By Dick Logue
Sixty-five million american citizens have hypertension and five million be afflicted by congestive center failure. while their medical professionals recommend them to monitor their weight and decrease their sodium consumption, they think a life of time and again bland and unappetizing food. Their anxieties approximately their well-being are compounded by means of the concept that consuming will now not be enjoyable and stress-free. This ebook will guarantee them in a different way. filled with 500 recipes (both vintage and daring), 500 No-Salt, Low-Sodium Recipes beats again the boredom and permits individuals with hypertension, middle, kidney, or liver disorder to take care of a various and interesting low-sodium vitamin.
500 No-Salt, Low-Sodium Recipes gains easy recipes with dietary breakdowns and important tips for a low-sodium way of life, together with what nutrition goods to prevent for his or her hidden sodium content material, plus information regarding handy and engaging low-sodium substitutes and the place to discover them.
- Spicy Potato Skins
- Lemon Glazed Doughnuts
- Three-Bean Salad
- Apple Pie
- Velvet Crumb Cake
- Barbecue Sauce
Read Online or Download 500 Low Sodium Recipes: Lose the salt, not the flavor in meals the whole family will love PDF
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Extra resources for 500 Low Sodium Recipes: Lose the salt, not the flavor in meals the whole family will love
When I first started the low sodium diet it seemed a good reason to switch from regular margarine to unsalted butter. It was readily available, sodium-free, and tasted great. It also contains no trans fats, which margarine does. Then my doctor suggested lowering my cholesterol. So I was off on a search for unsalted margarine. It’s not as commonly stocked as unsalted butter, but it does exist in several national brands. I’ve since switched back to butter since my cholesterol is no longer an issue.
Depending on the doctor and the medical condition, I’ve seen recommendations for a “low sodium diet” anywhere from less than 1000 mg to more than 2000 mg. But the bottom line is that you are going to have to make some significant changes to your diet to keep your sodium intake that low. My goal is to help you make those changes while still eating the food you like. Where Does the Sodium in Our Diet Come From? When you think of sodium, salt is probably the first thing that comes to mind. Although the two terms “sodium” and “salt” are often used interchangeably, they really are different substances.
The last category of low sodium ingredients is those you make yourself. Some items are just impossible to find in a low sodium version or are much more expensive. In those cases you may want to consider making your own low sodium version. I’ve included recipes for some of these in Chapter 4: Basic Ingredients (Can’t Find It? ). What about Salt Substitutes? A number of salt substitutes are available on the market. In many cases, these products replace the sodium chloride with potassium chloride.
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