No Salt

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My sister has been put on a no or very low salt diet. Does anyone have any tips on this? I know that making fresh meals will be the order of the day but so many things have hidden salt quantities in them.

Thanks

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My Mom salted as she cooked and we added more at the table when I was growing up. When I got married my husband insisted that I cook without salt and leave it off the table. (He did not worry about processed food and there were exceptions.) I learned to enhance foods with spices using the chart with various foods and common spices inside the cover of my Betty Crocker cookbook. Simple things like a cooking green beans with a little bacon drippings and adding a sprinkle of basil during the last few minutes makes a difference.

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My Mom salted as she cooked and we added more at the table when I was growing up. When I got married my husband insisted that I cook without salt and leave it off the table. (He did not worry about processed food and there were exceptions.) I learned to enhance foods with spices using the chart with various foods and common spices inside the cover of my Betty Crocker cookbook. Simple things like a cooking green beans with a little bacon drippings and adding a sprinkle of basil during the last few minutes makes a difference.

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As suggested before, use herbs. Also, there are garlic and pepper/spice mixes for seasoning. A lot of canned goods are now no-salt or low-salt. Frozen vegetables usually have no salt. Find good restaurants that will prepare food the way you want it. We have a Chinese restaurant that prepares our orders without salt and MSG; it took a lot of convincing, but they now do it without question.

Look for sodium on the package label.

When I became an adult, I became very sensitive to salt. About the only thing I add salt to is pasta. When on a trip, my weight skyrockets. Recently, I returned from a trip and my weight had shot up 7 pounds; overnight, back to my normal diet, I lost 5 pounds. My mother always salted while cooking, and then salt would be on the table. We tended to salt the food without tasting. When I became an adult, she could not understand my not adding salt while cooking. I feel that people can salt their own food, so leave it out of the cooking! I would like to see food manufacturers and restaurants do this to a reasonable extent.

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As suggested before, use herbs. Also, there are garlic and pepper/spice mixes for seasoning. A lot of canned goods are now no-salt or low-salt. Frozen vegetables usually have no salt. Find good restaurants that will prepare food the way you want it. We have a Chinese restaurant that prepares our orders without salt and MSG; it took a lot of convincing, but they now do it without question.

Look for sodium on the package label.

When I became an adult, I became very sensitive to salt. About the only thing I add salt to is pasta. When on a trip, my weight skyrockets. Recently, I returned from a trip and my weight had shot up 7 pounds; overnight, back to my normal diet, I lost 5 pounds. My mother always salted while cooking, and then salt would be on the table. We tended to salt the food without tasting. When I became an adult, she could not understand my not adding salt while cooking. I feel that people can salt their own food, so leave it out of the cooking! I would like to see food manufacturers and restaurants do this to a reasonable extent.

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> I feel that people can salt their own food, so leave it out of the cooking!

Sometimes salt affects how food cooks, but often it is a crutch (due to lack of other flavors) or used rather thoughtlessly. If salt cost today what it cost 500 years ago, we wouldn’t have a problem with eating too much of it. On the contrary, we’d still be fighting over it!

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> I feel that people can salt their own food, so leave it out of the cooking!

Sometimes salt affects how food cooks, but often it is a crutch (due to lack of other flavors) or used rather thoughtlessly. If salt cost today what it cost 500 years ago, we wouldn’t have a problem with eating too much of it. On the contrary, we’d still be fighting over it!

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For cooking, there are salt substitutes that you use just like you use salt. The one my wife & I use is potassium chloride (Morton’s Salt Substitute).

For eating out we request low salt preparation. We usually get it. Not only do we not return to those places that “can’t provide low salt meals” but we also tell our friends, either way. (I don’t think we’re all that influential but the restaurant business around here is very competitive.)

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For cooking, there are salt substitutes that you use just like you use salt. The one my wife & I use is potassium chloride (Morton’s Salt Substitute).

For eating out we request low salt preparation. We usually get it. Not only do we not return to those places that “can’t provide low salt meals” but we also tell our friends, either way. (I don’t think we’re all that influential but the restaurant business around here is very competitive.)

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A couple of points to watch. Some lists of ingredients give sodium content, and some give salt content. Multiply by 2.5 to convert.

Also, salt substitutes are nearly all potassium chloride based. Generally this is fine, unless you are taking a “potassium sparing diuretic”. Do ask your GP about it.

Pat

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A couple of points to watch. Some lists of ingredients give sodium content, and some give salt content. Multiply by 2.5 to convert.

Also, salt substitutes are nearly all potassium chloride based. Generally this is fine, unless you are taking a “potassium sparing diuretic”. Do ask your GP about it.

Pat

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Hi, you can cook original food that are fresh from garden. cook and mix them, put no salt and think every vegies has its fresh taste that are so nutritous and healthy than added salt one. cheers.

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Hi, you can cook original food that are fresh from garden. cook and mix them, put no salt and think every vegies has its fresh taste that are so nutritous and healthy than added salt one. cheers.

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