Originally Posted by Kitsapquilter
Originally Posted by QuiltE
If you're wanting to keep to low sodium ... use the basics/staples as your ingredients.
The more processed ingredients, the higher the sodium will soar.
i.e. items that are bagged, boxed, canned, bottled, etc. ... pre-mades!
Thanks for this info. I do know that using fresh or frozen is a way to cut down on lots of sodium. I have to change alot of cooking habits...and read labels a way better. I know it is easy to cut back but one has to watch carefully! It will be worth it in the long run.
Fresh yes ... but frozen not necessarily so. You still really need to read the labels on frozen as there's often lots of sodium added in. Even something as basic as chicken breasts can have higher sodium as they may be "seasoned" ... and that basically means soaked in brine aka salt, in order to add flavour and help tenderize and moisturize the meat.