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The Watercooler
Any reduced sodium dieters?
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<blockquote data-quote="InsaneCdn" data-source="post: 525535" data-attributes="member: 11791"><p>The two single biggest sources of sodium in the diet are... </p><p>- salt added at the table, and</p><p>- processed foods.</p><p></p><p>SO - no salt at the table. Not even the salt substitues (which, by the way, are NOT worth eating. OR cooking with)</p><p></p><p>Get kosher salt or sea salt - the really thick-grained stuff.</p><p>Trust me... ONE GRAIN of kosher salt makes a huge difference in how things taste... oatmeal, rice, potatoes, etc.</p><p>We usually measure salt by the teaspoon (1/4 or 1/8 or whatever). Instead, measure by the "grain". I use one or two grains per serving, for those dishes where salt really makes a difference.</p><p></p><p>Learn all the different terms for salt... and then check every single label. The first key word is "sodium"... if you see that (other than on your box of kosher salt...), run the other direction. Which means... you won't end up with very much prepared food in your grocery cart.</p><p></p><p>And then... learn to use herbs and spices.</p><p>Any form of pepper, olus onion, garlic and lemon are critical... not used all at the same time, but they are "sharp", and noticable to the tastebuds... which makes it less obvious that the "salt" isn't there.</p><p>The other spices and herbs, are for fine-tuning.</p></blockquote><p></p>
[QUOTE="InsaneCdn, post: 525535, member: 11791"] The two single biggest sources of sodium in the diet are... - salt added at the table, and - processed foods. SO - no salt at the table. Not even the salt substitues (which, by the way, are NOT worth eating. OR cooking with) Get kosher salt or sea salt - the really thick-grained stuff. Trust me... ONE GRAIN of kosher salt makes a huge difference in how things taste... oatmeal, rice, potatoes, etc. We usually measure salt by the teaspoon (1/4 or 1/8 or whatever). Instead, measure by the "grain". I use one or two grains per serving, for those dishes where salt really makes a difference. Learn all the different terms for salt... and then check every single label. The first key word is "sodium"... if you see that (other than on your box of kosher salt...), run the other direction. Which means... you won't end up with very much prepared food in your grocery cart. And then... learn to use herbs and spices. Any form of pepper, olus onion, garlic and lemon are critical... not used all at the same time, but they are "sharp", and noticable to the tastebuds... which makes it less obvious that the "salt" isn't there. The other spices and herbs, are for fine-tuning. [/QUOTE]
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Any reduced sodium dieters?
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