Hi Yvonne, welcome. It is hard at first, but when you get accoustomed to the new flavors, it will be easy. At least it is for me. It's easy if you do most of your cooking from scratch, then you can control the salt, not to mention eliminating all the chemical ingredients that are in prepared foods. I make my own bread and use 1 scant tsp of salt for two loaves. I have read that you need some salt for all the ingredients to come together and rise properly, so I do use that small amount. I like the flavor of low salt bread. Our local supermarket sells low salt bread under their store brand name, that's ok but I like my whole wheat better. You can buy some canned foods now that have no added sodium; Goya beans is one brand, and Hunts tomatoes and sauces, even some store brands. And Francesco Rinaldi has a spaghetti sauce with no added sodium. I often buy dried beans and cook up the whole package, then freeze what I'm not using in 1 cup measures. I put a low sodium Pork recipe on the Spark Recipes, if you're interested go to Spark Recipes and type in pork barbequed low sodium, and it should come up.
If you like cheese, check the labels on Swiss, it's usually considerably lower than other cheeses.
Those are some things I do, and I keep my sodium around 1000mg-1200mg a day. I hope you have success in lowering your blood pressure with the diet change. I was on three drugs, after 10 years I developed an allergic reaction to one drug, I stopped taking that one and my blood pressure remained within acceptable limits. but my doc doesn't want to cut down on the others, because when I go there it's usually around 140/80. At home it's usually about 124/70ish. I'd love to get off the drugs, but probably won't .
Edited by: DONNAC228 at: 10/8/2012 (21:05)
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