Re: BP ......... Na ...... Ca

[Guest guest]

It really pisses me off that salt is added to virtually everything. I went

to buy (canned) sardines recently and couldn't find any without salt added.

That would be ditto for canned herring and salmon. Agrhhhh.

on 3/29/2004 4:15 PM, Rodney at perspect1111@... wrote:

> CONCLUSIONS: Older Chinese vegetarians are predisposed to

> hypertension because of their sodium-rich but calcium-deficient

> diets. "

>

>

[Guest guest]

Hi folks:

I am still counting my sodiums, but it does look as if, as Francesca

said, that although there are vegetables that naturally contain a lot

of sodium, the majority of mine seems to have been in the occasional

cans I open and other unsuspected sources.

One could think about it this way ............ for someone who

consumes 2000 calories a day and wants to get only the RDA of 500 mg

of sodium daily, then one should try to avoid foods that contain much

more more than one-quarter of a mg of sodium per calorie (500/2000).

It is interesting looking at the foods I eat with this in mind. The

bagels I eat in the morning contain six times that much (and I

haven't even got the can out of the cupboard yet!). The whole wheat

bread more than seven times, and the can of 's beef broth I

got for a recipe has 298 times as much.

That reminds me of a puzzle I was set at school. A man has to make a

journey over a range of hills by car and in order to arrive on time

he must average 30 mph for the full distance up one side and down the

other. But because of the hill and the heavy traffic, when he

reaches the top of the hill he sees he has only averaged 14 mph at

the half way point in his journey. The question is: How fast must

he travel down the other side, in order to arrive on time? An

interesting puzzle for those who haven't seen it before.

Rodney.

> It really pisses me off that salt is added to virtually

everything. I went

> to buy (canned) sardines recently and couldn't find any without

salt added.

> That would be ditto for canned herring and salmon. Agrhhhh.

[Guest guest]

I have also found this to be true & frustrating. Also, I just don't

understand why the manufacturers must add so much other " stuff " ... for

instance, all of the instant oatmeal sold at the local large food chain

contains about 8 substances in addition to PLAIN oatmeal. I can get

instant oatmeal at Whole Foods with just one ingredient (oatmeal). But

I still have a hard time finding many foods without salt. The Eden

brand has been helpful for beans.

Francesca Skelton wrote:

>It really pisses me off that salt is added to virtually everything. I went to

buy (canned) sardines recently and couldn't find any without salt added. That

would be ditto for canned herring and salmon. Agrhhhh.

>

>

>

[Guest guest]

Your word puzzle is a little like trying to practice " ON " but imagine that

the car has a faulty speedometer (food nutritional content tables), the

distance signs on the highway are wrong (RDAs), and time travel is not

allowed (we can't reverse aging)... :-).

JR

-----Original Message-----

From: Rodney [mailto:perspect1111@...]

Sent: Monday, March 29, 2004 7:50 PM

Subject: [ ] Re: BP ......... Na ...... Ca

Hi folks:

I am still counting my sodiums, but it does look as if, as Francesca

said, that although there are vegetables that naturally contain a lot

of sodium, the majority of mine seems to have been in the occasional

cans I open and other unsuspected sources.

One could think about it this way ............ for someone who

consumes 2000 calories a day and wants to get only the RDA of 500 mg

of sodium daily, then one should try to avoid foods that contain much

more more than one-quarter of a mg of sodium per calorie (500/2000).

It is interesting looking at the foods I eat with this in mind. The

bagels I eat in the morning contain six times that much (and I

haven't even got the can out of the cupboard yet!). The whole wheat

bread more than seven times, and the can of 's beef broth I

got for a recipe has 298 times as much.

That reminds me of a puzzle I was set at school. A man has to make a

journey over a range of hills by car and in order to arrive on time

he must average 30 mph for the full distance up one side and down the

other. But because of the hill and the heavy traffic, when he

reaches the top of the hill he sees he has only averaged 14 mph at

the half way point in his journey. The question is: How fast must

he travel down the other side, in order to arrive on time? An

interesting puzzle for those who haven't seen it before.

Rodney.

> It really pisses me off that salt is added to virtually

everything. I went

> to buy (canned) sardines recently and couldn't find any without

salt added.

> That would be ditto for canned herring and salmon. Agrhhhh.

[Guest guest]

I bought some Alaskan wild salmon, which actually didn't taste all that bad - not at all like salmon that I was familiar with. I soaked it overnite in distilled water to get the sodium out. Much better than tuna. And the skin fat was in the can. Still, I can't believe the omega-3's survive the heat. Anyway, it might suffice for those that hate fish.

One of the few canned stuff I eat is mixed veggies by Veg-all (agrilink foods), no salt added. If they can preserve stuff in cans without salt, why doesn't everyone? No other preservatives listed either.

I wish they would indicate the tyramine content. That's a vasoconstrictor which provides bang-your-head-against-the-wall migraines.

Regards.

----- Original Message -----

From: Francesca Skelton

Sent: Monday, March 29, 2004 3:30 PM

Subject: Re: [ ] BP ......... Na ...... Ca

It really pisses me off that salt is added to virtually everything. I wentto buy (canned) sardines recently and couldn't find any without salt added.That would be ditto for canned herring and salmon. Agrhhhh.on 3/29/2004 4:15 PM, Rodney at perspect1111@... wrote:> CONCLUSIONS: Older Chinese vegetarians are predisposed to> hypertension because of their sodium-rich but calcium-deficient> diets."

[Guest guest]

I wonder why Quaker can make an instant oatmeal with too much salt (310mg), and their regular "quick" oatmeal without.

The quick doesn't take that long.

Regards.

----- Original Message -----

From: apricot85

Sent: Monday, March 29, 2004 7:57 PM

Subject: Re: [ ] BP ......... Na ...... Ca

I have also found this to be true & frustrating. Also, I just don't understand why the manufacturers must add so much other "stuff" ... for instance, all of the instant oatmeal sold at the local large food chain contains about 8 substances in addition to PLAIN oatmeal. I can get instant oatmeal at Whole Foods with just one ingredient (oatmeal). But I still have a hard time finding many foods without salt. The Eden brand has been helpful for beans.Francesca Skelton wrote:>It really pisses me off that salt is added to virtually everything.

[Guest guest]

It is an interesting thing.

I find it very hard to stay below 1500 mg, which I set for my individual req't by experiment.

500mg is quite difficult. My sis-in-law who is a rigid anti-sodium person from birth (her parents lived to 96), eats a very rigid diet, big salads with fresh veggies, 1 tbls peanut butter, a banana, 3 oz poached fresh salmon - 3 x per week, oatmeal daily with 5 cranberries, no dairy. You get the idea. She's 83, looks 55 and can run up the stairs.

Some claim as low as 300mg per day, but they eat no dairy. I eat few breads. The bread people claim their products would turn to mould without the salt. Fortunately, there's a thing called corn tortillas.

Veggies have a lot of natural sodium, because a lot of them are watered from wells and the minerals build up in the soil.

Regards.

----- Original Message -----

From: Rodney

Sent: Monday, March 29, 2004 7:49 PM

Subject: [ ] Re: BP ......... Na ...... Ca

Hi folks:I am still counting my sodiums, but it does look as if, as Francesca said, that although there are vegetables that naturally contain a lot of sodium, the majority of mine seems to have been in the occasional cans I open and other unsuspected sources. One could think about it this way ............ for someone who consumes 2000 calories a day and wants to get only the RDA of 500 mg of sodium daily, then one should try to avoid foods that contain much more more than one-quarter of a mg of sodium per calorie (500/2000).It is interesting looking at the foods I eat with this in mind. The bagels I eat in the morning contain six times that much (and I haven't even got the can out of the cupboard yet!). The whole wheat bread more than seven times, and the can of 's beef broth I got for a recipe has 298 times as much.That reminds me of a puzzle I was set at school. A man has to make a journey over a range of hills by car and in order to arrive on time he must average 30 mph for the full distance up one side and down the other. But because of the hill and the heavy traffic, when he reaches the top of the hill he sees he has only averaged 14 mph at the half way point in his journey. The question is: How fast must he travel down the other side, in order to arrive on time? An interesting puzzle for those who haven't seen it before.Rodney.

[Guest guest]

Hi JW:

Regarding K/Na ratios, the following seaweed product variations are

interesting. (Presumably high is good). Dried agar 11.03; nori

7.42; spirulina 1.30; irish moss 0.94; kelp 0.38; wakame 0.06(!!!).

I have never used agar, so I know nothing about it. It has a pretty

good calcium content too - ~2 mg/calorie. The seaweeds with higher

per calorie calcium content have the lowest K/Na ratios - kelp and

wakame.

Rodney.

>

> >It really pisses me off that salt is added to virtually

everything.

[Guest guest]

Canned sardines in spring water with no added salt are available at Walmart Superstores under Walmart's own "Great Value" brand.

Jayne

[Guest guest]

Yup- most Alaskan Salmon I've had has a rather subtle flavoring. Perhaps

the farmed stuff has some kinda " flavor enhancer " added to the food supply,

or it may just be a genetic thing....

>From: " jwwright " <jwwright@...>

>Reply-

>< >

>Subject: Re: [ ] BP ......... Na ...... Ca

>Date: Tue, 30 Mar 2004 12:03:21 -0600

>

>I bought some Alaskan wild salmon, which actually didn't taste all that bad

>- not at all like salmon that I was familiar with. I soaked it overnite in

>distilled water to get the sodium out. Much better than tuna. And the skin

>fat was in the can. Still, I can't believe the omega-3's survive the heat.

>Anyway, it might suffice for those that hate fish.

>

>One of the few canned stuff I eat is mixed veggies by Veg-all (agrilink

>foods), no salt added. If they can preserve stuff in cans without salt, why

>doesn't everyone? No other preservatives listed either.

>

>I wish they would indicate the tyramine content. That's a vasoconstrictor

>which provides bang-your-head-against-the-wall migraines.

>

>Regards.

>

> ----- Original Message -----

> From: Francesca Skelton

>

> Sent: Monday, March 29, 2004 3:30 PM

> Subject: Re: [ ] BP ......... Na ...... Ca

>

>

> It really pisses me off that salt is added to virtually everything. I

>went

> to buy (canned) sardines recently and couldn't find any without salt

>added.

> That would be ditto for canned herring and salmon. Agrhhhh.

>

>

> on 3/29/2004 4:15 PM, Rodney at perspect1111@... wrote:

>

> > CONCLUSIONS: Older Chinese vegetarians are predisposed to

> > hypertension because of their sodium-rich but calcium-deficient

> > diets. "

[Guest guest]

thanks Jayne. No Walmart near me unfortunately. Any other suggestions?

on 3/30/2004 6:59 PM, rsavage271@... at rsavage271@... wrote:

> Canned sardines in spring water with no added salt are available at Walmart

> Superstores under Walmart's own " Great Value " brand.

>

> Jayne

[Guest guest]

move... :-)

I live in nowhere MS (Hickory pop. 600?) and have a Walmart superstore 10 mi

in one direction and 25mi in the other... It's worth the drive once a week

for me... Their frozen berries are good, I get canned AK salmon for about

$1.30 a lb.

JR

-----Original Message-----

From: Francesca Skelton [mailto:fskelton@...]

Sent: Tuesday, March 30, 2004 6:05 PM

Subject: Re: [ ] BP ......... Na ...... Ca

thanks Jayne. No Walmart near me unfortunately. Any other suggestions?

on 3/30/2004 6:59 PM, rsavage271@... at rsavage271@... wrote:

> Canned sardines in spring water with no added salt are available at

Walmart

> Superstores under Walmart's own " Great Value " brand.

>

> Jayne

[Guest guest]

Just writing to suggest that folks consider *not* shopping at Walmart,

seeing as Walmart uses unconscionable tactics to save money.

Recently it was discovered that some Walmarts made a practice of hiring

illegal aliens as janitors, paying them less than minimum wage, working

them seven days a week with never a day off. Some Walmarts locked night

workers in for their shift, with no one on-site having a key--and on

multiple occasions workers couldn't get out to obtain medical care when

emergencies occurred. Regular ongoing Walmart cost-cutting measures

involve buying goods made in countries where there's child labor and other

egregious worker abuses, along with severe abuse of the environment that

wouldn't be tolerated in the U.S. Meanwhile, in the U.S., Walmart

employees are poorly paid, and benefits are poor or nonexistent, although

the company's TV ads claim differently.

And, of course, Walmart superstores damage communities by driving small

locally-owned stores out of business.

Let's allow issues of right and wrong to have a place in our nutrition and

purchasing choices!

Lynn

----- Original Message -----

From: rsavage271@...

Sent: Tuesday, March 30, 2004 3:59 PM

Subject: Re: [ ] BP ......... Na ...... Ca

.... available at Walmart Superstores ....

[Guest guest]

I also wonder why salt would be important to the cooking process.

Incidentally, I noted that s low sodium soups have far less total

added ingredients than their regular version of soup.

jwwright wrote:

I wonder why Quaker can make an

instant oatmeal with too much salt (310mg), and their regular "quick" oatmeal

without.

The quick doesn't take that long.

[Guest guest]

The only one I'm reasonably sure of is the cooking of greens to maybe modify the oxalic acid. Olders claim that baking soda makes the greens "sweet". I'm also not sure they use soda to do that.

Regards.

----- Original Message -----

From: apricot85

Sent: Tuesday, March 30, 2004 9:34 PM

Subject: Re: [ ] BP ......... Na ...... Ca

I also wonder why salt would be important to the cooking process. Incidentally, I noted that s low sodium soups have far less total added ingredients than their regular version of soup.