to the team.
I have found that most recipes taste just as good with 1/2 the amount called for. Maybe start by cutting down 2/3 amount.
Canned soup, Vegetables, Restaurant food, even frozen dinners are notorious for extremely high sodium content.
Making your own soup (large batches)can cut down a lot of salt/sodium. When doing a recipe, add 1/2 the salt called for. Near the end, taste, it may be fine, only add in small amounts; taste each time, and only add enough to be good (might surprise yourself by using a lot less) keep track and measure all the increases you do.
Making your own meals gives you control of your sodium intake. There are spices and herbs that you can use instead of salt or at least cut back a lot.
Spark has a lot of recipes just ask for Low Sodium Recipes in the inquire box that is on most pages.
Hope this helps you some.
Edited by: GDY2SHUZ at: 1/10/2011 (17:23)
'Di' NW ON.
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