I have to eat on a low sodium diet now, so I've been looking at different restaurants and places to see if there is anything I can eat when I go out. One thing I've noticed is that there is less sodium in things I expect there to be a lot in, but a lot of sodium in bread. Is there a reason why there is so much sodium in bread? I made a loaf of Italian Bread the other day at home and only used a teaspoon and a half. Is that a lot? Or is it the restaurant bread that has a lot in it? I'm just sort of confused by the whole thing.
__________________ Those who forget the pasta are condemned to reheat it.
We have stopped going to many restaurants, that we use to enjoy, because the sodium content was WAY off the charts! I'd start bloating just sitting there, and quite honestly, some times felt like my fingers were going to explode!
It's a very hard thing to find places that don't load all their food with LOTS of sodium. One reason why I can't watch Anne Burrell...she uses more salt in one dish than I use in a month. (I know ibcheft, you love her and I appreciate that). Just not my style of cooking.
If you haven't already done so, go to the websites of restaurants and see what you can find. Some of the information shocked me but definitely made me more aware.
This makes me wonder . . . is all salt considered sodium?? In other words, do all the different types of salt get metabolized the same? I wonder if there is a "good salt" (maybe the pink stuff harvested from the Australian lake? lol) and a "bad salt" i.e. iodized stuff? Or all they all bad? It just seems like chefs insist on salt - like it is a requirement for taste. And what is that "No Salt" stuff made out of?
It's a salty week, eh? We've all been chatting over salt.
I'd like to try this one day so I'm saving it here.
Quote:
Taco Seasoning Mix
If you don't happen to have any of my favorite Frontier brand taco or Mexican seasoning mixes on hand, you can make up one of your own easily.
2 T Chili Powder
2 T Flour
2 t Cumin
2 t Oregano
1/2 t Onion Powder
1/2 t Garlic Powder
1/2 t Cayenne Pepper
Combine all ingredients in a zip lock bag and shake until completely mixed. Add to browned ground beef along with 1/2-3/4 cup water and cook until reduced to desired consistency.
Yield: 5 Servings
Sodium Category: SodiumFree
__________________ Those who forget the pasta are condemned to reheat it.
You might need to stick to salads and things like that eating out because you can never be sure. For cooking at home Penzey's has a lot of nice salt free blends.
Or all they all bad? It just seems like chefs insist on salt - like it is a requirement for taste. And what is that "No Salt" stuff made out of?
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