Melba's Jammin' > wrote in
:

> In article >,
> Ken > wrote:
>
>> Anyone using a salt substitute because of high blood pressure have a
>> favorite? Can you use it in a recipe you cook like you can regular
>> salt?
>>
>> Ken
>
> The only thing I know, Ken, is that some dieticians would rather you
> learn to do without salty taste rather than try to replace the flavor
> with a salt substitute. Something about the chemicals they're made
> of, I believe.

That's what I'm starting to try to do now as well. This discussion has
been enlightening.

<sigh> I seem to have opened a can of worms for myself. I've been quite
stupid about my food choices.

I've always read the nutrition labels for fat content but now I've
started looking at the sodium content and have been horrified! Looks
like there is hardly any canned or otherwise prepared food that does not
have high sodium. (Everyone but me probably already knew that.) Just a
couple of examples that surprised me - burrito-sized low-fat tortilla,
500 mg., one-half cup fat-free refried beans, 500 mg., ounce of cheddar,
170 mg. No more bean burritos. Even cheese has sodium. I had no idea.
One cup raisin bran, 370 mg. Evidently I'm going to have to start using
more fresh or frozen (or does it have sodium added too? I'll have to
check.) produce rather than most canned stuff, and stop eating a lot of
stuff I don't wish to prepare myself - like tortillas, refried beans and
raisin bran. I've lately been drinking a glass of vegetable juice with
meals - no more - back to water. Trying to stay at 2500 mg. or less per
day is going to be very difficult. Trouble is, knowing me, a 74-year-old
bachelor, I'm very set in my habits and will probably soon go back to my
sinful ways. Though I have cut way back on fat for many years now, maybe
I'll surprise myself.

Ken


--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner