Subj : Re: Reduced salt To : Carol Shenkenberger From : Dave Drum Date : Sat Mar 09 2024 07:16:06 -=> 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)= > > MMMMM----- Recipe via Meal-Master (tm) v8.06 > > Title: Nu Salt Potato Soup > Categories: Potatoes, Vegetables, Dairy, Herbs > Yield: 6 servings > 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. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Shrimp Florentine Categories: Seafood, Greens, Dairy, Cheese, Vegetables Yield: 6 Servings 40 oz (4 pkg) spinach; thawed, - drained 3 lb Shrimp; tail off, cooked 1/2 c Butter 3 lg Eggs; beaten 1 1/2 c Heavy cream 2 c Water +=MIXED WITH=+ 1 tb Minor's Shrimp Base 1/4 c Chopped scallions Salt, pepper & paprika 8 oz Shredded Cheddar cheese Preheat oven to 350ºF/175ºC. Spread shrimp in the bottom of a casserole dish and top with the spinach. Place beaten eggs, cream, water, soup base, scallion and spices in a large saucepan and cook over medium heat until mixture starts to thicken, stirring constantly. Pour over the shrimp and spinach and top with cheese. Bake uncovered for about 35 minutes until bubbly. Serves 8. (or four at my house) From: http://www.recipelink.com Uncle Dirty Dave's Kitchen MMMMM .... The World Wide Web might be tainted with unreliable information. --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .