Nutritionist Sounds Alarm on Heart Attack and Stroke Risk Linked to Common Ingredient
Breakfast cereals can be packed with hidden ingredients
A nutritionist has raised concerns about a hazardous ingredient commonly found in various foods, including sliced bread, breakfast cereals, salad dressings, and certain vegetables. A recent study from the Nuffield Department of Primary Care Health Sciences indicates that reducing salt in everyday products could prevent tens of thousands of heart attacks and strokes, potentially saving the NHS over £1 billion.
This warning follows a new analysis from the British Heart Foundation, which highlights that adults in England consume the equivalent of one and a half teaspoons of salt daily.
Currently, the average adult consumes 8.4g of salt each day, which is 40% over the recommended limit of 6g. Lily Keeling, a Registered Nutritionist and Recipe Development Manager at Green Chef, shared practical tips for improving heart health in Britain.
“Many people understand the need to limit salt intake, but the challenge lies in the hidden sodium present in our daily staples,” Lily commented. “Whether it’s your morning toast or the supposedly ‘healthy’ dressing on your salad, sodium is often included as a cheap preservative and flavor enhancer in many foods, often without our knowledge.”
Lily further explained, “One major offender is the supermarket’s sliced bread, where a single slice may contain as much salt as a packet of crisps. If you’re having two slices for a sandwich, that’s already 15% of your daily sodium limit.”
“Additionally, sweet breakfast cereals often contain surprisingly high levels of salt to balance their sweetness. Canned vegetables, while convenient, also come loaded with brine. A useful tip is to rinse canned veggies under cold water to eliminate up to 40% of the salt,” she advised.
“Low-fat salad dressings present another challenge, as manufacturers often compensate for reduced fat by adding excessive salt and sugar. While cutting down on meat can be healthy, it’s important to balance that with lower salt options, favoring less processed plant-based proteins,” warned Lily.
Lily also provided several tips for enhancing flavor in dishes without relying heavily on salt.
“Don’t underestimate the effect of acidity. If a dish seems ‘flat,’ it usually needs acid rather than salt. A dash of lemon juice or a touch of vinegar can instantly elevate the taste,” she suggested.
“Another effective method is to toast your spices,” she continued. “Gently frying spices like cumin or coriander in a dry pan for about 30 seconds releases their oils, adding a significant flavor boost and reducing the need for additional seasoning.”
“Finally, it’s wise to avoid high-sodium pre-made pasta sauces and stir-fry kits, which are notorious for their salt content. Opting for fresh ingredients and spices will enhance the flavor while keeping sodium levels in check,” Lily recommended.
