Herbs and Spices Help to Improve Natural Flavors in Food Without Using Salt

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spices_cHerbs and spices are the answer to improving the natural flavors in food without using salt. Below are some mixtures to use for meats, poultry, fish, vegetables, soups and salads. All mixtures can be covered with saran wrap and placed in the refrigerator. Also it is recommended that people with kidney disease and high blood pressure reduce their sodium intake. Instead, try different herbs and spices, added to your dishes.

For a spicy blend, mix together in a bowl two tablespoons of crumbled dried savory, quarter-teaspoon of freshly ground white pepper, one tablespoon of dry mustard, quarter-teaspoon of ground cumin, two-and-a-half teaspoons of onion powder, half-teaspoon of garlic powder and quarter-teaspoon of curry powder.

For an Italian flavor, mix together two teaspoons of garlic powder, one teaspoon of basil, one teaspoon of oregano and one teaspoon of powdered lemon rind or dehydrated lemon juice.

A versatile herb seasoning includes mixing two tablespoons of dried dill weed or basil leaves, one teaspoon of celery seed, two tablespoons of onion powder, quarter-teaspoon of dried oregano leaves and a pinch of freshly ground pepper.

A mix of spicy seasonings includes one teaspoon of cloves, one teaspoon of pepper, two teaspoons of paprika, one teaspoon of crushed coriander seeds and one tablespoon of rosemary

It is recommended that people with kidney disease and high blood pressure reduce their sodium intake. High-sodium foods include soy sauce, shoyu, salt and seasoned salt, pickled foods, boxed mixes of potatoes, canned meats and vegetables, Monosodium glutamate (MSG), canned and packaged soups and salty snacks.

Instead, use fresh ingredients and/or foods with no salt added. For favorite recipes, you may need to use other ingredients and eliminate or decrease the salt you would normally add. Try orange or pineapple juice as a base for meat marinades.

Avoid convenience foods such as canned soups, entrées and vegetables; pasta and rice mixes; frozen dinners; instant cereal; and pudding, gravy and sauce mixes.

Select frozen entrées that contain 600 milligrams or less of sodium. However, limit yourself to one of these frozen entrées per day. Check the Nutrition Facts label on the package for sodium content.

Use fresh, frozen, no-added-salt canned vegetables or canned vegetables that have been rinsed before they are prepared. Low-sodium canned soups may be used. Avoid mixed seasonings and spice blends that include salt, such as garlic salt.


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