Huysentruyt

River eel with green herbs Eels became popular in Spain at the turn of the century when the Basques, always at the forefront of Spanish cooking, made angulas part of their cuisine and elevated them to culinary...

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Roasted Turbot with Beer Sauce

Chef: Hotels Lucien Barriere Deauville

Roasted Turbot with Beer Sauce A turbot is a large European flatfish that is a popular food fish and has a brownish upper surface and a white under surface. Turbot is a mild flavored white fish. It is found in North Atlantic...

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Rosted lobster with almonds and pistachio...

Chef: Roland Pierroz

Rosted lobster with almonds and pistachio cream Langoustine Rotie Aux Amandes a lá Creme de Pistache- Prepare a pistachio cream. Smoothly mix the crushed pistachios with some prawn fumet and cream. Decorticate and season...

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Royal Bouillabaisse

Chef: Serge Philippin

Royal Bouillabaisse The name bouillabaisse comes from the method of the preparation - the ingredients are not added all at once. The broth is first boiled then the different kinds of fish are added one by one, and each time the...

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Royal gilthead with citrus fruits

Chef: Charles Caruso

Royal gilthead with citrus fruits Gilthead seabream is one of the most prized Mediterranean fish, and If you're planning an impressive dinner party, strike a fresh herby note with citrus fruits in this delicate...

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Salad of royal shrimps and mesclun from Nice

Chef: Arthur Dorshner

Salad of royal shrimps and mesclun from Nice Shell the shrimps, remove the guts carefully and rinse them. Make to roast the tails to fire quick, slightly rosy, in a frying pan Teflon, with a net of olive oil. Season with salt...

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Salami salad

Chef: Yvonne Haller

Salami salad This Italian pasta salad is great to make for lunches or as a dinner on a summer night.

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Salmon and eel carpaccio with tender herbs

Chef: Mario d'Orio

Salmon and eel carpaccio with tender herbs Often featured on the menu of fine dining establishments, carpaccio - or very thinly sliced pieces of raw meat, fish, and even fruit - is typically served as an exotic appetizer...

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Salmon and wolf fish carpaccio with tender...

Chef: Mario d'Orio

Salmon and wolf fish carpaccio with tender leaves There are two theories behind carpaccio, but they both begin with beef. The first and more widely-known speculation is that carpaccio was created at Harry’s Bar in Venice, Italy...

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