Lowering sodium is often a challenge for us, even though we're vegans who cook most of our food from scratch. We've started doing that with beans as well, recently, and as much as possible, with tomatoes. But even with these efforts, some days sodium is higher than we'd like. We are finding that it's also a matter of balancing menu choices from day to day - rather than scheduling a moderately high sodium dish with another on the same day, we need to move things around a bit if necessary. We are also interested in trying a variety of salt replacement products and I'd love to see some simple spice mixtures in SP we can use.
- 6/29/2010 10:18:35 PM