Don't worry — we've got some good ideas.
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| The American Heart Association (AHA) recommends that adults eat no more than 2,300 milligrams (mg) of sodium per day — and ideally less than 1,500 mg per day. Staying within these limits is especially important if you have high blood pressure (hypertension), a major risk factor for heart attack and heart disease. | The problem with all of this? Salty food is delicious! We invited Lisa Valente, a registered dietitian at Healthline, back to help us reconcile these inconvenient facts. Below, she provides helpful guidance for managing salt cravings. | | | | Snack time! Ginger Wojcik Newsletter Editor, Healthline |  | | Written by Ginger Wojcik March 11, 2025 • 2.5 min read | | | | |  | | Q: | I have moderately high blood pressure that is managed well, but I cannot stop eating the occasional salty snack (Cheez-Its being my main foe). Do you have any recommendations for how I can manage this? | | A: | It's great that you're checking labels and being aware of your sodium intake since it's such an important nutrient to limit for blood pressure management. I'm a believer in occasionally honoring those cravings with small portions and supplementing with healthier alternatives (which in this case means lower sodium).
For example, try pairing a small serving of Cheez-Its with a handful of unsalted nuts to bulk up the portion size. This way, you eat significantly less sodium than you would have by only eating a large serving of Cheez-Its, but you still get that yummy dose of saltiness that you're craving. As a bonus, you get all the valuable nutrients found in nuts!
Alternatively, you could buy the individual snack-sized bags, which might make it easier to limit portions.
Another route would be to make crunchy snacks yourself and season them with herbs and spices and maybe a tiny bit of salt. A couple of suggestions: - Make stovetop popcorn and season it with olive oil, nutritional yeast, pepper, and curry powder.
- Season presoaked chickpeas with olive oil, smoked paprika, garlic powder, and pepper. Then roast them on a sheet pan at 400°F (200°C) for 30 to 40 minutes.
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