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Low Sodium Cooking

A Guide to Posting in Your SparkTeam Forum

  FORUM:   Introduce Yourself to Team Forum
TOPIC:   Heart Failure & HBP in Charleston WV 


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RUSSELL_40
RUSSELL_40's Photo Posts: 16,244
4/8/11 9:33 P

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I also have CHF since 27.. and my A-fib has been a problem in the last year.. my cardioversion failed.. but I am okay now..aiming for under 1200 mg.. and the best bread I have found, that I can eat, is smartwheat bread from Wonder.. higher in fiber 100 cals per 2 slices, and 200 mg Na .. with lower sodium jif , and jelly.. I have seriously cut down from when I had turkey on white bread

Hope all is well with you.. any tips on how to "control" A-fib would be helpful, since I am new to that.. I just had my 2nd pacemaker put in.. would hate to waste it..lol

Russell - current BMI 28.6
197 - bmi 30 - done
164 - bmi-25


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TRIMDOWN2011
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1/25/11 3:54 P

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Wow! I have not seen that bread. I will have to check that out. Thanks for sharing that. It is hard to stay in check and focused that is for sure. I just read that wheat helps alot too and that drinking water is really good because it helps flush salt.

I have recently found an organic chicken broth with only 75mgs per cup. I use that in my chicken and dumpling recipe and pork chop recipe. Maybe we can share some low sodium recipes and that will help us both.



TADZIO
TADZIO's Photo Posts: 13,578
1/25/11 3:49 P

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I use a lot more herbs and lots of Mrs Dash. I'm not able to use the "no salt" varieties -- especially those that are potassium based.

I've found the cooking fresh is the best. Rinsing all canned foods -- even those that are no sodium added.

I've found a Kroger Wheat bread that is low sodium -- it's only $1.49 per loaf and not bad. 25mg of sodium for 2 slices - also low in calories.



Randy


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TRIMDOWN2011
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1/25/11 3:45 P

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Hey Randy,

I was diagnosed with Extremely High Blood Pressure a year ago and struggle with finding my boundaries and how to handle it. Although I take 2 BP Meds, it still gets high sometimes. Although the doctors told me to reduce my intake, they never told me to what range or gave me any tips or pointed me in the right direction. Having this forum helps as well as doing alot of research and alot of label reading. I tend to modify all my favorite recipes and use no or low salt alternative (sometimes even organic) and never add salt if the recipe calls for it. I also bought some Morton Light salt for a light alternative after food is cooked and when it really needs something. Using Ms. Dash helps too. Hang in there! You can do it! One meal at a time. :-)

Andrea



TADZIO
TADZIO's Photo Posts: 13,578
1/25/11 3:12 P

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Hi I'm Randy.

I've been with SP for over 3 years now. I've had some successes and some set-backs.

Two summers ago I ended up in Atrial Fib and diagnosed with Heart Failure. I've had high BP for several years. Some of those years I wasn't so good about trying to control it, even with prescribed medications.

My cardiologist would like me to eat under 1000mg of sodium per day. I'm fighting just to keep it between 1-2gm.

When first diagnosed and was recommended to reduce I did very well. I bought no sodium bread (Ezekiel). I went to great lengths to reduce.

I made my own chili with cooked fresh tomatoes and cooked my own dried beans.

Lately I've found myself struggling and thought I'd look up "sodium" on Sparkpeople teams hoping to find others who are working to reduce the sodium.

I had lost 75 pounds with Sparkpeople. I gained about 25-30 of that loss. But I'm working at it again.

Look forward to meeting some new SparkFriends.

Randy
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Randy


 current weight: 289.5 
 
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