It is estimated that the average American consumes between 3,000 and 4,000 milligrams of sodium each day, mostly from processed or prepared foods – and not from the salt shaker. Yet, the FDA guidelines set 2,300 mgs as the “safe” upper limit.

And it appears that the FDA just might go an extra step and require food manufacturers to cut their sodium content. The World Health Organization earlier this year called for sodium reduction in all processed foods. And to further add substance to the prediction, a few weeks ago the Grocery Manufacturers Association and Center for Science in the Public Interest actually sat on the same side of the table to discuss just how this could be accomplished.

And quickly.

All indications are that we are quickly approaching the time for a sodium change: one in three adults have high blood pressure, hypertension is a leading cause of heart attacks, strokes and kidney failure. The issue is so charged these days, that the American Medical Association predicts that if the sodium levels in processed and restaurant foods was reduced over the next ten years by 50 percent, 150,000 lives per year would be saved.

In 2010 the first of the baby boomers turn 65, and there is little doubt looking at this generation’s current medical condition, that these disease states will most likely increase even further.

Low sodium foods are now widely available in just about every category in the supermarket, but while it might be hip to purchase low fat or fat free foods, “no salt” still seems to carry a health stigma which U.S. shoppers need to get past. The proof is in the pudding: since Finland instituted its mandatory “high salt” label 30 years ago, the advent of strokes decreased significantly, along with a drop of 40 percent in overall sodium consumption.

After all, do we really need 2,460 mgs of sodium in a box of Jell-O Instant Chocolate Pudding that makes 3 one cup servings?

What’s your “take” on sodium?