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The Watercooler
Any reduced sodium dieters?
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<blockquote data-quote="Hound dog" data-source="post: 525611" data-attributes="member: 84"><p>I'm on salt restriction and have been for years. Lucky for me.........I wasn't huge on salt to begin with. But it reduced as drastically as it was for me? You miss it. Salt subs are not being recommended these days.....I'm having a brain fart and can't remember why. I'm strictly forbidden to go near them, doctor orders. (kidney doctor orders.....has to do with the mineral makeup I believe)</p><p></p><p>Now...........I don't mind a little garlic, but too much and the rest of the world will not like ME. But this was when I started playing with spices. My mom cooked totally bland food, I was never taught to cook using spices except baking. So.......I taught myself. I started very small scale because the family had to still eat what I cooked, we couldn't afford to toss it out. I'd add a bit of this or a bit of that.....if that when over well to a dish, I'd add a bit more next time. I like onions, which is good for flavoring. I also tend to use quite a bit of sage and basil........and pepper. I'll also use dried celery, rosemary ect. And I've found a few tricks. If I fry my eggs (a treat I don't get more than once a week tops), I use real butter that has salt, which is far better for you than margarine. I just add pepper to the eggs as I normally would.....and I don't miss the salt I would've used. Butter is really good for this but you have to be careful not to use too much or you'll overdo on the butter. </p><p></p><p>I have two heart/kidney healthy cookbooks prescribed (he even wrote it on his script pad ) by kidney doctor. I can dig them out and give you the titles if you'd like. They have tricks to use to make the food taste good without salt too.</p></blockquote><p></p>
[QUOTE="Hound dog, post: 525611, member: 84"] I'm on salt restriction and have been for years. Lucky for me.........I wasn't huge on salt to begin with. But it reduced as drastically as it was for me? You miss it. Salt subs are not being recommended these days.....I'm having a brain fart and can't remember why. I'm strictly forbidden to go near them, doctor orders. (kidney doctor orders.....has to do with the mineral makeup I believe) Now...........I don't mind a little garlic, but too much and the rest of the world will not like ME. But this was when I started playing with spices. My mom cooked totally bland food, I was never taught to cook using spices except baking. So.......I taught myself. I started very small scale because the family had to still eat what I cooked, we couldn't afford to toss it out. I'd add a bit of this or a bit of that.....if that when over well to a dish, I'd add a bit more next time. I like onions, which is good for flavoring. I also tend to use quite a bit of sage and basil........and pepper. I'll also use dried celery, rosemary ect. And I've found a few tricks. If I fry my eggs (a treat I don't get more than once a week tops), I use real butter that has salt, which is far better for you than margarine. I just add pepper to the eggs as I normally would.....and I don't miss the salt I would've used. Butter is really good for this but you have to be careful not to use too much or you'll overdo on the butter. I have two heart/kidney healthy cookbooks prescribed (he even wrote it on his script pad ) by kidney doctor. I can dig them out and give you the titles if you'd like. They have tricks to use to make the food taste good without salt too. [/QUOTE]
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Any reduced sodium dieters?
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