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Cooking salt is 40% sodium. Approximately 70% of our sodium intake is consumed via processed foods. Bread is an important source, but so are processed sauces and soups, vegetables from a can or a jar, pizzas, etc. For this reason it is difficult to follow a low sodium diet. Patients generally have no idea how much sodium they take in and keeping a record for yourself is not always equally reliable. There is also no direct feedback, no encouraging pat on the back: you don't feel better, there's no direct visible result. Through monitoring of the quantity of salt excreted in the urine this becomes possible and one gets a good overview of the effectiveness of changes in diet.
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