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Old 03-28-2012, 09:02 PM   #25 (permalink)
frenchhen3
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Join Date: Mar 2010
Posts: 363
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Vito-

I do the low-salt routine. I have been able to keep my sodium to 1500 per day, but it is a LOT of "from scratch" cooking, a lot of searching to find a rancher, chicken guy, pig guy, butcher... good thing there is a resurgence of the small farm/small ranch to customer business, or I would be lost. I make my own sausages, make my own "Canned soup base" for casserole cooking. I use a lot of acidic food to compensate for the "no salt blandness", lemon juices, lime, grapefruit... etc.
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