The sodium-watcher's guide
1984
Mayes, Kathleen
Abstract: Practical advice on selecting and preparing foods that are low in sodium is presented in this guide for individuals who are moderating their intake of salt and sodium. Background information is provided on the functions of sodium in the body, medical problems associated with excess sodium intake, and the amount and uses of salt in foods. General guidelines for moderating sodium intake include 1) buying fresh meats, fruits, and vegetables, 2) reading food labels for sodium-containing ingredients, and 3) seasoning foods with spices and herbs instead of salt. Recipes are included for low-sodium appetizers and soups, fish, meats and poultry, vegetables, salads, salad dressings and marinades, and desserts and sweets. Suggestions are given for moderating sodium intake at restaurants, barbecues, brown-bags and picnics, delicatessens, and while traveling. The sodium found in beverages (i.e. water, carbonated beverages, alcoholic beverages) and drugs and medications (i.e. toothpaste, mouthwash, analgesics, antacids, laxatives) is considered. Numerous charts and tables describe sodium compounds used to process foods, types of salt, salt and sodium equivalents and nutrient requirements for sodium. A table shows the sodium content of selected foods by food group. Recipes are included for low-sodium seasoning blends and suggestions are given for selecting herbs and spices to accompany selected foods. A list of additional readings and subject index are included. (aje).
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