 |
 | Home | Contact Us | FAQ | Search & Site Map | Link to Us |
 | Sign In | Join | Other 45 Sites in Network |
| HomeDiscussion GroupsGeneral TopicsLow CarbWeightWatchers WeightAdviser.com Contact UsLink To UsSearch & Site Map |
Weight Loss Forum / Low Carb / March 2004salt
Not only was I indoctrinated my entire life that low-fat, low-cat was "healthy," but that cutting out as much salt as possible is also "healthy." Don't *ever* *ever* *ever* put salt purposefully on foods because they are probably already salted, and you get enough salt from other prepared foods. So, now with this new WOE of low-carb (or "carbavoid" as I heard one low-carb doctor zealot describe us), what gives with salt? I am using Morton Lite with potassium. Is anyone cautious about salting their foods? I suppose there isn't much salt in the meats and vegetables I've been preparing. But I know the ham is cured in salt.  SignatureSteve 250/242/170 sconnet@coxDOTnet >Not only was I indoctrinated my entire life that low-fat, low-cat was >"healthy," but that cutting out as much salt as possible is also [quoted text clipped - 10 lines] >I suppose there isn't much salt in the meats and vegetables I've been >preparing. But I know the ham is cured in salt. Canned foods, even vegetables, have quite a bit of salt unless the package says otherwise. Things like cheese, pickles, olives, jerky, sauerkraut, and lunch meats have lots of sodium, too. Fresh vegetables and meat are good to go. I don't have a problem with salt, so I eat it when I feel like it. -- Jean M. New food of the week: water chestnuts Do away with flipfloping to e-mail. I never had any problems eating cat. > Not only was I indoctrinated my entire life that low-fat, low-cat was > "healthy," > I never had any problems eating cat. > >> Not only was I indoctrinated my entire life that low-fat, low-cat >> was "healthy," Haha. Now that's funny. You're very quick-witted Cubit, I like it. low-cat = low-cal SignatureSteve sconnet@coxDOTnet Slightly OT, but when I feel I'm 'craving' bread or pasta, sometimes the point seems to be the salt in the butter I have with them. Just a little butter alone takes the edge off. Same with 'green pea soup' and other soups that normally have oil / melted butter floating on them. Or canned lima beans with the juice. Or popcorn. The butter/salt is great as a coating for some nice carbs. Wonder what other bland food could be used as a base/contrast for the butter? -- Hm, coconut milk, as in Thai soups like Tom Kha.... They can have low-carb veggies in them.... Skinny -- pre-diab hypo --------------------- >Not only was I indoctrinated my entire life that low-fat, low-cat was >"healthy," but that cutting out as much salt as possible is also [quoted text clipped - 10 lines] >I suppose there isn't much salt in the meats and vegetables I've been >preparing. But I know the ham is cured in salt. It was once thought prudent to restrict salt to avoid hypertension, but only a small percentage of people are affected in that way by sodium. Eating a lot of high sodium foods can temporarily bloat you up with false weight gain, though, from water retention. Drink plenty of fluids to flush out excess sodium. > Not only was I indoctrinated my entire life that low-fat, low-cat was > "healthy," but that cutting out as much salt as possible is also [quoted text clipped - 10 lines] > I suppose there isn't much salt in the meats and vegetables I've been > preparing. But I know the ham is cured in salt. Signaturejamie (jamiemck@newsguy.com) "There's a seeker born every minute." > Not only was I indoctrinated my entire life that low-fat, low-cat was > "healthy," but that cutting out as much salt as possible is also [quoted text clipped - 4 lines] > So, now with this new WOE of low-carb (or "carbavoid" as I heard one > low-carb doctor zealot describe us), what gives with salt? Their stance has this basis: Salt IS fat. Salt causes water retention and water IS fat. After all they both register on the scale as pounds so they *must* be fat, right? Besides high carb foods cause high blood pressure and we found something else to blame. > I am using Morton Lite with potassium. You done good. > Is anyone cautious about salting their foods? Only folks who don't know about the benefits of potassium and folks on diuretic BP meds that interact with potassium. |
Reply to this Message |
 Sign In
 Join
 My Latest Posts My Monitored Threads My Blog My Photo Gallery My Profile My Homepage Start New Thread Enable EMail Alerts Rate this Thread
|
©2012 Advenet LLC Privacy Policy - Terms of Use
This website includes both content owned or controlled by Advenet as well as content owned or controlled by third parties.