tag:blogger.com,1999:blog-6545777296990237609.post983917534242553986..comments2023-03-29T11:55:54.368-04:00Comments on Kathy's Soup Kitchen: Stealth sodiumKathleen Loomishttp://www.blogger.com/profile/05930922068379938756noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6545777296990237609.post-83029091182729411962010-10-28T07:45:33.008-04:002010-10-28T07:45:33.008-04:00First off, a low-salt diet is really HARD. I cook...First off, a low-salt diet is really HARD. I cook a lot of my food from scratch, and I still find it a big challenge.<br /><br />There are a lot of foods (e.g. beet greens and chard) that naturally contain a significant amount of sodium. <br /><br />On the good side, there are a lot of no-salt-added and reduced sodium products out there. Speak up, and see if you can get your local stores to carry them.<br /><br />In response to customer requests, one of my local grocery stores has started carrying a yummy reduced-sodium cottage cheese (Breakstone's, made by Kraft, so it should be available nationwide). They now have no-salt-added canned beans, so I have an alternative when I don't have time to cook my own. There are also a lot of no-salt-added canned veggies.<br /><br />If you're talking about tomato sauce (as opposed to spaghetti sauce), many stores carry no-salt-added varieties.Mary Hortonhttp://aa.comnoreply@blogger.comtag:blogger.com,1999:blog-6545777296990237609.post-37836799717583146782010-10-10T21:02:07.070-04:002010-10-10T21:02:07.070-04:00Joan -- you are so virtuous to be canning! I used...Joan -- you are so virtuous to be canning! I used to do that in the day but not any more. If I am moved to put things up I freeze them, and probably should do more of it, since I own dozens and dozens of nice plastic freezer boxes. We had such a terribly tomato crop this summer, thanks to our drought, that we never had any left over. And now that you mention tomato juice -- stay tuned, I will have something to say about that tomorrow.kathynoreply@blogger.comtag:blogger.com,1999:blog-6545777296990237609.post-86270053034682850492010-10-10T20:33:37.484-04:002010-10-10T20:33:37.484-04:00Interesting post! I was going to dash off a commen...Interesting post! I was going to dash off a comment to you that the “sauce” part of the tomato sauce was the bugaboo. I have stopped buying tomato sauce and only buy tomatoes which I can use many ways (including pureed with a stick blender). I went to my pantry and looked at my tins of fire-roasted tomatoes and saw in the ingredient list not only salt (surprise!) but also tomato juice (does that contain sodium?—maybe not too much), citric acid, and calcium chloride. Interestingly, I had a tin of tomato paste and it contained only tomatoes!<br /><br />I have been doing a little canning and I have the new edition of the Ball Blue Book and there is no need to add salt to can tomato sauce, only bottled lemon juice, for the proper acidity for preservation purposes. Looks like that’s the way to go. Then one can add S & P in the desired amounts for flavoring.<br /><br />Before sending this off, I decided to check McGee, On Food and Cooking, and the word sauce (salsa) comes from the Latin root word (sal) meaning “salt.”<br /><br />joanjpsamhttps://www.blogger.com/profile/04330021123141514387noreply@blogger.com