gourmet babble

I have been ordered onto a low sodium diet. By "low sodium", I don't just mean the whopping 2,400 mg per day that the RDA suggests; I mean a cardiologist-imposed limit of 1,000 mg per day. Since the human body actually only needs about 500 mg per day to function properly, I'm trying to keep it to that lower number if it all possible. One thing that is stultifying is how much salt is in everything; sodium abounds in both restaurant-prepared food and purchased ingredients, even when there is arguably no good cause for it. The practical upshot of all of this is that I am cooking almost all of my own food now. In order to do this in a sodium-safe context, I am adapting recipes, combining them, or in some cases creating my own. Since I might not be the only one interested in the recipes (even if people aren't looking strictly for low sodium), I've added a category of "Recipes" and will be posting into that. (It is also the case that I am mostly not trying new restaurants for the time being for a variety of reasons, primarily the great sodium unknown.)

I hope you enjoy this small journey with me through low sodium cooking land.