Sodium Cutback...I'm doing it!

Okay when I first realized how much sodium I consume, I was appalled.  I knew I had a salt problem, but seeing the actual numbers was jarring.  So I set out to cut back...and after a couple of weeks of trying to cutback...I finally accepted that it isn't just added salt & seasoning that I use in my cooking - its the actual ingredients themselves.  I rely heavily on canned, frozen and processed items to make cooking quick and easy.  So it didn't matter that I was more aware of added salt because my sodium consumption was still through the roof!

In this month's issue of Shape magazine (with Ellen D. on the cover) there was an article that talked about the dangers of consuming too much salt.  Among them are increased blood pressure and increased LDL.  Also I am at risk for renal failure due to a strong family history of polycystic kidney disease - which is another reason I really want to cut back on salt.  The Shape article suggests staying below 2,000 mg of sodium per day*.  Today my total was 2056 mg!  Not as low as I would like it to be, but I am progressing.  I wonder if it will make a difference in this week's weigh in.

My day:

• Bfast:  Hard boiled egg, yogurt & water
• Morning snack:  Apple
• Lunch:  Casear salad (homemade with LF dressing and no croutons)
• Dinner:  Large Black Bean Soup (from Panera)
• After dinner snack:  Sugar-free Jell-O cup
• All I've had to drink today is water.
• 50 minutes of cardio

Now...I know the calories are really LOW.  But I am full and as you know from my last post I am truly trying to stick by the FSD.  So we will see how I do this week.

*Correction:  The article says "Experts recommend limiting sodium to 2,300 mg and saturated fat to roughly 18 grams per day."  I went back to check after Tammy's comment.  Thanks!