Cut your salt intake

Ok will all like a bit of salt but too much salt can raise your blood pressure, and this can lead to heart failure or a worsening of the condition.

Suggested recommended limit: 2,000 milligrams per day (less than one teaspoon per day).

Limiting sodium is one of the most important things that people with heart failure can do.

Sodium makes the body hold on to fluid. To pump the added fluid, the heart has to work harder. People with heart failure shouldn’t put this extra strain on their hearts.
Excess fluid can also cause weight gain. Your heart has to work harder when you put on extra weight.
Too much sodium in the diet can worsen symptoms like swelling and shortness of breath. If those symptoms become severe, the person may need to be admitted to the hospital.
Sodium increases blood pressure. High blood pressure constricts the arterioles, making them resistant to blood flow. This makes the heart work progressively harder to pump enough blood to the body’s tissues and organs.

Cut down on table salt now!

Take the salt shaker off the table.
Discuss using salt substitutes with your doctor.
Limit salt in cooking
Avoid any seasonings that taste salty, including:

stock cubes (make your own stock it’s vastly superior)
cooking sherry or cooking wine
chilli sauce
meat tenderizer
seasoning salts
soy sauce
steak sauce
worcestershire sauce

Try substituting salt-free seasonings with lemon juice, vinegar and herbs.

Drain and rinse canned foods before preparing them to remove some of the salt. Tuna can now be purchased in fresh water – avoid the brine.

If you can use fresh fruits and vegetables over canned or frozen versions with added salt.

Shop for canned or frozen foods with no salt added.

Avoid packaged foods such as soups or rice dishes that come with a packet of powdered seasoning.

Avoid all processed convenience foods

Most of us take in more sodium through packaged convenience foods and snacks than by using table salt.

Look for “low-salt” or “low-sodium” labels on cans and packages. This label means the food has 140 milligrams or less sodium per serving. “Very low sodium” means it has 35 mg or less per serving.

“Reduced-salt” or “reduced-sodium” simply means that the product has at least 25 percent less sodium than the original version of the same product.

These foods may still have more sodium than you’re allowed.

Canned soups and dry soup mixes
Canned meats and fish
Ham, bacon and sausage
Salted nuts and peanut butter
Instant cooked cereals
Salted butter and margarine
Processed meats, such as deli items and hot dogs
Prepared baking mixes (pancake, muffin, cornbread, etc.)
Prepackaged frozen dinners (look for options where one serving has less than 400 mg of sodium)
Preseasoned mixes
Snack foods (crisps, snacks, olives, pickles)
Cheese
Tomatoes
Salad dressings
Fast food
Pay attention to your serving sizes.
A 2.5-serving can of soup with 200 mg of sodium per serving actually gives you 500 mg of sodium if you eat the whole thing. That’s a real dent in your 2,000 mg-per-day allowance.

Watch for other forms of sodium.
Read the ingredients. Many foods contain more than one form of sodium, such as

sodium alginate
sodium sulfite
sodium caseinate
disodium phosphate
sodium benzoate
sodium hydroxide
monosodium glutamate or MSG
sodium citrate.
Know what’s in your medicines.

Some medicines are high in sodium, too – always read the sodium content and warnings before taking an over-the-counter medication. Don’t take headache or heartburn medicines that contain sodium carbonate or bicarbonate.

Also be very careful that if you use lo-salt products that are based on “potassium sulphate” this will effect your INR warfarin levels.