Text 18278, 60 rader
Skriven 2008-12-23 07:08:46 av hap newsom (1:124/311)
     Kommentar till en text av Nancy Backus
Ärende: RE: TV dinners
======================
Hey Nancy!
-> 
->  -> We cut way back on sodium years ago, also by choice not need, so I 
was
->  -> already making tasty low-sodium stuff.  I don't cut it out entirely, but
->  -> I'm using generally lower sodium ingredients, and don't add salt when
->  -> cooking (or have it on the table, for that matter) for most things.  Not
->  -> only do we not miss it, we also find most "normal" cooking quite salty. 
->  -> Of course, there are still times when we eat things that are salty, too,
->  -> but it just isn't nearly so prevalent here as for most.  :)
->  -> 
->  hn> Yep, it's one of hte reasons we do most of our cooking from scratch. 
->  hn> The occaisional can of low sodium chicken stock gets in and that's 
->  hn> about it.
-> 
-> I do less from scratch now than I used to... and we do have a bit more
-> sodium in our diet now, as a result... I saw in another message from you
-> (to someone else) that you and Anne are borderline HBP... we did it more
-> because there's a history of hypertension on both sides of the family...
-> not because there was anything already really brewing with us.  Mine
-> only tends to go up when I'm dealing with pain (sometimes that's the
-> first indication that there is pain, as my body is way too good at
-> pushing up chronic pain threshholds).  His has always been good.  :)
-> 
Anne has always been a bit borderline and that was
the original reason we started altering our diet. Mine
has always been good, the only time my BP ever went
up was when I went to the dentist! One of my meds 
now is a BP med but I get it more for it's other aspects
than the BP one. it's one of my regimen of meds I get 
to take since my heart attack. 

->  ->  hn> We've been working around several of our 
->  ->  hn> favorite recipes as well trying to get lower
->  ->  hn> carb  and lower sugar versions that work
->  ->  hn> for us. 
->  -> 
->  -> That can be a challenge, too.  I always prefer the "re-educating the
->  -> palate" sort of shifts to the "use artificial substitutes" way.
->  ->
->  hn> There are things that you can do and there are trade offs that
->  hn> just don't work sometimes. It's trial and error!
-> 
-> We have a tendency to not do the tradeoffs, just cut back on the usual
-> amounts.  Not necessarily in a recipe, more by not having something as
-> often, but using the real thing when we do have it.  Or, reluctantly,
-> not having at all, if it makes a real problem to have it.  Perhaps using
-> something comparable, but not really a substitute per se...
-> 
I dunno, it's sort of fun trying to invent the 
wheel all over again in a sense. I've spent a good
part of the fall trying to do pumpkin pies that are 
lower carb, lower fat, and as close to sugar free
as I can manage. Have come up with several that
we like quite well enough...not sure I can call em
pumpkin PIE completely though.
chat with you soon!
hap 
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