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Thread: Low Sodium Main Dishes

  1. #1
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    Low Sodium Main Dishes

    Does anyone have any main dish meals that are low sodium and really tasty. My husband has been put on a 2000mg sodium diet. I was amazed that bottled salad dressing alone has 325 mg in 2 Tablespoons, That's over 1/2 of the sodium he's supposed to have for 1 meal.

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    Super Member plainpat's Avatar
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    Try no salt spices/seasonings in place of salt. Most salt is in food you buy,so cooking more yourself will help.Adding a small amount at the table is best. I have used Lite Salt for yrs. Costs more,but it tastes good....it's the only salt In the house.
    Pat

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    I use Mrs. Dash a lot and I use no salt in my cooking. I'm just really surprised that everything I never even considered has salt. I have frozen bread dough in the freezer and I believe it said it has 100 mg in one slice. One egg has 160mg. If you eat an egg sandwich you're up to your limit in sodium for that meal. My husband just had a pacemaker installed so that's what started all this.

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    Power Poster QuiltE's Avatar
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    I'll echo what has already been said ... pre-prepared foods by nature are high in sodium.
    So that means any processed foods ... bags, boxes, bottles ... that require little or no work on your part!

    Store bought dressings yes ... high.
    It really does not take much work to make your own, and once you start doing that you will soon discover how tasty it is, even with the low sodium ... and before long, will not want the store bought.

    That goes for a lot of foods.

    Sodiums are a preservative, which is why many of our prepared foods have such a long shelf life. For example, a cup of corn flakes has more sodium than a cup of salted peanuts!

    The other consideration in your cooking is to choose ingredients that will add flavour. Favourites of mine are herbs/spices, fresh garlic and onions.

    Going low sodium does not mean you have to sacrifice taste.
    Though when I have had low sodium prepared foods ... they sure have.
    And it just convinces me all the more why I make more of my own foods!
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    I don't use many processed foods. I'm making meat loaf tonight and I like a BBQ sauce on it. After thinking about it the tomato sauce is high salt and I hate low salt. It has no taste at all. The Worcestershire sauce is high salt. How do I make low sodium meat loaf. I have found some good frozen things, There's a steam in the bag rice that has veggies in it and no salt. I made my own salad dressing last night and it was oil, vinegar, pepper and Dijon mustard. That was good but I like a variety. Any good low salt recipe sites.

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    I use salt sense, it is a finer salt. about half the size of a grain of salt. it is not a salt substitute. This is good to use at the table since people are used to salting extra. They get less salt this way. Now there is one that is iodized. Recommended by the doctor.

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    Super Member patchsamkim's Avatar
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    Stay away from processed foods, and cook with fresh food and you will already be low sodium eating. Then use only minimal seasonings. I use mostly pepper, and herbs/spices, and I use sea salt but use very little.

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    Thanks so much. I'll check them out.

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    OMG I looked at ONLY mock pork sausage and want to make it...it looks great. I've been trying to watch my salt intake for quite awhile now....always happy to find new ways to eat better. Thank you.

  11. #11
    Member Warm Hugs's Avatar
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    Yes my hubby was put on a 2000 mg sodium we were in shock over how much sodium was in everything. We cook from scratch never any processed foods. no salt tomato sauce etc. WE READ EVERY LABEL as we put into shopping cart. Its easy now hang in there after you get over the shock it becomes A NEW WAY OF LIFE !!!!
    Warm Hugs~~~ Pamela Margaret

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    I have a cookbook with heart healthy recipes. They recommended canola mayonnaise. The store only had one brand and the sodium was higher in it then it was the other mayonnaises. Really takes a lot of reading to make good decisions.

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    Senior Member Pat75's Avatar
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    I have been low sodium for years I make my own salad dressing Lots of them on line and leave out the salt I make Emerils essence minus the salt and Bobby Flay has a rub that is fantastic and I make it minus the salt.You do not need new recipes just add some of these items and now you have flavor..I make my own sausage minus the salt and more of the spices Remember that lime or lemon Juice added just when cooking is done adds the taste as if it was salted.
    I'm an obsessive compulsive quilter and batik aholic. I make only king size quilts.

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    Junior Member Whitney60's Avatar
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    Just a thought.. when I make chile or use canned veggies, I rinse them or strain them which cuts lots of salt from your meal. Then add a bit of dash. I never salt my chicken...It is so full of salt before you by it.. I rinse my chicken, put lots of seasonings and brown it with onions, then slow cook it on the stove until it falls apart.. yum Happy salt free cooking...

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    If you go out for an occasional meal, especially watch the coffee and glass of water. We live in a area with very hard water so everyone, especially all of the restaurants, use a water softener. If your coffee tastes a little off, or you water tastes just a little funny, it's probably softened water which is a nice word for salt water. And it will send your blood pressure sky rocketing. I've been cooking on a very low sodium menu for 25+ years, and it really is much easier to cook from scratch using herbs and spices. Even I do have to use a canned vegetable that I've purchased - I rinse the veggies in my colander - doesn't get rid of all of the salt, but it really helps.

  16. #16
    Super Member Sandygirl's Avatar
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    Quote Originally Posted by plainpat View Post
    Try no salt spices/seasonings in place of salt. Most salt is in food you buy,so cooking more yourself will help.Adding a small amount at the table is best. I have used Lite Salt for yrs. Costs more,but it tastes good....it's the only salt In the house.

    Mrs Dash is what I use.

    sandy
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    I found a Bobby Flay rub that has only spices and pepper in it. I used it on chicken last night and it was really good.

  18. #18
    Super Member Elisabrat's Avatar
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    use lots of spices one and a bit of cayenne not enough to burn your mouth makes one feel like they used salt. it is as satisfying in my minds eye.

    Meal: cooked pasta.. unsalted butter in frying pan melt slow do not brown.. add about a dozen half tomatoes, three or four nice sized minced garlic cloves, cook one or two minutes.. just enough to get that garlic infused in the butter and tomatoes.. add a handful say 1/3 to 1/2 cup basil that you have cut into slivers quick coat the basil, one more minute toss over pasta with a sprinkle of parmesean on the pasta. just enough for flavor not enough to overload your pasta. this works on rice too.. I make my own stock, one chicken water to cover and one onion. celery and carrots based on your flavor desire. boil on hour. you have chicken to eat and the stock to freeze so you can make food without all the extra sodium. canned anything will kill you so give it up instantly. boxed things too.. easiest way to watch sodium is to make it fresh from scratch. if you do this in bunches you can freeze stuff so its not all work everyday. good luck it takes a bit to get used to.. but suddenly you realize just how salty things are.. I am on a limited salt diet too, kidney failure .. low sodium helps me not put on the water that is so hard to take off and not hurt your heart doing it. I am addicted to a bit of cayenne now.. any pepper is way better than salt ever was. going without no so easy but reducing it is
    Linda
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  19. #19
    Super Member sewingsuz's Avatar
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    I found a ranch dressing that is made from yogurt and It has only 65 calories to two tablespoons and low sodium. Look for it. I will not be home for awhile and cannot tell you the brand but it is great.
    Suzanne
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    The problem with not using salt is that when you go out to dinner, everything tastes extra extra salty. Sort of ruins the meal. You have to watch shell fish and other sea food as they can be really high in sodium. I cook everything from scratch too and just leave out the salt. It takes a little while to settle into a no salt diet, but once you start gathering recipes and get to know what to avoid, and see how really easy it can be, it'll not be such a hassle as it was for me at first.
    Penny

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    Super Member patski's Avatar
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    If you cannot make all your own foods try things from out of the country. I buy sauce made in Italy (only 3%sodium) you can find beets that are under 9%. Everything I use for my DH has to be under 9% which is really low.Even condiments are loaded with salt. I make everything from scratch most of the time but if I need something in a jar what comes from out of the US is WAY lower in salt
    Patski
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    Quote Originally Posted by patski View Post
    If you cannot make all your own foods try things from out of the country. I buy sauce made in Italy (only 3%sodium) you can find beets that are under 9%. Everything I use for my DH has to be under 9% which is really low.Even condiments are loaded with salt. I make everything from scratch most of the time but if I need something in a jar what comes from out of the US is WAY lower in salt
    Do you find these products in your food store? I just checked a can of salmon and 1/4 cup is 240mg. We like a lot of BBQ'ed things and ketchup is out of sight. I also found a lot of the low fat things have a lot of salt. We don't use salt on the table or in our cooking and we eat very little packaged food but I was shocked how much salt is in ordinary everyday things we use.

  23. #23
    Power Poster QuiltE's Avatar
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    Quote Originally Posted by Quilt-Till-U-Wilt View Post
    ............I also found a lot of the low fat things have a lot of salt. We don't use salt on the table or in our cooking and we eat very little packaged food but I was shocked how much salt is in ordinary everyday things we use.
    Fat has flavour and taking out the fat can compromise the taste. So often times that sees extra salts being put in, to get the flavour back to what the consumer will accept.

    Sodium is a flavour enhancer well as being a preservative. Thus, for many of the pre-made foods, you will often see high sodium levels in order to allow the foods to have such long Best Before Dates ... or to sit in our homes for so long before being used!




    Quote Originally Posted by patski View Post
    If you cannot make all your own foods try things from out of the country. I buy sauce made in Italy (only 3%sodium) you can find beets that are under 9%. Everything I use for my DH has to be under 9% which is really low.Even condiments are loaded with salt. I make everything from scratch most of the time but if I need something in a jar what comes from out of the US is WAY lower in salt
    I believe your label is not showing 3% sodium content in the food.
    Rather that it is 3% RDA ... meaning that one serving is 3% of the Recommended Daily Allowance of sodium in your diet.



    Last edited by QuiltE; 11-18-2013 at 05:30 AM.
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  24. #24
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    I found a low sodium cookbook that I really Like. It's called "500-15 Minute Low Sodium Recipes"by Dick Logue. I found the e-book at the library and downloaded it to my kindle. I like it so much I'm going to ask for a copy for Christmas. It has a low sodium seafood seasoning that you can mix together and keep on hand for 6 months. Also tells you how to make a cream of mushroom soup to use in recipes. It gives the sodium content for each recipe and even lists the potassium content which my husband has to watch also.

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