Patient Education Caring For Your Heart Booklet | Page 37

Food Group Low Sodium:
GOOD CHOICE High Sodium:
AVOID OR LIMIT
Bread, Cereal, Rice, Pasta Aim for bread with less
than 80 mg sodium per
slice Baked goods prepared
with salt, baking powder or
baking soda (biscuits and
cornbread), or self-rising
fl our
Whole grain breads and
cereals (oats, grits, cream
of wheat)
Plain pasta, rice, or quinoa
Condiments
Salted crackers and
pretzels
Unsalted snack crackers Frozen or boxed seasoned
rice, pasta, and stuffi ng
Fresh or dried herbs Salt, sea salt, kosher salt,
onion salt, and garlic salt
Low-sodium ketchup
Lemon or lime juice
Salt-free seasoning mixes
and marinades such as Mrs.
Dash or McCormick’s salt-
free blend
Simple salad dressings
such as oil and vinegar or
low-sodium versions
Seasoning mixes containing
salt, such as lemon pepper
or Lawry’s
Bouillon cubes
Catsup or ketchup
Barbeque sauce,
Worcestershire sauce, and
soy sauce
Most bottled salad
dressings
Salsa
Other
Low-salt soup, low-salt
or unsalted snack chips,
reduced-sodium frozen
dinners (less than 500 mg)
Canned soup
Gravy or meat tenderizer
Salty snack chips
Regular boxed or frozen
meals or side dishes
Change your diet slowly so your taste buds can adjust over time. Soon you will be able
to enjoy the natural fl avor of foods and the exciting fl avor of salt-free seasonings.
After about a month on a lower-sodium meal plan, your old food choices will probably
taste too salty.
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