Subj : Re: Reduced salt
To : Dave Drum
From : Carol Shenkenberger
Date : Sat Mar 09 2024 13:43:34
Re: Re: Reduced salt
By: Dave Drum to Carol Shenkenberger on Sat Mar 09 2024 07:16 am
> -=> Carol Shenkenberger wrote to Dave Drum <=-
>
> > So, I hit the stupormarkup and bought him a shaker of Morton's Nu Salt
> > (potassiuim chloride) and a couple shakers of Mrs. Dash to help him get
> > some "safe" flavour in his grub.
> >
> > I did the same thing for myself after my cardiac ablation and pacemaker
> > implnt. Nu Salt works OK - but it gets bitter when you over-do.
> >
> > I have since gone back on using real salt and it doesn't seem to affect
> > my BP nor make my feet sweel or any of the other gotchas. But, all cases
> > are their own deal. What works for me may not for others. Bv)=
It might be salt doesn't affect you much. New studies (scientific, not bogus)
show only 49% of us are affected by salt. Because that number is 'high',
Doctors will still universally recommend low sodium to avoid lawsuits. Safer
for them. I know from Japan that Don is salt reactive but not super reactive,
and I am non-reactive.
> CS> Ah. Wrong version. Morton's 'Lite Salt' is what you want. No oddball
> CS> flavor. 50% less sodium and won't cause your potasium blood reading so
> CS> much trouble. Also, unless you or Dennis believe the internet rumor
> CS> (debunked totally, Doctor lost his license to practice for falsified
> CS> data), add msg but just literally a pinch or 2. It's umami replaces
> CS> salt desire. Besure to taste the food before salting if adding a pinch
> CS> between thumb and forefinger as it may not need any.
>
> CS> You can make the same recipe with 2 pinches of msg and 1/2 that nu salt
> CS> but with morton's lite salt in it's place.
>
> CS> Don's been on it since about 2003.
>
> Thanks for the head-zup. The task now it to get Dithers educated AND
> paying attention. I've pointed him to a Consumwer Reports page that is
> a nice primer on "How Salt Substitutes Really Taste". I may have to pull
> a gun on him to get him to read it. He's very resistant to anything not
> in his direct experience.
https://tinyurl.com/SALT-NO-MORE
>
> I used to take potassium tablets (99mg X 2) to replace the potassium
> that went out my body with the pee pills that I was prescribed. The
> croaker cut the dosage of Lasix in half - so I was able to drop the
> extra potassium.
>
> I have a sort of allergy to MSG - in that I get a red face, sweats, and
> "cotton mouth" if I get overloaded on it. And it seems to be a fine line.
> There are soe Oriental venues here that I cannot patronise because of the
> MSG overloads.
>
> I do use miso, especially when soup making. Mostly white miso - but it's
> pretty salty - about half the recommended daily amount of sodium in a tsp.
> Still, it adds umami so I use it. The red miso adds even deeper flavour,
> but I don't use it as often.
>
> And I use Minor's soup bases for many soups and stews since it has far
> less sodium than bouillon or most store soup base. I get it at Gordon
> Food Service (a restaurant/commercial supplier) locally since I ran the
> USDA establishment number on the product and learned that their house
> brand is Monior's with a GFS label. Bv)=
>
> As the old philosopher said, "We live and we learn. Or we don't live
> long." I've found that to be true.
Ok on the change resistance. Don is somewhat like that.
I run high potassium (just barely out of norms) but it's diet related. LOTS of
dark leafy greens in our diet. Don gets mad at me as he says I'm trying to
keep him healthy (grin).
On the msg, just pinces, takes no more than that for this effect. It's used
here at 1 pinch for every 3.5 cups. That probably 1/16th of a tsp?
xxcarol
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