All five tastes–sweet, sour, bitter, umami, and yes, salty–can be found in whole foods. Let’s break it down–then let’s make an unprocessed bloody Mary and put all five tastes to good use. Continue Reading Truly Natural Flavors — and a Salt-Free Bloody Mary
Avoid the “Salty Six” with Whole Wheat Oat Bread
The most surprising of The Salty Six was bread. One slice of bread or one bun can have anywhere from 170 to 400 mg of sodium! Continue Reading Avoid the “Salty Six” with Whole Wheat Oat Bread
Reducing Sodium in Canned Beans
Bush’s Beans compared the amount of sodium remaining in canned beans after five different consumer preparation methods. Here are the results. Continue Reading Reducing Sodium in Canned Beans
Soy Sauce Fail
I always thought Soy Sauce was supposed to come from fermented soy beans. The closest these little packets get to that was the inclusion of hydrolyzed vegetable protein. Continue Reading Soy Sauce Fail
What’s the big deal about sodium?
If you’ve been following my restaurant menu reviews recently, you’ve probably noticed that I’ve been harping on the extreme amount of sodium in many of the foods. That’s led a few people to ask me, “What’s the big deal?” Continue Reading What’s the big deal about sodium?
Is this food high in Sodium?
Most recommendations are that you eat less than 2,400mg of sodium per day (that’s about one level teaspoon of table salt), so if you eat about as many milligrams as you eat in calories each day, you’re doing pretty well. Continue Reading Is this food high in Sodium?
Good News on Sodium
Limiting salt in packaged and restaurant foods is perhaps the single most important dietary improvement that the Food and Drug Administration could bring about. Continue Reading Good News on Sodium
Ignorance is not bliss
I had dinner at Baja Fresh with a good friend last night. As soon as I walked in, I looked around to find the nutrition information which — to BF’s credit — was sitting right on the counter. Continue Reading Ignorance is not bliss