just read some of your recipes makiah..yum now i'm hungry again lol..i was just wondering..when you say real salt what kind do you mean..sea salt, table salt? i try to use sea salt but if theres something better let me know..thanks
Sodium clorhide is salt. Made from salt wate like the sea or salt rock. I keep count of my daily intake of salt by the mg. The kosher salt I use is morton which if you look at the ingriedients does have less sodium than
Makiah. Kosher salt is a rock salt. It ususally contains no additive such as iodine. Sodium chloride is salt or your basic table alt. It comes from salt water like the sea or rock salt. I always look at the ingriedients of what I am buying. The amount of nutrients can vary even from diffeent brand names. My kosher salt has less soduim than the table salt.
I keep count of my daily sodium intake by adding the amount used by what the ingriedient says. Even some herbal seasonings add salt. I alwasy check the ingredients to be sure they contain no sodium.
Since you buy the real salt look on the ingrediets on the package. I would appreciate you letting me know how much sodium it has per serving. I couldn't try it without knowing it could mess my sodium per day up extremely. This would make my fluid retention worse from my acites. Thanks
OK. I actually buy it by the 25 pound box, let me go look....it doesn't say on the box. I have a friend who bought a bag.....I'll call him tomorrow.
According to Morton, Kosher salt is regular table salt that has been made into flakes and has no additives.
here is a conversion table for using Kosher in recipes. http://www.mortonsalt.com/salt_guide/index.html#conversion_chart
What I notice is that you have to use more tsp of Kosher to get the same saltiness.
How much sodium is in the Kosher salt by weight, not by measurement in teaspoons? Since Kosher generally weighs less, it would have less sodium by teaspoon.
"Morton® Coarse Kosher Salt is made by compacting evaporated salt into thin flakes. Evaporated salt is made by dissolving the salt deposit to make a brine and then evaporating by a vacuum pan method to produce small crystals."
Morton Salt company here in Salt Lake, gets its salt from the Great Salt Lake.
OK, what I found on realsalt.com is that Real Salt is 37.6% sodium.
When I put table salt into the USDA food nutrient database, it comes up 38.758% sodium, having 38,758 mg of sodium per 100 grams of salt.
They don't break out Kosher. Since you have a package, maybe you can tell us. http://www.nal.usda.gov/fnic/foodcomp/search/
I use the regular, garlic and butter flavors in Also Salt. They work pretty good if you want a little more bite to your food.
Ok Makiah don't you know I am horrible with percentages... lol I like to go my mg because that is what my doctor uses is mg and I can figure my daily sodium count easier.
Your right on the salt as per weight. Kosher is lighter. Good point, tahnks. Here is what is on my Morton Kosher salt: 480mg is a daily value of 20%. This % is in a tsp. So it makes sense if the reg. Morton is more miligrams per tsp you are using more.
From what I am figuring the real salt still has to much sodium so glad I found the also salt. When you add extra salt to food you stack up the mg fast.
Thanks for letting me know it does sound like good salt if your not watching the sodium like I do.
The Also Salt is potassium chloride. On page 399 of Dr Melissa Palmer's Guide to Hepatitis & Liver Disease, I quote:
One tsp of table salt contains 2,325 mg of sodium. All canned foods and fast food restaurants should be avoided. Avoid Rolaids 1 tablet = 56 mg.
Avoid Alka Seltzer 2 tablets = 567 mg. If you don't know about drugs sodium content, ask the pharmacist. Meats, especially red meats, have a high sodium content. Consequently, adherence to a vegetarian diet may become necessary for people with severe ascites. Spices such as basil, dill, garlic and onion may be used in place of salt. Salt substitutes such as Also Salt, containing potassium chloride, should be avoided. They tend to raise potassium levels and can be especially dangerous to people taking Aldactone, sprironolactone, a potassium sparing diuretic or water pill, used in the management of ascites.
I bought a bottle of no salt organic seasoning mix. I mix it with seaweed and Real Salt, 1/3 each, and put it in my shaker, keep a tight lid on it, as it will absorb moisture and cake.
I have found that when I blend vegetables in my VitaMix they don't need salt. The natural sodium comes out in the pulverizing process.
I blend tomatoes, celery, bell peppers, onions, garlic and greens, and add basil and curry. Sometimes I add miso which has natural sodium.
Thanks for checking. I can see that level of sodium in salt workng for many but I am under 2000 mg of sodium and still retains so much fluid so I going down to 1500 mg to see how much that will help. 100 mg of salt adds up quick for that low of sodium. I will stay with my also salt.
I keep count of my daily sodium intake by adding the amount used by what the ingriedient says. Even some herbal seasonings add salt. I alwasy check the ingredients to be sure they contain no sodium.
Since you buy the real salt look on the ingrediets on the package. I would appreciate you letting me know how much sodium it has per serving. I couldn't try it without knowing it could mess my sodium per day up extremely. This would make my fluid retention worse from my acites. Thanks
here is a conversion table for using Kosher in recipes.
http://www.mortonsalt.com/salt_guide/index.html#conversion_chart
What I notice is that you have to use more tsp of Kosher to get the same saltiness.
How much sodium is in the Kosher salt by weight, not by measurement in teaspoons? Since Kosher generally weighs less, it would have less sodium by teaspoon.
"Morton® Coarse Kosher Salt is made by compacting evaporated salt into thin flakes. Evaporated salt is made by dissolving the salt deposit to make a brine and then evaporating by a vacuum pan method to produce small crystals."
Morton Salt company here in Salt Lake, gets its salt from the Great Salt Lake.
Have you tried potassium chloride?
http://www.alsosalt.com/saltfree.html
OK, what I found on realsalt.com is that Real Salt is 37.6% sodium.
When I put table salt into the USDA food nutrient database, it comes up 38.758% sodium, having 38,758 mg of sodium per 100 grams of salt.
They don't break out Kosher. Since you have a package, maybe you can tell us.
http://www.nal.usda.gov/fnic/foodcomp/search/
Ok Makiah don't you know I am horrible with percentages... lol I like to go my mg because that is what my doctor uses is mg and I can figure my daily sodium count easier.
Your right on the salt as per weight. Kosher is lighter. Good point, tahnks. Here is what is on my Morton Kosher salt: 480mg is a daily value of 20%. This % is in a tsp. So it makes sense if the reg. Morton is more miligrams per tsp you are using more.
From what I am figuring the real salt still has to much sodium so glad I found the also salt. When you add extra salt to food you stack up the mg fast.
Thanks for letting me know it does sound like good salt if your not watching the sodium like I do.
One tsp of table salt contains 2,325 mg of sodium. All canned foods and fast food restaurants should be avoided. Avoid Rolaids 1 tablet = 56 mg.
Avoid Alka Seltzer 2 tablets = 567 mg. If you don't know about drugs sodium content, ask the pharmacist. Meats, especially red meats, have a high sodium content. Consequently, adherence to a vegetarian diet may become necessary for people with severe ascites. Spices such as basil, dill, garlic and onion may be used in place of salt. Salt substitutes such as Also Salt, containing potassium chloride, should be avoided. They tend to raise potassium levels and can be especially dangerous to people taking Aldactone, sprironolactone, a potassium sparing diuretic or water pill, used in the management of ascites.
I bought a bottle of no salt organic seasoning mix. I mix it with seaweed and Real Salt, 1/3 each, and put it in my shaker, keep a tight lid on it, as it will absorb moisture and cake.
I have found that when I blend vegetables in my VitaMix they don't need salt. The natural sodium comes out in the pulverizing process.
I blend tomatoes, celery, bell peppers, onions, garlic and greens, and add basil and curry. Sometimes I add miso which has natural sodium.
Hope this information helps, Panda!