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HLTHYLIVNCCJ's Photo HLTHYLIVNCCJ Posts: 5,366
12/29/09 12:23 A

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I guess you are sending some of that cold weather down here. We finally are dropping below 40 tonight, though loving it!

-Cindy-
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The greatest success is the ability to rise from failure.

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LITTLEWIND53's Photo LITTLEWIND53 Posts: 13,977
12/22/09 1:00 A

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It's not too bad getting out to Wal-Mart in the summer, but even so, it is at least a 3 or 4 hour chunk out of my day. Even then, I can't do a big shop unless I can save up to take a taxi because I can only carry so much in my little shopping cart (any bigger and they wouldn't let me on the bus lol.

In the winter time, waiting for busses in the freezing cold, I'm just not up to it. Last week, we had a very mild evening so a co-worker dropped me off there after work. As I was leaving the store, the bus was just going by. The next bus came about 45 minutes later, and in the meantime, the temperature started to dip. I think that is the last time I will get there this winter, unless my sister will give me a ride once in awhile.

I have looked for the low/no so ketchup but have not been able to find it anywhere (so far) Will keep that in mind for the next time I do get out that way.

You mentioned a couple of weeks ago that it was still very hot down there. I would gladly send some of this cold and snow down to you if I could. I'm already dreaming my life away waiting for sun and warmth! It is pitch black when I go to work in the morning, and almost dark when I leave in the afternoon.

Sunlight, warmt and low sodium foods. That's what I want for Christmas (LOL)

Linda

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HLTHYLIVNCCJ's Photo HLTHYLIVNCCJ Posts: 5,366
12/18/09 4:42 P

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Walmart is great about carrying some things. I have recently found some lower sodium canned beans, no salt added ketchup, low sodium cocoa powder, low salt frozen veggies, and a whole bunch more there.

-Cindy-
Member of Living Healthy with Insulin Resistance/Low GI Diet Team

Member of Lowering Salt Intake Team

The greatest success is the ability to rise from failure.

"All our dreams can come true, if we have the courage to pursue them. " - Walt Disney


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LITTLEWIND53's Photo LITTLEWIND53 Posts: 13,977
12/17/09 10:23 P

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My sister and her husband drove me to one of the larger stores just outside of town. She found a can of cocoa powder that had zero mg sodium per tablespoon. The brand I used to buy had 35 mg per tablespoon "serving" size. I had even checked out most of the health food stores and couldn't find anything noso. The brand is "Great Value and we found it at WAL-MART. I never thought of looking there! I am SO excited!

Linda

Leader: Living with Diabetes
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HLTHYLIVNCCJ's Photo HLTHYLIVNCCJ Posts: 5,366
12/14/09 1:37 P

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Hopefully that pork shoulder will stay on sale or will come on sale again soon and the weather will let up.

I wish our grocery store cared items like that, but they only carry cured items. So way too much salt for me. UGH!

At least I am not having to go the route of pork chops or pork tenderloin, which I can do anytime during the year. So I am happy about that!

Now, just to keep the sodium count low in the rest of the items we make that day.

-Cindy-
Member of Living Healthy with Insulin Resistance/Low GI Diet Team

Member of Lowering Salt Intake Team

The greatest success is the ability to rise from failure.

"All our dreams can come true, if we have the courage to pursue them. " - Walt Disney


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LITTLEWIND53's Photo LITTLEWIND53 Posts: 13,977
12/13/09 2:39 P

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Cindy. I'm happy you were successful in finding your ham. It's nice when everyone can all enjoy the same foods so you don't have to feel like you are being restricted (even though you are)
I hope you enjoy that ham........

One of our local stores had a pork shoulder (an uncured ham) on sale on the weekend, but it is something like minus 40 here (I don't know if that is with or without the windchill factor) and I was not about to go out in that cold any more than I had do. My sister and her husband drove me to the bank and post office to pick up a parcel, but they had a lot of stuff on thier plate yesterday as well, so couldn't do much more.
........They say the cold snap should ease up in a few days. I can hardly wait!

Linda

Leader: Living with Diabetes
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ndividual.asp?gid=10080


YOU can do it.
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HLTHYLIVNCCJ's Photo HLTHYLIVNCCJ Posts: 5,366
12/9/09 1:53 P

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I do avoid sodium rich foods typically, even ask our local restaurants, which have been great, about switching things up to cut the sodium in items I like and you can tell it has been. If I dare eat over 800 mg of sodium at one serving, I am severely ill for the next couple of days. So have been successful in keeping within or less than goal.

As for the holiday ham....FOUND ONE!!! WOOHOO! To my surprise I had found ones as high as 1300 mg per a 2 ounce serving, lower ones aroung 830 mg for 2 ounce serving....but the other day discovered my local grocer actually had one offered at 520 mg for a 3 ounce (that's right one more ounce) serving which is the lowest yet. I can control the sodium in the side dishes like crazy, mainly there is none or very little, so can come in at my 800 mg of sodium tolerance or lower! So I am a happy camper!

-Cindy-
Member of Living Healthy with Insulin Resistance/Low GI Diet Team

Member of Lowering Salt Intake Team

The greatest success is the ability to rise from failure.

"All our dreams can come true, if we have the courage to pursue them. " - Walt Disney


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LORDLOVER's Photo LORDLOVER Posts: 356
12/7/09 10:57 A

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I think you have to avoid all sodium rich foods all together. It's just not worth all the work.

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HLTHYLIVNCCJ's Photo HLTHYLIVNCCJ Posts: 5,366
10/30/09 1:26 P

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Don't know of a butcher in the area, but will look it up in our phone book to see. Thanks for the idea.

-Cindy-
Member of Living Healthy with Insulin Resistance/Low GI Diet Team

Member of Lowering Salt Intake Team

The greatest success is the ability to rise from failure.

"All our dreams can come true, if we have the courage to pursue them. " - Walt Disney


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LITTLEWIND53's Photo LITTLEWIND53 Posts: 13,977
10/29/09 11:00 P

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Cindy, is there a butcher close to you? You could ask him for an uncured ham. If the hock is not cured (in a salt brine) it should not have the heavy sodium of cured ham. It may not taste exactly the same, but ......... Just a thought

Linda

Leader: Living with Diabetes
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ndividual.asp?gid=10080


YOU can do it.
You CAN do it.
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HLTHYLIVNCCJ's Photo HLTHYLIVNCCJ Posts: 5,366
10/29/09 7:24 P

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I agree....if someone else fixes it...beware. Though if I can help it, I ask the person/people fixing the meal to have a low sodium option for at least me. My mom is happy to do this as she, too, watches her sodium. My hub's mom is trying to accomodate, as best she can, hub's dad loves his salt. Though she understands it makes me very dizzy and nauseated to eat too much sodium, thankfully! If my hub's workplace has a Christmas party this year, I will ask if one meal can be made low sodium. Last year, their selections were not bad and gives me an idea for this year what I could possibly do to avoid a ton of sodium.

Here's a question for everyone...do you know of a lower sodium style ham that can be purchased as my hubs and his mom and dad love ham for Christmas? So far I can only find around 840 mg of sodium per serving, which means I could eat half the serving size of ham and have fresh veggies and nothing else for Christmas dinner. At this point I am hoping for a lower sodium version or suggestions on where I could get a ham without all the added sodium brine to it. Though also entertaining ideas for alternative Christmas dinners. Just wanting to do something that I don't normally cook throughout the year. Make it a little special.

-Cindy-
Member of Living Healthy with Insulin Resistance/Low GI Diet Team

Member of Lowering Salt Intake Team

The greatest success is the ability to rise from failure.

"All our dreams can come true, if we have the courage to pursue them. " - Walt Disney


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HOLLYSNOWWOMAN's Photo HOLLYSNOWWOMAN Posts: 2,353
10/27/09 10:27 A

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To add to this mix; It is all a guess. When I marinade I usually count half of it. I look at what I am throwing away and take into account there may be meat juices in there now. Since I live alone, I am only doing 1 or 2 servings at a time. I have found it take a lot less marinade then I had been using before so I just shake up the plastic bag a little more often. Is this just more confusing or what? On top of that if you are eating something prepared by someone else, look out...Life is a mystery.

Edited by: HOLLYSNOWWOMAN at: 10/27/2009 (10:29)
Slow but will get there!


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LITTLEWIND53's Photo LITTLEWIND53 Posts: 13,977
10/27/09 12:24 A

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Cindy. That's what I thought. Subtract what's left
from the original and use the counts for the amount absorbed.

We had a BBQ a work on Friday and they drizzled just a bit of olive oil over each steak, put a dash of soy sauce on and rubbed it in. We think they may have used a Montreal style steak spice as well but they didn't tell us about it. Anyway, it was excellent and you know that what you put on each steak stays in the count. It was so juicy and tender!

I didn't know they used soy sauce so my sodium count was a lot higher than I originally thought, but had no swelling of the ankles so must not have been too bad.

However, this morning my ankles are very swollen because I slept sitting up in my chair without the footrest raised. So I have to be even more careful than usual of the sodium so I can get this edema down again. Not a good thing to do when a person has circulation and heart problems.

So I'm off the raise my legs and get some rest. Have a good night all.

Linda

Leader: Living with Diabetes
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ndividual.asp?gid=10080


YOU can do it.
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CRUZINCARIL's Photo CRUZINCARIL SparkPoints: (8,285)
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10/26/09 11:36 P

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better off not using any marinade just use spices.LOL

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HLTHYLIVNCCJ's Photo HLTHYLIVNCCJ Posts: 5,366
10/26/09 4:10 P

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Sadly, there is not a definite answer here.

The best thing I can suggest, is to measure accurately, the amount you have placed on the meat to marinade. Once the marinade process is over, remove meat and measure out how much is left. Subtract the two and you have how much is left on or in the meat. Then figure that scant amount will burn off or fall off during grilling, while roasting will leave most in tact. That should give you how much you are getting. Remember that marinades are not like alcohol that will cook off when cooked. They still dwell in the meats and meat has a natural tendency to absorb sodium and hold on to it, much like we do....a.k.a. bloating! As the meat, and I know this sounds gross, but true, is muscle and just as our muscles hold onto fluid and sodium, so does that of any meat. Also, need to factor in that most chicken meat out there already has been presoaked in a sodium based solution, unless you are purchasing natural chicken, as the label usually reads around 200 to 300 mg of sodium alreaedy in existance!



-Cindy-
Member of Living Healthy with Insulin Resistance/Low GI Diet Team

Member of Lowering Salt Intake Team

The greatest success is the ability to rise from failure.

"All our dreams can come true, if we have the courage to pursue them. " - Walt Disney


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CRUZINCARIL's Photo CRUZINCARIL SparkPoints: (8,285)
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10/25/09 9:46 P

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if u know how much marinade you are using (measured out) then u can look at the nutrition label and see how many mgs per spoons or whatever your measure ment is. but u want to know how much is left on the chicken or stk? thats a tough one.maybe look at the piece and eyeball it probly a few teaspoons. does this help or am i confusing? sorry! LOL

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LITTLEWIND53's Photo LITTLEWIND53 Posts: 13,977
10/25/09 5:31 P

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Good question. If you take the total sodium mg from the marinade, and throw out about half after the marinading is complete, would you then use half in your counts?

I don't do much marinading anymore where I have to throw out any leftovers (except on the rare occasions when I make beef jerkey and that is few and far between these days, lol) but I do sometimes put a sauce directly on the steak and let it sit in the fridge for a couple of hours. Then I use that total count. But I usually just add the steak sauce after it is cooked and I know for sure what I am consuming.

Hopefully someone else will have a better answer. Good luck.

Edited by: LITTLEWIND53 at: 10/25/2009 (17:32)
Linda

Leader: Living with Diabetes
www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10080


YOU can do it.
You CAN do it.
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You can do IT.


 
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MOJOSOUND's Photo MOJOSOUND SparkPoints: (27,076)
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10/25/09 5:19 P

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When I make boneless chicken breasts or small steaks I will often marinate the meat. The chicken is usually in a lower sodium bbq sauce. The steaks in an A1 marinade. The sauce appears to cook of and there is a trace of flavor left. How much sodium should I be counting in this? I have had little luck finding anything on the web to help.

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