Alison, thanks for the great SHARE! It's always inspiring to me to read when one small change will accomplish so much.
One of the things I've started doing as a matter of course is just to always buy the lower-sodium product (even though I'm not particularly focused on cutting sodium intake). I feel that to do this encourages the marketplace to develop more and more lower-sodium products, besides being good for me!
Another easy thing to do is to not add salt to recipes while they are cooking, but to allow people to add what they'd individually like when they eat it. Note: This is very very hard to do! Our family's spaghetti sauce recipe calls for salt along with pepper, herbs and spices. It's hard to leave the salt out at that stage, because if you're used to it, it just doesn't taste right. But you can always a little at the table, and over time I think you use less than if it's cooked into the sauce.
Comment Reply
Alison, thanks for the great SHARE! It's always inspiring to me to read when one small change will accomplish so much.
One of the things I've started doing as a matter of course is just to always buy the lower-sodium product (even though I'm not particularly focused on cutting sodium intake). I feel that to do this encourages the marketplace to develop more and more lower-sodium products, besides being good for me!
Another easy thing to do is to not add salt to recipes while they are cooking, but to allow people to add what they'd individually like when they eat it. Note: This is very very hard to do! Our family's spaghetti sauce recipe calls for salt along with pepper, herbs and spices. It's hard to leave the salt out at that stage, because if you're used to it, it just doesn't taste right. But you can always a little at the table, and over time I think you use less than if it's cooked into the sauce.
March 19, 2009 - 9:18amThis Comment
Reply