Describe 'Lower You
- OTBS, SMF Premier Member, Resident Meathead, Trusted Authority
- Joined: July 2008
- Location: Fort Worth, Tx.
- Post Count: 1,494
How many times have you heard this from articles, advice columns, your doctor or for doctor's advice for relatives or friends? Pretty common, right? Well, how many of us actually take this advice?
I didn't after my first stroke, not to the extent that I should have. Come the second stroke my wife tossed out all the salt shakers in the house. For the last month I've been void of added salt.
Last week I thought I was having another attack of something; I'd started eating dinner and was suddenly overcome with the biggest urge to retch. My skin got all clammy, I broke out into a sweat, I could not swallow for the life of me with a full mouth of food. What it was, was a mouthful of Uncle Ben's Wild rice. The salt content was so overpowering I thought I would vomit. I checked the package; almost 700 grams of sodium. Other rice dishes were the same or more!
I realized that I'd broken a new threshold - I'd reduced my salt intake to a much lower level, causing me to now become salt intolerant! Just like a cigarette smoker who elevates himself to becoming a non-smoker and can now smell how awful the cigarette smoke really is, I can now discern what a high salt level is. I had some of my own buckboard bacon just now and was shocked how high the salt level was! I know, just like the lo-salt turkey I made for my son's birthday, I will be modifying my formulas, probably to ¼ of the salt level from previous mixtures!
But, it is only relevant if you take away the salt shaker first and become accustomed to a much lower sodium level; then your intolerance to excessive salt will emerge. And, you'll find you won't be eating as much prepared foods too, as you won't be able to handle the excessive salt. So you accomplish two things - lo-salt and more fresh vegetables/foods vs. prepared, healthier diet and losing weight too!
We can enjoy our hobby and do the healthy thing too. I'm going to re-do several recipes and processes to work to that end once I get back to work so I can afford to do so - my health won't let me not to!
Edited by Pops6927 - Today at 5:27 am
Ham and Smokehouse Threads:
Ham: http://www.smokingmeatforums.com/for...ad.php?t=89979 Smokehouse: http://www.smokingmeatforums.com/for...ad.php?t=88853 Plywood Smokehouse, Cabelas 1 hp Grinder, Northern Tool 15# Stuffer. Meat Specialist, Sausage Maker, Curing and Smoking Processor
r Salt Intake' here