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Heart Failure and a Low-Salt Diet

How Much of Which Foods Should I Eat? continued...

Salt-Substitute Seasonings

Directions: Combine all ingredients in small bowl and blend well. Spoon into shaker. Store in a cool, dark place.

 

Spicy Blend

  • 2 tbsp dried savory, crumbled
  • 1/4 tsp freshly ground white pepper
  • 1 tbsp dry mustard
  • 1/4 tsp ground cumin
  • 2 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp curry powder

 

Salt-less Surprise

  • 2 tsp garlic powder
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp powdered lemon rind or dehydrated lemon juice

 

Herb Seasoning

  • 2 tbsp dried dillweed or basil leaves, crumbled
  • 1 tsp celery seed
  • 2 tbsp onion powder
  • 1/4 tsp dried oregano leaves, crumbled
  • Pinch freshly ground pepper

 

Spicy Seasoning

  • 1 tsp cloves
  • 1 tsp pepper
  • 2 tsp paprika
  • 1 tsp coriander seed (crushed)
  • 1 tbsp rosemary

 

Restaurant Dining Tips

Appetizers

  • Select fresh fruit or vegetables.
  • Avoid soups and broths.
  • Stay away from bread and rolls with salty, buttery crusts.

Salads

  • Select fresh fruits and vegetables.
  • Avoid pickles, canned or marinated vegetables, cured meats, seasoned croutons, cheeses, salted seeds.
  • Order salad dressings on the side and use small amounts of them.

Main Courses

  • Select plain foods including broiled, grilled or roasted meat, poultry, fish, or shellfish.
  • Select plain vegetables, potatoes, and noodles.
  • Ask the server about the low-salt menu choices and ask how the food is prepared.
  • Request food to be cooked without salt or monosodium glutamate (MSG).
  • Avoid restaurants that do not allow for special food preparation (such as buffet-style restaurants or diners).
  • Avoid casseroles, mixed dishes, gravy, and sauces.
  • Avoid fast food restaurants.
  • Avoid salted condiments and garnishes such as olives and pickles.

Desserts

  • Select fresh fruits, ices, ice cream, sherbet, gelatin, and plain cakes.


 

 

 

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WebMD Medical Reference

Reviewed by James Beckerman, MD, FACC on May 20, 2012

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