New to the forum from Louisiana.

[jpshaw]

Just registered. My main emphasis will be on the low sodium site since I am a heart patient on a very low sodium diet. Hope you guys will give me some pointers.

[chubbyalaskagriz]

jpshaw- welcome! We're glad you found us and happy to hav ya here!

I'm one of the ones who can't contribute much to the low sodium idea, as so far that's kinda outside my personal forte. But still glad you're with us and look forward to more with you! What can you teach us about special sodium restrictions? smiles- kevin

[jpshaw]

Thanks for the welcome Chubby. Nothing to teach really. Its just cooking without salt, meaning not just don't add it but use all none processed (packaged) ingredients to keep from having it. Then try to make it taste good enough without it.

[chubbyalaskagriz]

What's been the hardest thing for you to give up and not eat anymore, jpshaw? What do you miss most?

I am in the habit of not using a salt shaker at the table, and not salting much at all during the cooking process. But every few weeks I do crave salty things like chips, pretzels, olives, anchovies...

And I understand your remark about all the hidden salt in foods... For instance, I had no idea how much salt was in cottage cheese until I mistakenly bought no-salt cot. chz. My Lord! the taste was indescribable!

[jpshaw]

Hardest to give up? I would have to say pizza. I can actually have some but I have to make my own thin crust from scratch and use a lot less cheese. I was told I could have pizza at a restuarant as long as I had less then 1 ounce and didn't anything else for a week. Yeah right.

The best way to limit salt is to shop in the produce aisle. Most canned goods are loaded with it since it makes production cheaper (can leave the whole mess at room temp longer) and increases shelf life. So its not packed in there just for taste. I've heard that using a salt shaker may even help since you can use little or no salt during preparation and sprinkle a small amount at the table. It is said that the salt put on last will taste saltier then if put in while cooking. I myself am not opposed to potasium choride. It is a salt substitute that has a bitterness that mimics salt. Its usually sold around here under the "No Salt" label. I was told not to use it until my Dr. started me on a huge pill that was the same exact thing to conteract the water pill spironolactone.

[jglass]

Hello JP. Im not one to ask about low sodium either just wanted to welcome you to our forum. My name is Janie.

[Cook Chatty Cathy]

Hi JP and welcome!

What part of Louisiana are you from, if you don't mind me asking? My sister is in Boiser City, and I used to live not too far away from the Louisiana state line, I was in Alabama. Must say I absolutely love lower Louisiana!!! The swamps are the best!

There are some others who have joined briefly who did not need salt in their diet, so you can try a search and see if you can find some more info on the low-sodium subject try a search for salt-free as well.

I am a great lover of fresh lime and lemon on my meats! They say it is great for salt-free diets. Other than suggesting salt-free condimants such as Worstershire, ect. I am not much help, as I have never had to cook salt-free. Sorry about your heart, but be diligent and I am sure you will make many healthful discoveries in your new eating habit!

Cheers, CCCathy

[jpshaw]

Thanks to everyone for the welcome. I've been on this low sodium diet for 2 years now but I really need some new recipes. The same thing is boring.

[jpshaw]

Hi JP and welcome!

What part of Louisiana are you from, if you don't mind me asking? My sister is in Boiser City, and I used to live not too far away from the Louisiana state line, I was in Alabama. Must say I absolutely love lower Louisiana!!! The swamps are the best! Cheers, CCCathy

I'm from Natchitoches which is in the North Central part of the state about one hour from Bossier City. BTW we are as piny woods as you are here in the northern part.