Watching the salt.

cirwom
By cirwom Latest Reply 2011-04-20 18:53:12 -0500
Started 2011-04-17 05:10:22 -0500

I have been a diabetic for four years, and am still learning what I can and can not eat. It gets discouraging at times, but what I'm finding out, is that many of the diabetic recipes I like are high in sodium content, why is that? If you are like me, then you have a concern about adding high blood pressure to your health concerns. I have found salt substitutes as an added bonus, they're very flavorful, or adding lemon juice to some of my meals. Are there any other suggestions?


26 replies

donna62M
donna62M 2011-04-19 06:28:25 -0500 Report

do you take omega 3 supplements at the recomended doses…I was on 3 medications for my high blood presure and to protect my kidneys…and after starting to take omega3… I am down to one tablet which has been cut in half just this yaer…and the only thing that I changed was the Omega3…I now am having low blood presure problems occasionally…It didn't happen straight away but gradually over the last three years…I swear by them…As for salt we just replaced with herbs and spices…If you come for tea at my place and you want salt, you have to ask for it or you never see it…still keep it in the house,but it is only used for cuts,etc.

teddybearlady
teddybearlady 2011-04-18 15:47:50 -0500 Report

My take on it is this: GET OUT OF THE HABIT OF USING SALT. There are plenty of herbs and spices that will enhance the flavor of your food WITHOUT using salt. My late husband used to salt everything before he even tasted it. I was insulted and I told him so. It didn't take him long to get out of the salt habit. When purchasing prepared foods, READ THE NUTRITION LABELS. Ignore the banners on the packaging that say "lite" or "low sodium." When you compare the amount of sodium to the "regular" product, you may find that it isn't that much lower. Watch out for condiments that have sodium in them, such as soy sauce. Leave the salt out of recipes unless they indicate that salt is necessary (as in baking). I've noticed that many recipes DO say "salt necessary" if you cannot leave it out. After awhile, this will become natural to you and you will be able to tell if even a grain or two of salt has been added to a dish.

Harlen
Harlen 2011-04-17 18:41:28 -0500 Report

I am going on five years and still working on what I can eat and how much
Best wishes
Harlen

RAYT721
RAYT721 2011-04-17 15:56:46 -0500 Report

There are many lower sodium products out there on the market although even those are reduced but definitely not sodium-free. Your best bet is making food from scratch where you can modify the recipes with other herbs and spices as you see fit. When I cook I very rarely add salt in the cooking process because I can always add it later if it's needed, which usually it isn't. There are a number of heart healthy recipes online and in library cookbooks… check them out! :)

cirwom
cirwom 2011-04-18 10:24:35 -0500 Report

That's good to know, I do try to make most of my food from scratch, it always taste better. Point me in the right direction of those tasty recipes

sam1376
sam1376 2011-04-17 11:35:03 -0500 Report

Sea salt

cirwom
cirwom 2011-04-18 10:20:46 -0500 Report

I have tried sea salt and it taste funny, and my belief is it will still make my BP rise

jayabee52
jayabee52 2011-04-17 13:30:02 -0500 Report

Sea salt, though the taste may be a bit different than "table salt" is still Sodium and will still raise your BP if you are prone to HBP.

cirwom
cirwom 2011-04-18 10:22:52 -0500 Report

I am prone to HBP, though I don't have it. My Dr warned me there will be times when I feel the need to make up for the sweets by eating things that are salty, which creates another concern, but since HBP runs in my family I stopped using salt all together.

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