Instead of canned veggies go to fresh or frozen vegetables with no added sodium.
This is one good step.
I started to cut back on my sodium intake a couple of years ago due to heart issues. It seems to have made a big difference so far for my blood pressure.
Nearly all restaurant food has a ton of salt in it, not just fast food. Most of us have been conditioned to expect a lot of salt. When I was young, we did not eat away from home that much, and my parents didn't use much salt in cooking, so I've actually been able to cut back without suffering through the taste. For instance, I much prefer low-sodium V-8 over the original.
Cheese has lots of sodium in it, so I've cut back on that.
Canned soup is high in sodium, but most brands offer a reduced sodium that has 45% to 50% less sodium. I like Campbells' Chunky low sodium offerings, and have them often for lunch. There's still about 35% your RDA, but I figure that's not too bad since it makes up most of the meal. Usually make myself a salad with it...salad dressing is another place where sodium can get high. I've found that viengar and oil type dressings usually have the lowest amount.
More than anything else, just taking the time to check and compare the nutrition facts and keeping your eyes open can really help guide you to lowering sodium intake.
