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.
I can do all things through Christ which strengtheneth me. Phil. 4:13
highest weight 333lbs
starting weight 210 on 1/3/13
S.T. goal: 197 by March 31
In my dreams goal: 170
| current weight: 209.5