Low salt diet and recipe book | Low salt diet & recipe book
1985
Barbour, Beverly
Abstract: General guidelines for cutting back on salt and sodium, and recipes that are flavored with a variety of seasonings other than salt, are introduced in this diet and recipe book. The relationship between sodium intake and hypertension is explored. "Hidden" sources of salt and sodium (medications, toothpaste, mouthwash, health foods, drinking water) are identified. "Forbidden" and "eat-your-fill" foods are listed in the following groups: beverages, baked goods, dairy products, meat, fish, staples, vegetables, and flavorings. Practical guidelines are provided for cutting back on salt when away from home (restaurants, fast food operations, airlines), for adapting recipes to reduce sodium content and recommendations on appropriate uses and quantities of spices and herbs in cooking, are outlined. Sodium-free substitutes for common high-sodium ingredients, and low-sodium recipes are introduced for 1) soups, 2) salads and dressings, 3) main dishes--meat, seafood, poultry, meatless, 4) vegetable side dishes, and 5) breads and desserts.
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