Sodium amounts appear in each DL recipe as part of the nutritional analysis, and it's one of those numbers I tend to watch carefully. American palates tend to favor heavily salted foods (and heavily sugared, for that matter), so it can be a challenge for us to provide recipes that don't have a high sodium count -- especially if it contains something healthy and flavorful but inherently salty, like olives. We tend to advise "salt to taste," which allows for an awful lot of leeway! The USDA recommends an upper limit of 2,300mg daily, the amount in 1 teaspoon salt, but most people get a LOT more than that. Keep in mind something we've said before: You CAN retrain your taste buds to favor less sodium. (This is true: I've done it myself. It generally takes only a few weeks of really cutting back ... and then you'll find you taste salt more acutely and "need" it less.) Use herbs and spices to flavor foods (especially veggies); flavor with salt at the end of cooking (and try some coarse and unique varieties; you'll use less); and keep in eye on sodium numbers when you buy packaged food. If something contains more than 20 percent daily value of sodium per serving (460mg), that's high; if it has 5 percent (115mg) or less, that's good and low.
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