What are the sources of Sodium in food?
The main source of dietary sodium is common table salt. Sodium compounds that are used less often such as baking powder and baking soda contribute small amounts. Otherwise, the remaining dietary source is sodium occurring in some foods as a natural mineral. In general, three levels of dietary sodium restriction are used – mild, moderate, and strict. For practical purposes, each of these levels of restriction can be achieved by a regular diet with the following basic food guides for deletion of higher salt/sodium foods: Is it true that the taste for salt is completely acquired? The taste for a given amount of salt with food is an acquired one, not a physiologic necessity. Sufficient sodium for the body’s need is provided by natural mineral in foods. Some persons salt their foods heavily and thus form high salt taste levels. Others form lighter tastes and use smaller amounts. Common daily adult intakes of sodium range widely, from about 2 to 4 g with lighter tastes to as high as 10 – 14g
