Comments on: Cut the Salt! http://www.saturdayeveningpost.com/2010/05/12/health-and-family/food-recipes/highsodium-foods-avoid.html?utm_source=rss&utm_medium=rss&utm_campaign=highsodium-foods-avoid Home of The Saturday Evening Post Mon, 10 Dec 2012 16:02:56 +0000 hourly 1 http://wordpress.org/?v=3.5 By: Frances O'Brien http://www.saturdayeveningpost.com/2010/05/12/health-and-family/food-recipes/highsodium-foods-avoid.html/comment-page-1#comment-12015 Frances O'Brien Sun, 16 May 2010 01:27:37 +0000 http://www.saturdayeveningpost.com/?p=21463#comment-12015 The best way to avoid the huge salt content in prepared/frozen foods is to use fresh, and cook from “scratch.”. You are sacrificing “convenience/ease”, but you are bettering your health and extending your life. It’s a choice to make.

]]> By: MAB http://www.saturdayeveningpost.com/2010/05/12/health-and-family/food-recipes/highsodium-foods-avoid.html/comment-page-1#comment-11790 MAB Wed, 12 May 2010 20:08:07 +0000 http://www.saturdayeveningpost.com/?p=21463#comment-11790 Hi there,

Great article for how to cut down on salt. One of the greatest ways of cutting back on salt is to make things at home yourself, from scratch. I know a lot of people will groan at the thought, but not only will you cut the sodium if you’re directly involved in your food’s production, you can usually make it for pennies on the dollar!

Take movie-theatre popcorn. I make it at home for about $1 a serving. I’ve outlined my technique here: http://www.sincerelymab.com/information/2010/05/06/secret-movie-theatre-popcorn-home

Of course, my method uses Flavocol, the salting ingredient, but made without, you still get the popcorny goodness, and can control exactly how much sodium you get.

Thanks for sharing this!

]]>