• Limit your use of processed meats such as hotdogs, sausage, and luncheon

meats. They are usually high in both sodium and fat. Choose more lowfat or lower salt versions.

• Keep the fat and sodium content low when you prepare meats:

* trim visible fat and remove the skin from poultry

* broil and bake instead of fry

* place meat on a rack when cooking so fat can drain away from the meat

* cook with no added fat in nonstick pans * baste meats with unsalted broth, tomato juice, or fruit juice instead of fatty drippings, or marinate before cooking * cool stews and soups before serving so you can skim fat off the top

* limit sauces and gravies that are high in