Sadly, as someone who is now being a LOT more aware of her salt intake, I'm finding the salt v. fat tradeoff in food to be highly unfair. Low fat = abnormally high salt. Low salt = high fat / sugar.
No sugar = sugar alternative. Usually something that will give me a headache after a period of time, or otherwise leave me feeling uneasy about the product label in general.
I am glad I am not in my mother's boat, but I have the utmost sympathy for her situation: High BP, diabetic. Can't have sugar, can't have salt, and I wouldn't trust sugar alternatives further than I could throw them. I can take my chances with real sugar. I don't think my mom can.
Too much salt, which many processed foods have, makes them taste nasty to me. Adding sugar when the extra salt comes out makes them even nastier to my taste. Hey, I'm just looking for some soup, not Chocolate Frosted Sugar Bombs, ok? Or potato chips - potato chips are not supposed to be sweet, but Baked Lays sure as hell are! :p
The whole point of going to the supermarket after the recent trip to the doctor's (with a diagnosis of high BP for both of us!) proved to be a lesson in why precooked / pre-prepped foods aren't always the best solution for a regular routine (perhaps as a once-in-a-while) in trying to reduce salt intake, lose weight, etc.
Really, I think it's just going to come down to us cooking from-scratch for ourselves, and if the grill valve wasn't already frozen shut, we'd be out cooking meat on the gas grill, cold weather be darned. (Instead, we are now leaning toward the oven. And looking at our collection of mostly unused cookbooks, getting ideas).
BTW. Substituting sour cream for cream in baking? Not happenin'. Taste is definitely noticeable... I won't say who did it and when, but I have decided this just won't work for us. (WW was one of the places that suggested it years ago, long after I'd already tasted baking with sour cream in the ingredients).
check out "not your mothers crock pot recipes" a very good one on use of the crock pot.. for "roasting" a whole chicken, or cooking potatoes. or whatever
well for one thing, its thicker for another it adds a different flavor (tang instead of sweet) because the milk sugars have been eaten by the bacteria or whatever that make sour cream.. so its lower in sugar
No sugar = sugar alternative. Usually something that will give me a headache after a period of time, or otherwise leave me feeling uneasy about the product label in general.
I am glad I am not in my mother's boat, but I have the utmost sympathy for her situation: High BP, diabetic. Can't have sugar, can't have salt, and I wouldn't trust sugar alternatives further than I could throw them. I can take my chances with real sugar. I don't think my mom can.
Thank you for warning me about Neotame.
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and again i say AMEN!
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Really, I think it's just going to come down to us cooking from-scratch for ourselves, and if the grill valve wasn't already frozen shut, we'd be out cooking meat on the gas grill, cold weather be darned. (Instead, we are now leaning toward the oven. And looking at our collection of mostly unused cookbooks, getting ideas).
BTW. Substituting sour cream for cream in baking? Not happenin'. Taste is definitely noticeable... I won't say who did it and when, but I have decided this just won't work for us. (WW was one of the places that suggested it years ago, long after I'd already tasted baking with sour cream in the ingredients).
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for another it adds a different flavor (tang instead of sweet) because the milk sugars have been eaten by the bacteria or whatever that make sour cream.. so its lower in sugar
i, on the other hand, HATE sour cream
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