As many of you know, my family has a very healthy lifestyle. We enjoy organic meals with low salt, low-fat, and a source of protein. Edamame spaghetti with a pesto sauce and grilled chicken is a meal I had this week. Like most of you, dining hall is not my first choice of food. Most of the food there is processed and over-salted. Living at college, it’s very difficult to make your own meals, so my mom brings me meals every Sunday after my soccer games. This Sunday, she made Edamame spaghetti with a pesto sauce and grilled chicken. In order to make the sauce, she combined butter, almond milk, parmesan cheese and garlic. The organic Edamame spaghetti is gluten-free, making it a better food choice. The chicken was made on a grill with oil and lemon drizzled on top. The chicken is a source of protein and contains plenty of phosphorus that the body needs. Not only is this an enjoyable home-cooked meal, but it’s also a meal that contains the ingredients to make up a meal that I believe is healthy and nutritious.

According to New York Times article “F.D.A is Urged to Set Limits for Levels of Salt in Food” high levels of salt are unsafe and should be prohibited. The effects of high salt levels can lead to long term issues such as high blood pressure. Salt is currently overused in products and a limit is not set on how much can be used. People put salt on foods before even trying it; So, why even bother over-salting products when people are just going to do it anyways? The sodium-intake is extremely high in many people’s diets causing obesity and heart problems. Gradually reducing the amount of sodium in products can give people the opportunity to reach healthier levels of sodium and help resolve long term issues in diets.