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Old 09-27-2013, 09:47 PM   #1
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Calculating Sodium Question

DH was recently diagnosed with Liver disease and has been put on a restricted sodium diet. I made pot roast today in the crock pot and used 1 cup of beef broth with a jar of my own tomatoes that I know are low in sodium as cooking liquid (I didn't make gravy).

Here's my question ... how much sodium is absorbed by a food during cooking? If I cook with something that has 100mg of sodium, does the food then take on the 100mg? 50mg? I'm guessing meat is different than say pasta which actually absorbs the liquid.

Thoughts? Just wondering how to calculate sodium for meals like this.

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Old 09-27-2013, 10:24 PM   #2
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I think you need a dietician to answer that. Maybe Ezil, who is a dietician student knows and will chime in.
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Old 09-27-2013, 10:38 PM   #3
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You will have to guess on that one. Meat is muscle, if the sodium concentration on the outside is higher it will move by osmosis into the cells of the roast until it balances out, but only on the outside of the roast for about 1/4 inch or less. This is the nature of sodium (and countless other substances). Ask DH's doctor for a dietician consult and both of you go.
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Old 05-13-2014, 01:44 AM   #4
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Weird: salt is one of the best health supplements imho.
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Old 05-13-2014, 02:27 AM   #5
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Quote:
Originally Posted by tweakz View Post
Weird: salt is one of the best health supplements imho.
Moderation.
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Old 05-13-2014, 08:20 AM   #6
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Weird: salt is one of the best health supplements imho.
When people are diagnosed with serious diseases, their needs can change drastically.
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Old 05-13-2014, 08:57 AM   #7
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When people are diagnosed with serious diseases, their needs can change drastically.
Very true, I am salt sensitive, makes my blood pressure shoot right up. Doesn't stop me from having a treat now and then...but I am aware and drink more water.
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Old 05-13-2014, 01:16 PM   #8
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To much salt has been my nemesis for a long time. Too much salt and my ankles swell.

I really hate that and often will stop eating something when I get the too salty taste.

I have found that vitamin B12 will help ease the swelling.
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Old 05-13-2014, 01:22 PM   #9
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To much salt has been my nemesis for a long time. Too much salt and my ankles swell.

I really hate that and often will stop eating something when I get the too salty taste.

I have found that vitamin B12 will help ease the swelling.
-I sometimes get that swelling also and suspected a deficiency of something else rather than blaming salt entirely. When I wasn't adding salt to my food; I got serious throat infections about yearly. -Not one since. I won't take vitamin supplements (too much silicon dioxide explains a lot of disease, and isolated / man made nutrients are more poison than help). I will consider food sources of B12. -Thanks for the tip!
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Old 05-13-2014, 02:19 PM   #10
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Quote:
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-I sometimes get that swelling also and suspected a deficiency of something else rather than blaming salt entirely. When I wasn't adding salt to my food; I got serious throat infections about yearly. -Not one since. I won't take vitamin supplements (too much silicon dioxide explains a lot of disease, and isolated / man made nutrients are more poison than help). I will consider food sources of B12. -Thanks for the tip!
I like B12. There are many varieties to choose from. I prefer the ones from Germany, Holland and Belgium.
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