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.
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.