On Sun, 18 Jan 2009 16:29:39 +0000, KenK wrote:

> 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.

Clelcome to the wub!

> [...] 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 [...]

You have good news and bad news.

The bad news is that even meats
(including chicken) are getting difficult to impossible to find in a
store without a lot of sodium. Unless you can get wild (which it is a
violation of Federal law to buy or sell in the US), or buy from the
farmer, you're stuck.

(Hint 1 : you can use squirrel in chicken recipes, and venison in
ones for lamb -- though there's a trick with the squirrels.)

(Hint 2 : Hunters sometimes get more than they want to process,
or more than they can eat, or than will fit in their freezers; but no
real hunter will let meat go to waste. So they give the extra away to
their friends.)

The good news is that your tastes will change. Once you've eaten
only low sodium stuff for a year or three, all that junk will taste like
it's burning your mouth. I had heard that, and disbelieved it; but it's
true.
--
Beartooth Squirreler, Wordcrafty Staffwright
Hunting is life, life hunting. That is all
ye know on earth, and all ye need to know.