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Sodium Free Food Labels

Food Label Glossary

In order to call a food item “sodium free” it needs to have less than 5 mg per labeled serving. Salt is an important mineral, but we all get way too much. It’s used heavily in the food industry (restaurants and fast food) as well as processed foods. Salt is a preservative. It also provides flavor and taste functions. Don’t go for “salt free” bread. But try finding lower salt versions of healthy foods that are usually very high in salt (like minestrone or black bean soup).

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