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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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The doctor said to give up salt. (Except, presumably, for what's naturally
present in food.) My favorite condiment has been soy sauce. Any suggestions for a substitute? And is there such a thing as saltfree hot sauce? -- Dan Goodman Journal http://dsgood.blogspot.com or http://www.livejournal.com/users/dsgood/ Whatever you wish for me, may you have twice as much. |
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![]() Dan Goodman wrote: > > The doctor said to give up salt. (Except, presumably, for what's naturally > present in food.) My favorite condiment has been soy sauce. Any suggestions > for a substitute? > > And is there such a thing as saltfree hot sauce? > > -- > Dan Goodman Kikoman makes a low sodium teryaki sauce that I am rather fond of... Salt free hot sauce must be home made. :-) -- >^,,^< Cats-haven Hobby Farm >^,,^< >^,,^< "There are millions of intelligent species in the universe, and they are all owned by cats" -- Asimov Custom handcrafts, Sterling silver beaded jewelry http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra |
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In news:rec.food.cooking, Dan Goodman > posted on 22 Nov
2003 06:09:36 GMT: > The doctor said to give up salt. (Except, presumably, for what's naturally > present in food.) My favorite condiment has been soy sauce. Any suggestions > for a substitute? > > And is there such a thing as saltfree hot sauce? Salt deprivation is fine until you get out and start mowing the grass or doing anything else that results in a lot of sweating. People who pass out on the hiking trail from alleged dehydration have often been found to be very well hydrated. The problem was that their bodies depleted too much salt in their perspiration, so they passed out. It was found that they had been eating things like unsalted trail mix and the like. The park ranger said that she sees this happen quite often. She says (and I know she's not a doctor, but speaks from experience) that when you're doing something that results in a lot of sweating, like hiking in the mountains, then sure...eat your trail mix. But eat salty snacks, too to make sure your body does have enough salt to survive. Makes sense, too. Salt water is more conductive to electricity than unsalted water, and we do run on tiny electrical impulses. Perhaps not having enough salt means those impulses are not quite as strong as they should be. Damaeus |
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On Sat, 22 Nov 2003 01:07:02 -0600, Katra >
wrote: >Dan Goodman wrote: >> >> The doctor said to give up salt. (Except, presumably, for what's naturally >> present in food.) My favorite condiment has been soy sauce. Any suggestions >> for a substitute? >> >> And is there such a thing as saltfree hot sauce? >Kikoman makes a low sodium teryaki sauce that I am rather fond of... > >Salt free hot sauce must be home made. :-) Even low-sodium soy sauce (and teryaki, too, I suppose) is just *lower* sodium. From 2 Kikkoman labels: Regular, 1Tblsp, 920mg of sodium; 'Lite', 1Tblsp, 575mg Katra is right that for strict low- or no-salt food, you pretty much have to make it yourself. Hot sauce shouldn't be too difficult. You're lucky to enjoy spicy foods where chile, ginger, curry spices, pepper, and garlic can disguise the absence of salt. As I understand it, a certain amount of salt is *required* for human life. The trouble is, we've gotten used to *loads* of salt in everything. If you cut out the salt shaker, hunt up or make your own no-salt ingredients, and read labels *very* carefully, you should be able to sneak a little 'lite' soy sauce from time to time. It's not as tasty as regular, but it's not awful. |
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Dan Goodman wrote:
> The doctor said to give up salt. (Except, presumably, for what's naturally > present in food.) My favorite condiment has been soy sauce. Any suggestions > for a substitute? There are low-sodium soy sauces available. > And is there such a thing as saltfree hot sauce? Make your own. 3 pounds any kind of peppers 1/2 cup sugar 1 pint of vinegar 1 pint of good, heavy beer Pull the stems off the peppers. Run peppers through a processor to coarsely puree and combine all ingredients in a non-reactive pot. (Add more beer and/or vinegar if necessary to fully cover.) Bring to a boil, let cool and pour into a gallon jug. Let sit for two weeks or more in a cool, dark place. Strain and bottle. If you'd like it thicker, remove stem and seeds from peppers and puree to a smooth paste. Increase the amount of peppers to suit your tastes. Finish as above but don't strain. If you'd like it hot in a different way, add 1/2 cup whole peppercorns to the mixture and boil as above. You get both capsicum and black pepper heat. For a different flash, add some wasabi powder at the end. I generally add other flavors like fresh ginger, garlic, tomato paste (very little). One of my faves is to roast the peppers in a hot oven so the skin is darkened. Adds a small smoky flavor. Could use chipotles for a similar, if stronger, effect. Pastorio |
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On 22 Nov 2003 06:09:36 GMT, Dan Goodman > wrote:
>The doctor said to give up salt. (Except, presumably, for what's naturally >present in food.) My favorite condiment has been soy sauce. Any suggestions >for a substitute? > >And is there such a thing as saltfree hot sauce? Not directly related, but Penzey's spice blends usually don't have salt. And they list their ingredients clearly on the website. -- Siobhan Perricone "Who would have thought that a bad Austrian artist who's obsessed with the human physical ideal could assemble such a rabid political following?" - www.theonion.com |
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Dan Goodman > wrote in
: > The doctor said to give up salt. (Except, presumably, for what's > naturally present in food.) My favorite condiment has been soy sauce. > Any suggestions for a substitute? > > And is there such a thing as saltfree hot sauce? > Penzey's offer a salt free starter gift box...plus many salt free spice blends. A hot sauce can be made from various blends of vinegars and hot peppers. I suggest reading the label, or making your own. -- The Beet goes on! (or under) |
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![]() "Dan Goodman" > wrote in message ... > The doctor said to give up salt. (Except, presumably, for what's naturally > present in food.) My favorite condiment has been soy sauce. Any suggestions > for a substitute? > > And is there such a thing as saltfree hot sauce? > There's nothing that tastes like soy sauce except for soy sauce. That said, try a spritz of fresh lemon on your food; it provides some 'tang' yet doesn't add the sodium. As for hot sauce, you may have to roll your own. You can omit the salt in any of the myriad of hot sauce recipes floating around these days and still have a perfectly biting condiment. Jack Sal |
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Damaeus > wrote in
> In news:rec.food.cooking, Dan Goodman > posted on 22 > >> The doctor said to give up salt. (Except, presumably, for what's >> naturally present in food.) My favorite condiment has been soy sauce. >> Any suggestions for a substitute? >> >> And is there such a thing as saltfree hot sauce? > > Salt deprivation is fine until you get out and start mowing the grass > or doing anything else that results in a lot of sweating. People who > pass out on the hiking trail from alleged dehydration have often been > found to be very well hydrated. The problem was that their bodies > depleted too much salt in their perspiration, so they passed out. It > was found that they had been eating things like unsalted trail mix and > the like. The park ranger said that she sees this happen quite often. > She says (and I know she's not a doctor, but speaks from experience) > that when you're doing something that results in a lot of sweating, > like hiking in the mountains, then sure...eat your trail mix. But eat > salty snacks, too to make sure your body does have enough salt to > survive. Makes sense, too. Salt water is more conductive to > electricity than unsalted water, and we do run on tiny electrical > impulses. Perhaps not having enough salt means those impulses are not > quite as strong as they should be. > Well, yes. But it's a lot easier to find some salty food when you're not getting enough than to find non-salted foods. -- Dan Goodman Journal http://dsgood.blogspot.com or http://www.livejournal.com/users/dsgood/ Whatever you wish for me, may you have twice as much. |
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Frogleg > wrote in
> On Sat, 22 Nov 2003 01:07:02 -0600, Katra > > wrote: > >>Dan Goodman wrote: >>> >>> The doctor said to give up salt. (Except, presumably, for what's >>> naturally present in food.) My favorite condiment has been soy >>> sauce. Any suggestions for a substitute? >>> >>> And is there such a thing as saltfree hot sauce? > >>Kikoman makes a low sodium teryaki sauce that I am rather fond of... >> >>Salt free hot sauce must be home made. :-) > > Even low-sodium soy sauce (and teryaki, too, I suppose) is just > *lower* sodium. From 2 Kikkoman labels: Regular, 1Tblsp, 920mg of > sodium; 'Lite', 1Tblsp, 575mg > > Katra is right that for strict low- or no-salt food, you pretty much > have to make it yourself. Hot sauce shouldn't be too difficult. You're > lucky to enjoy spicy foods where chile, ginger, curry spices, pepper, > and garlic can disguise the absence of salt. I haven't gotten Katra's post yet. (Not unusual. About the only newsgroups in which I haven't seen posts arriving before the ones they comment on are alt.time-travel and alt.sci.time-travel.) > As I understand it, a certain amount of salt is *required* for human > life. The trouble is, we've gotten used to *loads* of salt in > everything. If you cut out the salt shaker, hunt up or make your own > no-salt ingredients, and read labels *very* carefully, you should be > able to sneak a little 'lite' soy sauce from time to time. It's not as > tasty as regular, but it's not awful. > Thanks. Unfortunately, soy sauce has recently been my default condiment. -- Dan Goodman Journal http://dsgood.blogspot.com or http://www.livejournal.com/users/dsgood/ Whatever you wish for me, may you have twice as much. |
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Bob Pastorio > wrote in
> Dan Goodman wrote: > >> The doctor said to give up salt. (Except, presumably, for what's >> naturally present in food.) My favorite condiment has been soy sauce. >> Any suggestions for a substitute? > > There are low-sodium soy sauces available. > >> And is there such a thing as saltfree hot sauce? > > Make your own. > > 3 pounds any kind of peppers > 1/2 cup sugar > 1 pint of vinegar > 1 pint of good, heavy beer > > Pull the stems off the peppers. Run peppers through a processor to > coarsely puree and combine all ingredients in a non-reactive pot. (Add > more beer and/or vinegar if necessary to fully cover.) Bring to a > boil, let cool and pour into a gallon jug. Let sit for two weeks or > more in a cool, dark place. Strain and bottle. > > If you'd like it thicker, remove stem and seeds from peppers and puree > to a smooth paste. Increase the amount of peppers to suit your tastes. > Finish as above but don't strain. > > If you'd like it hot in a different way, add 1/2 cup whole peppercorns > to the mixture and boil as above. You get both capsicum and black > pepper heat. > > For a different flash, add some wasabi powder at the end. > > I generally add other flavors like fresh ginger, garlic, tomato paste > (very little). One of my faves is to roast the peppers in a hot oven > so the skin is darkened. Adds a small smoky flavor. Could use > chipotles for a similar, if stronger, effect. > Thanks! -- Dan Goodman Journal http://dsgood.blogspot.com or http://www.livejournal.com/users/dsgood/ Whatever you wish for me, may you have twice as much. |
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Siobhan Perricone > wrote in
> On 22 Nov 2003 06:09:36 GMT, Dan Goodman > wrote: > >>The doctor said to give up salt. (Except, presumably, for what's >>naturally present in food.) My favorite condiment has been soy sauce. >>Any suggestions for a substitute? >> >>And is there such a thing as saltfree hot sauce? > > Not directly related, but Penzey's spice blends usually don't have > salt. And they list their ingredients clearly on the website. > Thanks! Luckily for me, I'm near the Minneapolis Penzey's store. (Close enough to walk there, though far enough that I usually take the bus.) -- Dan Goodman Journal http://dsgood.blogspot.com or http://www.livejournal.com/users/dsgood/ Whatever you wish for me, may you have twice as much. |
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Hahabogus > wrote in
> Dan Goodman > wrote in > >> The doctor said to give up salt. (Except, presumably, for what's >> naturally present in food.) My favorite condiment has been soy sauce. >> Any suggestions for a substitute? >> >> And is there such a thing as saltfree hot sauce? > > Penzey's offer a salt free starter gift box...plus many salt free > spice blends. > A hot sauce can be made from various blends of vinegars and hot > peppers. I suggest reading the label, or making your own. > Thanks! -- Dan Goodman Journal http://dsgood.blogspot.com or http://www.livejournal.com/users/dsgood/ Whatever you wish for me, may you have twice as much. |
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"Jack Schidt®" > wrote in
> > "Dan Goodman" > wrote in message >> The doctor said to give up salt. (Except, presumably, for what's >> naturally present in food.) My favorite condiment has been soy sauce. >> Any > suggestions >> for a substitute? >> >> And is there such a thing as saltfree hot sauce? > > There's nothing that tastes like soy sauce except for soy sauce. That > said, try a spritz of fresh lemon on your food; it provides some > 'tang' yet doesn't add the sodium. > > As for hot sauce, you may have to roll your own. You can omit the > salt in any of the myriad of hot sauce recipes floating around these > days and still have a perfectly biting condiment. > Thanks! -- Dan Goodman Journal http://dsgood.blogspot.com or http://www.livejournal.com/users/dsgood/ Whatever you wish for me, may you have twice as much. |
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(Naomi Darvell) wrote in
> > Even so-called "low-sodium" soy sauce is going to have too much sodium > for you. > > A lot of the hot flavored oils, such as Mongolian Fire Oil and Star of > Siam Thai Oil, are sodium-free. > > Ginger is a good flavoring, and you can use Five Spice powder. > Thanks! -- Dan Goodman Journal http://dsgood.blogspot.com or http://www.livejournal.com/users/dsgood/ Whatever you wish for me, may you have twice as much. |
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Dan Goodman wrote:
> > The doctor said to give up salt. (Except, presumably, for what's naturally > present in food.) My favorite condiment has been soy sauce. Any suggestions > for a substitute? > > And is there such a thing as saltfree hot sauce? > > -- > Dan Goodman AFAIK, soy sauce is colored, liquified SALT. :-( gloria p |
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Frogleg wrote:
> > On Sat, 22 Nov 2003 01:07:02 -0600, Katra > > wrote: > > >Dan Goodman wrote: > >> > >> The doctor said to give up salt. (Except, presumably, for what's naturally > >> present in food.) My favorite condiment has been soy sauce. Any suggestions > >> for a substitute? > >> > >> And is there such a thing as saltfree hot sauce? > > >Kikoman makes a low sodium teryaki sauce that I am rather fond of... > > > >Salt free hot sauce must be home made. :-) > > Even low-sodium soy sauce (and teryaki, too, I suppose) is just > *lower* sodium. From 2 Kikkoman labels: Regular, 1Tblsp, 920mg of > sodium; 'Lite', 1Tblsp, 575mg > > Katra is right that for strict low- or no-salt food, you pretty much > have to make it yourself. Hot sauce shouldn't be too difficult. You're > lucky to enjoy spicy foods where chile, ginger, curry spices, pepper, > and garlic can disguise the absence of salt. > > As I understand it, a certain amount of salt is *required* for human > life. That's true, but it rarely needs to added. For most people with a normal metabolism, and not working in hot conditions, salt from food is enough. Sodium chloride deficiency isn't really common in anyone who gets enough to eat in a varied diet. People with metabolic problems etc have other requirements. A couple of weeks ago, I did nearly become ill from salt (and other electrolyte) depletion. Was doing strenuous work in hot weather and sweating profusely. Drank plenty of water, but hadn't packed anything for lunch that contained any added salt. Felt really rotten until I got back to base and attacked the chips and salsa ![]() better! The trouble is, we've gotten used to *loads* of salt in > everything. If you cut out the salt shaker, hunt up or make your own > no-salt ingredients, and read labels *very* carefully, you should be > able to sneak a little 'lite' soy sauce from time to time. It's not as > tasty as regular, but it's not awful. |
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Dan Goodman wrote:
> > Frogleg > wrote in > > > On Sat, 22 Nov 2003 01:07:02 -0600, Katra > > > wrote: > > > >>Dan Goodman wrote: > >>> > >>> The doctor said to give up salt. (Except, presumably, for what's > >>> naturally present in food.) My favorite condiment has been soy > >>> sauce. Any suggestions for a substitute? > >>> > >>> And is there such a thing as saltfree hot sauce? > > > >>Kikoman makes a low sodium teryaki sauce that I am rather fond of... > >> > >>Salt free hot sauce must be home made. :-) > > > > Even low-sodium soy sauce (and teryaki, too, I suppose) is just > > *lower* sodium. From 2 Kikkoman labels: Regular, 1Tblsp, 920mg of > > sodium; 'Lite', 1Tblsp, 575mg > > > > Katra is right that for strict low- or no-salt food, you pretty much > > have to make it yourself. Hot sauce shouldn't be too difficult. You're > > lucky to enjoy spicy foods where chile, ginger, curry spices, pepper, > > and garlic can disguise the absence of salt. > > I haven't gotten Katra's post yet. (Not unusual. About the only > newsgroups in which I haven't seen posts arriving before the ones they > comment on are alt.time-travel and alt.sci.time-travel.) > > > > As I understand it, a certain amount of salt is *required* for human > > life. The trouble is, we've gotten used to *loads* of salt in > > everything. If you cut out the salt shaker, hunt up or make your own > > no-salt ingredients, and read labels *very* carefully, you should be > > able to sneak a little 'lite' soy sauce from time to time. It's not as > > tasty as regular, but it's not awful. > > > Thanks. Unfortunately, soy sauce has recently been my default condiment. > > -- > Dan Goodman > Perhaps try to cut other forms of salt out and cut back on the soy sauce. Presumably you aren't using it by the spoonful on everything you eat? Step up your use of herbs, lemon juice, garlic and chiles. It won't take that long for you to lose the need for that salty taste. |
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![]() Arri London wrote: > > Dan Goodman wrote: > > > > Frogleg > wrote in > > > > > On Sat, 22 Nov 2003 01:07:02 -0600, Katra > > > > wrote: > > > > > >>Dan Goodman wrote: > > >>> > > >>> The doctor said to give up salt. (Except, presumably, for what's > > >>> naturally present in food.) My favorite condiment has been soy > > >>> sauce. Any suggestions for a substitute? > > >>> > > >>> And is there such a thing as saltfree hot sauce? > > > > > >>Kikoman makes a low sodium teryaki sauce that I am rather fond of... > > >> > > >>Salt free hot sauce must be home made. :-) > > > > > > Even low-sodium soy sauce (and teryaki, too, I suppose) is just > > > *lower* sodium. From 2 Kikkoman labels: Regular, 1Tblsp, 920mg of > > > sodium; 'Lite', 1Tblsp, 575mg > > > > > > Katra is right that for strict low- or no-salt food, you pretty much > > > have to make it yourself. Hot sauce shouldn't be too difficult. You're > > > lucky to enjoy spicy foods where chile, ginger, curry spices, pepper, > > > and garlic can disguise the absence of salt. > > > > I haven't gotten Katra's post yet. (Not unusual. About the only > > newsgroups in which I haven't seen posts arriving before the ones they > > comment on are alt.time-travel and alt.sci.time-travel.) > > > > > > > As I understand it, a certain amount of salt is *required* for human > > > life. The trouble is, we've gotten used to *loads* of salt in > > > everything. If you cut out the salt shaker, hunt up or make your own > > > no-salt ingredients, and read labels *very* carefully, you should be > > > able to sneak a little 'lite' soy sauce from time to time. It's not as > > > tasty as regular, but it's not awful. > > > > > Thanks. Unfortunately, soy sauce has recently been my default condiment. > > > > -- > > Dan Goodman > > > Perhaps try to cut other forms of salt out and cut back on the soy > sauce. Presumably you aren't using it by the spoonful on everything you > eat? > > Step up your use of herbs, lemon juice, garlic and chiles. It won't take > that long for you to lose the need for that salty taste. When I first started out on sodium restriction, I went "cold turkey" with no salt shaker. It was not easy at first, but I personally found that I lost my taste for salt after about 2 weeks. :-) Now that I've been eating low salt for several years, there are MANY thinks that I cannot stand to eat because they are TOO salty! Luncheon meats, hot dogs, some canned goods, etc. There are many canned veggies now that are "no salt added" (green giant is good), and I've found that they taste fresher. You really do lose your taste for salt, and very quickly! Enjoy! K. -- >^,,^< Cats-haven Hobby Farm >^,,^< >^,,^< "There are millions of intelligent species in the universe, and they are all owned by cats" -- Asimov Custom handcrafts, Sterling silver beaded jewelry http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra |
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Katra wrote:
> > Arri London wrote: > >>Dan Goodman wrote: >> >>>Frogleg > wrote in >>> >>> >>>>On Sat, 22 Nov 2003 01:07:02 -0600, Katra > >>>>wrote: >>>> >>>> >>>>>Dan Goodman wrote: >>>>> >>>>>>The doctor said to give up salt. (Except, presumably, for what's >>>>>>naturally present in food.) My favorite condiment has been soy >>>>>>sauce. Any suggestions for a substitute? >>>>>> >>>>>>And is there such a thing as saltfree hot sauce? >>>>> >>>>>Kikoman makes a low sodium teryaki sauce that I am rather fond of... >>>>> >>>>>Salt free hot sauce must be home made. :-) >>>> >>>>Even low-sodium soy sauce (and teryaki, too, I suppose) is just >>>>*lower* sodium. From 2 Kikkoman labels: Regular, 1Tblsp, 920mg of >>>>sodium; 'Lite', 1Tblsp, 575mg >>>> >>>>Katra is right that for strict low- or no-salt food, you pretty much >>>>have to make it yourself. Hot sauce shouldn't be too difficult. You're >>>>lucky to enjoy spicy foods where chile, ginger, curry spices, pepper, >>>>and garlic can disguise the absence of salt. >>> >>>I haven't gotten Katra's post yet. (Not unusual. About the only >>>newsgroups in which I haven't seen posts arriving before the ones they >>>comment on are alt.time-travel and alt.sci.time-travel.) >>> >>> >>> >>>>As I understand it, a certain amount of salt is *required* for human >>>>life. The trouble is, we've gotten used to *loads* of salt in >>>>everything. If you cut out the salt shaker, hunt up or make your own >>>>no-salt ingredients, and read labels *very* carefully, you should be >>>>able to sneak a little 'lite' soy sauce from time to time. It's not as >>>>tasty as regular, but it's not awful. >>>> >>> >>>Thanks. Unfortunately, soy sauce has recently been my default condiment. >>> >>>-- >>>Dan Goodman >>> >> >>Perhaps try to cut other forms of salt out and cut back on the soy >>sauce. Presumably you aren't using it by the spoonful on everything you >>eat? >> >>Step up your use of herbs, lemon juice, garlic and chiles. It won't take >>that long for you to lose the need for that salty taste. > > > > When I first started out on sodium restriction, I went "cold turkey" > with no salt shaker. It was not easy at first, but I personally found > that I lost my taste for salt after about 2 weeks. :-) > > Now that I've been eating low salt for several years, there are MANY > thinks that I cannot stand to eat because they are TOO salty! Luncheon > meats, hot dogs, some canned goods, etc. There are many canned veggies > now that are "no salt added" (green giant is good), and I've found that > they taste fresher. > > You really do lose your taste for salt, and very quickly! > > Enjoy! > K. > Not everyone has the will power to stay on a low sodium diet. Usually, 2 grams of salt is the cutoff, but some advocate (especially for those with kidney disease,) a 1 gram / day sodium restricted diet. This is very hard to keep. For non compliant patients, a diuretic such as furosemide (lasix,) will allow patients to eat with salt (not overdoing it of course,) and will produce enough elimination of sodium via the kidneys to maintain target sodium balance. Richard -- "..A census taker once tried to test me. I ate his liver with some fava beans and a nice chianti..." Hannibal "The Cannibal" Silence Of The Lambs 1991 |
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Arri London > wrote in :
>> > Perhaps try to cut other forms of salt out and cut back on the soy > sauce. Presumably you aren't using it by the spoonful on everything you > eat? > > Step up your use of herbs, lemon juice, garlic and chiles. It won't take > that long for you to lose the need for that salty taste. > Thanks! -- Dan Goodman Journal http://dsgood.blogspot.com or http://www.livejournal.com/users/dsgood/ Whatever you wish for me, may you have twice as much. |
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![]() Richard Periut wrote: > > Katra wrote: > > > > Arri London wrote: > > > >>Dan Goodman wrote: > >> > >>>Frogleg > wrote in > >>> > >>> > >>>>On Sat, 22 Nov 2003 01:07:02 -0600, Katra > > >>>>wrote: > >>>> > >>>> > >>>>>Dan Goodman wrote: > >>>>> > >>>>>>The doctor said to give up salt. (Except, presumably, for what's > >>>>>>naturally present in food.) My favorite condiment has been soy > >>>>>>sauce. Any suggestions for a substitute? > >>>>>> > >>>>>>And is there such a thing as saltfree hot sauce? > >>>>> > >>>>>Kikoman makes a low sodium teryaki sauce that I am rather fond of... > >>>>> > >>>>>Salt free hot sauce must be home made. :-) > >>>> > >>>>Even low-sodium soy sauce (and teryaki, too, I suppose) is just > >>>>*lower* sodium. From 2 Kikkoman labels: Regular, 1Tblsp, 920mg of > >>>>sodium; 'Lite', 1Tblsp, 575mg > >>>> > >>>>Katra is right that for strict low- or no-salt food, you pretty much > >>>>have to make it yourself. Hot sauce shouldn't be too difficult. You're > >>>>lucky to enjoy spicy foods where chile, ginger, curry spices, pepper, > >>>>and garlic can disguise the absence of salt. > >>> > >>>I haven't gotten Katra's post yet. (Not unusual. About the only > >>>newsgroups in which I haven't seen posts arriving before the ones they > >>>comment on are alt.time-travel and alt.sci.time-travel.) > >>> > >>> > >>> > >>>>As I understand it, a certain amount of salt is *required* for human > >>>>life. The trouble is, we've gotten used to *loads* of salt in > >>>>everything. If you cut out the salt shaker, hunt up or make your own > >>>>no-salt ingredients, and read labels *very* carefully, you should be > >>>>able to sneak a little 'lite' soy sauce from time to time. It's not as > >>>>tasty as regular, but it's not awful. > >>>> > >>> > >>>Thanks. Unfortunately, soy sauce has recently been my default condiment. > >>> > >>>-- > >>>Dan Goodman > >>> > >> > >>Perhaps try to cut other forms of salt out and cut back on the soy > >>sauce. Presumably you aren't using it by the spoonful on everything you > >>eat? > >> > >>Step up your use of herbs, lemon juice, garlic and chiles. It won't take > >>that long for you to lose the need for that salty taste. > > > > > > > > When I first started out on sodium restriction, I went "cold turkey" > > with no salt shaker. It was not easy at first, but I personally found > > that I lost my taste for salt after about 2 weeks. :-) > > > > Now that I've been eating low salt for several years, there are MANY > > thinks that I cannot stand to eat because they are TOO salty! Luncheon > > meats, hot dogs, some canned goods, etc. There are many canned veggies > > now that are "no salt added" (green giant is good), and I've found that > > they taste fresher. > > > > You really do lose your taste for salt, and very quickly! > > > > Enjoy! > > K. > > > > Not everyone has the will power to stay on a low sodium diet. Usually, 2 > grams of salt is the cutoff, but some advocate (especially for those > with kidney disease,) a 1 gram / day sodium restricted diet. > > This is very hard to keep. For non compliant patients, a diuretic such > as furosemide (lasix,) will allow patients to eat with salt (not > overdoing it of course,) and will produce enough elimination of sodium > via the kidneys to maintain target sodium balance. > > Richard > > -- > "..A census taker once tried to test me. I ate his liver with some fava > beans and a nice chianti..." > > Hannibal "The Cannibal" > > Silence Of The Lambs 1991 My fluid retention problem is exacerbated by Hypothyroidism. ;-) Problem with loop diuretics such as Furosimide is that they also deplete potassium, so you usually take K-dur or some other prescription potassium with it. I take Torosemide (Demadex) as needed and just eat plenty of red meat which is a better source of usable potassium than many people realize. It only took will power to stay with the low sodium for about a month. Now that I am used to it, it's no longer a big deal. :-) Just a pain when I want to use canned soups..... My target is less than 1,500 mg. per day. That seems to work fairly well for me, and it's often much lower than that. Everyone will have to find their own balance point, and follow their doc's advice as well. K. -- >^,,^< Cats-haven Hobby Farm >^,,^< >^,,^< "There are millions of intelligent species in the universe, and they are all owned by cats" -- Asimov Custom handcrafts, Sterling silver beaded jewelry http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra |
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Katra wrote:
> > Richard Periut wrote: > >>Katra wrote: >> >>>Arri London wrote: >>> >>> >>>>Dan Goodman wrote: >>>> >>>> >>>>>Frogleg > wrote in >>>>> >>>>> >>>>> >>>>>>On Sat, 22 Nov 2003 01:07:02 -0600, Katra > >>>>>>wrote: >>>>>> >>>>>> >>>>>> >>>>>>>Dan Goodman wrote: >>>>>>> >>>>>>> >>>>>>>>The doctor said to give up salt. (Except, presumably, for what's >>>>>>>>naturally present in food.) My favorite condiment has been soy >>>>>>>>sauce. Any suggestions for a substitute? >>>>>>>> >>>>>>>>And is there such a thing as saltfree hot sauce? >>>>>>> >>>>>>>Kikoman makes a low sodium teryaki sauce that I am rather fond of... >>>>>>> >>>>>>>Salt free hot sauce must be home made. :-) >>>>>> >>>>>>Even low-sodium soy sauce (and teryaki, too, I suppose) is just >>>>>>*lower* sodium. From 2 Kikkoman labels: Regular, 1Tblsp, 920mg of >>>>>>sodium; 'Lite', 1Tblsp, 575mg >>>>>> >>>>>>Katra is right that for strict low- or no-salt food, you pretty much >>>>>>have to make it yourself. Hot sauce shouldn't be too difficult. You're >>>>>>lucky to enjoy spicy foods where chile, ginger, curry spices, pepper, >>>>>>and garlic can disguise the absence of salt. >>>>> >>>>>I haven't gotten Katra's post yet. (Not unusual. About the only >>>>>newsgroups in which I haven't seen posts arriving before the ones they >>>>>comment on are alt.time-travel and alt.sci.time-travel.) >>>>> >>>>> >>>>> >>>>> >>>>>>As I understand it, a certain amount of salt is *required* for human >>>>>>life. The trouble is, we've gotten used to *loads* of salt in >>>>>>everything. If you cut out the salt shaker, hunt up or make your own >>>>>>no-salt ingredients, and read labels *very* carefully, you should be >>>>>>able to sneak a little 'lite' soy sauce from time to time. It's not as >>>>>>tasty as regular, but it's not awful. >>>>>> >>>>> >>>>>Thanks. Unfortunately, soy sauce has recently been my default condiment. >>>>> >>>>>-- >>>>>Dan Goodman >>>>> >>>> >>>>Perhaps try to cut other forms of salt out and cut back on the soy >>>>sauce. Presumably you aren't using it by the spoonful on everything you >>>>eat? >>>> >>>>Step up your use of herbs, lemon juice, garlic and chiles. It won't take >>>>that long for you to lose the need for that salty taste. >>> >>> >>> >>>When I first started out on sodium restriction, I went "cold turkey" >>>with no salt shaker. It was not easy at first, but I personally found >>>that I lost my taste for salt after about 2 weeks. :-) >>> >>>Now that I've been eating low salt for several years, there are MANY >>>thinks that I cannot stand to eat because they are TOO salty! Luncheon >>>meats, hot dogs, some canned goods, etc. There are many canned veggies >>>now that are "no salt added" (green giant is good), and I've found that >>>they taste fresher. >>> >>>You really do lose your taste for salt, and very quickly! >>> >>>Enjoy! >>>K. >>> >> >>Not everyone has the will power to stay on a low sodium diet. Usually, 2 >>grams of salt is the cutoff, but some advocate (especially for those >>with kidney disease,) a 1 gram / day sodium restricted diet. >> >>This is very hard to keep. For non compliant patients, a diuretic such >>as furosemide (lasix,) will allow patients to eat with salt (not >>overdoing it of course,) and will produce enough elimination of sodium >>via the kidneys to maintain target sodium balance. >> >>Richard >> >>-- >>"..A census taker once tried to test me. I ate his liver with some fava >>beans and a nice chianti..." >> >>Hannibal "The Cannibal" >> >>Silence Of The Lambs 1991 > > > > My fluid retention problem is exacerbated by Hypothyroidism. ;-) It shouldn't, if you are being treated with hormonal supplement. > Problem with loop diuretics such as Furosimide is that they also deplete > potassium, so you usually take K-dur or some other prescription > potassium with it. I take Torosemide (Demadex) as needed and just eat > plenty of red meat which is a better source of usable potassium than > many people realize. True, and some bananas and dried fruits can replace K-Dur, unless you are taking massive quantaties of these diuretics. > > It only took will power to stay with the low sodium for about a month. > Now that I am used to it, it's no longer a big deal. :-) Just a pain > when I want to use canned soups..... My target is less than 1,500 mg. > per day. That seems to work fairly well for me, and it's often much > lower than that. Believe me, you are on of those rare complian patients that can keep that type of Na restricted diet. The bulk of diabetics, hypertensives, et cetera, have very little will power. Even after the situation has been explained to them in details. It's like those "X" smokers, that are constantly bumming cigarettes from friends. > > Everyone will have to find their own balance point, and follow their > doc's advice as well. > > K. > True, but most doc's are too busy trying to keep an overhead, that they unfortunately don't devote the prudent amount of time for this. Keep up the good work. Richard -- "..A census taker once tried to test me. I ate his liver with some fava beans and a nice chianti..." Hannibal "The Cannibal" Silence Of The Lambs 1991 |
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Dan Goodman saw Sally selling seashells by the seashore and told us
all about it on 22 Nov 2003 06:09:36 GMT: >The doctor said to give up salt. (Except, presumably, for what's naturally >present in food.) My favorite condiment has been soy sauce. Any suggestions >for a substitute? > >And is there such a thing as saltfree hot sauce? First piece of advice - lose the soy sauce. Second piece of advice - if you like 'convenience' foods (instant packaged noodles/rice dishes, tinned soups etc) then you'll have to lose them too. Look for the salt-free varieties and you'll find a few. But the majority of factorymade food is just loaded with salt. I find it all far too salty to be edible. Fresh vegetables taste wonderful if you lightly cook them and there is no need to add ANY salt. Spices and herbs are your friend. Since you like hot things, try ginger, hot paprika, peppercorns and various ground or fresh peppers to zing up your food without adding salt. You can buy premixed spices in the shops but read carefully because some of them have salt in them. There are also 'salt substitutes' that are supposed to add interest and flavour to your food without salt, but I've never tried them. (huggles) ~Karen AKA Kajikit Nobody outstubborns a cat... Visit my webpage: http://www.kajikitscorner.com Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/ |
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Richard Periut > wrote in message >...
> Katra wrote: > >>> > >>>When I first started out on sodium restriction, I went "cold turkey" > >>>with no salt shaker. It was not easy at first, but I personally found > >>>that I lost my taste for salt after about 2 weeks. :-) > >>> > >>>Now that I've been eating low salt for several years, there are MANY > >>>thinks that I cannot stand to eat because they are TOO salty! Luncheon > >>>meats, hot dogs, some canned goods, etc. There are many canned veggies > >>>now that are "no salt added" (green giant is good), and I've found that > >>>they taste fresher. > >>> > >>>You really do lose your taste for salt, and very quickly! > >>> > >>>Enjoy! > >>>K. > >>> > >> > >>Not everyone has the will power to stay on a low sodium diet. Usually, 2 > >>grams of salt is the cutoff, but some advocate (especially for those > >>with kidney disease,) a 1 gram / day sodium restricted diet. > >> > >>This is very hard to keep. For non compliant patients, a diuretic such > >>as furosemide (lasix,) will allow patients to eat with salt (not > >>overdoing it of course,) and will produce enough elimination of sodium > >>via the kidneys to maintain target sodium balance. She's probably a "super-taster". A "super taster" has far more taste buds than the average person, and doesn't find low-salt food as bland since they are more sensitive to the natural taste in food without having it enhanced by salt (salt is a flavor enhancer). > >> > >>Richard > >> > >>-- > >>"..A census taker once tried to test me. I ate his liver with some fava > >>beans and a nice chianti..." > >> > >>Hannibal "The Cannibal" > >> > >>Silence Of The Lambs 1991 > > > > > > > > My fluid retention problem is exacerbated by Hypothyroidism. ;-) > > It shouldn't, if you are being treated with hormonal supplement. > > > Problem with loop diuretics such as Furosimide is that they also deplete > > potassium, so you usually take K-dur or some other prescription > > potassium with it. I take Torosemide (Demadex) as needed and just eat > > plenty of red meat which is a better source of usable potassium than > > many people realize. > > True, and some bananas and dried fruits can replace K-Dur, unless you > are taking massive quantaties of these diuretics. > > > > > It only took will power to stay with the low sodium for about a month. > > Now that I am used to it, it's no longer a big deal. :-) Just a pain > > when I want to use canned soups..... My target is less than 1,500 mg. > > per day. That seems to work fairly well for me, and it's often much > > lower than that. > > Believe me, you are on of those rare complian patients that can keep > that type of Na restricted diet. The bulk of diabetics, hypertensives, > et cetera, have very little will power. Even after the situation has > been explained to them in details. > > It's like those "X" smokers, that are constantly bumming cigarettes from > friends. > > > > > Everyone will have to find their own balance point, and follow their > > doc's advice as well. > > > > K. > > > > True, but most doc's are too busy trying to keep an overhead, that they > unfortunately don't devote the prudent amount of time for this. > > Keep up the good work. > > Richard |
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On Sun, 23 Nov 2003 17:46:13 +1100, Kajikit >
wrote: >Dan Goodman saw Sally selling seashells by the seashore and told us >all about it on 22 Nov 2003 06:09:36 GMT: > >>The doctor said to give up salt. (Except, presumably, for what's naturally >>present in food.) My favorite condiment has been soy sauce. Any suggestions >>for a substitute? >> >>And is there such a thing as saltfree hot sauce? > >First piece of advice - lose the soy sauce. Disagree. There are a lot of low-/no-salt choices to be made. As you (and I) point out, nearly all processed/packaged foods, unless specifically designated 'no salt added' or 'low sodium' have vast quantities of salt. Lose *those*. My favorite example is a 12oz can of regular V8 juice, which contains something like 900mg of sodium. (There *is* a low-sodium version with 210mg/12oz.) Swanson"Low sodium", fat-free chicken broth has 570mg sodium per 8oz. My own chicken stock has *no* added sodium -- just whatever's in the chicken, bones, carrots, celery, etc. If Dan depends on soy sauce, he can cut way down in other areas, cut *down* on soy sauce use, and make it *count*. Fresh or frozen veg are better than canned. Reading labels is essential. I once questioned the sodium content of a pretty non-salt sandwich recipe from 'Cooking Light' and found *bread* was culprit. Who thinks of bread as a high-sodium food? But store-bought has quite a bit. A friend who had a heart attack a few years ago was advised to stick to a diet with not more than 1500mg of sodium a day. This is *almost* possible with careful selection of supermarket ingredients. The more home-cooking/creation/selection of ingredients (broth, bread, juice, sauce, beans) you do, the more easily the total can be controlled. So don't "lose" soy sauce, but let it be a small, carefully-used, part of cooking. Better a whole flock of fresh veg and meat stir-fry with a little soy than a bologna sandwich with mustard and jarred mayonnaise. |
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![]() "Tony Lew" > wrote in message om... > > She's probably a "super-taster". A "super taster" has far more taste buds > than the average person, and doesn't find low-salt food as bland since they > are more sensitive to the natural taste in food without having it enhanced by > salt (salt is a flavor enhancer). Salt is a taste all its own and can still be tasted without the aid of the sense of smell. Jack Tongue |
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In article >, Dan Goodman
> wrote: > The doctor said to give up salt. (Except, presumably, for what's > naturally present in food.) My favorite condiment has been soy sauce. > Any suggestions for a substitute? Make that long walk to Penzeys in Uptown, Dan -- mumbling "walking is good for my blood pressure, walking is good for my blood pressure." Bundle up. Their Sunny Paris is about the same as Fox Point, but without salt. I don't know if you've a daily limit of sodium to adhere to, or if high blood pressure is your problem. Some foods are high in sodium -- seems to me that ketchup is one of them; also tomatoes. Take care. A friend on r.f.preserving makes hot sauce, but I see that he uses pickling salt in the brew. I don't know about commercial stuff. -- -Barb <www.jamlady.eboard.com> "If you're ever in a jam, here I am." |
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![]() Dan Goodman wrote: > The doctor said to give up salt snip As an aside, my experiance is that patients do better giving up salt in stages. Don't go down to 2 gms/day right off, it seems to depress people. Try 5 gms/day first. If you absolutely *can't* stick to the diet (and alot of people don't see able to), be honest with doc, and see if some water pills will help. It's always better to do it natures way, but if you can't, don't avoid your doc, and just stay unhealthy. blacksalt |
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Kajikit > wrote in
> Dan Goodman saw Sally selling seashells by the seashore and told us > all about it on 22 Nov 2003 06:09:36 GMT: > >>The doctor said to give up salt. (Except, presumably, for what's >>naturally present in food.) My favorite condiment has been soy sauce. >>Any suggestions for a substitute? >> >>And is there such a thing as saltfree hot sauce? > > First piece of advice - lose the soy sauce. Second piece of advice - > if you like 'convenience' foods (instant packaged noodles/rice dishes, > tinned soups etc) then you'll have to lose them too. Look for the > salt-free varieties and you'll find a few. But the majority of > factorymade food is just loaded with salt. I find it all far too salty > to be edible. If it's organic, it's probably loaded with sea salt.... > Fresh vegetables taste wonderful if you lightly cook them and there is > no need to add ANY salt. > > Spices and herbs are your friend. Since you like hot things, try > ginger, hot paprika, peppercorns and various ground or fresh peppers > to zing up your food without adding salt. You can buy premixed spices > in the shops but read carefully because some of them have salt in > them. There are also 'salt substitutes' that are supposed to add > interest and flavour to your food without salt, but I've never tried > them. > (huggles) > Thanks! -- Dan Goodman Journal http://dsgood.blogspot.com or http://www.livejournal.com/users/dsgood/ Whatever you wish for me, may you have twice as much. |
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Frogleg > wrote in
> On Sun, 23 Nov 2003 17:46:13 +1100, Kajikit > > wrote: > >>Dan Goodman saw Sally selling seashells by the seashore and told us >>all about it on 22 Nov 2003 06:09:36 GMT: >> >>>The doctor said to give up salt. (Except, presumably, for what's >>>naturally present in food.) My favorite condiment has been soy sauce. >>>Any suggestions for a substitute? >>> >>>And is there such a thing as saltfree hot sauce? >> >>First piece of advice - lose the soy sauce. > > Disagree. There are a lot of low-/no-salt choices to be made. As you > (and I) point out, nearly all processed/packaged foods, unless > specifically designated 'no salt added' or 'low sodium' have vast > quantities of salt. Lose *those*. My favorite example is a 12oz can of > regular V8 juice, which contains something like 900mg of sodium. > (There *is* a low-sodium version with 210mg/12oz.) Swanson"Low > sodium", fat-free chicken broth has 570mg sodium per 8oz. My own > chicken stock has *no* added sodium -- just whatever's in the chicken, > bones, carrots, celery, etc. If Dan depends on soy sauce, he can cut > way down in other areas, cut *down* on soy sauce use, and make it > *count*. > > Fresh or frozen veg are better than canned. Reading labels is > essential. I once questioned the sodium content of a pretty non-salt > sandwich recipe from 'Cooking Light' and found *bread* was culprit. > Who thinks of bread as a high-sodium food? But store-bought has quite > a bit. > > A friend who had a heart attack a few years ago was advised to stick > to a diet with not more than 1500mg of sodium a day. This is *almost* > possible with careful selection of supermarket ingredients. The more > home-cooking/creation/selection of ingredients (broth, bread, juice, > sauce, beans) you do, the more easily the total can be controlled. > > So don't "lose" soy sauce, but let it be a small, carefully-used, part > of cooking. Better a whole flock of fresh veg and meat stir-fry with a > little soy than a bologna sandwich with mustard and jarred mayonnaise. > Thanks! -- Dan Goodman Journal http://dsgood.blogspot.com or http://www.livejournal.com/users/dsgood/ Whatever you wish for me, may you have twice as much. |
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(Naomi Darvell) wrote in
> > Low-sodium V-8 (or regular V-8 for that matter) has an incredible > amount of potassium in it! It tastes great with lemon juice, and you > can add some Worcestershire without adding too much sodium. > Thanks! -- Dan Goodman Journal http://dsgood.blogspot.com or http://www.livejournal.com/users/dsgood/ Whatever you wish for me, may you have twice as much. y |
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kalanamak wrote:
> > Dan Goodman wrote: > > > The doctor said to give up salt > > snip > As an aside, my experiance is that patients do better giving up salt in stages. > Don't go down to 2 gms/day right off, it seems to depress people. Try 5 gms/day > first. If you absolutely *can't* stick to the diet (and alot of people don't > see able to), be honest with doc, and see if some water pills will help. It's > always better to do it natures way, but if you can't, don't avoid your doc, and > just stay unhealthy. Have you read about Dog3? He recently had to give up salt, now this. Any insight? nancy |
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"Jack Schidt®" writes:
>"Tony Lew" wrote: >> >>(salt is a flavor enhancer). > >Salt is a taste all its own Both. ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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![]() Richard Periut wrote: > > Katra wrote: > <mega-snipped> > > >>>When I first started out on sodium restriction, I went "cold turkey" > >>>with no salt shaker. It was not easy at first, but I personally found > >>>that I lost my taste for salt after about 2 weeks. :-) > >>> > >>>Now that I've been eating low salt for several years, there are MANY > >>>thinks that I cannot stand to eat because they are TOO salty! Luncheon > >>>meats, hot dogs, some canned goods, etc. There are many canned veggies > >>>now that are "no salt added" (green giant is good), and I've found that > >>>they taste fresher. > >>> > >>>You really do lose your taste for salt, and very quickly! > >>> > >>>Enjoy! > >>>K. > >>> > >> > >>Not everyone has the will power to stay on a low sodium diet. Usually, 2 > >>grams of salt is the cutoff, but some advocate (especially for those > >>with kidney disease,) a 1 gram / day sodium restricted diet. > >> > >>This is very hard to keep. For non compliant patients, a diuretic such > >>as furosemide (lasix,) will allow patients to eat with salt (not > >>overdoing it of course,) and will produce enough elimination of sodium > >>via the kidneys to maintain target sodium balance. > >> > >>Richard > >> > >>-- > >>"..A census taker once tried to test me. I ate his liver with some fava > >>beans and a nice chianti..." > >> > >>Hannibal "The Cannibal" > >> > >>Silence Of The Lambs 1991 > > > > > > > > My fluid retention problem is exacerbated by Hypothyroidism. ;-) > > It shouldn't, if you are being treated with hormonal supplement. Well, the Thyrolar helps, (it's MUCH better than Synthroid) but there is still no substitute for what your body produces! Too bad they don't yet make a synthetic TSH. I think that'd work better. :-) > > > Problem with loop diuretics such as Furosimide is that they also deplete > > potassium, so you usually take K-dur or some other prescription > > potassium with it. I take Torosemide (Demadex) as needed and just eat > > plenty of red meat which is a better source of usable potassium than > > many people realize. > > True, and some bananas and dried fruits can replace K-Dur, unless you > are taking massive quantaties of these diuretics. I take it PRN, but I know what I feel like when my K+ levels get low... I also have a problem retaining Magnesium, and my heart rate hits around 130 when that gets low. Twinlabs makes an excellent Mag. capsule that works quickly. One has to learn their own body. Fortunately, when I feel like crap, I can run blood levels of the basic electrolytes. Helps to be a lab tech. <G> It's been a learning process... We also have a few patients with GOOD doctors that leave standing orders with the lab, these folks can come in any time and get stat blood chemistries! It helps them a lot to understand the symptoms for low levels of calcium, potassium, magnesium, etc. so that they can self-treat. It works better than you'd think. > > > > > It only took will power to stay with the low sodium for about a month. > > Now that I am used to it, it's no longer a big deal. :-) Just a pain > > when I want to use canned soups..... My target is less than 1,500 mg. > > per day. That seems to work fairly well for me, and it's often much > > lower than that. > > Believe me, you are on of those rare complian patients that can keep > that type of Na restricted diet. The bulk of diabetics, hypertensives, > et cetera, have very little will power. Even after the situation has > been explained to them in details. I'm actually a bit surprised to hear this... Fluid retention makes me feel (and look) bad. My face swells, I get monster bags under my eyes and my fingers feel like sausages, and my shoes get tight. That's all the incentive I need. And as I said, it took a little will power for only a short period of time as I literally do NOT LIKE salty foods anymore! Ick! :-P. That is also one of the reason's I don't eat out much anymore. So many commercial/chain cooks are heavy handed with the damned salt!!! I'd think the discomfort levels alone would promote compliance! > > It's like those "X" smokers, that are constantly bumming cigarettes from > friends. LOL! I've known a few of those. ;-) > > > > > Everyone will have to find their own balance point, and follow their > > doc's advice as well. > > > > K. > > > > True, but most doc's are too busy trying to keep an overhead, that they > unfortunately don't devote the prudent amount of time for this. > > Keep up the good work. > > Richard Gotta find a good doc that will talk to you. :-) Of course, it does help a LOT to work in a hospital, and my health plan restricts me to the ones associated with the hospital which is ok with me. I know which ones are good and which ones are morons. :-) K. > > -- > "..A census taker once tried to test me. I ate his liver with some fava > beans and a nice chianti..." > > Hannibal "The Cannibal" > > Silence Of The Lambs 1991 -- >^,,^< Cats-haven Hobby Farm >^,,^< >^,,^< "There are millions of intelligent species in the universe, and they are all owned by cats" -- Asimov Custom handcrafts, Sterling silver beaded jewelry http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra |
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![]() Tony Lew wrote: > > Richard Periut > wrote in message >... > > Katra wrote: > > >>> > > >>>When I first started out on sodium restriction, I went "cold turkey" > > >>>with no salt shaker. It was not easy at first, but I personally found > > >>>that I lost my taste for salt after about 2 weeks. :-) > > >>> > > >>>Now that I've been eating low salt for several years, there are MANY > > >>>thinks that I cannot stand to eat because they are TOO salty! Luncheon > > >>>meats, hot dogs, some canned goods, etc. There are many canned veggies > > >>>now that are "no salt added" (green giant is good), and I've found that > > >>>they taste fresher. > > >>> > > >>>You really do lose your taste for salt, and very quickly! > > >>> > > >>>Enjoy! > > >>>K. > > >>> > > >> > > >>Not everyone has the will power to stay on a low sodium diet. Usually, 2 > > >>grams of salt is the cutoff, but some advocate (especially for those > > >>with kidney disease,) a 1 gram / day sodium restricted diet. > > >> > > >>This is very hard to keep. For non compliant patients, a diuretic such > > >>as furosemide (lasix,) will allow patients to eat with salt (not > > >>overdoing it of course,) and will produce enough elimination of sodium > > >>via the kidneys to maintain target sodium balance. > > She's probably a "super-taster". A "super taster" has far more taste buds > than the average person, and doesn't find low-salt food as bland since they > are more sensitive to the natural taste in food without having it enhanced by > salt (salt is a flavor enhancer). > That is a new one on me... :-) I used to be a "salt-a-holic" and it took a brief learning process to get over it.... I do enjoy food now more than I ever did when I dumped salt on everything I ate! It honestly only took a couple of weeks too, to lose that taste for over-salting... Basil, garlic, lemon-pepper (salt free), onions, celery, dried mushroom powder, peppers, curry, all are flavor enhancers also. I've learned to explore a good spectrum of the spice/herb/flavoring world. :-) And my shoes fit better. <G> K. -- >^,,^< Cats-haven Hobby Farm >^,,^< >^,,^< "There are millions of intelligent species in the universe, and they are all owned by cats" -- Asimov Custom handcrafts, Sterling silver beaded jewelry http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra |
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![]() Frogleg wrote: > > On Sun, 23 Nov 2003 17:46:13 +1100, Kajikit > > wrote: > > >Dan Goodman saw Sally selling seashells by the seashore and told us > >all about it on 22 Nov 2003 06:09:36 GMT: > > > >>The doctor said to give up salt. (Except, presumably, for what's naturally > >>present in food.) My favorite condiment has been soy sauce. Any suggestions > >>for a substitute? > >> > >>And is there such a thing as saltfree hot sauce? > > > >First piece of advice - lose the soy sauce. > > Disagree. There are a lot of low-/no-salt choices to be made. As you > (and I) point out, nearly all processed/packaged foods, unless > specifically designated 'no salt added' or 'low sodium' have vast > quantities of salt. Lose *those*. My favorite example is a 12oz can of > regular V8 juice, which contains something like 900mg of sodium. > (There *is* a low-sodium version with 210mg/12oz.) Swanson"Low > sodium", fat-free chicken broth has 570mg sodium per 8oz. My own > chicken stock has *no* added sodium -- just whatever's in the chicken, > bones, carrots, celery, etc. If Dan depends on soy sauce, he can cut > way down in other areas, cut *down* on soy sauce use, and make it > *count*. > > Fresh or frozen veg are better than canned. Reading labels is > essential. I once questioned the sodium content of a pretty non-salt > sandwich recipe from 'Cooking Light' and found *bread* was culprit. > Who thinks of bread as a high-sodium food? But store-bought has quite > a bit. > > A friend who had a heart attack a few years ago was advised to stick > to a diet with not more than 1500mg of sodium a day. This is *almost* > possible with careful selection of supermarket ingredients. The more > home-cooking/creation/selection of ingredients (broth, bread, juice, > sauce, beans) you do, the more easily the total can be controlled. > > So don't "lose" soy sauce, but let it be a small, carefully-used, part > of cooking. Better a whole flock of fresh veg and meat stir-fry with a > little soy than a bologna sandwich with mustard and jarred mayonnaise. <argh!!!> So true... :-) The real secret to going low sodium is learning how to cook with as many fresh ingredients as possible! :-) Salt is a preservative. K. -- >^,,^< Cats-haven Hobby Farm >^,,^< >^,,^< "There are millions of intelligent species in the universe, and they are all owned by cats" -- Asimov Custom handcrafts, Sterling silver beaded jewelry http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra |
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![]() "PENMART01" > wrote in message ... > "Jack Schidt®" writes: > > >"Tony Lew" wrote: > >> > >>(salt is a flavor enhancer). > > > >Salt is a taste all its own > > Both. > Taste!! Less Filling!! Jack Miller |
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kalanamak > wrote in
> > Dan Goodman wrote: > >> The doctor said to give up salt > > snip > As an aside, my experiance is that patients do better giving up salt > in stages. Don't go down to 2 gms/day right off, it seems to depress > people. Try 5 gms/day first. If you absolutely *can't* stick to the > diet (and alot of people don't see able to), be honest with doc, and > see if some water pills will help. It's always better to do it natures > way, but if you can't, don't avoid your doc, and just stay unhealthy. I gave up salting my food years ago, so I've already gone through one stage. Thanks! -- Dan Goodman Journal http://dsgood.blogspot.com or http://www.livejournal.com/users/dsgood/ Whatever you wish for me, may you have twice as much. |
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