Hi, I'm new to this board but have been on a low sodium diet for almost 30 years. It's to the point, I really can't stand things that are high in sodium. Just tastes like salt to me and nothing else. A reminder my dietitian tells me, is that we need sodium for our bodies to balance electrolytes properly. It's just the excessive amounts that are found mostly in processed and frozen food. I am for 1,400mg sodium per day max. that includes all meals and snacks. My favorite thing to add flavor is Mrs. Dash seasoning. There's a wide variety of flavors and none have added salt, and they don't have the salt substitute that can add large amounts of potassium.
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Hi Jenny I suggest that if you aim for "NO SALT" you'll end up with low salt. There's SO much hidden in almost everything these days. I agree that a FEW food producers are catching on to the low sodium idea, but I think you have to look closely to find them. I noted recently that some Healthy Choice frozen dinners have the sodium content on the front of the box. They're tasty, too. Once you get used to the lower sodium flavor, salty foods will taste nasty
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Hi Jenny, My first bit of advice is READ LABELS!!! Thank the Lord most foods have nutrition labels now. Most packaged food is high in sodium, but a fair number of companies are catching on to the fact that a lot of us care about the salt content, and are putting out some lower versions. eg: Hood makes a cottage cheese that has a 'no salt added' label, and it's low. Francesco Rinaldi makes a 'no salt added' spaghetti sauce with just 25mg/half cup (most have 350-600mg). Both Hunts and our store label make canned tomatoes and tomato sauce with 'no salt added' labels. I do a lot of 'from scratch' cooking, so can control the sodium that way, including making bread on occasion. I don't do it a lot because I like it so much I eat too much. And for beans, I buy the dried beans and cook up the whole package, then freeze what I won't use in a few days, I freeze them in 1 cup amounts. I also make my own chicken broth when I do a roasted chicken, and freeze that if I don't use it right away. You can also find low sodium Herb-Ox granules, but I think it's expensive. Then for baking, I found low sodium baking powder in a natural food store. I manage to keep within 1200-1500mg of sodium/day with little trouble. The hardest thing is eating out. That's a whole new ballgame. Donna
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