Over the Salt

Mindful choices for healthy and low sodium cooking


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Cooking with low salt

I’ve learned a bunch of things in the past year about reducing or eliminating salt from our diet. Most of the heavy work was right at the beginning, where I read the ingredients on every can, jar, package and bottle of food in the house. I was so surprised to find how much sodium and potassium were in almost everything. And if it had low salt, then the sugar and fat were higher than usual. Through a process of elimination, and re-learning to cook with raw ingredients, we were able to keep the salt minimal, and well within the impossible-sounding 1500 mg a day we were presented with at first. Nowadays, it is a rare thing indeed for Raven to exceed 1000 mg a day, and my own salt intake is around 1500 most days.

We had been reading cans for a while (for sugar content), but had missed the sodium as a health risk. Now we are shopping in the produce rows at the grocery store, for the most part, and cautiously adding other “safe” foods along the way. The amount of processed food has gone down so much, we are losing pounds effortlessly without feeling like it is any kind of diet.

It does take practice, and mindful attention, but I have to say it is worth it. My sweetie is taking the heart meds and diuretics (which helps) and has dropped 60 pounds now. For me, just following along and eating the same food has dropped 45 pounds. That’s like a small person. It certainly leads to more energy to do the things we want to do, and playing with recipes has been a whole lot of fun.

Have been collecting recipes and photos along the way, and the next little while will see me posting a bunch of vege bakes, fabulous potato dishes, and quick ways to make caramelized onions. Hope you are enjoying our journey as much as we are – R