I'm not a doctor. I don't proclaim to be an expert. However, much of the recent stuff I have read seems to feel that low sodium is much less important than eating rice, potatoes, pasta, bread, crackers that have high starch that turns to sugar rapidly. After losing over 60 pounds and trying to keep it off it is difficult for health reasons. My doctor says don't worry about sodium worry about the above things that cause more problems in your diet. When you eat the above mentioned things it turns to sugar immediately and not only puts on weight but increases your blood pressure, blood sugar, and cholesterol much more than sodium. Sodium was the culpert in the 50s. Not so much in the 21st century. Not to say sodium is good, but within reason is not as bad as the other items listed above.
We have been on low carb but the high blood pressure is due to his chemo and Avastin IV,if not soon corrected he could have renal failure,so we are listening to the dr and following his instructions.
I moved provinces in 2008 to the one who include dietician as a very important part of their team. Once ea. 3 months. Like this provinces ways better because of that.
As one doctor said, they know things doctors don't know.
We buy No Salt Added Vegetable Soup by the case from Health Valley via a local health food store. They have other flavors also.
Here is the website: http://www.healthvalley.com/about.php
Dick_B
2003 SunnyBrook 27FKS
2011 3/4 T Chevrolet Suburban
Equal-i-zer Hitch
One wife, two bikes (both Electric Schwinn's with motor assist)
I'm not a dietician, so apply your knowledge to these suggestions. If you don't mind a little cooking, how about a frittata? Put whatever leftover grilled, sauteed or raw veggies sound good at the moment with a few slightly beaten eggs. Especially nice with a little green salad for lunch.
For us grilling is quick and easy. Some kind of grilled meat with orange-fennel salad can be on the table in minutes.
Orange-Fennel Salad
Slice fennel bulb into medium sized bowl. Peel two oranges with a knife and cut the flesh into chunks.
For dressing, combine in blender: juice from 1 orange, 1 tsp chopped shallot, 2 Tbsp white wine vinegar, 1/2 to 1 tsp honey, pinch of salt (optional), 2 Tbsp olive oil.
Salad dressings are easy to make fresh, and most keep for 2-3 weeks in the fridge thanks to some acidity from vinegar or lemon juice. I'm sure you know how to make a few, but I'll speak to those who don't Start with the base: three parts vinegar to two parts olive oil (or canola oil). To bump up the flavor add one or a few of the following to the vinegar: two pinches of garlic granules, black pepper, 1/4 tsp table salt, 1 tsp of chopped shallots, 1 tsp honey, chopped chives, 1 tsp of Dijon mustard. For creamy dressing, use good mayo instead of oil. Balsamic vinegar is sweet; while white vinegar and lemon juice are more strongly acidic. Red and white wine vinegars are in between.
Dianne and Tom wrote: My hubby's cancer drugs has made his blood pressure go sky high,so in addition to changing his blood pressure meds he has been put on a low sodium diet. I have salt free butter,low sodium peanut butter,Mortons no salt,several Mrs Dash no salt seasonings and can manage breakfast and dinner pretty well,have problems with lunch as lunch meats,hot dogs and pizza are out. You can only eat so much tuna salad,chicken salad,banana sandwiches and PB&J's,appreciate any and all help!
Dianne
Depending on what you are cooking for dinner you can plan for left overs to use for lunches. We almost never eat lunch meats or hot dogs, pizza is only for Friday night dinner and as I make it from scratch (including the crust) it is easy to watch what is in it.
If you are looking for cold lunches with meat, cook a roast one or two nights a week and use that meat on your sandwich. Salads can have a base of greens, grains or starchy vegies, You can add what ever left over meat you have to the salad.
For hot lunches, there really are no limits. Hot roast beef sandwiches made with left over roast. Hot chicken sandwiches etc. You get the picture.
You may have to bake bread from scratch if you cannot find salt free bread locally. If you are not a bread baker, find a used bread maker at a thrift shop (usually under $10.00) and get started. Salt is in all bread recipes, and the bread will taste different without it, but it can be done.
Make soup and freeze it in lunch sized containers. During the cool weather I have soup several times a week. Watch the crackers though, they are far too salty.
Also watch condiments, many are full of salt. You will need to watch beverages as well.
A friend's son had E-Coli about 8 years ago. He wound up with kidney damage and had to be on a salt free diet for about 3 years and will have to be very careful about salt intake the rest of his life.
I wish your husband well during his treatment. Remember to take care of your self too.
Buy Boneless pork roast, roast beef or turkey breast, roast them let them cool and slice thin and you have the best sliced meat for sandwiches. You can season them as you like and leave out the salt. We bought a small slicing machine and the results are better than deli meats, no salt and fresh. It may take a little more time but if you buy a larger roast you can have it for supper and use the left overs for lunch sandwiches. Good luck with the health problems. Hope all turns out well
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Start with the base: three parts vinegar to two parts olive oil (or canola oil). To bump up the flavor add one or a few of the following to the vinegar: two pinches of garlic granules, black pepper, 1/4 tsp table salt, 1 tsp of chopped shallots, 1 tsp honey, chopped chives, 1 tsp of Dijon mustard. For creamy dressing, use good mayo instead of oil. Balsamic vinegar is sweet; while white vinegar and lemon juice are more strongly acidic. Red and white wine vinegars are in between.
