mab
09-04-2001, 12:28 AM
Hi!
I am looking for some new low sodium menu ideas and recipes that are approximately 350 mg per serving or less. My spouse has Hepatits C and advanced liver cirrhosis. The instructions from his doctor are:
No red meat, 2 to 3 ounces of fish or chicken two to three times per week and consume the least amount of sodium possible. If you are following a similar diet in your home and have a good recipe or menu idea that you enjoy, I would love to hear from you.
Many thanks.
I am looking for some new low sodium menu ideas and recipes that are approximately 350 mg per serving or less. My spouse has Hepatits C and advanced liver cirrhosis. The instructions from his doctor are:
No red meat, 2 to 3 ounces of fish or chicken two to three times per week and consume the least amount of sodium possible. If you are following a similar diet in your home and have a good recipe or menu idea that you enjoy, I would love to hear from you.
Many thanks.
Sponsor
imkindly
09-04-2001, 11:36 PM
My husband also has hep c and cirrhosis (he's on the liver transplant waiting list).
They gave us this list of foods to AVOID:
**************************************** ***
MISCELLANEOUS FOODS HIGH IN SODIUM TO AVOID
SMOKED AND CURED MEATS
Sausage patties, seasoned sausage, polish sausage, vienna sausage, sausage links, frankfurters, pepperoni, salami, spam, corned beef, other luncheon meats, turkey roll, ham, bacon, canadian bacon, smoked eel, pickled herring, canned sardines, caviar, anchovies, smoked or canned salmon.
SANDWICHES
Pimiento cheese, ham, deviled crab, commercial chicken, tuna salad, egg salad, any sandwich made with commercially smoked or cured meats.
COMBINATION FOODS
Pizza, pizza rolls, pizza sandwiches, tacos, tostados, burritos, nachos, egg rolls, TV dinners, pot pies, frozen entrees, canned entrees (e.g.- stew, spaghetti, lasagna), regular canned and dried soups, fast foods.
SAUCES/CONDIMENTS AND FLAVORINGS
Table salt, combination spices with salt, MSG, meat tenderizers, bouillon cubes or crystals, baking powder, baking soda, catsup, cheese sauces, cheese dips, barbeque sauce, chili sauce, hot sauce, picante sauce, taco sauce, soy sauce, Worchestershire sauce, steak sauce, ready mix sauces, hollandaise sauce, mustard, horseradish, commercial salad dressings.
CHEESES
American, blue, Roquefort, parmesan, smoked cheddar, jalapeno, garlic, cream cheese spreads, cheese balls.
BAKERY PRODUCTS
Salted breads and rolls, commercial sweet rolls, doughnuts, pastries and quick breads (e.g.- muffins, nut and fruit breads), cake mixes, pie, cheese biscuits.
VEGETABLES
Regular canned vegetables, pickled relishes, pickles, olives, pickled vegetables, sauerkraut, au gratin vegetables, vegetables with sauces or cheese, regular vegetable juices.
SALTED SNACKS
Flavored and salted crackers, salted potato and corn chips, potato sticks, pretzels, salted nuts, red pistachio nuts, salted popcorn, popcorn with cheese, cheese hors d'oeuvres, cheese puffs, cheese straws, cheese crackers.
**************************************** ***
Really, what it boils down to is-----watch out for processed foods. If something comes in a can, bottle, jar, or box (at the grocery store), it is usually "trouble" --- read the label for sodium milligrams.
**Try shopping for fresh ingredients (fruits, vegetables, meats), and cook from scratch, leaving out the salt. (((I know, this is easier said than done!)))
**If you have recipes that call for salt----leave it out.
**Use unsalted margarine or butter. (We use Unsalted Land o Lakes----it contains zero salt).
**When buying bread (if you use bread, for toast, etc.)---make sure to compare the labels on different brands, and buy the one with the least sodium.
**If you use jelly or jam---try buying a jar of "All Fruit" instead. (It's just as good, and contains zero salt.)
**If you want to create a "barbeque" type of taste for meat or chicken (don't use bottled bbq sauce)---try making a mixture of 1 part cumin, 1 part chili powder, and 3 parts sugar....and rub it onto meat or chicken.
**Buy more fruit (for snacks).
**If you ever buy canned vegetables, make sure you buy the ones that say "No Salt".
**If you make pasta, don't add salt to the cooking water. Also---make your own pasta sauce (no matter what the recipe says--don't add salt!) (If it's bland---try using extra onion or garlic.)
**Experiment with "Mrs. Dash" (we went through several types of Mrs. Dash--before we found one that my husband likes. Don't give up---just keeping bringing home new flavors of it, and try each, until you find something he really likes.) "Lawry's 17" is another good one. (These help alot, when you're serving "plain" vegetables.) (So does unsalted butter.)
**Read labels on drinks-----even milk has hidden sodium.
Hope this helps.
They gave us this list of foods to AVOID:
**************************************** ***
MISCELLANEOUS FOODS HIGH IN SODIUM TO AVOID
SMOKED AND CURED MEATS
Sausage patties, seasoned sausage, polish sausage, vienna sausage, sausage links, frankfurters, pepperoni, salami, spam, corned beef, other luncheon meats, turkey roll, ham, bacon, canadian bacon, smoked eel, pickled herring, canned sardines, caviar, anchovies, smoked or canned salmon.
SANDWICHES
Pimiento cheese, ham, deviled crab, commercial chicken, tuna salad, egg salad, any sandwich made with commercially smoked or cured meats.
COMBINATION FOODS
Pizza, pizza rolls, pizza sandwiches, tacos, tostados, burritos, nachos, egg rolls, TV dinners, pot pies, frozen entrees, canned entrees (e.g.- stew, spaghetti, lasagna), regular canned and dried soups, fast foods.
SAUCES/CONDIMENTS AND FLAVORINGS
Table salt, combination spices with salt, MSG, meat tenderizers, bouillon cubes or crystals, baking powder, baking soda, catsup, cheese sauces, cheese dips, barbeque sauce, chili sauce, hot sauce, picante sauce, taco sauce, soy sauce, Worchestershire sauce, steak sauce, ready mix sauces, hollandaise sauce, mustard, horseradish, commercial salad dressings.
CHEESES
American, blue, Roquefort, parmesan, smoked cheddar, jalapeno, garlic, cream cheese spreads, cheese balls.
BAKERY PRODUCTS
Salted breads and rolls, commercial sweet rolls, doughnuts, pastries and quick breads (e.g.- muffins, nut and fruit breads), cake mixes, pie, cheese biscuits.
VEGETABLES
Regular canned vegetables, pickled relishes, pickles, olives, pickled vegetables, sauerkraut, au gratin vegetables, vegetables with sauces or cheese, regular vegetable juices.
SALTED SNACKS
Flavored and salted crackers, salted potato and corn chips, potato sticks, pretzels, salted nuts, red pistachio nuts, salted popcorn, popcorn with cheese, cheese hors d'oeuvres, cheese puffs, cheese straws, cheese crackers.
**************************************** ***
Really, what it boils down to is-----watch out for processed foods. If something comes in a can, bottle, jar, or box (at the grocery store), it is usually "trouble" --- read the label for sodium milligrams.
**Try shopping for fresh ingredients (fruits, vegetables, meats), and cook from scratch, leaving out the salt. (((I know, this is easier said than done!)))
**If you have recipes that call for salt----leave it out.
**Use unsalted margarine or butter. (We use Unsalted Land o Lakes----it contains zero salt).
**When buying bread (if you use bread, for toast, etc.)---make sure to compare the labels on different brands, and buy the one with the least sodium.
**If you use jelly or jam---try buying a jar of "All Fruit" instead. (It's just as good, and contains zero salt.)
**If you want to create a "barbeque" type of taste for meat or chicken (don't use bottled bbq sauce)---try making a mixture of 1 part cumin, 1 part chili powder, and 3 parts sugar....and rub it onto meat or chicken.
**Buy more fruit (for snacks).
**If you ever buy canned vegetables, make sure you buy the ones that say "No Salt".
**If you make pasta, don't add salt to the cooking water. Also---make your own pasta sauce (no matter what the recipe says--don't add salt!) (If it's bland---try using extra onion or garlic.)
**Experiment with "Mrs. Dash" (we went through several types of Mrs. Dash--before we found one that my husband likes. Don't give up---just keeping bringing home new flavors of it, and try each, until you find something he really likes.) "Lawry's 17" is another good one. (These help alot, when you're serving "plain" vegetables.) (So does unsalted butter.)
**Read labels on drinks-----even milk has hidden sodium.
Hope this helps.
mab
09-05-2001, 01:20 AM
Hi imkindly!
Thank you for sharing your list with me. Reading it reminded me of the day that we removed about 90% of the foods from our fridge and cupboards and gave it all away...It seemed like all of our favourite foods were high in sodium. I couldn't believe how many of my spices contained salt as well! Mrs. Dash is the greatest. We had a Food Show here in Toronto, and I stocked up on Mrs. Dash at their special show price. I think I bought about twelve shakers. Every weekend, I make a new batch of low-sodium tomato sauce and we use it for pasta dishes during the week. We also have a lot of freshly cooked/steamed vegetables with bits of fish or chicken.
This week I'm going to buy some dried beans and lentils. I used to cook a lot with canned beans but this is a "no no" too now. A dietician told me that even if you rinse canned beans, the beans have absorbed a certain amount of salt already. I've never cooked with dried beans before, but probably by doing so, I could make some of my old bean/rice dishes, slightly modified.
I don't know where you live, but it's been hot here...Too hot to simmer a big pot of soup for several hours. I've been making the tomato sauce in a crock pot as to not throw off heat. Now that the Fall Season is approaching, it will be easier to do a lot more cooking by scratch.
My husband may be going on the transplant waiting list as well. We are waiting for test results to see if he is healthy enough to have a transplant. Has your husband been waiting long? Do write again sometime. I would love to hear from other people that are going through similar experiences or have been through similar experiences. My friends and co-workers are concerned and supportive and I am grateful, but few of them understand what it is like to live day by day with a serious illness and everything that goes along with it.
Thanks again for your response.
mab
Thank you for sharing your list with me. Reading it reminded me of the day that we removed about 90% of the foods from our fridge and cupboards and gave it all away...It seemed like all of our favourite foods were high in sodium. I couldn't believe how many of my spices contained salt as well! Mrs. Dash is the greatest. We had a Food Show here in Toronto, and I stocked up on Mrs. Dash at their special show price. I think I bought about twelve shakers. Every weekend, I make a new batch of low-sodium tomato sauce and we use it for pasta dishes during the week. We also have a lot of freshly cooked/steamed vegetables with bits of fish or chicken.
This week I'm going to buy some dried beans and lentils. I used to cook a lot with canned beans but this is a "no no" too now. A dietician told me that even if you rinse canned beans, the beans have absorbed a certain amount of salt already. I've never cooked with dried beans before, but probably by doing so, I could make some of my old bean/rice dishes, slightly modified.
I don't know where you live, but it's been hot here...Too hot to simmer a big pot of soup for several hours. I've been making the tomato sauce in a crock pot as to not throw off heat. Now that the Fall Season is approaching, it will be easier to do a lot more cooking by scratch.
My husband may be going on the transplant waiting list as well. We are waiting for test results to see if he is healthy enough to have a transplant. Has your husband been waiting long? Do write again sometime. I would love to hear from other people that are going through similar experiences or have been through similar experiences. My friends and co-workers are concerned and supportive and I am grateful, but few of them understand what it is like to live day by day with a serious illness and everything that goes along with it.
Thanks again for your response.
mab
imkindly
09-08-2001, 05:25 PM
Hi mab
My husband was evaluated in Feb. 2001. They sent us a letter about 2 weeks later, saying that he's been accepted onto the liver transplant waiting list. So we've been waiting almost 7 months so far. His "status" is 2B. He is dealing with Ascites (fluid in his abdomen and legs), so he takes alot of diuretics (water pills), and he has to avoid sodium.
As they've increased his diuretics in the past few months (to control his Ascites)...he started having terrible muscle cramps (mostly in his legs and hands). We found out that the cramps were caused by his potassium levels being way too high, so now he has to follow a low potassium diet too.
((Grocery shopping just keeps getting harder!))
I learn all that I can.
At the hospital we go to (here in Texas), they say the "average" wait for a liver transplant is 6 months to a year. They gave us a beeper....and we are just waiting for it to beep!
Good luck to you and your husband. I'd love to hear from you---keep me posted, ok?
My husband was evaluated in Feb. 2001. They sent us a letter about 2 weeks later, saying that he's been accepted onto the liver transplant waiting list. So we've been waiting almost 7 months so far. His "status" is 2B. He is dealing with Ascites (fluid in his abdomen and legs), so he takes alot of diuretics (water pills), and he has to avoid sodium.
As they've increased his diuretics in the past few months (to control his Ascites)...he started having terrible muscle cramps (mostly in his legs and hands). We found out that the cramps were caused by his potassium levels being way too high, so now he has to follow a low potassium diet too.
((Grocery shopping just keeps getting harder!))
I learn all that I can.
At the hospital we go to (here in Texas), they say the "average" wait for a liver transplant is 6 months to a year. They gave us a beeper....and we are just waiting for it to beep!
Good luck to you and your husband. I'd love to hear from you---keep me posted, ok?
mab
09-09-2001, 01:07 AM
Hi imkindly!
Good to hear from you. My husband too, has ascites, along with constant infections. A few months ago, he had an episode with high potassium due to water pills and had to be hospitalized. His level was 6.5. I had to call 911 because he fell into a reduced level of consiousness and was unable to walk or speak. He was taking a low dosage of prescribed Lorazepam at the time and the water pills caused him to retain the Lorazepam as well, causing an "overdose." The whole thing was really scary because symptoms of metabolic shock can start to materialize at around 7. The hospital staff were also concerned about the high potassium level affecting the heart! We've since learned that Lorazepam is on the list as one of the medications that should not be taken!!!
Michael has been relatively stable for the past three months, but he is in constant pain - especially his stomach area. Prior to this he was hospitalized five times between February and May 2001. He was hospitalized for the following reasons:
1st time - Cellulitis. This is treated with an IV antibiotic for about ten days.
2nd time - Hepatic Encephalopathy
3rd time - 6.5 potassium level as I was telling you.
4th time - Hepatic Encephalopathy with delirium.
5th time - He contacted a blood infection (MRSA)
The terrible thing about having to look for foods that are low in sodium and potassium is that many of the low-sodium foods such as some fruits and vegetables, cooked cereals, etc, are high in potassium. Even salt-free cheeses need to be avoided. Managing encephalopathy involves maintaining a low-protein diet to reduce ammonia production. Vegetable proteins are recommended over animal proteins.
I was reading that the way to reduce sodium in potatoes is to peel them first and store them in water in the fridge overnight. When cooking them, pour out the water half way through cooking and add fresh water. - A little tip if you hadn't heard of that one!
I'm happy to hear about the length of your waiting list in Texas. We were told that it could possibly take up to three years for a transplant.
Michael is also dealing with a fractured finger right now. It happened two weeks ago, while on his way home from the hospital! When getting ready to get off the bus, he offered to help a woman with her stroller that was loaded with several bags of groceries. He said, "May I help you?" She screamed, "No" and pushed the stroller into him as hard as she could. He fell off the top step of the bus and landed onto the pavement fracturing his finger. What an absurd thing to happen! It is almost unbelievable! By the time he got up from the pavement, the bus was gone! Consequently, he has been suffering with pain from his fractured finger ever since.
Well, I guess I'd better go now. Take care.
mab
Good to hear from you. My husband too, has ascites, along with constant infections. A few months ago, he had an episode with high potassium due to water pills and had to be hospitalized. His level was 6.5. I had to call 911 because he fell into a reduced level of consiousness and was unable to walk or speak. He was taking a low dosage of prescribed Lorazepam at the time and the water pills caused him to retain the Lorazepam as well, causing an "overdose." The whole thing was really scary because symptoms of metabolic shock can start to materialize at around 7. The hospital staff were also concerned about the high potassium level affecting the heart! We've since learned that Lorazepam is on the list as one of the medications that should not be taken!!!
Michael has been relatively stable for the past three months, but he is in constant pain - especially his stomach area. Prior to this he was hospitalized five times between February and May 2001. He was hospitalized for the following reasons:
1st time - Cellulitis. This is treated with an IV antibiotic for about ten days.
2nd time - Hepatic Encephalopathy
3rd time - 6.5 potassium level as I was telling you.
4th time - Hepatic Encephalopathy with delirium.
5th time - He contacted a blood infection (MRSA)
The terrible thing about having to look for foods that are low in sodium and potassium is that many of the low-sodium foods such as some fruits and vegetables, cooked cereals, etc, are high in potassium. Even salt-free cheeses need to be avoided. Managing encephalopathy involves maintaining a low-protein diet to reduce ammonia production. Vegetable proteins are recommended over animal proteins.
I was reading that the way to reduce sodium in potatoes is to peel them first and store them in water in the fridge overnight. When cooking them, pour out the water half way through cooking and add fresh water. - A little tip if you hadn't heard of that one!
I'm happy to hear about the length of your waiting list in Texas. We were told that it could possibly take up to three years for a transplant.
Michael is also dealing with a fractured finger right now. It happened two weeks ago, while on his way home from the hospital! When getting ready to get off the bus, he offered to help a woman with her stroller that was loaded with several bags of groceries. He said, "May I help you?" She screamed, "No" and pushed the stroller into him as hard as she could. He fell off the top step of the bus and landed onto the pavement fracturing his finger. What an absurd thing to happen! It is almost unbelievable! By the time he got up from the pavement, the bus was gone! Consequently, he has been suffering with pain from his fractured finger ever since.
Well, I guess I'd better go now. Take care.
mab
imkindly
09-19-2001, 04:44 PM
Hi mab
My husband has mild encephalopathy. He has felt "drunk" a few times, and sleeps ALOT. Our hepatologist said that it was due to high ammonia levels. He advised us to do two things.....
1. Cut down on red meat. (Supposedly red meat causes even more ammonia.)
2. Begin taking ENULOSE (also called LACTULOSE). My husband takes 2 tablespoons twice a day. It's a liquid laxative that binds with ammonia, and removes it from his body.
Both have helped. My husband still sleeps alot, but he's pretty alert (not acting "drunk" anymore).
Does your husband take Lactulose?
My husband has mild encephalopathy. He has felt "drunk" a few times, and sleeps ALOT. Our hepatologist said that it was due to high ammonia levels. He advised us to do two things.....
1. Cut down on red meat. (Supposedly red meat causes even more ammonia.)
2. Begin taking ENULOSE (also called LACTULOSE). My husband takes 2 tablespoons twice a day. It's a liquid laxative that binds with ammonia, and removes it from his body.
Both have helped. My husband still sleeps alot, but he's pretty alert (not acting "drunk" anymore).
Does your husband take Lactulose?
imkindly
09-19-2001, 04:56 PM
One more thing (I forgot to put in my last post!)....
Yes, I have heard that if you peel potatoes and soak them in water (for at least 4 hours or more)......then drain that water (throw that water away), ....and refill the pan with fresh water to cook them in......after they are cooked, drain that water (and throw that water away).....that it removes most of the potassium.
(mab, I actually got that information from a kidney patient website! It seems that kidney (dialysis) patients have to avoid potassium....so I have found alot of helpful information there, even though my husband isn't a kidney patient.)
I also found a website that has a nutrition analysis tool, at http://www.ag.uiuc.edu/~food-lab/nat/mainnat.html
It will let you analyze one food at a time. I spent all day one day, putting in a whole list of foods (one at a time!) and analyzing them for their potassium content. (Just so I could compare different types of food, and make wiser choices in what to feed my husband and what to avoid.)
I'll try to paste my list here:
Food Item...Serving Size...Potassium mg
APPLE-RAW-WO/SKIN..1 CUP SLICES..124
APPLE-RAW-W/SKIN..1 CUP SLICES..126
APPLE-RAW-W/SKIN..1 FRUIT..158
APPLE-RAW-WO/SKIN..1 FRUIT..144
AVOCADO-RAW- ALL..1 CUP PUREE..1377
AVOCADO-RAW-ALL..1 FRUIT WO/SKIN..1204
BANANA-RAW..1 CUP MASHED..891
BANANA-RAW..1 FRUIT..451
BLACKBERRIES-RAW..1 CUP..282
BLUEBERRIES-RAW..1 CUP..129
CANTALOUPE-RAW..1 CUP CUBED PCS..494
FRUIT COCKTAIL-CANNED W/JUICE..1 CUP..235
FRUIT COCKTAIL CANNED-LT SYRUP..1 CUP..224
GRAPES-RAW..1 CUP..176
KIWIFRUIT-RAW..1 MED FRUIT..252
MANGO-RAW..1 FRUIT..323
MELON-HONEYDEW..1 CUP CUBED PCS..461
NECTARINE-RAW..1 FRUIT..288
ORANGE-RAW..1 CUP SECTIONS WO/MEMBRANE..325
ORANGE-RAW..1 SMALL FRUIT 2-5/8" DIAM..237
PEACH-RAW..1 FRUIT..171
PEACHES-CANNED W/JUICE..1 CUP..317
PEACHES-CANNED-LIGHTSYRUP..1 CUP..243
PEARS-RAW..1 FRUIT..207
PEARS-CANNED-LT SYRUP..1 CUP..166
PEARS-CANNED-W/JUICE..1 CUP HALVES..238
PLUMS-RAW..1 CUP SLICES..283
PLUMS-RAW..1 FRUIT 2 1/8" DIAM..113
RAISINS-SEEDLESS..1 CUP NOT PACKED..1088
RAISINS-GOLDEN-SEEDLESS..1 CUP NOT PACKED..1081
RASPBERRIES-RAW..1 CUP..187
STRAWBERRIES-RAW..1 CUP..247
STRAWBERRIES-RAW..1 PINT..494
TANGERINES-RAW..1 CUP WO/MEMBRANE..306
WATERMELON-RAW..1 CUP DICED PIECES..185
APPLE JUICE-CAN OR BOTTLE-UNSWEETENED..1 CUP..295
CRANBERRY COCKTAIL BOTTLED..1 CUP..45
CRANBERRY-APPLE DRINK..1 CUP..66
CRANBERRY-GRAPE DRINK..1 CUP..59
GRAPE JUICE-CAN OR BOTTLE-UNSWEETENED..1 CUP..334
ORANGE JUICE-CHILLED..1 CUP..472
PINEAPPLE & ORANGE DRINK CANNED..1 CUP..115
BEAN-PINTO-COOKED-NO SALT..1 CUP..796
BEAN-SNAP-GREEN-RAW..1 CUP..229
BEAN-SNAP-GREEN-CANNED..1 CUP..148
BLACK EYED PEAS-CANNED-PLAIN..1 CUP..413
BROCCOLI-BOILED..1 CUP..455
CABBAGE-RAW..1 CUP..172
CABBAGE-RED-RAW..1 CUP..144
CARROTS-RAW..1 CUP..355
CARROTS-BOILED..1 CUP..354
CELERY- RAW..1 STALK..115
CELERY-BOILED..1 CUP..426
COLESLAW..1 CUP..232
CORN-SWEET-YELLOW-BOILED..1 CUP..408
CUCUMBER-RAW..1 CUP SLICES..150
LETTUCE-ICEBERG-RAW..1 LEAF..32
LETTUCE-COS/ROMAINE..1 LEAF..29
MUSHROOMS-BOILED..1 CUP..555
OKRA-FROZEN-BOILED..1 CUP..431
OKRA-BOILED..1 CUP..515
PEAS-GREEN-CANNED..1 CUP..215
POTATO-SKIN+FLESH-BAKED..1 SMALL 2 1/3" X 4 3/4"..844
POTATO-BOILED WO/SKIN..1 CUP..511
POTATO-FRIED IN VEG OIL..1 REGULAR ORDER..541
POTATO SALAD..1 CUP..635
RADISHES..10 RADISHES 1" DIAM..104
SQUASH-SUMMER-ALL-BOILED-NO SALT..1 CUP..346
SQUASH-ZUCCHINI-BOILED..1 CUP..455
TOMATO-RED-RIPE-RAW..1 CUP CHOPPED..400
TOMATO-RED-RIPE-RAW..1 SMALL 2 3/5" DIAM..273
TOMATO SAUCE-CANNED...1 CUP..905
CHICKEN BREAST-NO SKIN-ROASTED..1 BREAST..440
CHICKEN DRUMSTICK-NO SKIN-ROASTED..1 DRUMSTICK..108
CHICKEN LEG-NO SKIN-ROASTED..1 LEG..230
TURKEY BREAST MEAT..1 SLICE..58
TURKEY-LEG ROASTED-W/O SKIN..1 LEG..578
TURKEY LEG-W/SKIN-ROASTED..1 LEG..1529
BOTTOMROUND-ROAST-LEAN..YIELD FROM 1 LB RAW..1161
CHUCK-ROAST-LEAN-BRAISED..YIELD FROM 1 LB RAW..561
BEEF FLANK (FAJITAS) BROILED..YIELD FROM 1 LB RAW..1339
BEEF FLANK (FAJITAS) BRAISED..YIELD FROM 1 LB RAW..883
PORTERHOUSE STEAK-LEAN-BROILED..YIELD FROM 1 LB RAW..838
SIRLOIN STEAK-LEAN-BROILED..YIELD FROM 1 LB RAW..1076
T-BONE STEAK-LEAN-BROILED..YIELD FROM 1 LB RAW..818
CATFISH-BAKED/BROILED..1 FILLET..459
COD-BAKED/BROILED..1 FILLET..465
FLOUNDER OR SOLE..BAKED/BROILED..1 FILLET..437
HALIBUT- BKD/BRLD..1 FILLET..1832
LIGHTTUNA-CAN-IN WATER-DRAINED-UNSALTED..1 CAN..518
LIGHTTUNA-CAN-IN OIL-DRAINED-UNSALTED..1 CAN..354
POLLOCK-BAKED/BROILED..1 FILLET..1377
ROCKFISH- BAKED/BROILED..1 FILLET..775
SALMON-BAKED/BROILED..1 FILLET..1367
SWORDFISH-BAKED/BROILED..1 PIECE..391
BRAN CHEX..1 CUP..394
CAP'N CRUNCH..1 CUP..48
CAP'N CRUNCH W/ CRUNCHBERRYS..1 CUP..49
CHEERIOS..1 CUP..95
CORN FLAKES..1 CUP..22
HONEYCOMB CEREAL..1 CUP..70
HONEY NUT CHEERIOS..1 CUP..115
MALT-O-MEAL- COOKED..1 CUP..31
PRODUCT 19..1 CUP..51
RAISIN BRAN..1 CUP..287
RICE-PUFFED..1 CUP..16
SUGAR FROSTED FLAKES-KELLOGGS..1 CUP..22
SUPER SUGAR CRISP..1 CUP..123
TOTAL..1 CUP..123
WHEAT CHEX..1 CUP..173
WHEATIES..1 CUP..108
BREAD;WHOLE-WHEAT-COMMERCIAL..1 SLICE..63
BREAD;WHITE-COMMERCIAL..1 SLICE..29
PITA BREAD-WHITE-ENRICHED..1 PITA..72
TORTILLA-CORN..1 MED..38
TORTILLA-FLOUR..1 MED..46
RICE-BROWN-LONG-GRAIN COOKED..1 CUP..84
RICE-WHITE-LONG GRAIN COOKED..1 CUP..55
MACARONI-COOKED..1 CUP..43
MACARONI-WHEAT-COOKED..1 CUP..62
SPAGHETTI NOODLES-COOKED-NO SALT..1 CUP..43
BUTTER UNSALTED..1 PAT (5 grams)..1
EGG-WHOLE-HARD BOILED..1 LARGE EGG..63
EGG-WHOLE-SCRAMBLED..1 LARGE EGG..83
2% LOWFAT MILK..1 CUP..377
1% LOWFAT MILK..1 CUP..381
SKIM MILK..1 CUP..405
SOY MILK..1 CUP..338
COTTAGE CHEESE-CREAMED..1 CUP..177
COTTAGE CHEESE-2% FAT..1 CUP..217
COTTAGE CHEESE-1% FAT..1 CUP..193
TEA-INSTANT-PREPARED..1 CUP WATER+1 TSP PWD..47
TEA-BREWED W/TAP WATER..1 CUP..88
TEA-BREWED W/DISTILLED WATER..1 CUP..50
COLA-CARBONATED..1 CUP..2
COOKIES;FIGBARS..1 COOKIE..33
COOKIES;OATMEAL-COMMERCIAL-REG..1 COOKIE..26
COOKIES;OATMEAL-COMMERCIAL-SOFT..1 COOKIE..20
COOKIES;PEANUT BUTTER-SANDWICH TYPE..1 COOKIE..27
COOKIES;PEANUT BUTTER-COMMERCIAL-REG..1 COOKIE..25
COOKIES;PEANUT BUTTER-COMMERCIAL-SOFT..1 COOKIE..16
COOKIES;SUGAR-COMMERCIAL-REG..1 COOKIE..9
ICE CREAM-CHOCOLATE..1 CUP..330
ICE CREAM-STRAWBERRY..1 CUP..249
ICE CREAM-VANILLA..1 CUP..264
ORANGE SHERBERT..1 CUP..198
PEANUT BUTTER-CHUNKY-NO SALT..1 TBS..120
PEANUT BUTTER-SMOOTH-NO SALT..1 TBS..115
CASHEWS-DRY ROAST NO SALT..1 CUP..774
PEANUTS-DRY-ROAST NO SALT..1 CUP..960
PECANS-DRIED..1 CUP..423
CAKE;ANGELFOOD-COMMERCIAL..1/12 OF 9"CAKE..26
CAKE;CARROT-FROM DRY MIX-NO FROSTING..1/12 OF 9"CAKE..84
CAKE;CHOC-FROM DRY MIX-NO FROSTING..1/12 OF 9"CAKE..153
CAKE;WHTE-FROM DRY MIX-NO FROSTING..1/12 OF 9"CAKE..59
CAKE;YELL-FROM DRY MIX-NO FROSTING..1/12 OF 9"CAKE..46
PIE-APPLE-COMMERCIAL..1/8 OF 9" PIE..81
PIE;CHERRY-COMMERCIAL..1/8 OF 9" PIE..101
PIE;PEACH..1/6 OF 8" PIE..146
PIE-PECAN-COMMERCIAL..1/8 OF 8" PIE..84
PIE;PUMPKIN-COMMERCIAL..1/6 OF 8" PIE..168
POPCORN-AIR-POPPED..1 CUP..24
POPCORN-CARAMEL COATED-W/ PEANUTS..1 CUP..151
I got this information from the nutrition analysis tool at
http://www.ag.uiuc.edu/~food-lab/nat/mainnat.html
Hope this helps.
Yes, I have heard that if you peel potatoes and soak them in water (for at least 4 hours or more)......then drain that water (throw that water away), ....and refill the pan with fresh water to cook them in......after they are cooked, drain that water (and throw that water away).....that it removes most of the potassium.
(mab, I actually got that information from a kidney patient website! It seems that kidney (dialysis) patients have to avoid potassium....so I have found alot of helpful information there, even though my husband isn't a kidney patient.)
I also found a website that has a nutrition analysis tool, at http://www.ag.uiuc.edu/~food-lab/nat/mainnat.html
It will let you analyze one food at a time. I spent all day one day, putting in a whole list of foods (one at a time!) and analyzing them for their potassium content. (Just so I could compare different types of food, and make wiser choices in what to feed my husband and what to avoid.)
I'll try to paste my list here:
Food Item...Serving Size...Potassium mg
APPLE-RAW-WO/SKIN..1 CUP SLICES..124
APPLE-RAW-W/SKIN..1 CUP SLICES..126
APPLE-RAW-W/SKIN..1 FRUIT..158
APPLE-RAW-WO/SKIN..1 FRUIT..144
AVOCADO-RAW- ALL..1 CUP PUREE..1377
AVOCADO-RAW-ALL..1 FRUIT WO/SKIN..1204
BANANA-RAW..1 CUP MASHED..891
BANANA-RAW..1 FRUIT..451
BLACKBERRIES-RAW..1 CUP..282
BLUEBERRIES-RAW..1 CUP..129
CANTALOUPE-RAW..1 CUP CUBED PCS..494
FRUIT COCKTAIL-CANNED W/JUICE..1 CUP..235
FRUIT COCKTAIL CANNED-LT SYRUP..1 CUP..224
GRAPES-RAW..1 CUP..176
KIWIFRUIT-RAW..1 MED FRUIT..252
MANGO-RAW..1 FRUIT..323
MELON-HONEYDEW..1 CUP CUBED PCS..461
NECTARINE-RAW..1 FRUIT..288
ORANGE-RAW..1 CUP SECTIONS WO/MEMBRANE..325
ORANGE-RAW..1 SMALL FRUIT 2-5/8" DIAM..237
PEACH-RAW..1 FRUIT..171
PEACHES-CANNED W/JUICE..1 CUP..317
PEACHES-CANNED-LIGHTSYRUP..1 CUP..243
PEARS-RAW..1 FRUIT..207
PEARS-CANNED-LT SYRUP..1 CUP..166
PEARS-CANNED-W/JUICE..1 CUP HALVES..238
PLUMS-RAW..1 CUP SLICES..283
PLUMS-RAW..1 FRUIT 2 1/8" DIAM..113
RAISINS-SEEDLESS..1 CUP NOT PACKED..1088
RAISINS-GOLDEN-SEEDLESS..1 CUP NOT PACKED..1081
RASPBERRIES-RAW..1 CUP..187
STRAWBERRIES-RAW..1 CUP..247
STRAWBERRIES-RAW..1 PINT..494
TANGERINES-RAW..1 CUP WO/MEMBRANE..306
WATERMELON-RAW..1 CUP DICED PIECES..185
APPLE JUICE-CAN OR BOTTLE-UNSWEETENED..1 CUP..295
CRANBERRY COCKTAIL BOTTLED..1 CUP..45
CRANBERRY-APPLE DRINK..1 CUP..66
CRANBERRY-GRAPE DRINK..1 CUP..59
GRAPE JUICE-CAN OR BOTTLE-UNSWEETENED..1 CUP..334
ORANGE JUICE-CHILLED..1 CUP..472
PINEAPPLE & ORANGE DRINK CANNED..1 CUP..115
BEAN-PINTO-COOKED-NO SALT..1 CUP..796
BEAN-SNAP-GREEN-RAW..1 CUP..229
BEAN-SNAP-GREEN-CANNED..1 CUP..148
BLACK EYED PEAS-CANNED-PLAIN..1 CUP..413
BROCCOLI-BOILED..1 CUP..455
CABBAGE-RAW..1 CUP..172
CABBAGE-RED-RAW..1 CUP..144
CARROTS-RAW..1 CUP..355
CARROTS-BOILED..1 CUP..354
CELERY- RAW..1 STALK..115
CELERY-BOILED..1 CUP..426
COLESLAW..1 CUP..232
CORN-SWEET-YELLOW-BOILED..1 CUP..408
CUCUMBER-RAW..1 CUP SLICES..150
LETTUCE-ICEBERG-RAW..1 LEAF..32
LETTUCE-COS/ROMAINE..1 LEAF..29
MUSHROOMS-BOILED..1 CUP..555
OKRA-FROZEN-BOILED..1 CUP..431
OKRA-BOILED..1 CUP..515
PEAS-GREEN-CANNED..1 CUP..215
POTATO-SKIN+FLESH-BAKED..1 SMALL 2 1/3" X 4 3/4"..844
POTATO-BOILED WO/SKIN..1 CUP..511
POTATO-FRIED IN VEG OIL..1 REGULAR ORDER..541
POTATO SALAD..1 CUP..635
RADISHES..10 RADISHES 1" DIAM..104
SQUASH-SUMMER-ALL-BOILED-NO SALT..1 CUP..346
SQUASH-ZUCCHINI-BOILED..1 CUP..455
TOMATO-RED-RIPE-RAW..1 CUP CHOPPED..400
TOMATO-RED-RIPE-RAW..1 SMALL 2 3/5" DIAM..273
TOMATO SAUCE-CANNED...1 CUP..905
CHICKEN BREAST-NO SKIN-ROASTED..1 BREAST..440
CHICKEN DRUMSTICK-NO SKIN-ROASTED..1 DRUMSTICK..108
CHICKEN LEG-NO SKIN-ROASTED..1 LEG..230
TURKEY BREAST MEAT..1 SLICE..58
TURKEY-LEG ROASTED-W/O SKIN..1 LEG..578
TURKEY LEG-W/SKIN-ROASTED..1 LEG..1529
BOTTOMROUND-ROAST-LEAN..YIELD FROM 1 LB RAW..1161
CHUCK-ROAST-LEAN-BRAISED..YIELD FROM 1 LB RAW..561
BEEF FLANK (FAJITAS) BROILED..YIELD FROM 1 LB RAW..1339
BEEF FLANK (FAJITAS) BRAISED..YIELD FROM 1 LB RAW..883
PORTERHOUSE STEAK-LEAN-BROILED..YIELD FROM 1 LB RAW..838
SIRLOIN STEAK-LEAN-BROILED..YIELD FROM 1 LB RAW..1076
T-BONE STEAK-LEAN-BROILED..YIELD FROM 1 LB RAW..818
CATFISH-BAKED/BROILED..1 FILLET..459
COD-BAKED/BROILED..1 FILLET..465
FLOUNDER OR SOLE..BAKED/BROILED..1 FILLET..437
HALIBUT- BKD/BRLD..1 FILLET..1832
LIGHTTUNA-CAN-IN WATER-DRAINED-UNSALTED..1 CAN..518
LIGHTTUNA-CAN-IN OIL-DRAINED-UNSALTED..1 CAN..354
POLLOCK-BAKED/BROILED..1 FILLET..1377
ROCKFISH- BAKED/BROILED..1 FILLET..775
SALMON-BAKED/BROILED..1 FILLET..1367
SWORDFISH-BAKED/BROILED..1 PIECE..391
BRAN CHEX..1 CUP..394
CAP'N CRUNCH..1 CUP..48
CAP'N CRUNCH W/ CRUNCHBERRYS..1 CUP..49
CHEERIOS..1 CUP..95
CORN FLAKES..1 CUP..22
HONEYCOMB CEREAL..1 CUP..70
HONEY NUT CHEERIOS..1 CUP..115
MALT-O-MEAL- COOKED..1 CUP..31
PRODUCT 19..1 CUP..51
RAISIN BRAN..1 CUP..287
RICE-PUFFED..1 CUP..16
SUGAR FROSTED FLAKES-KELLOGGS..1 CUP..22
SUPER SUGAR CRISP..1 CUP..123
TOTAL..1 CUP..123
WHEAT CHEX..1 CUP..173
WHEATIES..1 CUP..108
BREAD;WHOLE-WHEAT-COMMERCIAL..1 SLICE..63
BREAD;WHITE-COMMERCIAL..1 SLICE..29
PITA BREAD-WHITE-ENRICHED..1 PITA..72
TORTILLA-CORN..1 MED..38
TORTILLA-FLOUR..1 MED..46
RICE-BROWN-LONG-GRAIN COOKED..1 CUP..84
RICE-WHITE-LONG GRAIN COOKED..1 CUP..55
MACARONI-COOKED..1 CUP..43
MACARONI-WHEAT-COOKED..1 CUP..62
SPAGHETTI NOODLES-COOKED-NO SALT..1 CUP..43
BUTTER UNSALTED..1 PAT (5 grams)..1
EGG-WHOLE-HARD BOILED..1 LARGE EGG..63
EGG-WHOLE-SCRAMBLED..1 LARGE EGG..83
2% LOWFAT MILK..1 CUP..377
1% LOWFAT MILK..1 CUP..381
SKIM MILK..1 CUP..405
SOY MILK..1 CUP..338
COTTAGE CHEESE-CREAMED..1 CUP..177
COTTAGE CHEESE-2% FAT..1 CUP..217
COTTAGE CHEESE-1% FAT..1 CUP..193
TEA-INSTANT-PREPARED..1 CUP WATER+1 TSP PWD..47
TEA-BREWED W/TAP WATER..1 CUP..88
TEA-BREWED W/DISTILLED WATER..1 CUP..50
COLA-CARBONATED..1 CUP..2
COOKIES;FIGBARS..1 COOKIE..33
COOKIES;OATMEAL-COMMERCIAL-REG..1 COOKIE..26
COOKIES;OATMEAL-COMMERCIAL-SOFT..1 COOKIE..20
COOKIES;PEANUT BUTTER-SANDWICH TYPE..1 COOKIE..27
COOKIES;PEANUT BUTTER-COMMERCIAL-REG..1 COOKIE..25
COOKIES;PEANUT BUTTER-COMMERCIAL-SOFT..1 COOKIE..16
COOKIES;SUGAR-COMMERCIAL-REG..1 COOKIE..9
ICE CREAM-CHOCOLATE..1 CUP..330
ICE CREAM-STRAWBERRY..1 CUP..249
ICE CREAM-VANILLA..1 CUP..264
ORANGE SHERBERT..1 CUP..198
PEANUT BUTTER-CHUNKY-NO SALT..1 TBS..120
PEANUT BUTTER-SMOOTH-NO SALT..1 TBS..115
CASHEWS-DRY ROAST NO SALT..1 CUP..774
PEANUTS-DRY-ROAST NO SALT..1 CUP..960
PECANS-DRIED..1 CUP..423
CAKE;ANGELFOOD-COMMERCIAL..1/12 OF 9"CAKE..26
CAKE;CARROT-FROM DRY MIX-NO FROSTING..1/12 OF 9"CAKE..84
CAKE;CHOC-FROM DRY MIX-NO FROSTING..1/12 OF 9"CAKE..153
CAKE;WHTE-FROM DRY MIX-NO FROSTING..1/12 OF 9"CAKE..59
CAKE;YELL-FROM DRY MIX-NO FROSTING..1/12 OF 9"CAKE..46
PIE-APPLE-COMMERCIAL..1/8 OF 9" PIE..81
PIE;CHERRY-COMMERCIAL..1/8 OF 9" PIE..101
PIE;PEACH..1/6 OF 8" PIE..146
PIE-PECAN-COMMERCIAL..1/8 OF 8" PIE..84
PIE;PUMPKIN-COMMERCIAL..1/6 OF 8" PIE..168
POPCORN-AIR-POPPED..1 CUP..24
POPCORN-CARAMEL COATED-W/ PEANUTS..1 CUP..151
I got this information from the nutrition analysis tool at
http://www.ag.uiuc.edu/~food-lab/nat/mainnat.html
Hope this helps.
mab
09-19-2001, 09:58 PM
Hi imkindly!
Wow! Thanks a lot! This is great information and I will use it.
My husband also takes Lactulose - 2 Tbsp, 3 times a day. I think the encephalopathy is starting up again. He's been excessively sleepy over the past few days and today he has symptoms of appearing to be slightly drunk. I pray that he will be back to normal in the morning and that his condition does not worsen. It frightens me when I have to go to work and leave him alone in that condition. Tomorrow is a very important day for me at work, and I should be there. Unfortunately he isn't recognizing that these symptoms are present and he is annoyed with me for suggesting so. He only get irritable when he's really sick (which of course is to be expected!) The rest of the time, he's a real sweety. What can you do!
Thanks for writing. It was good to hear from you.
mab
Wow! Thanks a lot! This is great information and I will use it.
My husband also takes Lactulose - 2 Tbsp, 3 times a day. I think the encephalopathy is starting up again. He's been excessively sleepy over the past few days and today he has symptoms of appearing to be slightly drunk. I pray that he will be back to normal in the morning and that his condition does not worsen. It frightens me when I have to go to work and leave him alone in that condition. Tomorrow is a very important day for me at work, and I should be there. Unfortunately he isn't recognizing that these symptoms are present and he is annoyed with me for suggesting so. He only get irritable when he's really sick (which of course is to be expected!) The rest of the time, he's a real sweety. What can you do!
Thanks for writing. It was good to hear from you.
mab
mab
09-19-2001, 11:54 PM
imkindly...
I have one more thing to ask you? Has your husband ever had any major episodes of hiccups that will not stop. This is another thing that is happening this evening. They stop for fifteen minutes or so and then they start all over again for up to an hour! Do you know if this is some kind of warning sign? I'm going to try to research this now...
mab
I have one more thing to ask you? Has your husband ever had any major episodes of hiccups that will not stop. This is another thing that is happening this evening. They stop for fifteen minutes or so and then they start all over again for up to an hour! Do you know if this is some kind of warning sign? I'm going to try to research this now...
mab
imkindly
09-20-2001, 02:18 PM
Hi mab
My husband makes a BIG hiccup sound, every now and then (a few times a day). He calls it "inhaling a big burp" (if you can imagine).
To me, it sounds like a huge hiccup, with his voice involved.
I tried to find anything I could about this. I can't find anything mentioned about hiccups and liver patients (if you find out anything, please let me know).
My husband is a sweety too....but like yours, he gets annoyed when I point out that maybe he isn't acting "right". Example---we went to the dentist last week, and while he was filling out the paperwork, he turned to me and said "what's our phone number?" Well, I told him the number.....and when we got home, I suggested he take an extra "swig" of lactulose. He got mad and said everyone forgets their phone number, and suddenly wanted me to leave him alone so he could take a nap. (Mad and wanting to go to sleep).
;)
I told him that I love him, and that's WHY I want us to keep this under control, and to please please humor me, and take a little lactulose for me. I even kidded him and said "don't make me tie you up...." (HA)
(I use that expression alot mab) (it breaks the tension and makes him smile).
Our hepatologist told us that he was "starting him out at" 2 tbs. twice a day.....and that if his symptoms got worse, he would increase his dosage. (That's why I feel like, once in a while my husband needs an extra swig of that lactulose.) It seems to help.
I visit alot of message boards----my name is imkindly on all of them-----my husband says I should change it to imbossy. :)
[This message has been edited by moderator3 (edited 09-20-2001).]
My husband makes a BIG hiccup sound, every now and then (a few times a day). He calls it "inhaling a big burp" (if you can imagine).
To me, it sounds like a huge hiccup, with his voice involved.
I tried to find anything I could about this. I can't find anything mentioned about hiccups and liver patients (if you find out anything, please let me know).
My husband is a sweety too....but like yours, he gets annoyed when I point out that maybe he isn't acting "right". Example---we went to the dentist last week, and while he was filling out the paperwork, he turned to me and said "what's our phone number?" Well, I told him the number.....and when we got home, I suggested he take an extra "swig" of lactulose. He got mad and said everyone forgets their phone number, and suddenly wanted me to leave him alone so he could take a nap. (Mad and wanting to go to sleep).
;)
I told him that I love him, and that's WHY I want us to keep this under control, and to please please humor me, and take a little lactulose for me. I even kidded him and said "don't make me tie you up...." (HA)
(I use that expression alot mab) (it breaks the tension and makes him smile).
Our hepatologist told us that he was "starting him out at" 2 tbs. twice a day.....and that if his symptoms got worse, he would increase his dosage. (That's why I feel like, once in a while my husband needs an extra swig of that lactulose.) It seems to help.
I visit alot of message boards----my name is imkindly on all of them-----my husband says I should change it to imbossy. :)
[This message has been edited by moderator3 (edited 09-20-2001).]
mab
09-20-2001, 09:10 PM
Hi imkindly!
Imbossy...I like that. It sounds like a comment my husband might make - Ha! That's funny!
I did find some articles associated with liver disease and hiccups, but none that really apply to us. I will keep looking if the problem persists.
By the way...The hiccups did eventually stop after he fell asleep.
This morning I woke up to a pleasant surprise. All signs of encephalopathy were gone but he's been VERY TIRED. He told me that he did not take his afternoon Lactulose yesterday because he had a doctor's appointment. It's pretty scary to think that missing one dose could have caused all that.
Until later...
mab
Imbossy...I like that. It sounds like a comment my husband might make - Ha! That's funny!
I did find some articles associated with liver disease and hiccups, but none that really apply to us. I will keep looking if the problem persists.
By the way...The hiccups did eventually stop after he fell asleep.
This morning I woke up to a pleasant surprise. All signs of encephalopathy were gone but he's been VERY TIRED. He told me that he did not take his afternoon Lactulose yesterday because he had a doctor's appointment. It's pretty scary to think that missing one dose could have caused all that.
Until later...
mab
imkindly
09-22-2001, 10:37 AM
Hi mab
I'm glad to hear your husband is feeling better.
In my last post to you---I had mentioned another message board, and put a link to it, along with some comments about hiccups that I found there.
I was very surprised when I saw that these people had removed that whole part of my message (and put at the bottom of my message that it had been "edited").
They also sent me an email yesterday, telling me that they don't allow postings here telling about other message boards. That is certainly a first for me.
Sorry about that!
I'm glad to hear your husband is feeling better.
In my last post to you---I had mentioned another message board, and put a link to it, along with some comments about hiccups that I found there.
I was very surprised when I saw that these people had removed that whole part of my message (and put at the bottom of my message that it had been "edited").
They also sent me an email yesterday, telling me that they don't allow postings here telling about other message boards. That is certainly a first for me.
Sorry about that!
mab
09-22-2001, 11:29 PM
Dear imkindly:
Thanks for your efforts. Sorry it wasn't accepted.
Here's a great recipe for Vegetable Tomato Sauce:
1 tbsp olive oil
1 large onion
6 cloves garlic, minced
2 cups sliced mushrooms
4 celery stalks, chopped coarsely
2 28-oz cans crushed no salt-salt-added tomatoes
4 carrots, peeled and grated
2 tbsp red vinegar
2 teaspoons sweetener
1 teaspoon oregano
1 teaspoon basil
1 tsp thyme
pepper to taste
1. In a small saucepan or skillet, saute onion, garlic, mushrooms and celery in olive oil for 10 minutes.
2. Combine sauteed vegetables and remaining ingredients in a slow-cooker, Cover and cook on low for six to eight hours.
(One bay leaf can be used instead of carrots)
Makes 8 cups.
Hope you are having a pleasant weekend...
mab
Thanks for your efforts. Sorry it wasn't accepted.
Here's a great recipe for Vegetable Tomato Sauce:
1 tbsp olive oil
1 large onion
6 cloves garlic, minced
2 cups sliced mushrooms
4 celery stalks, chopped coarsely
2 28-oz cans crushed no salt-salt-added tomatoes
4 carrots, peeled and grated
2 tbsp red vinegar
2 teaspoons sweetener
1 teaspoon oregano
1 teaspoon basil
1 tsp thyme
pepper to taste
1. In a small saucepan or skillet, saute onion, garlic, mushrooms and celery in olive oil for 10 minutes.
2. Combine sauteed vegetables and remaining ingredients in a slow-cooker, Cover and cook on low for six to eight hours.
(One bay leaf can be used instead of carrots)
Makes 8 cups.
Hope you are having a pleasant weekend...
mab
mab
09-22-2001, 11:34 PM
No salt-salt-added tomatoes! Hahaha! The one thing about posting on a message board is that you cannot go back and correct your mistakes.
Sorry...
mab
Sorry...
mab
imkindly
09-23-2001, 09:05 PM
Thanks mab!
This sounds good! I "copy & pasted" it onto notepad and printed it. We'll give it a try.
I like that (in this recipe) you use canned tomatoes instead of canned tomato sauce. (Canned tomatoes have about half of the potassium that canned tomato sauce does.) (Every little bit (trimmed out of a recipe) helps!)
Thanks again!
This sounds good! I "copy & pasted" it onto notepad and printed it. We'll give it a try.
I like that (in this recipe) you use canned tomatoes instead of canned tomato sauce. (Canned tomatoes have about half of the potassium that canned tomato sauce does.) (Every little bit (trimmed out of a recipe) helps!)
Thanks again!
mab
09-26-2001, 01:00 AM
Hi imkindly:
I started a new topic, not to mention that it recently has become a new concern.
Until later...
mab
I started a new topic, not to mention that it recently has become a new concern.
Until later...
mab
moderator3
09-26-2001, 10:13 AM
Originally posted by mab:
No salt-salt-added tomatoes! Hahaha! The one thing about posting on a message board is that you cannot go back and correct your mistakes.
Sorry...
mab
Oh, but you can http://www.healthboards.com/ubb/bang.gif
Use the http://www.healthboards.com/ubb/edit.gif button http://www.healthboards.com/ubb/dance.gif
mod3.
[This message has been edited by moderator3 (edited 09-26-2001).]
No salt-salt-added tomatoes! Hahaha! The one thing about posting on a message board is that you cannot go back and correct your mistakes.
Sorry...
mab
Oh, but you can http://www.healthboards.com/ubb/bang.gif
Use the http://www.healthboards.com/ubb/edit.gif button http://www.healthboards.com/ubb/dance.gif
mod3.
[This message has been edited by moderator3 (edited 09-26-2001).]
mab
09-26-2001, 09:19 PM
Thanks Mod3!
This is good to know.
mab
This is good to know.
mab
imkindly
09-28-2001, 03:25 PM
mab, we tried your tomato sauce recipe yesterday, and it was great. I also copied the recipe onto an email, and sent it to my mother and my sister-in-law (they both need low-salt recipes, but for blood-pressure issues, not their livers).
Just thought I'd let you know!
Thanks again!
Just thought I'd let you know!
Thanks again!
mab
09-28-2001, 11:50 PM
Hi imkindly:
I'm happy. Thanks for letting me know.
mab
I'm happy. Thanks for letting me know.
mab