Restaurants In Redding California Joins Social Responsibility To Reduce Sodium

Restaurants in Redding California Joins the "Cut the Sodium Keep the Flavor" crusade along with owner of Express China Owner to help promote a healthier Shasta. Redding Restaurants get involved in reducing the Sodium in their food.
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Nov. 10, 2012 - PRLog -- Pass the salt please!, we do it all the time at home, restaurants and other eating establishments.  You might want to think twice before adding that extra dash of sodium for flavor.  

More than 75% of the sodium Americans eat comes from restaurants, processed food and packaged foods.  Amazingly only 5% of dietary sodium is added during cooking at home and only 6% is added at the dinner table.  The remaining amount of 12% of salt occurs naturally in foods.

Express China owner Chris Ward informed Redding Reviews that a whopping 80% of Americans eat way to much salt and after attending the class that he absolutely has a social responsibility to promote healthier eating at his establishment.  Here is a big shocker says Chris a half cup of tomato sauce with salt added has 410 mg of sodium vs fresh tomato has only 10 mg.  

Most people know that consuming to much sodium leads to high blood pressure, heart disease, strokes and other kinds of cardiovascular diseases. So what are the top 10 foods that contribute to 44% of Sodium in the American diet?

1.  Bread and Rolls
2.  Cold cuts and cured meats
3.  Pizza
4.  Poultry
5.  Soups
6.  Sandwiches
7.  Cheese
8.  Pasta mixed dishes
9.  Meat mixed dishes
10. Savory snacks

Chef Scott Samuel from the Culinary Institute of America, Catharine Powers, MS, RD, LD from the Culinary Nutrition Association held the classes that was hosted by Healthy Shasta.  

Something that Express China pointed out is the difference between garlic powder vs garlic salt is huge, a tsp of garlic powder has only 2 mg of sodium vs a tsp of garlic salt has 960 mg of sodium, this was a big eye opener for me said Chris.  We as restaurant owners really do have a social responsibility to promote less sodium in our meal preparation.  Fore full story
Source:Redding Reviews
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