AT Home with Christian Jessen - March 2011 - (Page 214)

| NUTRITION| A silent assault S With National Salt Awareness Week running from 26 March to 1 April, it’s time to get with the programme by cutting out that extra pinch or two of the popular condiment alt, a familiar feature on any dining table, is an age-old way of adding flavour to your meals, as well as stretching the shelf life. But, more importantly, this mineral is made up of around 90% sodium chloride, which is essential for most forms of animal life as it controls the amount of water held in your bodies, as well as keeping blood at a normal pH level, aiding the transmission of nerve signals and helping muscular contractions. In the rare cases where your body does not have enough salt (caused by episodes of severe dehydration, excessive sweating during athletic events or from kidney disease), you can suffer headaches, nausea, vomiting, muscle cramps, drowsiness, fainting and a possible coma. The danger is that while having some salt in the diet is important, the long-term effects of exceeding your daily requirement can be devastating to blood pressure levels, with hypertension accounting for 62% of all strokes – the third most common cause of death in the UK. According to research by Consensus Action on Salt and Health (CASH), encouraging people to reduce their salt intake by just 1g a day can prevent around 2,600 stroke related deaths annually. Excess salt is also linked to heart disease, stomach cancer and asthma. Today’s food is loaded with salt – 1% of your daily intake even comes from tap water. Pure salt is presented in three forms: unrefined (such as sea salt), refined (table salt), and iodised salt (table salt with iodine in), and is prevalent in foods like canned vegetables, soups and fast food. The recommended daily salt allowance for anyone over 11 years old is 6g but, worryingly, the average tally comes in at around 8.6g a day. Currently, Britons are consuming around 8.6g of salt a day REDUCE YOUR INTAKE Hypertension – a side e ect of excess salt intake – causes 62% of all strokes Reducing your salt intake by 1g a day could prevent 2,600 stroke-related deaths a year 1% of your daily salt intake comes from tap water 1g of salt contains 0.4g of sodium A low amount of salt on a food labelling system is around 0.25g, with a high amount reaching 1.25g ● Always taste your food before you add extra salt to it. ● If you have the choice, always pick low or reduced sodium options. ● Check the salt content on food labels and compare di erent brands to nd the lowest option. Some labels will list the sodium content rather than salt (1g of salt contains 0.4g of sodium). Labels that are green on a tra c light labelling system usually contain roughly 0.25g of salt, whereas the red labels contain 1.25g. ● Use herbs and spices to add avour to foods, rather than salt. ● Use soy sauce, mustard and Marmite sparingly as they contain signi cantly high levels of salt. ● Rinse canned foods like beans and vegetables to wash o any excess salt. ● Try making home-made bread with no salt in. Research states that one in four loaves of bread has as much salt in one slice as a whole packet of crisps! ✱ shocked that some people don’t have a clue that most of what they’re eating is really fatty or high in salt. People must realise the government doesn’t regulate your diet.’ Dr Christian says...’I’m WORDS: Holly Quayle | PHOTOGRAPH: Getty Images SALT STAT: ADULTS SHOULD HAVE NO MORE THAN 6g OF SALT A DAY 214 | MARCH 2012

Table of Contents for the Digital Edition of AT Home with Christian Jessen - March 2011

EDITOR'S LETTER
A WARM WELCOME FROM DR CHRISTIAN
NEWS
SAVE THE DATE
DEFENSIVE EATING
SLEEPING BEAUTY
SPOIL YOURSELF
FAMOUS FIGURES
WIN TOP PRIZES
DR JESSEN, I PRESUME
FEEL-GOOD FACTOR
A BEAUTIFUL MIND
PROTECT YOURSELF
GETTING OVER IT
KEEP CALM AND CARRY ON
WHAT LIES BENEATH
SUGAR HIGHS AND LOWS
WHAT'S UP, DOC?
ON THE RUN
SMOKING GUN
FRESHLY GROUND
I CAN'T EAT THAT
OFF THE SCALES
WALKING TALL
IN GOOD HANDS?
GIRLS ONLY
IN THE BLOOD
PERIOD PROPERTIES
FERTILITY HELP
A WEE ISSUE
UNDER YOUR HAT
CONFESSIONS OF AN ALCOHOLIC
DANGER ZONE
BODY BASICS
HEART-STOPPING MOMENTS
BACK TO BASICS
WALKING ON SUNSHINE
THE SKIN YOU LIVE IN
LISTEN UP
EYESORE
IN PLAIN SIGHT
DOWN UNDER
BUMP 'N GRIND
LET'S TALK ABOUT SEX
MAN TALK
DO YOU KNOW YOUR BMI?
I'LL HAVE A 'P' PLEASE
BOYS DON'T CRY
TO THE EXTREME
THREE-DAY SLIM DOWN
TOTALLY ADDICTED TO CAKE
JUST A PINCH
GYM JAMS
THEY'RE DOING WHAT?
GOTTA HAVE IT
EYES WIDE SHUT
PETER PAN PLAN
HOW OLD?
HOW OLD?
FUZZ FREE
FUZZ FREE
CUT HERE
CUT HERE
ON THE MEND
ON THE MEND
KNOW YOUR NIP/TUCKS
KNOW YOUR NIP/TUCKS
IN THE SPOTLIGHT
IN THE SPOTLIGHT
STAY SAFE ABROAD
STAY SAFE ABROAD
SAY CHEESE!
SAY CHEESE!
IVORY TOWER
IVORY TOWER
MOUTH MAYHEM
MOUTH MAYHEM
COMING SOON
COMING SOON
LIGHTEN UP
LIGHTEN UP
COULD YOU BE A GUINEA PIG?
COULD YOU BE A GUINEA PIG?
HEADS UP
HEADS UP
LAST WORD
LAST WORD
STOCKISTS
STOCKISTS

AT Home with Christian Jessen - March 2011

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