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DDOORN's Photo DDOORN Posts: 23,432
6/21/10 10:36 P

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Oh hey, I cannot applaud Pollan enough! So simple, straightforward, common-sense-like in his approach...whew! In this day & age of rocket science food Pollan's thinking is LONG overdue!

Don

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"We either make ourselves miserable or we make ourselves strong. The amount of work is the same." --- Carlos Castaneda

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CHANGE4FIT's Photo CHANGE4FIT Posts: 3,998
6/21/10 10:46 A

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You know I think Michael Pollan is a food prophet. He really has got it right.
My husband and I talked about him this weekend while we were enjoying our freshly dug potatoes, sliced thin in the skin and roasted with olive oil, garlic and (LOL)SALT! Better than french fries!!

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DDOORN's Photo DDOORN Posts: 23,432
6/20/10 4:40 A

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I think it's great news PLUS all the more reason to take your food prep into your own hands as advocated by Michael Pollan.

Three cheers for home cooking! :-)

Don

Co-Team Leader for All Health Pros, Binghamton Area Losers & Laid Off But Staying Strong SparkTeams

Don't die with your music still in you. -- Dr. Wayne Dyer

"We either make ourselves miserable or we make ourselves strong. The amount of work is the same." --- Carlos Castaneda

"You yourself, as much as anybody in the entire universe, deserve your love and affection." --- Buddha

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L*I*T*A*'s Photo L*I*T*A* SparkPoints: (341,163)
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6/18/10 11:32 P

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i do the same too...........the items that you can keyed into your tracker should tell you where the problems foods are each day and then you can make adjustments to your meals etc..........that is how i did it........would check each day to see where the salt culprits were and ajusted from there......hope this helps,as not sure if i explained this right????.............


“There's a difference between interest and commitment. When you're interested in doing something, you do it only when it's convenient. When you're committed to something, you accept no excuses; only results.”

When you get to a plateau, think of it as a landing on the stairway to your goal. And maintenance is a lifelong plateau, so a bit of "rehearsal" for maintenance isn't the worst thing in the world

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JAMER123's Photo JAMER123 SparkPoints: (209,371)
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6/18/10 9:38 P

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Not sure why, but I can't keep my intake under the allotted 2400. We don't often go out and I cook without added salt. I wash processed foods but when I log them in, there is no place to cut the sodium. Of course, we can't be sure how much is washed out of canned foods and meats. We eat meat every evening and frequently use frozen veggies when fresh is not available. My hubby refuses to use unsalted butter so it's given in our home. I try but no go.

Eileen

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Try to be all that you can be. Work at it a day at a time.

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If you have the courage to begin, you have the courage to succeed.
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L*I*T*A*'s Photo L*I*T*A* SparkPoints: (341,163)
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6/18/10 8:12 P

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i have been monitoring my sodium for a few years now and only occasionally am over.........we hardly eat out and very rarely has processed meats.........i also don't cook with any salt and have been doing that for many years now...............it is sure an eye opener to monitor it..............


“There's a difference between interest and commitment. When you're interested in doing something, you do it only when it's convenient. When you're committed to something, you accept no excuses; only results.”

When you get to a plateau, think of it as a landing on the stairway to your goal. And maintenance is a lifelong plateau, so a bit of "rehearsal" for maintenance isn't the worst thing in the world

pacific time


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HOLISTIC5's Photo HOLISTIC5 SparkPoints: (132,632)
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6/18/10 3:12 P

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I have been doign 1500 or less now for 6 months-i do go over on occassion but for the most part I am below- I feel MUCH better .

Anne - EST Nashua, New Hampshire

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DRASADAF's Photo DRASADAF SparkPoints: (35,538)
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6/18/10 12:54 P

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i try to use as min salt as possible,it was difficult initially but then i got used to it and now eating salt nomally added in anyone's dish makes me feel an increased salt..

Sadaf
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CHANGE4FIT's Photo CHANGE4FIT Posts: 3,998
6/18/10 11:58 A

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Just thought I would ask you all what you think about the new recommendation for 1500mg or less per day?
While I think it is a good thing, I track my sodium and find it difficult to stay under 2000. Even with judicious food choices, I am amazed at how our food has been "enhanced". I don't eat a lot of processed food and try to avoid fast food, but how about my turkey that I will roast myself-it's been "enhanced" with sodium solution...making even a fairly healthy lean product a potentially salty situation...
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