HERE’S OUR HEALTH REPORTER TO SCHOOL US ALL ON EATING HEALTHIER. >> Reporter: THE FDA ISSUED GUIDELINES TO ENCOURAGE FOOD MANUFACTURERS, RESTAURANTS, AND FOOD SERVICE COMPANIES TO SCALE
BACK ON THEIR USE OF SODIUM. BACK ON THEIR USE OF SODIUM. A LOT OF THE FOODS WE EAT ARE LOADED WITH IT. >> SHE LOVES SALT. >> I LOVE IT. >> POPCORN OR NUTS, THINGS LIKE THAT?
>> PRETZELS. >> PRETZELS. >> Reporter: TOO MUCH SALT LEADS TO HIGH BLOOD PRESSURE, HEART ATTACK, STROKE, AND KIDNEY FAILURE. >> THEY ARE NOT CUTTING BACK ON IT AS MUCH AS THEY SHOULD BE IN
THE DIET. THE DIET. >> Reporter: THE AVERAGE AMERICAN CONSUMES 3400 MILLIGRAMS OF SODIUM A DAY. NEW FDA GUIDELINES AIM TO LOWER
THAT TO 2300 MILLIGRAMS IN THE THAT TO 2300 MILLIGRAMS IN THE NEXT TEN YEARS. THEY SAY CUTTING SODIUM INTAKE BY 40% OVER THE NEXT DECADE COULD SAVE 500,000 LIVES.
WHEN IT COMES TO SODIUM, SOME WHEN IT COMES TO SODIUM, SOME CULPRITS ARE NOT SO OBVIOUS. ONE SLICE OF BREAD CONTAINS 150-MILLIGRAMS OF SODIUM.
SOME CEREALS HAVE AS MANY AS 300
MILLIGRAMS PER SERVING. MILLIGRAMS PER SERVING. A CUP OF COTTAGE CHEESE PACKS A WHOPPING 746-MILLIGRAMS, AND
JUST THREE OUNCES OF COOKED JUST THREE OUNCES OF COOKED SHRIMP HAS 805-MILLIGRAMS. A COUPLE CANNED SOUP CONTAINS UP TO 1,000 MILLIGRAMS OF SODIUM. CONFUSED WHETHER THIS IS BETTER
THAN THIS? THAN THIS? >> WHETHER IT IS PINK HIMALAYAN SALT, SEA SALT, OR JUST REGULAR COARSE TABLE SALT OR WHATEVER,
IT IS ALL SALT, AND ALL ARE IT IS ALL SALT, AND ALL ARE GOING TO HAVE A GOOD DEAL OF SODIUM WITHIN THE SALT. >> Reporter: THE CDC REPORTS MORE THAN 70% OF THE SODIUMS
THAT AMERICANS CONSUME EACH DAY THAT AMERICANS CONSUME EACH DAY COMES FROM PROCESSED FOODS AND RESTAURANT FOODS. JUST REMEMBER, A DRASTIC REDUCTION IN SALT MAY MAKE FOOD
SEEM TASTELESS, BUT, SEEM TASTELESS, BUT, FORTUNATELY, TASTE BUDS ADAPT TO A LEVEL OF SALT. AFTER TWO TO THREE WEEKS, FOOD WILL START HAVING FLAVOR AGAIN..
