Subj : Salt was: health food
To   : Dave Drum
From : Ruth Haffly
Date : Tue Oct 04 2022 14:30:16

Hi Dave,

 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]

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

Sometimes salt can be reduced with no loss in flavor. A lot of cook
books from the 50's call for a lot more salt than I use. I've cut the
amount with no loss of flavor.


 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".

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

I used to (in college) grab the salt shaker with most every meal. Had to
break myself of that when I got married and doing my own cooking.

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

So he should know whereof he speaks.


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

Very good! Mine is usually higher when the PA takes it but that's
usually right after I come in, barely get seated and get called back.
Then the doctor takes it well into the appointment and it's down in the
good range.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... It's as easy as 3.1415926535897932384626433832795028841!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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