500 Low Sodium Recipes: Lose the Salt, Not the Flavor, In Meals the Whole Family Will Love

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Help, I’m Supposed to Be on a Low Sodium Diet

If you are reading this introduction, it’s probably because you’ve been told that you should be following a lower sodium diet.Maybe it was a doctor’s advice or order. Lots of medical conditions cause doctors to recommend lowering your sodium intake. Some of the more common ones are high blood pressure, congestive heart failure, Ménière’s disease, and liver disease, to name a few. Or perhaps you’ve heard about the benefits of reducing the amount of sodium you eat or are just looking for a way to eat healthier and feel better.

Whatever the reason, most people may have some questions before deciding this book is the help they are seeking. In this introduction we’ll answer the most common ones.

How Difficult Is This Low Sodium Thing?

I guess the answer to that question is that there’s good news and bad news.

The first good news is that salt is an acquired taste.We learn to expect and like a certain amount of salty flavor in our foods, but we can also learn to like the taste of foods without salt. It does take some time, so you have to stick with your low sodium diet even when you really want to add some salt. Most experts say it takes about 4 to 6 weeks, and that is what I experienced. By the time I’d been on my 1200-mg-a-day diet for a month, I no longer wanted that salty taste. Today a “normal” salted potato chip tastes way too salty to me.

The second good news is that there are low sodium substitutes for almost all highsodium foods. If you are careful, you can make a low sodium version of just about any recipe you ever made. The 500 recipes in this book will not only give you a great start on recipes that I’ve already created and taste-tested, but they will help to show you the ingredients and techniques for creating your own low sodium recipes.

The bad news is you are probably going to have to work a little more. Throwing the microwave macaroni and cheese packet (640 mg) in the oven for lunch or having the styrofoam cup of instant noodles (over 1300 mg) isn’t going to be an option. Neither is the packaged rice pilaf with almost 1100 mg per serving going to be an option for dinner. But with 5 extra minutes of chopping a few onions and adding a few spices to plain rice, you can make a rice pilaf just as good.

The other bad news is that there are a few things where there just isn’t a low sodium substitute or version. If you’ve always had corned beef for St. Patrick’s Day, you’re going to have to consider an alternative.

Publisher ‏ : ‎ Fair Winds Press; Illustrated edition (November 1, 2007)
Language ‏ : ‎ English
Paperback ‏ : ‎ 512 pages
ISBN-10 ‏ : ‎ 1592332773
ISBN-13 ‏ : ‎ 978-1592332779
Item Weight ‏ : ‎ 2.27 pounds
Dimensions ‏ : ‎ 7.6 x 1.25 x 9.15 inches