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Cutting back on salt in summer grilling

Posted on: August 20th, 2015 by Bellin Health Home Care Equipment Blogger

Week-3

 

It’s not too late to get plenty of grilling in before the end of the summer! But, if you’re planning a get-together with friends and family soon, you might want to choose your food carefully. According to the American Diabetes Association, most of the sodium we consume doesn’t come from table salt—and if you’re living with diabetes, that’s bad news!

Fortunately, you don’t have to stop grilling just because you want to avoid too much sodium. Below is a list of common things you see at a barbeque that you should avoid, followed by common things you can consume:

Avoid these foods:

-Most cheeses. Things such as cheddar, pepper jack, American and Colby are full of sodium. Think twice before putting on your burger or chicken sandwich.

-Pickles. The most common grill garnish is also packed full of sodium! Pickled vegetables and relish are also included in this group.

-Some condiments. Hold the teriyaki and soy sauce, both are packed full of sodium! The same is true of taco sauce, salsa and ketchup. Marinades, hot sauces and dressings can also be high in sodium, so read the labels carefully.

-Some spices. Spices with salt in the name (like onion salt) are high in sodium and should be avoided

Eat these foods:

-Some cheeses. Swiss and fresh mozzarella packed in water are lower in sodium.

-Some condiments. Mustard and mayonnaise tend to be on the lower end when it comes to sodium.

-Some spices. These include oregano, basil, cinnamon, basil, cayenne, cilantro, red pepper, dill, rosemary, parsley and chili powder.

-Vegetables. Make some chicken and veggie kabobs, and you have the perfect healthy summer fare!

-Citrus juice. Mandarin pork, lime chicken and lemon salmon can really add some kick to your summer grill-out.

If you are living with diabetes, Bellin Health Home Care Equipment is here to help. We carry diabetic footwear in our online catalog, and are always happy to answer questions.

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