The dietitian says:If your blood pressure is low�and some people are just genetically predisposed to having low BP�you don�t need to radically cut back on sodium. But that doesn�t mean you should start eating more salt; 2,300 milligrams is still a good target.
(Talk to your doctor, of course, if you�re experiencing side effects like lightheadedness or fainting, which could mean your blood pressure�s dangerously low.)
Salt also affects your waistline. Sodium�s like a dry sponge; it attracts water. The more of it you consume, the greater your risk of water retention and uncomfortable bloating. Plus, getting too much salt may mean you�re not eating enough fruits and vegetables, which are naturally low in sodium and good for your heart and your weight.
Cutting back on sodium-filled restaurant foods helps a lot. Try ordering entrees with more vegetables and less meat, like pizza with peppers instead of pepperoni�you�ll get more fiber, lots of flavor, and less salt. And watch out for sauces and marinades, which can be high in sodium.
Our advice:
Know your numbers. If you have low or normal blood pressure (120/80 or less), keep your intake at 2,300 milligrams a day. If your BP�s high (140/80 or higher), try to lower sodium intake to 1,500 milligrams, which is actually the American Heart Association�s recommended upper-limit intake for everyone. A good starting point: Cook fresh, whole foods at home. No one expects you to reach the 1,500 mark�or even 2,300�overnight, but for most people any reduction is better than none.
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