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From: Deborah (Recipes.vegsource.com)
Subject:         Low sodi-yum!
Date: May 22, 2014 at 7:58 pm PST

In Reply to: low sodium posted by susan on May 18, 2014 at 9:53 am:

I cook everything low sodium without even having to think about it.

---

Here are some tips:

1. Cook most dishes from scratch, which will
eliminate the vast amounts of salt added to
prepared foods.

2. If you buy canned veggies, look on the labels
for "no salt added" ones. Check the amount of
sodium per serving, because it might not really
be very low.

3. Use fresh and frozen veggies, which are more
healthful than canned, and (usually) have no added salt.

4. If medically allowed, use salt substitute.
Use it sparingly.

5. Use other spices generously to add flavor
to foods without the use of (much) salt.

6. VERY IMPORTANT!: Do not add salt to any dish
while it is cooking. If a bit of salt is needed,
add a light sprinkling to each portion after it is
put on individual serving plate. This one tip
will save you an amazing amount of salt.

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