Secrets of Success

Use Frozen, Not Canned Vegetables To Cut Sodium



I added up the calories, nutrients, etc. for my own recipes and entered them in my nutrition tracker. What a shock! Although I add no extra salt, my own soups had more sodium than Campbell's--because I use bouillion and canned ingredients. Even switching to the low sodium broths didn't help all that much. I read a SparkPeople Article that suggested avoiding canned vegetables and beans and using frozen vegetables and dried beans instead. What a difference it made in the sodium count.

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Of course the flavor was much different, too, but now I am getting used to and enjoying soups, chili, etc. that taste much less salty. Give your taste buds a few weeks of lower-sodium eating to adjust to the milder flavors, before you grab the salt shaker.

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