I ditched canned soup altogether, but soup made at home is great, and freezable, so I can make a pot of soup once a week or so, freeze half, and then I end up with a nice rotation of soup available when I don't have time to cook. Right now I have spicy black bean, roasted garlic potato, and curry chickpea and vegetable in the freezer.

I also like to make foods with a sweet and spicy flavor combo. It seems to be the most successful at keeping me from missing the salt. Things like honey and red pepper flakes on carrots, and brown sugar with cayenne pepper on salmon or turkey. And lots of curry. I even sprinkle it like salt once in a while if I blew it and made something bland.

I also make my own salsa and freeze from a large batch. Store bought salsa even the fresh ones are very salty. Deli meats are also very high sodium. Grilling my own chicken is a better option for sandwiches. I like to grill some red bell pepper and a slice of pineapple while I am grilling the chicken for an awesome combo.

Uh, thought it was old news, but I guess not:

https://www.washingtonpost.com/news/...vernment-says/

http://www.scientificamerican.com/ar...e-war-on-salt/

https://www.sciencedaily.com/release...0521071410.htm

For me I stopped sucking cawk

I think some are confusing eating at a good restaurant and eating processed/fast food. If I can see Javier back there making fresh chicken stock for that night's soup, I doubt it compares to the amount of sodium that Campbell's finds to pack in every can. The only problem is finding places that haven't gotten lazy and started using SYSCO shortcuts.

Casual limitation: Empty the salt shaker and put it in storage. Only salt used is the salt that comes in/with the food by the manufacturer. They add plenty.

I never add salt to anything, other than a fresh tomato, I eat it like it's prepared.

Other than that I don't worry about it

I never add salt to anything. Not french fries, hamburgers, steaks, popcorn - really any food. I look at labels when purchasing soups (which I rarely do these days) and try to eat as much home made food as possible. Balsamic Vinegar and Olive oil dressings as opposed to creamy dressings. If I'm eating tortilla chips, I purchase unsalted and avoid potato chips as much as possible. Also, homemade pico instead of some crappy store bought salsa (which is mostly garbage, IMO, anyway).

The other thing is I do is use pepper instead of salt, whether it's powdered black, peppercorn, cayenne, etc. I'll also use a variety of Mrs. Dash seasonings, which are sodium free.

Penzey's has fantastic spices, especially their Buttermilk Ranch (which blows away the traditional Ranch mixes, IMO, and are awesome with sliced cucumbers and has far less sodium). Their Chipotle Ground Red is the ****ing bomb.

You use less salt. Pretty simple. Even if you don't have a degree you can figure it out.

Are we the same person!!!???


I watch my sodium as I have genetically high blood pressure. I haven't used a salt shaker to add to food after cooking it in probably a decade. I use Mrs. Dash seasoning (sodium free) and season with lime and lemon juice as well (has a similar taste to salt due to acidity). Lots of pepper on food. I will still salt my steak, pork chops and chicken before cooking but not to the degree I would if I wasn't watching my sodium.

There are actually many store bought salsas that are low in sodium too. Another great way to add flavor and taste without sodium. You do have to read labels though, some salsas are loaded with sodium!

We rarely eat out. If we do, it's never fast food. We don't really eat anything processed. I never eat frozen dinners (shitty tasting anyway) or soups as both are loaded with sodium. If I do have a meal high in sodium, I increase my water intake to help flush it out. That's a great strategy that most people don't understand.

I've posted about this before. I had to severely cut my salt intake when I went on dialysis, so I've been through quite a few things.

Aside from avoiding restaurant food and processed foods:

More spice and herbs on whatever you're cooking. If you like spicy food, heat can cover lack of salt.

Skip the salt substitutes. They're terrible.

Best thing I've found: More acid. Use more vinegar, lemon, lime, etc. Acid mimics salt on food and stimulates the salivary glands.

The link between salt intake and blood pressure is tenuous at best.

Pretty true actually. It mostly affects those pre-disposed to high blood pressure already. Mine significantly spikes with increased salt intake due to my genetics. :(

My wife eats way more salt than me and her BP is perfect ALL the time. :facepalm:

Genetics are everything.

Last year, I started going to the doc on a regular basis again. As I had expected, my cholesterol was high, just like it's been for everyone on both sides of family. But that said, my grandmother's had cholesterol of more than 300 for most of her life and she's 91 years old. My parents are in their 70's and are very active and their cholesterol was high before meds.

I was putting in 20-25 miles of cardio every week last year when the doctor prescribed Lipitor. Within a week, my whole body ached and it was a struggle to get out of my freakin' bed. Turns out, it did a number on my muscle enzymes and it took nearly 4 months to go away. Just brutal.

So in February, he says, "Let's try Simvastatin every other day". I started taking it and was super busy in Feb and March, so I didn't have time to regularly exercise. I started up again in April and the pain was even worse! I stopped it immediately and I still have daily pain, especially from my left quad, from my hip to my knee. It's freaking numb 16 hours a day.

The doctor said it would go away in 4-6 months but it's been since April and it's still there.

Genetics, baby.

Only have margaritas with salt, every other margarita.