Naomi Ellis was diagnosed with high blood pressure at just 42. “It was a wake-up call,” she remembers. Her doctor’s advice was clear: cut back on sodium. Naomi took it seriously — and it changed her life.
Excess salt can cause the body to retain water, raising blood pressure and putting strain on the heart. “Most of our sodium doesn’t come from the salt shaker,” Naomi explains. “It’s hidden in processed foods like deli meats, canned soups, and frozen meals.”
She began reading nutrition labels carefully, aiming for no more than 1,500 mg of sodium per day. “That was a huge shift, but I started cooking at home more and using herbs and spices for flavor.”
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For breakfast, she enjoys plain oatmeal topped with fresh berries and cinnamon. Lunch might be a quinoa salad with roasted vegetables and lemon vinaigrette, while dinner could be grilled chicken with garlic green beans and sweet potatoes.
“I thought low-sodium meant bland, but it doesn’t have to,” Naomi insists. She uses ingredients like garlic, onion, paprika, lemon juice, and fresh herbs to build flavor naturally.
After just three months on a low-sodium diet, Naomi’s blood pressure dropped to a healthy range — without medication. “I feel empowered,” she says. “It’s about making small, consistent changes that support your heart every day.”
