Salt Intake

[xtremlee]

This is an unofficial pole.
My discharge book says to stay under 4000mg of salt a day does this sound inline with wat others are told?
That seems like alot and I shouldnt have any problem staying under that.

 

[Marge]

4000 mg does sound like a lot!!!! Wow, I have to wonder where they got that figure.

The American Heart Association guidelines say no more than 2400 mg a day for "healthy adults." People with heart conditions are often told to have much less than that.
For the AHA guidelines see http://www.americanheart.org/presenter.jhtml?identifier=4708

When I was first diagnosed with DCM/CHF back in November my cardio recommended 2000 mg or less. I haven't had any problem sticking to that, but I know that in many cases a diet much lower in sodium than that is recommended.

Remember it is not just SALT per se but the incredible amounts of sodium that turn up in so many of the canned/preserved/processed foods that we use, often in foods where you wouldn't expect to find it. You have to check the labels carefully.

 

[SJJ]

Lee,
I proabably have the same discharge book but the first few days I didn't eat much anyhow but jello, applesause, etc. Thereafter, since I haven't had any fluid retention problems and don't have HBP, I just quit using table salt to establish another good nutrition habit. The only time I really miss the extra salt is on popcorn. If McGiffin is especially concerned in your case, make sure to read labels, it's amazing how much sodium lurks about in our prepared foods. I hope you're feeling a little stronger each day. I got to thinking, the fact that you've had two surgeries with two anethesias so close together may be contributing to your lack of energy. Hang in there, a few more weeks and you'll start to enjoy a vitality that you probably haven't felt for a good while.
Sue

 

[xtremlee]

Hey Sue
Its a white book with red hearts on it and says "Your Heart Healty Diet" UAB
I thought 4000 Mgs was alot and I dont think I would eat that much anyways I am taking in about 2500mgs a day now just by reading lables. I had a Lean Cusine Pizza bread for lunch and it has 650mgs of salt. I had 2 eggs and grits for breakfast so all I have now is supper. So Im sitting on about 1200mgs for today. If any yankies read this Supper is also called Dinner

 

[tobagotwo]

We call it supper, too. Except for the painting. We call that, "The Last Dinner."

 

[Granbonny]

Hi Lee

Hi Lee

Did you put salt on your eggs and grits. That's one dish I have to use salt..and Black pepper..That's pepper for you Yanks.. I have given up my country ham (salty } and red-eyed gravy..Made from bits of ham and coffee..and homemade biscuits..Making me hungry. Bonnie

 

[hensylee]

grits w/o salt! OMG - that's a mortal sin

One rule - never add salt at the table. Helps some. I see people dumping salt without ever tasting to see if it needs some.

 

[Granbonny]

My Dad

My Dad

Will be age 90 this Oct....He lives alone..and cooks bacon, grits and biscuits every a.m. Salty bacon and adds lots of salt to his grits. For lunch a sandwich and salty potato chips..and supper..whatever. Hot dog, canned meat, ect...He has always added salt even tho I tell him..Daddy, I have already added the salt during cooking.. No health problems. I call him every a.m. and today he was going to cut grass (push-mower) and has beautiful flowers that he waters everyday....Watches the Atlanta Braves everynight. sometimes late for over-innings..Gets up at 6 a.m. makes coffee, drinks 3 cups with 3 cups of sugar in them He washes his clothes and IRONS them. Sharp as a tack and will ask about all Grandkids and great-grandkids. Knows where I am and what I am doing everyday..and will ask questions about mine and John's projects, ect. did the tree man come today, How does Adriane like her new car (Granddaughter)..Keeps his checkbook balanced and knows every penny he has..CD's, Savings, ect.I hope I have his genes. Bonnie

 

[Raverlaw]

I know that grits are an acquired taste. I've had them with butter and sugar, but SALT? That just doesn't even sound good. Do y'all just grow up eating them that way?

 

[Marge]

<< I see people dumping salt without ever tasting to see if it needs some.>>

What's really irritating is when they do that to a dish that's been carefully prepared with just the right combination of spices and herbs (or so the cook thought). It seems kind of insulting, but I guess it is just thoughtless. (Which Miss Manners would probably say IS insulting, since the essence of good manners is thoughtful consideration of others' feelings.)

I haven't had a huge problem sticking to the less-than-2000 mg. a day regime that my cardio recommended, because we've always used lots of fresh stuff, and lots of herbs for seasoning, rather than salt. I stay away from most processed and preserved foods. I save my sodium units for the good stuff: the occasional bit of prosciutto with my melon, or a decent wedge of a good cheese. Really good cheeses tend to be pretty high in sodium. Most of the low-sodium so-called cheeses are pretty pathetic, although fresh mozzarella is both low in sodium and delicious.

The heart basics class that my cardio sent me to recommended balancing your intake of sodium through the day -- no more than 500 mg. at each meal, with 500 mg. left over to play with for snacks and such. But my cardio said it was OK to "dump" all my daily sodium allowance in one meal occasionally, so it is is still possible for me to go out for an Italian dinner from time to time without worrying about what's in the minestrone, or how much some parmigiano reggiano I can put on the linguini.

AHA ... Rereading lee's original post I think I have the key to how a heart hospital might think 4000 mg. of sodium daily could be part of a "Heart Healthy Diet." It was a book put out at UAB!!!! Maybe in the South .... 4000 mg. would seem a "low sodium" diet ..... !!!

 

[tobagotwo]

Grits are a necessary part of human balance and existence.

Good grits have a little flavor to them (yes, just a touch of salt and butter does help). Good grits are ground a little rougher than the white soup you sometimes get in restaurants. Good grits don't need flavors added.

Fortunately, cheese, bacon, ham, etc. do go real well with mediocre grits.

Further, once or twice in your lifetime, it is good to have had real southern fried chicken, done proper in real lard. With collards that have a bit of bacon. And real biscuits. Maybe only once or twice in your life, as it does contain a decade's limit of tallow. But just for that one moment, that first, astounding, crunchy, juicy, amazing bite...

However, it should be pointed out that, despite what most southern restaurants declare on their menus, Macaroni and Cheese is NOT a vegetable.

 

[hensylee]

Yes, Bill - grits are in mother's milk and baby bottles. Later on it's called 'Georgia ice cream'. Required food item.

Along with those collards, fried chicken, macaroni and cheese - and, of course, the necessary biscuit with REAL butter.

 

[SJJ]

Bob,
Who's been makin' your collards, shugar? Ya need fatback to make 'em good.
Sue

 

[bvdr]

Oh Ann, don't forget the champagne of the South...........sweet tea.

Did I see cornbread and butter beans on our menu?

 

[hensylee]

Betty, on my recent vacation, son took us to Orlando - we ordered sweet tea. The waiter said they didn't serve sweet tea - just unsweetened. I informed him that in my town if you don't have sweet tea, you are excommunicated from the world. Shocked him. He was a Cuban from Miami and he said they don't serve it in Miami restaurants, either. What's this world comin to?

Corn bread and butter beans - now I am hungry. Think I'll go have a cold biscuit.

 

[Lisa in Katy]

I think giving all heart patients "The Heart Healthy Diet" is standard practice in many hospitals. They don't pay attention to your diagnosis. However, it's probably more applicable to patients who've had bypass surgery. Since most of our heart problems aren't a result of a bad diet, I don't think it's really necessary to limit your sodium any more than any other adult, unless you have blood pressure or fluid retention problems. My insurance company wouldn't even cover cardiac rehab because they said it's really for people whose problems come from bad lifestyles, which mine didn't. Although 4000 mg sounds like a lot, I once heard that a dill pickle has 1300 mg. A can of soup has about 850 mg per serving and those Campbell's cans have like 2 1/2 servings per can, so that's about 2100 mg in a can.

Now, grits with sugar? YUCK YUCK YUCK! Grits come from hominy, which is corn. Would you put sugar on corn on the cob? My mom makes the best fried chicken and chicken fried steak, although not very often anymore. She used to use Crisco, but now she uses vegetable oil. She says the secret is to dip it in the flour and seasonings first, then the milk and butter, then back in the flour and seasonings. It makes the crust stick to the meat better so you don't end up with crust covered air pockets. I hate getting chicken fried steak in a restaurant and having to hunt for the meat underneath all the very bland tasting crust! We also eat cornbread, rice and pinto beans (the perfect protein!) and of course, cornbread dressing at Thanksgiving. No greens of any sort for me though.

 

[Harpoon]

What the f#$% are grits?

Oh, and we're "Yankees" and personally, I interchange dinner and supper fairly often...

I also say "eh" a lot 'cause I watch a fair amount of Canadian television eh?


The USDA recommends no more than 2,500-3,000 mg a day of sodium (that INCLUDES salt) but most people in the States at least consume over 5,000mg a day...

I try to go less than 2,000mg and most days I make it pretty well. I do notice if I've had too much in a day (I feel "full," almost bloated and I get rather ornery about it.)

In the recipe forum here there's all kinds of good advice and recipes for cutting back on your sodium intake. There are also a number of good books out there and links to places on-line where you can order low sodium foods and ingredients.

You can also make out fairly well at the grocery store if you take some time to read labels. Cooking with fresh produce is always helpful. There are a fair amount of low sodium canned goods, veggies, tomato paste and such for sauces, tuna and other kinds of fish. You can also but low sodium tomato juice and low sodium ketchup (I think it tastes better than the regulr ketchup, it's sweeter) and all kinds of other things.

It just takes some extra time to check the labels of the things you buy.

 

[xtremlee]

Yankee talk says "hey you guys" translation "hey yall"
anyway grits got to have some sugar not much you can always was it down with some Milos sweet tea. What I like to do is scramble a couple of eggs cook my grits stir that all together put it on a plate beside a homemade biscuit and down the hatch. NO SALT.

Everyone know Macaronii and Cheese is not a vegi its a main course.

 

[Raverlaw]

Harpoon-

Yew ain't had grits? Where y'all from, son?


Betty,

On our recent trip to NC and VA, every time I ordered an iced tea, they tried to bring me sweet tea. Yuck! I had to learn to ask for "unsweet" tea - that's what they called it.

 

[Abbanabba]

I don't know what the heck you're all talkin' about, but I can feel my arteries clogging up just reading some of this!!

Meanwhile, I barely buy anything that requires reading a label - except rice, pasta, flour and some dairy stuff (..although I'm looking into making my own yoghurt..). It's amazing how much flavour you can get with fresh herbs and home-made stocks (without adding salt).

Call me a freak, but I much prefer fresh "healthy" foods to any of that fried stuff..... although I do occassionaly indulge in "naughty" foods, but I generally feel so bleeaarrgghh afterwards it hardly seems worth it.

...and yeah, what the f**k are grits..???

A : )