Dealing with Diabetes2 and remembering Goldi Community Group
A support group for individuals with Type2 diabetes. Encouragement, empathy, advice, and personal experiences from members dealing with the illness. A friendly environment with compassion and support as our main objective.
http://www.nytimes.com/2010/01/21/health/nutrition/21salt.html?em
Big Benefits Are Seen From Eating Less Salt
By PAM BELLUCK
Published: January 20, 2010
In a report that may bolster public policy efforts to get Americans to reduce the amount of salt in their diets, scientists writing in The New England Journal of Medicine conclude that lowering the amount of salt people eat by even a small amount could reduce cases of heart disease, stroke and heart attacks as much as reductions in smoking, obesity and cholesterol levels.
If everyone consumed half a teaspoon less salt per day, there would be between 54,000 and 99,000 fewer heart attacks each year and between 44,000 and 92,000 fewer deaths, according to the study, which was conducted by scientists at University of California San Francisco, Stanford University Medical Center and Columbia University Medical Center.
The report comes as health authorities at federal, state and municipal levels are considering policies that would have the effect of pressuring food companies to reduce salt in processed foods, which are considered to be the source of much of the salt Americans eat.
Last week, New York City announced an initiative to urge food manufacturers and restaurant chains to reduce salt in their products nationwide by 25 percent over the next five years. California, according to an author of the study, Kirsten Bibbins-Domingo, an associate professor of medicine and epidemiology at University of California, San Francisco, is considering setting salt limits on food the state purchase for schools, prisons and other public institutions. ..... Read full article salt worse than sugar?????????/
Big Benefits Are Seen From Eating Less Salt
By PAM BELLUCK
Published: January 20, 2010
In a report that may bolster public policy efforts to get Americans to reduce the amount of salt in their diets, scientists writing in The New England Journal of Medicine conclude that lowering the amount of salt people eat by even a small amount could reduce cases of heart disease, stroke and heart attacks as much as reductions in smoking, obesity and cholesterol levels.
If everyone consumed half a teaspoon less salt per day, there would be between 54,000 and 99,000 fewer heart attacks each year and between 44,000 and 92,000 fewer deaths, according to the study, which was conducted by scientists at University of California San Francisco, Stanford University Medical Center and Columbia University Medical Center.
The report comes as health authorities at federal, state and municipal levels are considering policies that would have the effect of pressuring food companies to reduce salt in processed foods, which are considered to be the source of much of the salt Americans eat.
Last week, New York City announced an initiative to urge food manufacturers and restaurant chains to reduce salt in their products nationwide by 25 percent over the next five years. California, according to an author of the study, Kirsten Bibbins-Domingo, an associate professor of medicine and epidemiology at University of California, San Francisco, is considering setting salt limits on food the state purchase for schools, prisons and other public institutions. ..... Read full article salt worse than sugar?????????/
(2) Being a vegetarian is not eating grass and weeds. There are so many things to eat - you can eat more than we as diabetics can - pasta and any sauce you want, eggplant parmagiana, all desserts that you can possibly swallow, malted milk, soups. The list goes on and on,
Hugs as always,
Margaret
The traditional preparation of bacon involves salt - and lots of it. Once the pig has been slaughtered, the belly is removed and rubbed with dry salt. The moisture that is drawn out of the pork due to simple osmosis quickly forms a brine. The belly is left to steep and cure in this salty liquid and turned daily, for up to 2 weeks. Once fully cured, the belly is washed of excess salt and then given one of three treatments - air-drying, cold-smoking or hot-smoking. The first two result in raw bacon, much in the same manner that gravlax and smoked salmon result in raw fish. Hot smoked bacon on the other hand has been cooked through.