About Low Sodium Substitutes Recipe
Yield: 1 text fileRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
Heres some information for the no salt part of his diet.
You should ask his doctor whether its safe for him to use potassium
chloride as a salt substitute. People with certain types of heart or
kidney problems conditions should not use it. If he should also avoid
potassium chloride, then ask if calcium chloride is safe. People who
get kidney stones sometimes need to avoid that.
If potassium chloride is safe, then the next step is a taste test to
select a brand to use. Buy one bottle each (unseasoned) of a type
with tri-calcium phosphate on the ingredients list, and a type
without it. Types with it tend to be less bitter, but also tend to
cost more. If his diet allows, use no salt added cream of mushroom
soup for the taste test. Prepare the soup, and divide it into two
bowls. For each bowl, add one of the types of salt substitute until
it tastes salty enough. If one doesnt taste enough like you used
salt, pick the other type as the one to buy in the future. Brands to
look for with tri-calcium phosphate are McCormick (possibly labelled
Schilling in some parts of the US), Kroger, and Mortons. If one
type fails the taste test, reserve the rest of it to use in strongly
flavored foods, such as chili.
For the seasoned variety, I prefer Lawrys Seasoned Salt-Free for most
purposes, but also use McCormick Seasoned Saltless at times.
If you can fit popcorn into his diet, you may want to find a way to
powder the salt substitute so it will stick to the popcorn better. I
use a mortar and pestle, and add an assortment of herbs and spices as
I powder it. A lecithin spray, such as Pam, will help the powder
stick to the popcorn, without adding much fat. I have thought of,
but never tried, spraying with water instead.
If you bake bread and he needs to avoid even the small amount of salt
used in bread, note that you shouldnt just leave out the salt in
bread recipes using yeast. The salt slows down the yeast enough that
it wont stop working too early and let the dough collapse. However,
a potassium chloride salt substitute works almost as well as salt for
this purpose; use the same amount.
If he shouldnt use potassium chloride, write to the following
company for more information about their products Ener-G
Low-Electrolyte Calcium Chloride and Ener-G Low-Electrolyte Baking
Powder, including where you can buy them. Both products are low in
both sodium and potassium. You can also ask them to send recipes.
Ener-G Foods, Inc. P.O. Box 24723 Seattle, WA 98124
From: Robert Miles
Submitted By JIM WELLER On 10-09-95
Title: About Reducing Fats
Categories: Information
Yield: 1 text file
Some info to help with the low-fat portion of the diet:
In recipes for bread and similar baked goods, you can often substitute
applesauce for the fats, using the same amounts. When it works, it
usually doesnt change the taste significantly. However, youll have
to test it one recipe at a time to find out which recipes it works
for, or look for recipes where someone else has already tested it.
For chicken and turkey, remove the skin before cooking and cut off any
visible fat. Unless you have a pet capable of eating extra fat
without health problems, save the trimmings for the stock recipe
below, freezing them if necessary.
If you microwave chicken one piece at a time, it will come out
juicier if you use a lower power setting so you can cook it longer
without drying it out. Also, add some chicken stock to help keep it
moist, and use a covered microwave dish. One frozen stock cube (see
below) is about right for one piece of chicken.
Ground turkey is lower in fat than ground beef, and ground turkey
breast is especially low in fat. It can be used in recipes that call
for ground beef when the softer texture of the ground turkey will not
be too noticeable.
Be prepared to reduce the amount of pepper used once you reduce fat
below a certain level. I find that very low fat versions of recipes
make pepper taste stronger.
From: Robert Miles
Submitted By JIM WELLER On 10-09-95
Source from luhu.jp
You should ask his doctor whether its safe for him to use potassium
chloride as a salt substitute. People with certain types of heart or
kidney problems conditions should not use it. If he should also avoid
potassium chloride, then ask if calcium chloride is safe. People who
get kidney stones sometimes need to avoid that.
If potassium chloride is safe, then the next step is a taste test to
select a brand to use. Buy one bottle each (unseasoned) of a type
with tri-calcium phosphate on the ingredients list, and a type
without it. Types with it tend to be less bitter, but also tend to
cost more. If his diet allows, use no salt added cream of mushroom
soup for the taste test. Prepare the soup, and divide it into two
bowls. For each bowl, add one of the types of salt substitute until
it tastes salty enough. If one doesnt taste enough like you used
salt, pick the other type as the one to buy in the future. Brands to
look for with tri-calcium phosphate are McCormick (possibly labelled
Schilling in some parts of the US), Kroger, and Mortons. If one
type fails the taste test, reserve the rest of it to use in strongly
flavored foods, such as chili.
For the seasoned variety, I prefer Lawrys Seasoned Salt-Free for most
purposes, but also use McCormick Seasoned Saltless at times.
If you can fit popcorn into his diet, you may want to find a way to
powder the salt substitute so it will stick to the popcorn better. I
use a mortar and pestle, and add an assortment of herbs and spices as
I powder it. A lecithin spray, such as Pam, will help the powder
stick to the popcorn, without adding much fat. I have thought of,
but never tried, spraying with water instead.
If you bake bread and he needs to avoid even the small amount of salt
used in bread, note that you shouldnt just leave out the salt in
bread recipes using yeast. The salt slows down the yeast enough that
it wont stop working too early and let the dough collapse. However,
a potassium chloride salt substitute works almost as well as salt for
this purpose; use the same amount.
If he shouldnt use potassium chloride, write to the following
company for more information about their products Ener-G
Low-Electrolyte Calcium Chloride and Ener-G Low-Electrolyte Baking
Powder, including where you can buy them. Both products are low in
both sodium and potassium. You can also ask them to send recipes.
Ener-G Foods, Inc. P.O. Box 24723 Seattle, WA 98124
From: Robert Miles
Submitted By JIM WELLER On 10-09-95
Title: About Reducing Fats
Categories: Information
Yield: 1 text file
Some info to help with the low-fat portion of the diet:
In recipes for bread and similar baked goods, you can often substitute
applesauce for the fats, using the same amounts. When it works, it
usually doesnt change the taste significantly. However, youll have
to test it one recipe at a time to find out which recipes it works
for, or look for recipes where someone else has already tested it.
For chicken and turkey, remove the skin before cooking and cut off any
visible fat. Unless you have a pet capable of eating extra fat
without health problems, save the trimmings for the stock recipe
below, freezing them if necessary.
If you microwave chicken one piece at a time, it will come out
juicier if you use a lower power setting so you can cook it longer
without drying it out. Also, add some chicken stock to help keep it
moist, and use a covered microwave dish. One frozen stock cube (see
below) is about right for one piece of chicken.
Ground turkey is lower in fat than ground beef, and ground turkey
breast is especially low in fat. It can be used in recipes that call
for ground beef when the softer texture of the ground turkey will not
be too noticeable.
Be prepared to reduce the amount of pepper used once you reduce fat
below a certain level. I find that very low fat versions of recipes
make pepper taste stronger.
From: Robert Miles
Submitted By JIM WELLER On 10-09-95
Source from luhu.jp
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