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TASHAELIZABETH's Photo TASHAELIZABETH SparkPoints: (0)
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11/1/07 11:41 P

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Thanks for the info..always informative!!

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FOXYLOSE30's Photo FOXYLOSE30 Posts: 11,650
10/4/07 9:33 A

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I ahd to post....we all know sodium is the cause of water retention and weight gain.

Lack of activity destroys the good condition of every human being, while movement and methodical physical exercise save it and preserve it.

~Plato

walk, walk, walk

TAMMY1975's Photo TAMMY1975 SparkPoints: (6)
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10/4/07 8:02 A

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Great info andrea .Thanks.

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FOXYLOSE30's Photo FOXYLOSE30 Posts: 11,650
10/3/07 8:47 P

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Use fresh ingredients over processed whenever you can. Youíll save umpteen milligrams of sodium by making your own sauces and soups, and simmering dried beans until soft (rather than opening a can). Yes, itís a time commitment, but if youíre serious about salt reduction itís time well spent. Make these staples more convenient by cooking them in big batches, and freezing in single-serving portions for later use.

Choose convenience foods wisely. Opt for frozen (unsauced) vegetables over cannedóand when you canít, seek out low or reduced-sodium varieties. Rinse the foods in a colander before using to get rid of some of the salt. Cut back or eliminate additional salt in a recipe that calls for canned goods.

Donít add it if you canít taste it. As a rule, we donít add salt to boiling water for pasta or potatoes in our kitchens. We prefer to add salt to a dish when its impact will be strongestóusually at the end of cooking. A little salt goes a longer way if itís sprinkled on a food just before serving; youíll taste it in every bite.

Measure, measure. We always use measuring spoons when adding salt to be sure weíre not overdoing it. Even if a recipe calls for a "pinch" or to "salt to taste," measure what you are adding, using a small amount (say, 1/8th teaspoon) at a time and tasting as you go.

Distract your palate. Acidic flavorings like lemon or lime juice and vinegar can help bring out a foodís inherent savoriness, helping you reduce or even eliminate salt. Or, try a sprinkle of fresh grated lemon zest, chopped fresh or dried herbs, garlic or shallots; while not always a perfect replacement for salt, they can help ease the transition to lower-salt cooking by waking up other flavors. Get creative with seasoning blends, found in any spice aisle; just make sure theyíre labeled "salt-free." We like lemon pepper, poultry seasoning and salt-free herb blends like Mrs. Dash. (We donít recommend potassium-chloride-based salt substitutes, which taste "off" to our palates.)

Boost vegetable flavors naturally. Because many vegetables have flavors our palates perceive as bitter, they tend to be a target for lots of added salt in recipes. Instead of reaching for the salt shaker to counteract bitterness, roast or grill your vegetables to help bring out their own natural sweetness and give them a nice caramelized exterior.



Lack of activity destroys the good condition of every human being, while movement and methodical physical exercise save it and preserve it.

~Plato

walk, walk, walk

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