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_KARA_'s Photo _KARA_ Posts: 17,703
11/9/07 1:58 P

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Good point --- this is the case with many hams, too. Try to buy the meat as close to its natural un-injected state as you can. For example, instead of buying those pre-seasoned pork loins, buy the plain and season it yourself. Hubby makes our own chicken stock and broths for the same reason, to control the sodium more, esp. since a lot of recipes we make call for chicken broth.


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DEEDRZ's Photo DEEDRZ Posts: 232
11/9/07 12:26 P

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Hi all! I'm fairly new at the checking labels thing, and I haven't really worried about meats up to now because you can access that information in Spark and meat is meat, right? (I don't mean the over-processed, breaded, flavoured kind, just plain without seasoning.)

We typically buy boxes of pre-frozen chicken breasts. It's cheaper because you are buying in bulk and it's convenient because you can access the appropriate serving size easily. Yesterday when I was pulling out some chicken breasts, I took a look at the label on the box and discovered that each serving contains 23% of the recommended sodium for the day. Yikes! I'm assuming that they marninate the chicken breasts in brine before they are frozen. I thought I was just buying chicken.

Anyways, I just thought that I would share my new-found knowledge so that others don't make the same mistake.

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