If you think too much salt in your diet only brings your pressure up, consider this: The American Medical Assn. (AMA) estimates that 150,000 lives could be saved annually if everyone in the U.S. reduced their sodium consumption by 50%.  The AMA has joined with consumer groups and the Food and Drug Administration (FDA) to sound the alarm.  Feds are now considering imposing new regulations on processed food makers and fast food restaurants to bring the numbers down. Sodium found in canned and packaged foods and restaurant meals accounts for up to 75% of sodium intake. 

 Solicited by the Center for Science in the Public Interest, this is the first time in 25 years that the FDA is showing real interest in lowering sodium levels. The agency made it a priority last year.  At issue is whether the FDA should change its official classification of salt as "GRAS"-Generally Recognized as Safe-and instead declare it a food additive subject to limitations.

Table salt contains iodine, which is necessary to keep the skin, hair, and nails healthy as well as prevent thyroid problems.  However, Americans consume way more than they need.

On average, Americans consume about 4,000 milligrams of sodium daily.  Doctors recommend no more than 2,300 millilgrams (about the size of a teaspoon of salt) and 1,500 milligrams for people at higher risk for high blood pressure, like African Americans and those over the age of 50.  High blood pressure has been linked to heart disease and stroke. 

The problem with salt is that it has a "double whammy" effect.  Beside contributing to chronic disease, it is also linked to obesity.  People tend to wash down salty snacks with soft drinks.  These snacks consumed with drinks can add an extra 280 calories a day.

It's going to be a hard sell.  Most consumers are turned off by low-sodium diets.  "Consumers automatically think it means the food isn't goiong to taste good," said Robert Earl, senior director of nutrition policy for the Food Products Assn.

Low sodium versions of most processed foods like canned soups and cereals cost more and choices are limited. So far the food industry is less than enthusiastic.  The FDA is weighing whether to push federal regulation or allow voluntary action by manufacturers and restaurants.

Fortunately, the goal of reducing salt intake in the U.S. by half can be attained within a decade.  While the feds debate with food companies about which course of action to take, there are things consumers can do now to reduce sodium-induced risk factors.

First and foremost, it is important to retrain your taste buds.  Food without salt does not have to taste bland.  There are several ways to maintain flavor without adding salt to your food.  For example, there are substitutes available. Many salt substitutes are tasty enough to help people on salt-free diets kick the sodium habit. Seasonings designed to bring out the flavors of food, without adding extra sodium to the diet, include: garlic powder, powdered orange peel, arrowroot powder, sugar, ground black pepper, celery seed, onion powder, cream of tartar, citric acid powder, ground dill weed, white pepper, dried thyme, powdered lemon peel, and dried cayenne pepper.  

Spend a little time in the seasoning aisle of the supermarket and educate yourself on no-salt alternatives.