Showing You How To Give Up Sodium Without Giving Up Your Life
Explanation Of This Sample Site
Obviously, being a sample site, there are a number of things here that aren't fully functional. The idea is to give you an idea of what's available in the member's area without having to duplicate all of it. For example, the recipe index shows you the full list of recipes, but only contains links to the current week's ones. Links to the ingredient tips and nutritional information all lead to the same sample page. The search and discussion board show you mockups of the screens that don't actually work. I believe this will give you a feel for the full site. And of course, if you have any questions, all you need to do is email me.
There are several different options for the signup. You have a choice of monthly, 6 months or 1 year with automatic recurring billing or 6 months or a year one time memberships that do not automatically renew. I do have a reminder system in place that will send you an email 2 weeks before your subscription expires. If you prefer, you can also send your membership payments to me directly using the address at the bottom of the page.
Amounts for the various options are:
| Option | Amount | |
| PayPal 1 month recurring | $3.95 US per month | |
| PayPal 6 month recurring | $19.75 US per 6 months | |
| PayPal 1 year recurring | $39.50 US per year | |
| PayPal 6 month non-recurring | $19.50 US per 6 months | |
| PayPal 1 year non-recurring | $39.50 US per year | |
|
Direct pay 1 month |
$3.00 US per month |
|
| Direct pay 6 months | $15.00 US per 6 months | |
| Direct pay 1 year | $30.00 US per year |
When you are ready to access the full member's area, you can sign up using PayPal's secure server here. Of course your satisfaction is completed guaranteed and you can easily cancel your membership at any time. And if you don't feel you are getting *more* value than you are paying for, we will cheerfully refund all your money.
The Low Sodium Community Online Newsletter
This time around we're going to do our annual look at the traditional Thanksgiving turkey dinner. Those of you who don't live in the U.S. should feel free to grab a turkey and join those of us who do in celebrating the bounty of the earth and all the other things we have to be thankful for.
Most of these recipes have appeared before, some a number of times. We are talking tradition, after all. Hopefully I didn't mess up too much in the cutting and pasting of previous work to create this. One year I had to send out a special correction issue just to get everything straight.
Hopefully this information will help some people have the kind of meal they've traditionally liked without going over their sodium limit. Of course there are other limits you'll need to be aware of too. A number of the traditional recipes are fairly high in sugar and fat, even though the sodium counts might be reasonable. Even though part of the tradition is overeating, you should be careful to enjoy yourself while still sticking to your diet.
But the bottom line is to enjoy your holiday. I hope the comments and recipes below will help some do that.
- Stuffing Bread
- Dinner Rolls
- Broth Injected Turkey
- Onion Cranberry Relish
- Stuffing
- Pie Crust
- Turkey Gravy
- Pumpkin Pie Filling 2
- Sweet Potato Squash Casserole
- Herb And Cheese Mashed Potatoes
OK, there you have it ... a wonderful example of American excess. I won't add up the calories, but let's take a quick look at the sodium and see how we've done.
Turkey (3 ounces each white and dark) (166 mg)
Mashed Potatoes (plain, not the herb and cheese ones) (30 mg)
Stuffing (51 mg)
Gravy (15 mg)
Rutabaga (20 mg)
Broccoli (15 mg)
Sweet Potatoes (13 mg)
Hot Roll with unsalted margarine (8 mg)
Onion Cranberry Relish (10 mg)
Celery and carrot sticks (20 mg)
Pumpkin pie with cool whip topping (49 mg)
Total sodium 397 mg
More than you'd want to have per meal on a daily basis perhaps, but for the biggest single meal of the year, not that bad at all in my opinion. (You may have noticed that I sneaked in twice the recommended serving of meat, knowing that I can't resist a taste or two while carving). The keys are of course the same as usual, finding or making low sodium replacements for the high sodium items and being careful how much you eat, particularly of items that are high in sodium or whatever other nutrients you are watching.
Everyone have a happy and healthy Thanksgiving and we'll be back to talk to you soon.
The cookbook is out!! You can now get your very own copy of "500 Low Sodium Recipes". I received my advanced copy a little more than a week ago and I have to say I'm pretty impressed (although the purple type takes some getting used to). Several readers have written to say they've gotten the copies they ordered from Amazon. You can get your's here: http://www.amazon.com/exec/obidos/ASIN/1592332773/lowsodiumcook-20
As always, we welcome any comments, criticisms and other feedback.
Dick Logue
Webmaster: LowSodiumCooking.com
To contact me:
Email: Dick@LowSodiumCooking.com
(301) 934-0543
(301) 751-9769
ICQ Number 1392451
Finding Your Way Around The Low Sodium Community Site
The three main areas that contain content that I've created are Recipes, Tips and Resources.
Recipes are pretty self-explanatory. Clicking the Recipe Index link on the left side of this page will take you to a list of all the recipes currently on the site, sorted alphabetically by category. Each recipe is on a separate page and contains a link to a text version that is easier to print or download. Each recipe also includes a form allowing you to email it to a friend.
Tips is broken up into 3 areas; Ingredients, Lifestyle and Cooking. Ingredient tips are just that, a page for each of more than 60 ingredients that contains such information as what brands have the lowest sodium, where to find them and which ones I prefer. Lifestyle tips include information on topics like how to get started on a low sodium diet, lunches, eating out and snack foods. Cooking tips include cooking techniques and ingredient substitutions that I have found handy, cooking terms defined, metric conversions and some details on the various cooking gadgets that I have collected over the years.
Resources includes links to more than 160 web sites and other sources of low sodium foods, recipes and medical and nutritional information. It also contains an archive of every newsletter I've ever sent out and complete nutritional information on almost 1000 foods from the U.S. Department of Agriculture database.
Each of these three areas will be added to on a weekly basis.
However, the two areas that I think may be most important are the ones that are more than just a brain dump of what I've learned.
The site search lets you put in a word or phrase and find every page on the site (and there are currently about 1600 of them) where that word appears. You can search for ingredients, sodium level or category of recipe, for example all low sodium main dishes with chicken (there are 74, by the way … *grin*).
And then there is the one area that I believe over time will make this site the most valuable, the community discussion board. Here you can ask questions and post messages that let you interact not just with me, but with all the members. This means that instead of a one way conversion with me pushing information to you, we can have *many* different conversations and all learn from our fellow low sodium cooks. I envision this being a place where lots of people share recipes, a place where you can find low sodium food sources in your local area from people who live near you and a place where we can all go when we want someone to talk to.
So take a look around, check things out, go introduce yourself on the discussion board.
This is *your* community.
As always, we welcome any comments, criticisms and other feedback.
Dick Logue
Webmaster: LowSodiumCooking.com
Contact Information
Dick Logue, Webmaster
LowSodiumCooking.com
LowSodiumCommunity.com
To contact me:
Email
Dick@LowSodiumCooking.com
Postal Mail
7855 Evarie Drive
La Plata MD 20646
Phone
(301) 934-0543
(301) 751-9769
ICQ
1392451