Cheese and other dairy products
Salt is used in the making and preserving of many cheeses and cheese products, yet we don’t associate htem as salty. Rich, cheeses like blue cheese and gorgonzola are among the saltiest, all of them coming in between 350 and 500 milligrams per serving. Cheese spreads and dips often have as much as 500 milligrams of salt per serving, as can cheddar cheese. Parmesan, Romano, feta, and many of the other cheeses used in cooking are high in salt. Milk itself has 120 milligrams of sodium per half-cup serving; choose a flavoured chocolate milk instead and the level rises to 150 milligrams. A half-cup serving of a low-fat cottage cheese has twice as much sodium (360 milligrams) as a bag of potato chips!!!
Canned soups, stews, and vegetables – The Campbell Soup Company made headlines recently by putting the sodium back into some of the company’s canned soups that had previously had the salt content reduced. The reason? Consumers weren’t buying the products because they didn’t taste as good-and that is where the problem is. People are so used to salt that it’s use is endemic in the population. I am a big chef type, well probably more home cook and I haven’t added salt into anything I have cooked in 5 years; why because I don’t need it and I am not addicted to the taste of it. It took about 3 months to wean myself off it but I satyed off it. My cooking style has adapted and when people come around for food they never comment about the blandness as it is not bland and I purposefuly challenge them about this. They are not just being polite they can’t tell the difference.
Many flavors of canned soup, from home-style chicken to simple tomato, contain 700-1,300 milligrams of sodium per serving. French onion soup is one of the worst, with 1,300 mg per serving. Canned beef stew and chili both have 1,000 to 1,200 milligrams per serving, and vegetable soups, like minestrone and split pea, contain 800-1,000 milligrams per serving. It’s also important to realize that a serving is often just half a cup, much less than the average person eats at a sitting. One last surprise lurks in some types of canned vegetables. One can of kidney beans contains 440 milligrams of sodium, and canned tomatoes with spices added can contain up to 600 milligrams of sodium per half cup.