I've been really getting some excellent advice from bodybuilders (who's better at knowing what it takes to lose fat)! One point this dude made was that most people are getting too much sodium in their diets and that cardio will not sweat off enough water and you will hold that water in your cells = more weight!!! We are only supposed to have the equivalent of 1 tsp sodium (2400 mg) per day!!! When I calculated my daily sodium intake...it was more than twice that amount!! Geeezzzze! One can of tuna has 400 mgs in it. I normally have 2 cans with mayo, relish, onions, etc.... He recommended buying some lower sodium seasonings and foods and keeping tabs on this.

Just wanted to know how much sodium do you have per day and how it has effected you?

I wonder if you are really taking in 400 mgs? meaning I'm sure the water thats in the tuna you drain out must remove some of the sodium that you would eat, also.... if your weighing the actual meat you are getting from a 6 oz can, your really only getting 2 - 3 oz...... so I would think I'm getting 1/2 of what they are saying (I always wash my tuna too)

Check it out...squeeze all the water from the tuna (with your hands) and see what you actually get. I normally buy Bumble Bee brand.

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Good point Leenie...your right about that..didn't think of it that way. But what do you think about the average person getting too much salt? Do you think this max. salt requirement applies to low-carbers since low carb, high protein when combined produce a natural diuretic effect? Thanks for your input. Joyce

Bambi I don't know enough about salt to say that it applies to low carbers or not... I think in general it should apply to everyone, no matter what diet plan you are following.... also I think exercise plays a major roll in how much salt an individual needs to take in I would think some one who sweats alot during exercise obviously needs more than a couch potato like me.

Does Dr. Atkins say anything about salt...geeze I can't remember, I'll have to find my book.

My doctor once told me that unless you have hypertension or a heart condition you (meaning me) really don't have to worry about salt.

So my final answer would be.... if your worried, or have questions.... ask your doctor because only he/she can make that decision for you.


Kim...... I like tuna washed and washed and squeezed and squeezed LOL, if its watery it kinda makes me sick lol. You know what else is great...if you have left over salmon ... make salmon salad out of it with mayo and what ever else you like YUMMM is that good.

I find that when I steam my salmon it loses all that fishy taste (and it doesn't smell in my house) as compared to when I bake it.

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Totally agree with the others . . .

(a) -- buy packed in water
(b) -- drain thoroughly (my cat loves the tuna flavoured water)
(c) -- rinse and drain again

. . . you'll get rid of a lot of the salt that way.

Thanks all for your comments and suggestions. I like the idea of rinsing the tuna...as well as buying the solid (I presume that would be easier to rinse). However, I am going to take measures to reduce my sodium intake as I think lower sodium = less water retension (in our cells/muscles as well). I hear that they make a salt without sodium. Going shopping today and going to give this a try. Also heard that Ms. Dash is really good for seasoning. So, I'll add that to my voluminous array of herbs and spices! Thanks again. Joyce