Subj : Salt was: health food
To   : Ruth Haffly
From : Dave Drum
Date : Tue Oct 04 2022 05:39:00

-=> Ruth Haffly wrote to JIM WELLER <=-

 JW>       Title: Casserole of Blackeyed Peas and Collards
 JW>  Categories: Vegetarian, Low-fat
 JW>     1/2 c  Reduced-sodium tomato sauce
 JW>     1/4 c  Reduced-sodium ketchup

 RH> I'd go with the regular tomato sauce and ketchup unless there is
 RH> a need for the reduced sodium variety.

 JW> It's not surprising to read that someone who posted low-fat
 JW> vegetarian recipes would also reduce their salt content. [g]

Reduced sodium usually means reduced flavour as well. Salt enhance flavour.

 RH> We tried cutting out salt almost completly some years ago. It didn't do
 RH> anything one way or another for our blood pressure so we added some
 RH> back into our diet. I still cook in the lower salt range but I know
 RH> some things have to have it to taste "right".

My cardio doctor (one the the top five in the world in his specialty)
tells me "you don't have to ditch the salt ... just don't go overboard"

He was a contributor to studies done into the subject of salt's effects
on blood pressure, etc.

With my usual consumption of salt my average BP take at appointments 
is in the 105/110 over high 60s to mid 70s. According to Drs Miller and
Dynda (my cardio and GP guys) that's "stellar".

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salt-Fried Shrimp
 Categories: Emeril, Seafood, Oriental
      Yield: 2 Servings
 
    1/2 c  Oil; for frying
    1/2 c  Soy sauce
    1/4 c  Rice wine vinegar
      1 ts Finely-minced ginger
    1/2 ts Chilli oil
      2 tb Thinly-shaved scallions,
           - plus extra for garnish
      1 c  Flour
      2 tb Cornstarch
      6    Egg whites
      1 c  Kosher salt
    1/2 c  Coarse-cracked black pepper
      1 lb Large shrimp; shell-on,
           - split down back and
           - deveined
 
  Recipe courtesy Emeril Lagasse
  
  Slowly heat oil in a wok or large skillet. In a small
  bowl combine next 5 ingredients for sauce. In 3 bowls,
  combine flour and cornstarch in first; beat egg whites
  with a fork until loose in the second; mix salt and
  pepper in third bowl.
  
  Dip shrimp first in flour mixture, shaking off excess;
  dip in egg whites, allowing excess to drip off. Lightly
  roll in salt mixture and add immediately to hot oil.
  Fry on all sides, remove and drain on paper towels.
  
  Serve with sauce, garnished with extra scallions.
  
  Yield: 12 to 15 shrimp
  
  SOURCE: Essence of Emeril Cooking Show #EE0086
  
  MM Format by Dave Drum - 30 December 1999
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... With most men unbelief in one thing springs from blind belief in another.
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