Monday, February 18, 2013
This a.m. I decided to try my hand at entering a favorite recipe of cauliflower, carrot and wild rice soup in my recipe box and when I looked at the nutritional valuations I was shocked. My eyes flew open wide when I saw the sodium level. It was enough for two days total. Calories were fine, but sodium way too high---something like 1850 mg per serving.
So I checked some of the other recipes I like and I was amazed at the amount of sodium in some common foods. I have no problem with high blood pressure, in fact at times it will go low and I need a "salt six" to feel better. But what does all the sodium do for water retention, which I have had problems with.
I put a nutritional barcode scanner on my phone so when I go grocery shopping I can find out the sodium content as well as calorie, etc. Makes life interesting.
I believe God opens our eyes to facts before damage is done if we just take note. So whether I am headed for high blood pressure or for some other reason, He has made me take note of this, I trust His leadership---so this has become a new quest---look for lower sodium alternatives to some of my favorites. I know there are several items on the shelves advertising 'low sodium', but I know flavor is compromised, and that will be another quest. To use other spices and maybe flavorings.
I am probably way behind many of the Spark People, with the knowledge of sodium overload, but better late than never to have my eyes opened.