Salt Wars

Just scored another small victory in the "Salt Wars" by shaving 126 mg. off my daily intake at breakfast. This was accomplished by substituting an organic almond yogurt for the lactose-free dairy yogurt I had been using and by eliminating the lactose-free milk I'd been adding for consistency.

The good news, besides the elimination of this much sodium--which, by itself, is admittedly not huge--is that I've been able to do so without compromising either the taste or nutritional value of one of my dietary mainstays.

So yayyy!!! As I'm learning from my current reading of Liza Mundy's Code Girls, persistence and small victories do indeed help win wars, whether global or dietary...

LPK
Dreamwidth
10.23.2018

Salt Wars II

Since embarking on my "no salt added" regimen, I've eaten very little bread of any kind. That's because most breads contain substantial amounts of sodium. Two slices, of a locally-available national brand, are said to contain 270 mg. of sodium. And so, for the past two weeks, I haven't had any bread with my meals at all.

Tomorrow, I'm hoping that will change due to the arrival today of my new bread machine. In anticipation of its delivery--thanks, Amazon--I've collected several low-sodium bread recipes specifically formulated for bread machines. And I've laid in the necessary ingredients for my first go at this.

I had actually debated just going ahead and mixing it by hand and baking it in the oven. Which would've allowed me to get started with this part of my new dietary lifestyle right away. After all, that's something I did routinely after my ex- and I separated from the commune we'd been living with in the early '70s. It was, I dunno, a way of bringing with us some of the tastes and smells and lifestyle choices that were still meaningful to us.

But bread making takes the better part of a day, not to mention energy that I'm not sure I still have. So I finally decided to take the "easy" way out, this time around.

Guess I'll find out tomorrow if it really is or not...

LPK
Dreamwidth
10.23.2018