OT maybe? Salt substitute
 

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


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

OT maybe? Salt substitute
 

"Ken" > wrote in message
...
> 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
>
>

I don't think there really is such a thing as a one for one substitute that
is really good. You can use potassium chloride, but that is not always the
best choice. There are some good seasonings, such as Mrs. Dash, that do a
pretty good job.

What works for us is to reduce, but not totally eliminate salt. Be
selective, Use other seasonings. After about 2 weeks you won't be craving
salt as you do now and you will find that most foods don't need nearly as
much as we thought. On potatoes, a blend of salt, garlic powder, black
pepper, oregano, basil is very good and the salt is reduced about 75% of
what we'd have used otherwise.

OT maybe? Salt substitute
 

"Ed Pawlowski" > wrote:
> "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
>
> I don't think there really is such a thing as a one for one substitute that
> is really good. You can use potassium chloride, but that is not always the
> best choice. �There are some good seasonings, such as Mrs. Dash, that do a
> pretty good job.
>
> What works for us is to reduce, but not totally eliminate salt. Be
> selective, �Use other seasonings. �After about 2 weeks you won't be craving
> salt as you do now and you will find that most foods don't need nearly as
> much as we thought. �
>
> On potatoes, a blend of salt, garlic powder, black
> pepper, oregano, basil is very good and the salt is reduced about
> 75% of what we'd have used otherwise.

If you double up on the butter and sour cream you won't miss the salt
at all.

OT maybe? Salt substitute
 

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

I just use it in place of salt, only less of it.
I've personally found it tends to be a bit stronger in flavor.
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

OT maybe? Salt substitute
 

In article >,
"Ed Pawlowski" > wrote:

> After about 2 weeks you won't be craving
> salt as you do now and you will find that most foods don't need nearly as
> much as we thought.

I agree. ;-)

I found that going "cold turkey" for two weeks with no salt shaker
allowed me to lose my taste for overly salted foods.

The only drawback is that I now cannot stand a lot of foods I used to
enjoy before, including many chain restaurant meals.

Seems most Americans have a terrible overtaste for salt.
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

OT maybe? Salt substitute
 

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?

If I use potassium salt or "lite" salt (equimolar sodium
and potassium salts), it gives me heartbeat irregularities.
They stopped the day after I stopped using them.

OT maybe? Salt substitute
 

Omelet wrote:
> > �"Ed Pawlowski" > wrote:
>
> > After about 2 weeks you won't be craving
> > salt as you do now and you will find that most foods don't need nearly as
> > much as we thought.
>
> I agree. ;-)
>
> I found that going "cold turkey" for two weeks with no salt shaker
> allowed me to lose my taste for overly salted foods.
>
> The only drawback is that I now cannot stand a lot of foods I used to
> enjoy before, including many chain restaurant meals.
>
> Seems most Americans have a terrible overtaste for salt.

I don't add salt to most basic foods like cooked meats and cooked
veggies. But certain foods just ain't worth eating in the no added
salt and low salt versions... like pretzels, snack crackers, chips,
and roasted nuts... how anyone can enjoy unsalted roasted peanuts is
beyond me. I like Triscuits, once I tried the low salt version, they
taste like breakfast cereal, the birds got them. I also have to salt
eggs, pepper too, but just pepper is not good enough. And I like
buttered rye toast sprinkled with a smidgen of kosher salt. And I
really don't like unsalted soups and stews. The thing is it's very
judgemental as to what constitutes too much salt, especially since all
food contains salt naturally.

OT maybe? Salt substitute
 

"Ken" > wrote in message
...
> 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?


Maybe just using less is better? Most people who have sodium issues crave
salt and use a lot of it. I use very little and my food does not suffer for
it. If a recipe calls for a teaspoon of salt, I always use 1/2 that amount.
And I never salt on the plate. For many savory dishes, a little wine can
make a great salt substitute. MSG works too but you have to go real light
on it or it causes other problems.

Paul

OT maybe? Salt substitute
 

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
>
>

I don't like any of those salt substitutes in my cooking. I don't think
they work. I don't salt when I cook (with one or two exceptions)

When I do think something needs salt, I use a product called Salt Sense®
It is real salt, however it contains only 1/3 the sodium of regular salt.

I have trouble finding it in most of the country. I can find it in New
Jersey and when I need some (I use one 17.3 oz. package in 2-3 years)
one of the kids visiting or me visiting up there replaces the supply.

The manufacturer is Cargill, Incorporated, Minneapolis, MN 55440. web
site on the box I have is www.cargillsalt.com

Both of us watch salt for a lot of reasons, but this stuff doesn't
effect us like regular salt does because the same amount is only 1/3 of
the sodium. It has to do with the way they mill the salt, I think.

OT maybe? Salt substitute
 

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
>
>

Here's the URL for the Salt Sense.

http://www.cargillsalt.com/food/dc_s...seplainiod.htm

OT maybe? Salt substitute
 

"Janet Wilder" > wrote in message
>
> When I do think something needs salt, I use a product called Salt Sense®
> It is real salt, however it contains only 1/3 the sodium of regular salt.
>

Interesting stuff, but no different that using restraint.

First, it contains 33% LESS, not 33% total. Next, it is less by volume. They
"fluff" it up so a teaspoon is only 2/3 the volume of regular salt. A pound
of salts sense equals the same sodium as a pound of regular salt. Close to
what kosher salt is.

Sounds like to 13 ounce one pound coffee cans.

OT maybe? Salt substitute
 

On Jan 15, 5:26�pm, Janet Wilder > wrote:
> 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
>
> Here's the URL for the Salt Sense.
>
> http://www.cargillsalt.com/food/dc_s...seplainiod.htm

Hmm, kosher salt with goyishe moniker.

OT maybe? Salt substitute
 

"Janet Wilder" > wrote in message
...
> 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
>>
>>
>
> I don't like any of those salt substitutes in my cooking. I don't think
> they work. I don't salt when I cook (with one or two exceptions)
>
> When I do think something needs salt, I use a product called Salt Sense®
> It is real salt, however it contains only 1/3 the sodium of regular salt.
>
> I have trouble finding it in most of the country. I can find it in New
> Jersey and when I need some (I use one 17.3 oz. package in 2-3 years) one
> of the kids visiting or me visiting up there replaces the supply.
>
> The manufacturer is Cargill, Incorporated, Minneapolis, MN 55440. web
> site on the box I have is www.cargillsalt.com
>
> Both of us watch salt for a lot of reasons, but this stuff doesn't effect
> us like regular salt does because the same amount is only 1/3 of the
> sodium. It has to do with the way they mill the salt, I think.
>
>
We taste the salt in food by the weight, not volume of NaCl per volume of
water. Cargill has simply made a salt product that is lighter in weight, and
therefore less salty per volume than table salt. You have to use more of the
Cargill product or of Kosher salt to get the same degree of salt flavor. Our
body's extracellular fluid, or serum, is about .9% by weight of salt[NaCl].
Salty foods contain at least twice that amount. Kosher salt has a specific
gravity of 1.625, compred to 2.165 for straight Morton's table salt. To get
to the same level of "salt seasoning" with 1 cup of Kosher salt only require
3/4 cup of table salt, as far as the sodium, or NaCl content is concerned.
The Cargill product has somehow managed to increase this ratio to 1 cup
Cargill to 2/3 cup of table salt. They're making kind of a super Kosher. If
you really want to decrease your sodium[NaCl] intake you have to try a
substitute. The one that's been on the market forever, and that tastes
terrible is potassium chloride.

The short term answer is your favorite diuretic. That will cut the Sodium
down, but then we have to deal with the Potassium!

Happy Hydrochlorothiazide to all,
http://en.wikipedia.org/wiki/Hydrochlorothiazide

Theron

OT maybe? Salt substitute
 

For a few years I have been using Morton Light salt. However, in the
current issue of Consumer Reports, they suggested Blue Diamond's Salt
Sense as opposed to the salt substitutes. It tastes like real salt
because it is. Their product contains 33% less sodium by volume as the
crystals are much larger and you use less. I really like it. It is
available at Meijers, Krogers, all the major stores. Check it out
he

http://www.diamondcrystalsalt.com/Cu...alt-Sense.aspx

Mark

OT maybe? Salt substitute
 

"Theron" > wrote in message
> We taste the salt in food by the weight, not volume of NaCl per volume of
> water. Cargill has simply made a salt product that is lighter in weight,
> and therefore less salty per volume than table salt. You have to use more
> of the Cargill product or of Kosher salt to get the same degree of salt
> flavor.


Logically speaking, yes. Some people are not logical though, they just pick
up the shaker and sprinkle, then eat. No tasting involved. Those may be
helped by the light stuff.

OT maybe? Salt substitute
 

Ed Pawlowski wrote:
> "Theron" > wrote in message
>> We taste the salt in food by the weight, not volume of NaCl per volume of
>> water. Cargill has simply made a salt product that is lighter in weight,
>> and therefore less salty per volume than table salt. You have to use more
>> of the Cargill product or of Kosher salt to get the same degree of salt
>> flavor.
>
>
> Logically speaking, yes. Some people are not logical though, they just pick
> up the shaker and sprinkle, then eat. No tasting involved. Those may be
> helped by the light stuff.
>
>

We don't do that. We taste first but we don't like the same amount of
salt that other people seem to like so the Salt Sense®, with it's lower
amount of sodium per shake is perfect for us.

OT maybe? Salt substitute
 

"Janet Wilder" > wrote in message
...
> Ed Pawlowski wrote:
>> "Theron" > wrote in message
>>> We taste the salt in food by the weight, not volume of NaCl per volume
>>> of water. Cargill has simply made a salt product that is lighter in
>>> weight, and therefore less salty per volume than table salt. You have to
>>> use more of the Cargill product or of Kosher salt to get the same degree
>>> of salt flavor.
>>
>>
>> Logically speaking, yes. Some people are not logical though, they just
>> pick up the shaker and sprinkle, then eat. No tasting involved. Those
>> may be helped by the light stuff.
>
> We don't do that. We taste first but we don't like the same amount of salt
> that other people seem to like so the Salt Sense®, with it's lower amount
> of sodium per shake is perfect for us.
>
>
If you're happy with "volume taste", I'd suggest using Kosher salt rather
than the Cargill product. It's tastier, and the NaCl by weight per volume of
salt is almost the same.

OT maybe? Salt substitute
 

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.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

OT maybe? Salt substitute
 

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

OT maybe? Salt substitute
 

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.

OT maybe? Salt substitute
 

In article >,
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. (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

Processed foods are nearly always high in sodium. Canned veggies are
generally a major villain for being high in sodium.

Fortunately, around here, there are good selection of "no salt added"
canned veggies to include corn, peas, spinach, green beans and tomatoes.

They are actually better in texture and flavor (imho) and the price is
the same.

Fresh or fresh frozen are better bets.

I went low sodium about 16 years ago. Goal is less than 2,000 mg. per
day. Track it for awhile until you get used to it. Takes usually about
2 weeks of "cold turkey" low salt to lose your taste for it is all!

The drawback is that you will get sensitive to it and it makes it hard
to eat out. <g> I cannot stand to eat luncheon meats now and bacon is
even difficult sometimes depending on the brand.

On the up-side, you will discover a whole new subtle taste in foods.
Food will taste better! It's almost like quitting smoking for some
people.

Cheers!
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

OT maybe? Salt substitute
 

In article >,
Omelet > wrote:


> I went low sodium about 16 years ago. Goal is less than 2,000 mg. per
> day.

I think it's been longer than that for me. At the time, my doctor was
very picky about the name. I said something about "low sodium" and he
said, "NO!". He called it reduced sodium. I believe it was 2,000mg,
versus the 1,000mg for low sodium. He reserved low sodium for people
with major health problems, or who were very sensitive to sodium. For
people like me, with high blood pressure, it was more like watching
potato chips, pickles and processed canned and frozen foods.

--
Dan Abel
Petaluma, California USA

OT maybe? Salt substitute
 

In article >,
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. (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.

Most food has *some*, Ken.
And processed foods often have a lot.
Gonna go fat free? ¡Cuidado! Fat-free food is often high in sugar for
better taste -- to substitute for the 'taste' that fat can provide in
some dishes.

Want to make something "taste sweeter" with less sugar? One trick is to
add a little bit of vanilla extract. Not necessarily a lot, mind.

Want some ketchup, Little Boy? 100 g Tomato ketchup 1,042 mg sodium

http://oto2.wustl.edu/men/sodium.htm
Do you have soft water in your house?

> One cup raisin bran, 370 mg. Evidently I'm going to have to start using
> more fresh or frozen

Bingo!

> (or does it have sodium added too?

Not as a rule if it's a plain vegetable rather than a blend with a
packet of some kind of sauce mix.

(Where's our resident dietitian, Cindy Fuller?)


> 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.

You sure about that? See he http://oto2.wustl.edu/men/water.htm

> 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

Don't try to climb the mountain in a week or in a month, Ken. You'll
fall. Think of it as a project to get yourself out of a rut instead of
a grim task you have to do.

Do you know the difference between a rut and grave? The depth of the
hole. '-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

OT maybe? Salt substitute
 

In article >,
Melba's Jammin' > wrote:

> In article >,
> 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!

> Most food has *some*, Ken.
> And processed foods often have a lot.

> Want some ketchup, Little Boy? 100 g Tomato ketchup 1,042 mg sodium
>
> http://oto2.wustl.edu/men/sodium.htm
> Do you have soft water in your house?

> You sure about that? See he http://oto2.wustl.edu/men/water.htm
>
> > 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.

2500mg shouldn't be too hard. You just have to whack off the high
sodium stuff (or severely restrict it).

When I was a kid we got a water softener. My father ran one pipe to the
bathroom cold water tap that bypassed the water softener. My mother
would only get her drinking water and the cooking water from that tap.

--
Dan Abel
Petaluma, California USA

OT maybe? Salt substitute
 

In article
>,
Dan Abel > wrote:

> In article >,
> Omelet > wrote:
>
>
> > I went low sodium about 16 years ago. Goal is less than 2,000 mg. per
> > day.
>
> I think it's been longer than that for me. At the time, my doctor was
> very picky about the name. I said something about "low sodium" and he
> said, "NO!". He called it reduced sodium. I believe it was 2,000mg,
> versus the 1,000mg for low sodium. He reserved low sodium for people
> with major health problems, or who were very sensitive to sodium. For
> people like me, with high blood pressure, it was more like watching
> potato chips, pickles and processed canned and frozen foods.

I have a bad problem with fluid retention, mostly due to low thyroid
hormones. It's not raised my blood pressure so much as just making me
bloated and miserable.

I can lose 5 lbs. in a matter of hours with 30mg. of Torsemide.

I love my diuretic. ;-)
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

OT maybe? Salt substitute
 

In article
>,
Dan Abel > wrote:

> In article >,
> Melba's Jammin' > wrote:

> > http://oto2.wustl.edu/men/sodium.htm
> > Do you have soft water in your house?
>
> > You sure about that? See he http://oto2.wustl.edu/men/water.htm

> When I was a kid we got a water softener. My father ran one pipe to the
> bathroom cold water tap that bypassed the water softener. My mother
> would only get her drinking water and the cooking water from that tap.

Yeah, my kitchen sink cold water tap is unsoftened, too.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

OT maybe? Salt substitute
 

On 18 Jan 2009 16:29:39 GMT, KenK wrote:

> 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

christ, if you're seventy-four and still in good shape, i wouldn't be too
worried about your sodium levels now.

your pal,
blake