My Husband was just diagnosed with congestive heart failure 2/19/11-- We are both in our early 60\'s and have a very active social live..Now are world has changed ! I love to cook , but need help with a salt free diet. I have a couple of good websites , but could use more. Please help! \r\nThanks to all---
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And, I want to add that I am sorry for the diagnosis that your husband had from the doctor. -
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I won two books about using and cooking with less salt, today, as soon as I receive them I will provide more data for you.
The Salt Solution. -
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I was diagnosed with heart failure and kidney damage on the 18th of Feb. I am also diabetic. I have been searching for recipes with out salt, sodium, sugar or caffine. I have been roasting vegetables with olive oil, and a little parm. cheese. I am aloud 2400 mgs of sodium a day and I use it very sparingly but the parm adds just enough salt to the vegetables I can live with them. If you will DM me I have recipe books from the ditecian at the hospital that I would gladly share some of the recipes with you. I stil havent gotten thru them all yet.-
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Amy. Sorry to hear this diagnosis, but know that you are remembered daily in my thoughts!
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My mother has high blood pressure and her doctor has been trying to get her to reduce her salt intake. We have become so used to the taste that food tastes bland without it and so it can be hard to reduce the amount of sodium in your diet. I'm sure you've probably heard this before, but some things to try might include:
- Eat more fresh foods and don't add salt (processed foods typically have higher sodium levels),
- Read the nutrition labels and choose products with lower sodium levels,
- When dining out, order dressings and sauces on the side,
- Use seasons other than salt (you can make herbs and spice blends to suite your tastes)
I've actually written a blog post (see profile) on the topic of salt, and one commenter left a recipe for a salt substitute spice blend that you might enjoy.-
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This is a great response!
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I hope my salt solutions book and cookbook show up tomorrow because I am trimming my food list for Lent.
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Actually I rarely add salt and when my Father comes for a visit I do not add any salt whatsoever, I believe that herbs are an amazing replacement for salt.-
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Which herbs do you like to use for the most flavor?
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I usually like to mix all kinds together, depending on what am cooking. For example if I am grilling meats just adding herbs de provence and lemon does the trick, for fish I will use lemon, thyme, chives, ground mustard and so on
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HooRay! I received the two books I won. Salt Solutions and The Salt Solutions Cookbook. I'll report on some of this information soon.
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I wrote about these two books. Here is the link. skdd.wordpress.com/2011/03/12/its-nice-to-be-a-winner/
I also reviewed some soft drinks which are low in sugars and sodium.
skdd.wordpress.com/2011/03/16/oogave-we-like/-
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I feel your pain. Before my transplant I had to cut out salt completely from my diet and it was a big pain. The only upside was I had no appetite anyway!
Like Theresa, I always use salt in my cooking - even baked goods because it brings out subtle undertones of other flavors. Did your doctor specifically say to cut out all salt or to reduce the sodium intake? There is a difference and if he wants a reduction in sodium intake then you can still use things like a pinch of sea salt from time to time to help with bringing out other flavors.
If however, you must now be completely salt free, ask about the salt substitutes on the market. Some are not bad - although none will do for a dish what salt does as far as flavor, but they are OK on things you'd normally sprinkle some table salt on as a finish.
A subscription to Cooking Light might help as well. They have lots of great recipes that are low in sodium, fat, and calories.
Of course, the baking guy is probably the last person to be giving advice on that!-
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I heard that! I am butter, sugar, salt and flour and I will try to cut back on the ingredients that they say are bad for you, I like full-bodied flavor. The pastry people and bakers are not giving the advice a nutritionist would.
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I just ate a handful of raw sliced mushrooms. Does that count?
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Sure... I'm trying to think if I've eaten anything with no salt at all recently.......... hmmm.... nope, can't think of a thing. LOL
Oh wait! When I was baking the lemon pie I was sucking on a piece of lemon. (Yeah, I'm weird!) No salt there! -
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Pucker up lemony lips.
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I've been thumbing through these books and have decided to use less salt and use the suggested substitutes to balance flavors. I'll let you know how this turns out. So far so good. the books have very good looking recipes.
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Less salt is good because many foods already have natural salt or it has been added. -
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I have cut down on my salt shaking habits and notice a difference already. Great!
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Have you tried Mrs. Dash's blended spices and low-sodium products? I would do a little investigating and try at least one of her jars.
After you find some recipes that work out, add them here and make sure you describe it as low-sodium or salt-free. Perhaps later we might include a category for this.
By the way, there are 27 recipes here listed under diabetic.
www.halfhourmeals.com/recipes/diabetic-recipes/
I certainly hope this helps.