Fitness Minutes: (7,371)
12/1/12 1:40 P
I never add salt but still had trouble regulating my hbp. It was through Sparkpeople that I learned to watch for sodium in the food I buy. I was AMAZED at the sodium in something as simple as my breakfast cereal. Canned foods have ALOT of sodium and if I use them, I rinse them very well. look for it...you'll be surprised where you find it...check those labels!
Fitness Minutes: (61,630)
11/30/12 1:58 P
It's my uncle's website and he pretty much has to make EVERYTHING he eats because of his heart condition too. He's been on a waiting list for a new heart for about 8 years now. He just started the website recently.
11/30/12 1:35 P
Thanks Jenn for the info. I am on a very low sodium due to my heart condition and anusysem.
Edited by: BARBANAL at: 11/30/2012 (13:36)
Fitness Minutes: (61,630)
11/30/12 1:27 P
Low Sodium Guru has some recipe ideas. Especially if you have a serious need to cut back on sodium.
Try using an acid (like a squeeze of lemon juice) where you would normally salt your food. It really brings out flavors.
11/27/12 9:52 P
Lemon in all sorts of things is a great substitute for salt... It doesn't always taste lemony, but definitely makes it more tasty
11/27/12 5:42 P
Just bought Boar's turkey breast....no sodium. Real good, but $9.99 a pound !!!!!
Fitness Minutes: (0)
129 11/27/12 3:03 P
I stopped adding salt in recipes. I cook without adding any salt. I keep a small sea salt grinder on the table and anyone wanting salt add their own..we found by doing this the food with a very small amount of sea salt added at the table is more flavorful than adding it during cooking. So using much less salt.
MUSHROOM SEASONING! It's my go-to for anything I would add salt too. You can get is online or at an Asian food store. So much lower in sodium--even way more so than Morton Lite.
11/1/12 3:08 P
I tried salt substitute, but that was not really successful.
10/31/12 1:30 P
Yesterday I made a chicken curry, accompanied by plain brown rice and steamed spinach, neither had not even a pinch of salt and tasted great. For the chicken curry just slice one onion, grate 4 garlics and 2 tsp of fresh ginger and brown in one tbs of olive oil. Then add 2 tbs of curry, 1/2 ts cinnamon and 1/2 ts of cumin and mix, continue adding two chicken breasts cut into squares and let chicken sear (about 2 minutes per side). Add 1 cup of coconut milk, 1 cup of yogurt and 1/2 cup of water and let simmer for about 20 minutes, until the chicken is done. No salt added, great flavor!!! I hope you enjoy.
I use no salt except in baking where it is part of the chemical equation.. but I use tons of other herbs and spices, lots of low sodium salsas. Penzey's spices (they have a catalog as well as real stores) have tons of salt-free spice blends.... we really don't miss the salt now and find much prepared/restaurant food to be far too salty.
10/29/12 5:43 P
If you are accustomed to salting your food, one of the challenges to eliminating salt is being patient enough to re-learn how things taste without salt.
When I went through eliminating salt, everything tasted so bland and boring! But I gave it a few weeks, and then I started enjoying my food again. Even things like mixed vegetables, potatoes and popcorn started tasting better without me having to add salt. If you take a hard line and don't use salt, you'll eventually begin tasting your food again.
If you want to add spices to your cooking, start experimenting with leafy spices like basil & oregano, and use them fresh if possible. Since it sounds like eliminating sodium is critical, look up the sodium content of spices before you decide to use them. No spice that I can think of has as much sodium as salt, of course, but it can add up if you add a lot of different spices. Good luck!
I use tamari or Braggs Amino Acids. Both are similar in flavor to Soy Sauce but without all the salt. I also use Pink Himalayan salt which is better for you, but I still do use it sparingly.
Lots of spices. Explore them.
Fitness Minutes: (2,069)
54 10/26/12 11:30 A
Garlic and fresh herbs adds delicious flavor and garlic is also good in helping with high blood pressure. I am hypertensive for three years now and i must admit nothing replaces salt, but garlic and fresh herbs does come very close to doing so and meals do taste delicious. There is still a wonderful tasty food world out there to be explore without added salt. Discover it.
Fitness Minutes: (120)
10/25/12 11:53 P
Pepper! Fresh cracked black pepper adds a lot of flavor. Also, seasonings like Mrs Dash and many cajun/creole seasonings come sodium free. But, in the end, nothing is quite the same as salt. But as long as you're not expecting it to be the same as if you used salt, you'll be fine. Have fun with exploring new flavors!
Fitness Minutes: (10)
10/25/12 10:27 P
We are trying to lower our sodium intake, the obvious answer is eat less salt. My question is how do you make things still have lots of flavor without the salt we are so used to. We do use lots of herbs and spices in our cooking but some things just aren't the same without the salt. We can't use salt substitutes due to my husbands blood pressure medication.
Page: 1 of (1)
Other Recipes & Cooking General Discussion Topics:
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.