Re: Good food with low salt

[Guest guest]

Read the label. Tiped sad Send form miiPhone ;-)May your pressure be low!CE Grim MDSpecializing in DifficultHypertension

Val is right.

I cannot eat any meat, including chicken and turkey. Maybe, it's a good idea to boil it at first and then to pour broth away? It's strange, but processed turkey breast is OK. It might be because I eat a smaller portion of it or any other reason?

Natalia

To: hyperaldosteronism Sent: Thu, April 21, 2011 5:44:00 PMSubject: RE: Re: Good food with low salt

Be careful of meat. Much is infused with sodium. A realistic size for a serving should be 60 - 80 mg Na. Some infused meats are 400% of that.

Val

From: hyperaldosteronism [mailto:hyperaldosteronism ] On Behalf Of hesterfenwick

Isn't it easier just to look at ways of cooking that don't use salt at all rather than trying to find substitutes for old favourites? So use potatoes and rice as carbs instead of pasta or bread (or make your own). Then if you start with straight meat or fish and veg or fruit, I don't get how zero salt can be so challenging. You just don't add it. Virtually anything can be zero salt if you cook from scratch - casseroles, pies, meat with veg (and sauce), same for fish, veggie dishes. Really the only thing that is hard to make without sodium is things that need to rise (dough, cakes) and if everything else in your diet is so low on salt, that shouldn't put you over the totals.Clearly this isn't complete dashing because then you have to boost the potassium part too but low sodium alone is really not hard unless I've missed a trick.H

[Guest guest]

Your want fresh chicken. Brine is salt water of course but don't know NA concentration would depend on how briny it is I guess. Tiped sad Send form miiPhone ;-)May your pressure be low!CE Grim MDSpecializing in DifficultHypertension

I originally had the same idea and tried Whole Foods and other good places like Amishes. They have the same effect on me. No meat for me - much, much better.

Somebody told me the reason is not additives, it's brine. And they said that kosher chicken is even much worse, and that's why people think that the broth from a kosher chicken tastes much better - because of sault :-) And Val also said that tender more expansive meat is worse.

Natalia

To: hyperaldosteronism Sent: Thu, April 21, 2011 5:49:11 PMSubject: Re: Good food with low salt

I keep seeing this issue come up. There is a solution - shop at a natural/organic market such as Whole Foods (not sure if they are national or not). It might cost a bit more, but you can be assured of meat, fish and poultry free of unnecessary additives.>> Be careful of meat. Much is infused with sodium. A realistic size for a> serving should be 60 - 80 mg Na. Some infused meats are 400% of that.> > Val> > From: hyperaldosteronism > [mailto:hyperaldosteronism ] On Behalf Of hesterfenwick> > > Isn't it easier just to look at ways of cooking that don't use salt at all> rather than trying to find substitutes for old favourites? So use potatoes> and rice as carbs instead of pasta or bread (or make your own). Then if you> start with straight meat or fish and veg or fruit, I don't get how zero salt> can be so challenging. You just don't add it. Virtually anything can be zero> salt if you cook from scratch - casseroles, pies, meat with veg (and sauce),> same for fish, veggie dishes. Really the only thing that is hard to make> without sodium is things that need to rise (dough, cakes) and if everything> else in your diet is so low on salt, that shouldn't put you over the totals.> > Clearly this isn't complete dashing because then you

have to boost the> potassium part too but low sodium alone is really not hard unless I've> missed a trick.> > H>

[Guest guest]

Thank you very much and good luck with your AVS! Everything will be OK!!!

Natalia

To: hyperaldosteronism Sent: Thu, April 28, 2011 8:38:28 PMSubject: Re: Good food with low salt

You're right, kosher meat is typically processed with large amounts of sodium, so that's definitely out. In the U.S. meat that is brined, injected, or otherwise altered from its natural state is legally supposed to be labeled as such. I think both Whole Foods and Trader Joe's sell whole chickens that don't have added sodium; IIRC they are either Rocky or 's brand. I've found the butcher counter staff at Whole Foods to be really helpful in pointing me to salt-free choices.> >> > Be careful of meat. Much is infused with sodium. A realistic size for a> > serving should be 60 - 80 mg Na. Some infused meats are 400% of that.> > > > Val> > > > From: hyperaldosteronism > > [mailto:hyperaldosteronism ] On Behalf Of hesterfenwick> > > > > > Isn't it easier just to look at ways of cooking that don't use salt at all> > rather than trying to find substitutes for old favourites? So use potatoes> > and rice as carbs instead of pasta or bread (or make your own). Then if you> > start with straight meat or fish and veg or fruit, I don't get how zero salt> > can be so challenging. You just don't add it. Virtually anything can be zero> > salt if you cook from scratch - casseroles, pies, meat with veg (and sauce),> > same for fish, veggie dishes. Really the only thing that is hard to make> > without sodium is things that need to rise (dough, cakes) and if everything> > else in your diet is so low on salt, that shouldn't put you over the totals.> >

> > Clearly this isn't complete dashing because then you have to boost the> > potassium part too but low sodium alone is really not hard unless I've> > missed a trick.> > > > H> >>

[Guest guest]

What do you mean by fresh chicken? Not frozen or whole or both?

In our supermarket meat does not always have a label.

What NA concentration is appropriate for meat: 5%? 10%

Many, many thanks.

Natalia

To: "hyperaldosteronism " <hyperaldosteronism >Sent: Thu, April 28, 2011 11:44:00 PMSubject: Re: Re: Good food with low salt

Your want fresh chicken. Brine is salt water of course but don't know NA concentration would depend on how briny it is I guess. Tiped sad Send form mi iPhone ;-)

May your pressure be low!

CE Grim MD

Specializing in Difficult

Hypertension

I originally had the same idea and tried Whole Foods and other good places like Amishes. They have the same effect on me. No meat for me - much, much better.

Somebody told me the reason is not additives, it's brine. And they said that kosher chicken is even much worse, and that's why people think that the broth from a kosher chicken tastes much better - because of sault :-) And Val also said that tender more expansive meat is worse.

Natalia

To: hyperaldosteronism Sent: Thu, April 21, 2011 5:49:11 PMSubject: Re: Good food with low salt

I keep seeing this issue come up. There is a solution - shop at a natural/organic market such as Whole Foods (not sure if they are national or not). It might cost a bit more, but you can be assured of meat, fish and poultry free of unnecessary additives.>> Be careful of meat. Much is infused with sodium. A realistic size for a> serving should be 60 - 80 mg Na. Some infused meats are 400% of that.> > Val> > From: hyperaldosteronism > [mailto:hyperaldosteronism ] On Behalf Of hesterfenwick> > > Isn't it easier just to look at ways of cooking that don't use salt at all> rather than trying to find substitutes for old favourites? So use potatoes> and rice as carbs instead of pasta or bread (or make your own). Then if you> start with straight meat or fish and veg or fruit, I don't get how zero salt> can be so challenging.

You just don't add it. Virtually anything can be zero> salt if you cook from scratch - casseroles, pies, meat with veg (and sauce),> same for fish, veggie dishes. Really the only thing that is hard to make> without sodium is things that need to rise (dough, cakes) and if everything> else in your diet is so low on salt, that shouldn't put you over the totals.> > Clearly this isn't complete dashing because then you have to boost the> potassium part too but low sodium alone is really not hard unless I've> missed a trick.> > H>

[Guest guest]

If anybody is looking for really good beef I highly recommend Omaha Steaks. We don't eat that much beef but I usually order 6 filets about every six months. Their steaks have virtually no visible fat and, according to their packaging, one 6 ounce steak has 85 mg of sodium. It's the only beef we eat now.

a

I originally had the same idea and tried Whole Foods and other good places like Amishes. They have the same effect on me. No meat for me - much, much better.

Somebody told me the reason is not additives, it's brine. And they said that kosher chicken is even much worse, and that's why people think that the broth from a kosher chicken tastes much better - because of sault :-) And Val also said that tender more expansive meat is worse.

Natalia

To: hyperaldosteronism Sent: Thu, April 21, 2011 5:49:11 PMSubject: Re: Good food with low salt

I keep seeing this issue come up. There is a solution - shop at a natural/organic market such as Whole Foods (not sure if they are national or not). It might cost a bit more, but you can be assured of meat, fish and poultry free of unnecessary additives.>> Be careful of meat. Much is infused with sodium. A realistic size for a> serving should be 60 - 80 mg Na. Some infused meats are 400% of that.> > Val> > From: hyperaldosteronism > [mailto:hyperaldosteronism ] On Behalf Of hesterfenwick> > > Isn't it easier just to look at ways of cooking that don't use salt at all> rather than trying to find substitutes for

old favourites? So use potatoes> and rice as carbs instead of pasta or bread (or make your own). Then if you> start with straight meat or fish and veg or fruit, I don't get how zero salt> can be so challenging. You just don't add it. Virtually anything can be zero> salt if you cook from scratch - casseroles, pies, meat with veg (and sauce),> same for fish, veggie dishes. Really the only thing that is hard to make> without sodium is things that need to rise (dough, cakes) and if everything> else in your diet is so low on salt, that shouldn't put you over the totals.> > Clearly this isn't complete dashing because then you have to boost the> potassium part too but low sodium alone is really not hard unless I've> missed a trick.> > H>

[Guest guest]

Love Omaha Steaks!!!

Sojourner

To: hyperaldosteronism Sent: Thu, May 5, 2011 7:34:29 PMSubject: Re: Re: Good food with low salt

If anybody is looking for really good beef I highly recommend Omaha Steaks. We don't eat that much beef but I usually order 6 filets about every six months. Their steaks have virtually no visible fat and, according to their packaging, one 6 ounce steak has 85 mg of sodium. It's the only beef we eat now.

a

I originally had the same idea and tried Whole Foods and other good places like Amishes. They have the same effect on me. No meat for me - much, much better.

Somebody told me the reason is not additives, it's brine. And they said that kosher chicken is even much worse, and that's why people think that the broth from a kosher chicken tastes much better - because of sault :-) And Val also said that tender more expansive meat is worse.

Natalia

To: hyperaldosteronism Sent: Thu, April 21, 2011 5:49:11 PMSubject: Re: Good food with low salt

I keep seeing this issue come up. There is a solution - shop at a natural/organic market such as Whole Foods (not sure if they are national or not). It might cost a bit more, but you can be assured of meat, fish and poultry free of unnecessary additives.>> Be careful of meat. Much is infused with sodium. A realistic size for a> serving should be 60 - 80 mg Na. Some infused meats are 400% of that.> > Val> > From: hyperaldosteronism > [mailto:hyperaldosteronism ] On Behalf Of hesterfenwick> > > Isn't it easier just to look at ways of cooking that don't use salt at all> rather than trying to find substitutes for old favourites? So use potatoes> and rice as carbs instead of pasta or bread (or make your own). Then if you> start with straight meat or fish and veg or fruit, I don't get how zero salt> can be so challenging. You just don't add it. Virtually anything can be zero> salt if you cook from scratch -

casseroles, pies, meat with veg (and sauce),> same for fish, veggie dishes. Really the only thing that is hard to make> without sodium is things that need to rise (dough, cakes) and if everything> else in your diet is so low on salt, that shouldn't put you over the totals.> > Clearly this isn't complete dashing because then you have to boost the> potassium part too but low sodium alone is really not hard unless I've> missed a trick.> > H>

[Guest guest]

Another good company for steaks is Kansas City steaks.  On QVC they sell the heart healthy ones lower in fat and just good meat Pam

 

To: hyperaldosteronism

Sent: Thu, May 5, 2011 7:34:29 PMSubject: Re: Re: Good food with low salt 

If anybody is looking for really good beef I highly recommend Omaha Steaks.  We don't eat that much beef but I usually order 6 filets about every six months.  Their steaks have virtually no visible fat and, according to their packaging, one 6 ounce steak has 85 mg of sodium.  It's the only beef we eat now.

 

a

 

 

I originally had the same idea and  tried Whole Foods and other good places like Amishes. They have the same effect on me. No meat for me - much, much better.

Somebody told me the reason is not additives, it's brine. And they said that kosher chicken is even much worse, and that's why people think that the broth from a kosher chicken tastes much better - because of sault :-) And Val also said that tender more expansive meat is worse.

 

Natalia

To: hyperaldosteronism

Sent: Thu, April 21, 2011 5:49:11 PMSubject: Re: Good food with low salt 

I keep seeing this issue come up. There is a solution - shop at a natural/organic market such as Whole Foods (not sure if they are national or not). It might cost a bit more, but you can be assured of meat, fish and poultry free of unnecessary additives.

>> Be careful of meat. Much is infused with sodium. A realistic size for a> serving should be 60 - 80 mg Na. Some infused meats are 400% of that.> > Val> > From: hyperaldosteronism

> [mailto:hyperaldosteronism ] On Behalf Of hesterfenwick

> > > Isn't it easier just to look at ways of cooking that don't use salt at all> rather than trying to find substitutes for old favourites? So use potatoes> and rice as carbs instead of pasta or bread (or make your own). Then if you

> start with straight meat or fish and veg or fruit, I don't get how zero salt> can be so challenging. You just don't add it. Virtually anything can be zero> salt if you cook from scratch -

casseroles, pies, meat with veg (and sauce),> same for fish, veggie dishes. Really the only thing that is hard to make> without sodium is things that need to rise (dough, cakes) and if everything> else in your diet is so low on salt, that shouldn't put you over the totals.

> > Clearly this isn't complete dashing because then you have to boost the> potassium part too but low sodium alone is really not hard unless I've> missed a trick.> > H>

[Guest guest]

5 or 10 is injected. What do you mean by fresh chicken? Not frozen or whole or both?In our supermarket meat does not always have a label.What NA concentration is appropriate for meat: 5%? 10% Many, many thanks. NataliaTo: "hyperaldosteronism " <hyperaldosteronism >Sent: Thu, April 28, 2011 11:44:00 PMSubject: Re: Re: Good food with low salt Your want fresh chicken. Brine is salt water of course but don't know NA concentration would depend on how briny it is I guess. Tiped sad Send form miiPhone ;-)May your pressure be low!CE Grim MDSpecializing in DifficultHypertension I originally had the same idea and tried Whole Foods and other good places like Amishes. They have the same effect on me. No meat for me - much, much better.Somebody told me the reason is not additives, it's brine. And they said that kosher chicken is even much worse, and that's why people think that the broth from a kosher chicken tastes much better - because of sault :-) And Val also said that tender more expansive meat is worse. NataliaTo: hyperaldosteronism Sent: Thu, April 21, 2011 5:49:11 PMSubject: Re: Good food with low salt I keep seeing this issue come up. There is a solution - shop at a natural/organic market such as Whole Foods (not sure if they are national or not). It might cost a bit more, but you can be assured of meat, fish and poultry free of unnecessary additives.>> Be careful of meat. Much is infused with sodium. A realistic size for a> serving should be 60 - 80 mg Na. Some infused meats are 400% of that.> > Val> > From: hyperaldosteronism > [mailto:hyperaldosteronism ] On Behalf Of hesterfenwick> > > Isn't it easier just to look at ways of cooking that don't use salt at all> rather than trying to find substitutes for old favourites? So use potatoes> and rice as carbs instead of pasta or bread (or make your own). Then if you> start with straight meat or fish and veg or fruit, I don't get how zero salt> can be so challenging. You just don't add it. Virtually anything can be zero> salt if you cook from scratch - casseroles, pies, meat with veg (and sauce),> same for fish, veggie dishes. Really the only thing that is hard to make> without sodium is things that need to rise (dough, cakes) and if everything> else in your diet is so low on salt, that shouldn't put you over the totals.> > Clearly this isn't complete dashing because then you have to boost the> potassium part too but low sodium alone is really not hard unless I've> missed a trick.> > H>

[Guest guest]

Or do buffalo.CE Grim MDAnother good company for steaks is Kansas City steaks. On QVC they sell the heart healthy ones lower in fat and just good meat Pam To: hyperaldosteronism Sent: Thu, May 5, 2011 7:34:29 PMSubject: Re: Re: Good food with low salt If anybody is looking for really good beef I highly recommend Omaha Steaks. We don't eat that much beef but I usually order 6 filets about every six months. Their steaks have virtually no visible fat and, according to their packaging, one 6 ounce steak has 85 mg of sodium. It's the only beef we eat now. a I originally had the same idea and tried Whole Foods and other good places like Amishes. They have the same effect on me. No meat for me - much, much better.Somebody told me the reason is not additives, it's brine. And they said that kosher chicken is even much worse, and that's why people think that the broth from a kosher chicken tastes much better - because of sault :-) And Val also said that tender more expansive meat is worse. NataliaTo: hyperaldosteronism Sent: Thu, April 21, 2011 5:49:11 PMSubject: Re: Good food with low salt I keep seeing this issue come up. There is a solution - shop at a natural/organic market such as Whole Foods (not sure if they are national or not). It might cost a bit more, but you can be assured of meat, fish and poultry free of unnecessary additives.>> Be careful of meat. Much is infused with sodium. A realistic size for a> serving should be 60 - 80 mg Na. Some infused meats are 400% of that.> > Val> > From: hyperaldosteronism > [mailto:hyperaldosteronism ] On Behalf Of hesterfenwick> > > Isn't it easier just to look at ways of cooking that don't use salt at all> rather than trying to find substitutes for old favourites? So use potatoes> and rice as carbs instead of pasta or bread (or make your own). Then if you> start with straight meat or fish and veg or fruit, I don't get how zero salt> can be so challenging. You just don't add it. Virtually anything can be zero> salt if you cook from scratch - casseroles, pies, meat with veg (and sauce),> same for fish, veggie dishes. Really the only thing that is hard to make> without sodium is things that need to rise (dough, cakes) and if everything> else in your diet is so low on salt, that shouldn't put you over the totals.> > Clearly this isn't complete dashing because then you have to boost the> potassium part too but low sodium alone is really not hard unless I've> missed a trick.> > H>

[Guest guest]

60 -

80 mg/serving.  Infused is 250 mg or

more.

Val

From: hyperaldosteronism

[mailto:hyperaldosteronism ] On Behalf Of Natalia Kamneva

What

do you mean by fresh chicken? Not frozen or whole or both?

In

our supermarket meat does not always have a label.

What

NA concentration is appropriate for meat: 5%? 10%

Many,

many thanks.

Natalia

Your

want fresh chicken. Brine is salt water of course but don't know NA

concentration would depend on how briny it is I guess.

Tiped sad Send form mi

iPhone

;-)

May

your pressure be low!

CE

Grim MD

Specializing

in Difficult

Hypertension