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Old 01-12-2008, 07:40 AM   #1
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Question - sodium

My DH was just put on a low sodium died, question is - would unsalted butter be better for him than like the Promise brand they served in the hospital ? I have never been too concerned but now I have to.
Also how about evoo - yes or no ?

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Old 01-12-2008, 08:07 AM   #2
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yes it would be better, Salt = NaCl in this case, Na= Sodium (Natrium was it`s old name hence Na).
so non salted butter is best, also evoo shouldn`t contain any sodium either.
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Old 01-12-2008, 08:41 AM   #3
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Also switch to sea salt. There are other salts besides sodium in it so you get less sodium with all the flavor (I prefer the flavor of sea salt).
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Old 01-12-2008, 08:46 AM   #4
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Jeff salt is salt (NaCl). Also all salt (again talking about the kind you put on your food) is sea salt.

Barb, these are questions your DH should be asking his doctor.
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Old 01-12-2008, 09:05 AM   #5
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switch to Lo-Salt it`s 66% KCl (Potassium chloride) and only 33% Sodium chloride, although that`s Not an excuse to use 3x the amount! :D

be aware of Hidden Sodium in foods also IE/ E621 is monoSODIUMglutamate, there is Sodium sulphites and Nitrites and Acetates and Diacetates and citrates etc... used in foods, Often hidden as `E` numbers.

gimme a sec and I`ll see if I can find a table for you...
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Old 01-12-2008, 09:07 AM   #6
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here we go: E Number Index

this is pretty good too: E number - Wikipedia, the free encyclopedia
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Old 01-12-2008, 09:14 AM   #7
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Hmmm... Thinking about it, it would be best to see the doctor before switching to Lo-Salt first, get him checked for a hyper kalemia propensity, most people will have no problem using lo-salt as lifestyle choice when in good health (Potassium is good for the Heart), but I`m assuming the low sodium is due to a hypertensive condition, so it`s always best to check 1`st ;)
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Old 01-12-2008, 10:09 AM   #8
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Thanks all for your help, his doctor did tell him low salt, no canned stuff at all. Can't believe all the sodium in so many things, the net has many low salt recipes- (The Heart Association ) This is all new cooking for me.
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Old 01-12-2008, 02:14 PM   #9
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Barb, yes this is going to be new cooking for you - cutting way down and I mean way down on the sodium means keeping track of everything per serving. Canned foods are out - include frozen. Some foods are naturally high in sodium, spinach and tomatoes come to mind. Have him ask the doctor what low soldium means - doctors are generally vague about diatary matters as they generally have no training.

Be careful of the Lo Salt option with potassium substitute because potassium too has to be maintained and in a specific range. Otherwise, like death - heart! You might get a Food Counter book that helps you keep track of sodium and if you look hard enough for one maybe potassium also.

This recipe book is well worth having and worth reading and using. It's "The No-Salt, Lowest - Sodium Cookbook" by Donald A. Gazzaniga. I think I got my copy from Amazon. Depending on the severity of the problem and how low sodium must go this has to be a totally new approach to cooking. Sad but true - even have to watch innocent things like milk - high sodium content.

Good luck (I really do recommend the book - Mr. Gazzaniga literally saved his life by learning and developing the recipes and book, he was almost dead. And the recipes are good - not phony!)

All the Best to you and DH as well. Email if you would like a good sample recipe from the book.
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Old 01-12-2008, 02:17 PM   #10
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Sea Salt?

That Campbell TV adv that is running about their low sodium sea salt breakthrough in their soup - I don't believe a word of it. Nope!


Quote:
Originally Posted by GB View Post
Jeff salt is salt (NaCl). Also all salt (again talking about the kind you put on your food) is sea salt.

Barb, these are questions your DH should be asking his doctor.
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