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Senior Scene® | January Issue
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VITAMINS continued from pg 21
whenever possible), some forms of tofu, dark-green leafy vege- tables (like collard greens & kale), soybeans, canned sardines & salmon with bones, & calcium-forti ed foods. For women age 51 & older need 1,200 mg each day, while for men age 51 to 70, it is 1,000 mg each day & 1,200 mg each day for men age 71 & older. However, for both women & men age 51 & older, don’t take more than 2,000 mg of calcium in a day.
Sodium is another mineral. In most Americans’ diets, so- dium primarily comes from salt (sodium chloride), though it is naturally found in some foods. Sodium is also added to others during processing, often in the form of salt. We all need some sodium, but too much over time can contribute to raising your blood pressure or put you at risk for heart disease, stroke, or kidney disease.
People 51 & older should reduce their sodium to 1,500 mg, (that’s about 2/3 teaspoon of salt) each day – that includes sodium added during manufacturing or cooking as well as at the table when eating. Preparing your own meals at home without using a lot of processed foods or added salt will allow you to control how much sodium you eat. SS
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