Download PDF by American Heart Association: American Heart Association Low-Salt Cookbook, 4th Edition: A

Special Diet

By American Heart Association

ISBN-10: 0307953335

ISBN-13: 9780307953339

Even if you've got heart-health difficulties now or are looking to stay away from having them sooner or later, maintaining your sodium consumption low is likely one of the most sensible how you can support your middle. during this revised and improved fourth version of the American middle organization Low-Salt Cookbook, the organization indicates low-sodium vitamin could be not just strong on your wellbeing and fitness but in addition packed with flavor.

Including every thing from appetizers and soups to entrées and truffles, American middle organization Low-Salt Cookbook, 4th Edition, deals greater than two hundred scrumptious low-sodium recipes—more than 50 of them brand-new to this version. no matter if you're within the temper for a cherished vintage or a brand new favourite, you can find simply the dish to thrill your palate.

Looking for a much less salty snack? test Baked Veggie Chips served with scorching and Smoky Chipotle-Garlic Dip. yearning anything hearty and entire of style? Slow-Cooker Moroccan bird with Orange Couscous is a perfect low-sodium fix-it-and-forget-it meal. For a Sunday-night kinfolk dinner, attempt Three-Cheese Lasagna with Swiss Chard. And in your candy teeth? Whip up Peach and Blueberry Cobbler or Rice Pudding with Caramelized Bananas for a distinct treat.

With this e-book in hand, you’ll be armed with food numbers for each recipe and the newest American center organization nutritional info, in addition to the how-tos for heading off hidden sodium, procuring shrewdpermanent, and utilizing fit cooking suggestions. You’ll additionally locate precious assets resembling a sodium tracker, a no-sodium seasoning consultant, an inventory of universal high-sodium meals, factor substitutions, and serving feedback for every of the foodstuff groups.

From the Hardcover edition.

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Extra resources for American Heart Association Low-Salt Cookbook, 4th Edition: A Complete Guide to Reducing Sodium and Fat in Your Diet

Sample text

Fat values are rounded to the nearest half gram. Because of the rounding, values for saturated, trans, monounsaturated, and polyunsaturated fats may not add up to the amount shown for total fat value. When a recipe lists ingredient options, we analyze the first one. Ingredients with a range—for example, a 2½- to 3-pound chicken—are analyzed using the average of the range. Meats are analyzed as cooked and lean, with all visible fat discarded. Values for ground beef are based on extra-lean meat that is 95 percent fat free.

As a guide, if you want to consume less of a nutrient, such as sodium, saturated fat, trans fat, or cholesterol, choose foods with a lower % Daily Value (5% or less is considered low). If you want to consume more of a nutrient, such as fiber, look for foods with a higher % Daily Value (20% or more is considered high). Some foods contain added sodium compounds, which are noted in ingredient lists. Common examples include sodium alginate (used in many chocolate milks and ice creams to make a smooth mixture); sodium benzoate (used as a preservative in many condiments, such as relishes, sauces, and salad dressings); sodium hydroxide (used in food processing to soften and loosen skins of ripe olives and certain fruits and vegetables); sodium nitrite (used in cured meats and sausages); sodium propionate (used in pasteurized cheese and in some breads and cakes to inhibit the growth of molds); and sodium sulfite (used to bleach certain fruits, such as maraschino cherries and glazed or crystallized fruits, that are to be artificially colored; also used as a preservative in some dried fruits, such as prunes).

Whether you choose fresh or dried herbs or fresh, bottled, or frozen citrus juices will not affect the nutrition analysis, but fresh will usually taste best, especially in uncooked dishes. Also, check the index for the Cook’s Tips that are scattered throughout the recipe pages and discuss interesting ingredients and techniques. Finally, refer to “Ingredients Substitutions” and “Emergency Substitutions” to learn how to adapt your favorite recipes or make do when you’re out of an ingredient that you need.

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American Heart Association Low-Salt Cookbook, 4th Edition: A Complete Guide to Reducing Sodium and Fat in Your Diet by American Heart Association


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