Companies inject water or broth into the very lean meat they begin with, meaning less meat and less fat per slice. Keep the sodium to approximately 450 mg. per serving. Be aware of serving sizes. That is approximately 6 of the thinner slices. Be sure to double the numbers for 1 slice, l-ounce servings in comparing labels.
Condiments are very important.
Rather than smearing on the regular mayonnaise, try mustard, ketchup, and lowfat mayonnaise. Be sure to add plenty of tomato, lettuce, and sweet onion to the sandwiches. Then, an addition of these luncheon meats from time to time is very acceptable.