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Made with Love Not Sodium - Part 1

August 9, 2011 by Joanna Drake, Registered Dietitian | Posted in: Sodium | Tags: kids, low sodium

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Made with Love Not Sodium - Part 1

I come from a long line of people who love food. At my family gatherings, delicious food often holds centre stage. Many of my childhood memories are associated with the smell of particular foods - memories of my Grandma are forever bound up with the smell of fresh cinnamon buns coming out of the oven.

While my kids are still young, I want to engrave on their brains the smell of something delicious and happy coming out of the kitchen. My banana bread is potentially my only ticket to maternal culinary genius. I always feel like June Cleaver from the 1950's TV show ‘Leave It to Beaver' when I take it out of the oven. + MORE

If Only I'd Taken it With Fewer Grains of Salt

August 4, 2011 by Joanna Drake, Registered Dietitian | Posted in: Sodium | Tags: Salt, Sodium, thirst, water

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If Only I'd Taken it With Fewer Grains of Salt

When I woke up this morning my mouth was dry and pasty. I felt like cotton balls had mopped up every drop of saliva. As I stumbled to the kitchen, desperately seeking fluid, I mentally searched for a reason. All I did last night was go for a walk with my kids and watch TV. But as I chugged down a glass of water and cast my eyes to the counter, I saw the evidence of from last night's guilty pleasure: the empty bag of chips that I had shared with my husband."Oh."

In a moment of weakness, I had succumbed to the siren-like call of a particular brand of potato chips. I turned over the crumpled bag to check out the sodium content - 460mg sodium for 28 chips (50 grams), and I'd had about half of the 220 gram bag. + MORE

Flavour with less salt (Part 2)

August 2, 2011 by Dean Simmons, Registered Dietitian | Posted in: Sodium | Tags: food choices, low sodium

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Flavour with less salt (Part 2)

In Part 1 of Flavour with Less Salt I wrote about the role of salt in enhancing the flavour of food. In today's blog I would like to share some tips that I use at home to keep our food flavourful with less salt.

Soups:

Since water dilutes flavour, I add less water and more veggies to my soups. When I make a carrot or squash soup, I add just enough water or broth to cover the veggies. When I purée it all the soup is thick and full of flavour.Soups always taste better the next day, once the flavours have mingled, so I try to make enough for several days. + MORE

Flavour with less salt (Part 1)

July 28, 2011 by Dean Simmons, Registered Dietitian | Posted in: Sodium | Tags: flavours, food choices, low sodium

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Flavour with less salt (Part 1)

When people are asked what factors influence their food choices, ‘taste’ is always among the top three responses. People like food that tastes good - this statement seems so obvious that I feel a bit silly mentioning it. What is less apparent is that when people talk about taste, they are really referring to flavour.

Humans are only able to detect five tastes - sweet, salty, sour, bitter and savoury (umami). In contrast, we are able to detect hundreds of different smells. Flavour is the combination of taste, smell and other physical sensations in the mouth. Salt is added to all kinds of prepared foods to improve their flavour. + MORE

Low Sodium Snacking for Kids!

July 26, 2011 by Joanna Drake, Registered Dietitian | Posted in: Sodium | Tags: children, low sodium, snacks

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Low Sodium Snacking for Kids!

If you grew up in the 1970’s, like me, you might recall the chorus of the 1969 hit by the pop-rock group ‘Steam.’  I would like to believe that the “na, na… goodbye” was an early, and subtle, reference to lowering sodium intake (whose chemical name is abbreviated ‘Na+’). But this was obviously not the case.

When I was young, my mother would get stuck on long phone calls with my verbally exuberant grandmother. These phone calls regularly ran over into my snack time. Given that the 1970s phone cord confined my mother to a 4-foot radius from the wall, + MORE

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