Originally Posted by QuiltE
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.
After my dh's triple bypass last January, we have really cut down on the sodium levels. Which really means watching your labels. During rehab, the nurses told him that any sodium level above 18% was too high, so that is a good rule of thumb and easy to follow. No processed foods or quickies like frozen meals are allowed. Luckily there are more and more foods like canned goods with "no salt added". You can also get spices like "Dash" that has no salt added. I will say that we do splurge once in a while, like going out to eat....so our lives are totally not deprived. In the long run it will be worth it, and you do get used to not eating added salt.
I'd like to add, before his surprise surgery, he had very low blood pressure, and low chlosterol. No symptons to indicate a problem. Found it during a yearly check up with his Cardiologist. Good luck, and bless you.