A few weeks ago, I invested in a new cookbook called The No-Salt, Lowest-Sodium Cookbook by Donald A. Gazzaniga. I sort of saw this as my inaugural step towards a low-sodium life. Unfortunately, upon flipping through the pages, I became quickly overwhelmed at how low in sodium these recipes actually are. I mean, we are talking sodium measurements down to the thousandth of a milligram. Seriously?? If I level off my measuring cup differently than he did, that could affect the numbers!! I was thinking, “I have to be this sensitive? I don’t want to become obsessed! But if this guy is, maybe I’m supposed to?!” He wrote this cookbook because his heart was failing and he drastically cut sodium to the point that he was taken off the heart transplant list. Um, I just have a weird ear disease, do I need to be as diligent as he is?
It took me a while to process all of that, but I eventually got used to the idea that just because I bought that cookbook does not mean I need to go hard core cold turkey on sodium. I’m shooting for less than 2,000mg a day, not less than 500mg! (I just messaged my doctor, though, to see if he thinks “the lower the better”… hi Dr. Shinners if you are reading this!)
Remember, this is a blog about transitioning to a low-sodium lifestyle, not jumping in all at once!
Now that I’ve got that off my chest, we can move on to the recipes I’ve tried so far from this wonderful book…. coming up next is Orange Banana Muffins! (only 0.96787439864mg* sodium per muffin!!)
*I’m being facetious, in case you could not tell.