My husband was diagnosed a few weeks ago with congestive heart failure. He's on a very low sodium diet. Almost everything on the grocery shelves has too much salt. Rice-a-Roni has three times more salt than he can eat in just one-half cup. A sandwich is just one slice of bread because two slices has too much sodium. He can't have any deli meat or tuna, just a little bit of peanut butter and jelly. I tried using my usual bread-maker recipe without the salt. The bread rose way too high and then fell so flat it only made four very dense slices. I tried a sodium free recipe yesterday and it came out as light and crisp as Rice Krispies. Fell into crumbs when you tried to butter it (unsalted butter of course, or Olivea.) Does any one have a recipe for sodium free bread or casseroles? Everything tastes so flat he's not eating much except fresh fruit, raw vegetables and oatmeal with skim milk. It takes me over an hour to buy just a few groceries since I'm reading every label. Thanks for any help you can give me. Marilyn in Ohio, married to the great grandson of a PA Dutch cook. Everything he learned to eat growing up was full of butter and salt.

Marilyn Here's mine! O --- On Thu, 11/12/09, h2oville2@aol.com <h2oville2@aol.com> wrote: > From: h2oville2@aol.com <h2oville2@aol.com> > Subject: Re: [PD-LIFE] PADUTCH-LIFE Digest, Vol 4, Issue 471 > To: padutch-life@rootsweb.com > Date: Thursday, November 12, 2009, 2:58 AM > > > > My husband was diagnosed a few weeks ago with congestive > heart failure.  He's on a very low sodium diet.  > Almost everything on the grocery shelves has too much > salt.  Rice-a-Roni has three times more salt than he > can eat in just one-half cup.  A sandwich is just one > slice of bread because two slices has too much sodium.  > He can't have any deli meat or tuna, just a little bit of > peanut butter and jelly. I tried using my usual bread-maker > recipe without the salt.  The bread rose way too high > and then fell so flat it only made four very dense > slices.  I tried a sodium free recipe yesterday and it > came out as light and crisp as Rice Krispies.  Fell > into crumbs when you tried to butter it (unsalted butter of > course, or Olivea.) > > Does any one have a recipe for sodium free bread or > casseroles?  Everything tastes so flat he's not eating > much except fresh fruit, raw vegetables and oatmeal with > skim milk.  It takes me over an hour to buy just a few > groceries since I'm reading every label.  > > Thanks for any help you can give me. > > Marilyn in Ohio, married to the great grandson of a PA > Dutch cook.  Everything he learned to eat growing up > was full of butter and salt. > > ------------------------------- > To unsubscribe from the list, please send an email to PADUTCH-LIFE-request@rootsweb.com > with the word 'unsubscribe' without the quotes in the > subject and the body of the message >

Marilyn, Here's mine Grammy Mains Oatmeal Bread 1 cup oat meal 2 cups boiling water pour over oatmeal and wait till all water is absorbed Add 1/2 cup molasses mix well add 1 yeast cake dissolved in 1/2 cup water add 4 1/2cups flour (I use 1/2 wheat, 1?2 white) Mix together no kneading dough will be very soft Place in well greased bread pan and let rise. Bake at 425 for 15 minutes then turn down to 400 bake it done. Best bread you will ever taste. Pat PS This comes with a great true story. If you want to know it just ask. --- On Thu, 11/12/09, h2oville2@aol.com <h2oville2@aol.com> wrote: > From: h2oville2@aol.com <h2oville2@aol.com> > Subject: Re: [PD-LIFE] PADUTCH-LIFE Digest, Vol 4, Issue 471 > To: padutch-life@rootsweb.com > Date: Thursday, November 12, 2009, 2:58 AM > > > > My husband was diagnosed a few weeks ago with congestive > heart failure.  He's on a very low sodium diet.  > Almost everything on the grocery shelves has too much > salt.  Rice-a-Roni has three times more salt than he > can eat in just one-half cup.  A sandwich is just one > slice of bread because two slices has too much sodium.  > He can't have any deli meat or tuna, just a little bit of > peanut butter and jelly. I tried using my usual bread-maker > recipe without the salt.  The bread rose way too high > and then fell so flat it only made four very dense > slices.  I tried a sodium free recipe yesterday and it > came out as light and crisp as Rice Krispies.  Fell > into crumbs when you tried to butter it (unsalted butter of > course, or Olivea.) > > Does any one have a recipe for sodium free bread or > casseroles?  Everything tastes so flat he's not eating > much except fresh fruit, raw vegetables and oatmeal with > skim milk.  It takes me over an hour to buy just a few > groceries since I'm reading every label.  > > Thanks for any help you can give me. > > Marilyn in Ohio, married to the great grandson of a PA > Dutch cook.  Everything he learned to eat growing up > was full of butter and salt. > > ------------------------------- > To unsubscribe from the list, please send an email to PADUTCH-LIFE-request@rootsweb.com > with the word 'unsubscribe' without the quotes in the > subject and the body of the message >

I have been on a salt-free diet since 1983. I avoid pre-packaged foods, and use no salt. They have told me I can use a little salt in cooking, but no table salt, but I don't even use it for cooking. I use lots of pepper. and prefer fresh-ground pepper as it has a better flavor. I also use lemon-pepper seasoning at times, and there are other seasonings that are sodium free that are good. I would suggest that you try some and see if they work for your husband. I use fresh vegetables most of the time, but if you look in the grocery stores, you can find some canned vegetables that are salt-free. I also cook my own rice. I have a small rice cooker, and all you do is put the rice on with the specified amount of water and it goes from cook to warm automatically. There are several salt substitute on the market, but I have not found any of them that tastes good to me, so I have learned to go without the salt flavor. Using fresh vegetables and rice and so on takes a little longer to cook, but I think it is a lot healthier, even without being on a salt-free diet as there are no other additives that you find in canned or frozen foods. Don in AZ

This sounds super. Think I will try it. We do not eat as much bread anymore and the stuff on the market is getting too expensive for what you get. Connie -----Original Message----- From: P Dyer <pdyer53@yahoo.com> To: padutch-life@rootsweb.com Sent: Thu, Nov 12, 2009 9:58 am Subject: Re: [PD-LIFE] PADUTCH-LIFE Digest, Vol 4, Issue 471 Marilyn, Here's mine Grammy Mains Oatmeal Bread 1 cup oat meal 2 cups boiling water pour over oatmeal and wait till all water is absorbed Add 1/2 cup molasses mix well add 1 yeast cake dissolved in 1/2 cup water add 4 1/2cups flour (I use 1/2 wheat, 1?2 white) Mix together no kneading dough will be very soft Place in well greased bread pan and let rise. Bake at 425 for 15 minutes then turn down to 400 bake it done. Best bread you will ever taste. Pat PS This comes with a great true story. If you want to know it just ask. --- On Thu, 11/12/09, h2oville2@aol.com <h2oville2@aol.com> wrote: > From: h2oville2@aol.com <h2oville2@aol.com> > Subject: Re: [PD-LIFE] PADUTCH-LIFE Digest, Vol 4, Issue 471 > To: padutch-life@rootsweb.com > Date: Thursday, November 12, 2009, 2:58 AM > > > > My husband was diagnosed a few weeks ago with congestive > heart failure. He's on a very low sodium diet. > Almost everything on the grocery shelves has too much > salt. Rice-a-Roni has three times more salt than he > can eat in just one-half cup. A sandwich is just one > slice of bread because two slices has too much sodium. > He can't have any deli meat or tuna, just a little bit of > peanut butter and jelly. I tried using my usual bread-maker > recipe without the salt. The bread rose way too high > and then fell so flat it only made four very dense > slices. I tried a sodium free recipe yesterday and it > came out as light and crisp as Rice Krispies. Fell > into crumbs when you tried to butter it (unsalted butter of > course, or Olivea.) > > Does any one have a recipe for sodium free bread or > casseroles? Everything tastes so flat he's not eating > much except fresh fruit, raw vegetables and oatmeal with > skim milk. It takes me over an hour to buy just a few > groceries since I'm reading every label. > > Thanks for any help you can give me. > > Marilyn in Ohio, married to the great grandson of a PA > Dutch cook. Everything he learned to eat growing up > was full of butter and salt. > > ------------------------------- > To unsubscribe from the list, please send an email to PADUTCH-LIFE-request@rootsweb.com > with the word 'unsubscribe' without the quotes in the > subject and the body of the message > ------------------------------- To unsubscribe from the list, please send an email to PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message This spou

Hi Marilyn,    My family has been on a lowest-sodium regime since 1985, when my dad went no/ low-sodium! We buy what we can with the lowest sodium count, DO NOT add any table salt to cooking or baking, and use spices, herbs and powders to season. Sea salt, I think, has 25% sodium that regular table salt. It's hard to stay under the 2000mg (I hope I have that right!!) of sodium per day. I have found I actually perfer not having salt and can really taste the food. If I go out to eat I always ask for "no salt or seasoning" on fries, steaks or whatever it may be.    Try frozen veggies. There is a bread out there that is very low sodium, but I don't recall the name. I've put in an email to my sister who has CHF and asked her for some tips. There are many more choices out there which are low sodium nowadays. Prego had made a spaghetti sauce years ago and took it off the market! Wow, was my dad mad!! :o)    I use Mrs Dash (salt free), salt-free Tony Chacheree's seasoning, onion or garlic POWDER, lots of pepper, parsley flakes. I do now have salt in the house for my hubby and he is allowed to use in the warmer/hotter months or if he's sweated a lot at work.    It shouldn't take too long to get use to eating this way, and once you do you will notice how much salt is in foods. There are certain restaurants and peoples homes where I puff up like a toad after eating their cooking.    Rice-a-Roni does have a lower sodium rice mix but is hard to find at times. I've noticed many "new" peanut butters on the market lately with lower sodium.    Hope this helps and will see what else I can think of!   tracy --- On Thu, 11/12/09,  Marilyn wrote: My husband was diagnosed a few weeks ago with congestive heart failure.  He's on a very low sodium diet.  Almost everything on the grocery shelves has too much salt.  Rice-a-Roni has three times more salt than he can eat in just one-half cup.  A sandwich is just one slice of bread because two slices has too much sodium.  He can't have any deli meat or tuna, just a little bit of peanut butter and jelly. I tried using my usual bread-maker recipe without the salt.  The bread rose way too high and then fell so flat it only made four very dense slices.  I tried a sodium free recipe yesterday and it came out as light and crisp as Rice Krispies.  Fell into crumbs when you tried to butter it (unsalted butter of course, or Olivea.) Does any one have a recipe for sodium free bread or casseroles?  Everything tastes so flat he's not eating much except fresh fruit, raw vegetables and oatmeal with skim milk.  It takes me over an hour to buy just a few groceries since I'm reading every label.  Thanks for any help you can give me. Marilyn in Ohio, married to the great grandson of a PA Dutch cook.  Everything he learned to eat growing up was full of butter and salt.

According to the Mayo Clinic web site, there is no difference in the sodium chloride content in mined salt (table salt) and sea salt. According to the nutritionist I see at the VA Hospital, she tells me not to use either table salt or sea salt. Don in AZ

Thanks Don!    I did not know that. I have just read that there was 25% less sodium. I don't use either.   tracy --- On Thu, 11/12/09, Don wrote: According to the Mayo Clinic web site, there is no difference in the sodium chloride content in mined salt (table salt) and sea salt. According to the nutritionist I see at the VA Hospital, she  tells me not to use either table salt or sea salt. Don in AZ