15 foods to avoid for healthier blood pressure
Thanks to modern techniques, we no longer need salt to preserve canned goods. “But since food can lose its flavor when it’s cooked to sterilization and stored in a can, it’s common for manufacturers to still add a lot of salt,” says Nielsen. Canned soups contain anywhere from 100 mg to 940 mg of sodium per cup. Look for ones labeled unsalted, sodium-free or low sodium. (Low sodium means 140 mg of sodium or less per serving.) “And if it’s a broth-based soup, you can also dilute it with a low-sodium broth,” says McManus.