Posted on 11/11/2024 5:40:03 PM PST by ChicagoConservative27
Some foods are sirens of sodium—you know as soon as you see them that they're loaded with salt. Pickles, salted nuts, bacon, and fried foods all stand out as obvious sodium bombshells. With other foods, though, sodium content isn't so immediately clear. Unless you're a diligent label reader, you might not realize that multiple common grocery items are sneakily high in this nutrient.
(Excerpt) Read more at eatthis.com ...
It can be done by adding lemon juice to raise the acidity.
And home canned foods are generally used up in under a year. Commercially canned soups are generally good up to five.
If you are trying to avoid salt yet get a bad craving for cottage cheese or bread, I have found that anchovy paste and crackers kill the craving.
If you didn’t see your grandmother add salt, you weren’t paying attention. I have been canning for years, and unless it’s fruit, (which gets sugar) salt is in EVERYTHING canned.
Pasta sauces.
Probably for flour or flour/corn blended tortillas. Most corn tortillas don't have salt (or very sparingly).
Because of COVID and the lack of availability of decent corn tortillas (corn, lime, water only), I started making our own. Store-bought corn tortillas now taste awful.
I remember mom adding salt to canned tomatoes.
> If you didn’t see your grandmother add salt, you weren’t paying attention. <
Guilty as charged. Whenever we’d visit her, she’d always give me a hot apple dumpling with a sprinkle of brown sugar on top. I was certainly more interested in that dumpling than in her canning process.
So, yeah. I might have missed something.
I bought a salami pkg this week...drinking extra water to flush the salt out...and get the feet swelling down...
I suggest y9u educate yoursef on th9se methods
LOL!
I bet it does!
Actually ricotta is fairly low in salt but does not really taste that great on it's own. Works well as a substitute ingredient though.
> I suggest y9u educate yoursef on th9se methods <
Sure will, if I ever decide to can food. In the meantime I’ll just see what other folks here have to say. Hopefully the comments will be helpful, and not snarky.
We do up thirty or so quarts of tomato soup every year. I go light on the salt because DH is not fond of salt but I add about a half a teaspoon. It never is on the shelf over a year so that is fine.
If you want “high blood pressure in a bag”, munch down on Original Chex Mix. It has five different kinds of sodium in it. 250mg of sodium per half cup.
Sodium chloride
Sodium bicarbonate
Trisodium phosphate
Sodium diacetate
Disodium inosinate
Give it to me....
Dang, really cramping my style. If it weren't for snark, sarcasm and facetiousness, I wouldn't have much to say. Almost like a gag order.
But gluten-free!
> Almost like a gag order. <
Ha. Not actually a gag order. Just asking for a bit of common courtesy, plus following the rules set down by the boss, JimRob.
And yes, I know you’re kidding - at least I hope so! Free Republic is an incredible place. Good conservative conversation, plus lots of folks willing to gently correct and help other folks.
Got a comment about a tax rule or a ‘57 Chevy carburetor? Post it here, and you’ll get many pleasant responses. Yeah, you might get a few snarky comments too. Unfortunately, that’s just the way the world works.
How are any of those a surprise?
I have been diagnosed with low sodium.
This list will be my menu.
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