Anyway, with the cookbook, my son gave me this card:
I must not be the only one who ever said anything like this, although, being perfectly honest, my line is usually, "Shut up and eat, or eat and shut up. But either way, clean that plate." But this is close enough.
On another note, does anyone know anything about salt substitutes? My dearly beloved was recently diagnosed with high blood pressure - get yours checked! They don't tell you that high blood pressure is the second most common cause for kidney failure! He's eaten my cooking happily for years with the tiny amount of salt I use in the pans, but he just doesn't like meat or eggs without salt. Any suggestions? He's one of those disgusting people who can "forget" to eat one day, and lose 5 pounds. So I have to make him eat. Any salt substitute recommendations would be much appreciated!
17 comments:
The stuff tastes like chemicals! My advice to to use a little less salt.. I think it's sodium cloride- been through that with a doctor, and it ruins good food!
Oh yeah- try Kosher salt- it's flake form gives you more salt flavor, with less volume of salt!
Buff may be right, I've never tried them. My husband is on Diovan for high blood pressure and I haven't changed any my salt habits...I didn't know...my bad.
Since he's been on the meds (about 2 years now) his pressure is fine.
I heard if you use Spike or Mrs. Dash seasonings that you don't miss the salt. Worth a try!
I got a ton for you! Dad and Ben both have high blood pressure!
There's a good one by McCormick though you probaly have to order it online...and we have two at home in the cabinet. I'll e-mail you the names when I get home from work.
I don't have any salt substitutes.
I love, love, love the card your son's girlfriend sent - too funny.
I don't use much salt but just a lot of spices. I think I'd be a chicken too coming to your house;)
I too suggest try a flakey kosher or sea salt. The flavour is stronger so you can use less. I've been on medication for high blood pressure for 13 years. In that time I've never been told to reduce my salt intake.
Hope you find an easy solution.
Hi, on the subject of high blood pressure I have had experience. I think it results from genetics, not salt so much - although salt makes it worse. I seldom eat salt - I like it on certain vegetables, and I don't think a speck or two is going to make much difference. The doctor will give you medication and if you excercise it will probably be lower next time you see him.
Well of course we said those things. My grandpa always says, "If you don't clean your plate God will get you." EEEEE!
Slobbers,
Mango
Salt substitutes are nasty. Buff is right-they taste like chemicals (which they probably are). I haven't used the salt shaker for years and don't really miss it. Thankfully, the miracles of modern medicine keep my blood pressure under control.
I have high blood pressure and have been on a low salt diet for years. It hasn't helped. My MIL used to use Mrs. Dash,which is a spice mix, found close to the spices in the store.
I'm sure you'd like to meet you son's girlfriend sooner, than later.
Marjie I'd suggest you find out more about the salt and high blood pressure. A lot of doctors don't think it affects it that much. I would only be concerned if he was eating a lot of processed foods, but with your good home cooking, I think you are already doing everything right.
I tired using salt substitutes, but I didn't like any of 'em. (not that I use much salt in the first place. A canister goes old and hard before it's even half used.)
But what I did was eat more fruits and veggies that help to lower BP naturally, rather than stay on the nasty meds. And it WORKED! I went from sky high to normal in just 3 months!
Check this out, and see if there's anything that your dearly beloved will eat.
Or like you said: "Shut up and eat, or eat and shut up. But either way, clean that plate."
;-)
http://www.juicing-for-health.com/lowering-blood-pressure-naturally.html
(and the beauty is, you don't 'have' to juice it. Just EAT it!
There's a salt free Spike seasoning that I keep in the kitchen. Its all natural, no chemicals. It doesn't taste like salt, but I like it on eggs.
I've also used Vege-Sal (also all natural) but check the labels, both brands have salt free versions.
I really don't believe that good home cooking (carefully prepared) provides the excess of salt in our diets. It's all those prepared mixes, eating out and processed snacks that are the culprit. Scratch cooking and eating are the way to go. Also, sea salt and kosher salt is better.
Table salt is sodium chloride. The salt substitutes are different. The Kosher salts and sea salts are also sodium chloride - the same thing - but buff is right, you can usually use less. Pam is right that much of the salt in our diets comes from processed foods, but it can sneak into home cooked things as well (think of broth). Just check labels whenever you can and try to avoid products with greater than 20% of your daily value per serving.
Salt substitutes usually are not recommended, and I would consult your physician before starting one. A lot of it is the taste factor, but many of them also contain potassium. The problem here is that many blood pressure medications can increase potassium levels as well (and that's something you don't want too high!)
Google the DASH diet. It's a low-salt diet designed for individuals with high blood pressure because salt can aggrevate high blood pressure in certain susceptible individuals. However, not all people are susceptible, so it won't necessarily help everyone. Hope this helps!
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