How do you get your sodium that low?!! Wow hats off to you guys! It is hard to have a low salt, low fat, low sugar all in the same meal because of all the packaging. I read labels and we never add salt to food or in cooking and have not done so in 10 years, but I doubt our levels are that low. I am feeding my husband who is on the low salt diet of course because of his liver, but I also have to feed three growing boys and myself. We only use half a can of low sodium Campbell’s Select soup every now and again; it runs about 480 mg a can. Mostly use crock-pot with meat and bag of frozen vegetables over plain cook rice. You cannot get anymore plain than that Ha ha except we do use basil, garlic on the meat while cooking sometimes the famous Mrs. Dash. We have salads often which he hates; he is just pain burned out. He does eat too much fruit, so now we have to watch the potassium levels. When can food anything is used we wash food before preparing to remove any salt and most of the cans we use are under 20 mg of sodium. You can get low sodium can goods in green beans, corn, and fruit. We have found that off brands are lower sodium most of the time. We kept cereal on hand usually (Cheerios, Raisin Bran, special K, others) mostly for the kids, but he does not eat that much of it. He would prefer not to eat (he refused meals sometimes) and only eat what he wants not that he is going to always get it. We really have to watch what we drink like: tea, cool aid, fruit drinks, sobee drinks because there is a lot of sodium and or sugar in them. He eats ice too which also has sodium. It is frustrating. Any ideas tip would be great! to low the slippery sodium foods that most over look like no more pickles in the house. They go missing the same day I buy them it’s hard to say with 5 suspects in the house. Thanks!
I agree with David that the best approach is fresh veggies and fruits (or frozen) which have absolutely no added sodium. I use lemon juice a lot for flavor and to replace salt. Be very wary of canned or jarred foods and sauces. You will never be able to completely eliminate sodium in your diet, nor should you. We do need some sodium.
Thanks for the info, David. I had to do a search for sodium at the NY Times site to find the article. They state that 80% of our salt intake is from packaged and restaurant foods. So to reduce the amount in those foods would certainly decrease the amount we consume...though this is to happen over a 5-year period, in NY. With packaged foods, though, it would affect the entire country. They're on the right path!
David found this informative article at Boston.com:
Mike, it sounds like you are paying close attention to labels and what you eat. After awhile, it becomes a lifestyle change. Nobody can do it perfectly and certainly not 100% of the time, but the goal is to be as good to our bodies as possible. A lot of the no-fat or low-fat choices are loaded with sugar to make up for taste. Simple carbs are my downfall. Complex carbs like pasta (especially whole wheat or whole grain) are okay in moderation. Olive oil is a "good" fat.
Being in Boston, I would think you would have access to a lot of fresh seafood. How about some shrimp with the pasta, just for variety?
I have the dry mouth problem, also. Try sugar-free hard candies or sugar-free gum. And keep up the good work!
Congrats on stopping the red meat! Your liver will thank you! Pork tenderloin is a good substitute. Look for them on sale. Very little fat and delicious.
Post Edited (hep93) : 1/23/2010 3:21:30 PM (GMT-7)