Americans consume too much salt, and it puts us at risk for high blood pressure, heart disease and stroke.
Most of the sodium we eat comes from processed foods and restaurant dishes, but even when it's a home-cooked meal, we often shake on salt before tasting what’s on the plate.
In this Mayo Clinic Minute, Jeff Olsen speaks with a wellness executive chef from the Mayo Clinic Healthy Living Program about ways to add flavor without reaching for the salt shaker.
