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, by Donald A. Gazzaniga
Free Download , by Donald A. Gazzaniga
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Product details
File Size: 855 KB
Print Length: 432 pages
Publisher: Thomas Dunne Books; First edition (July 31, 2002)
Publication Date: July 31, 2002
Sold by: Macmillan
Language: English
ASIN: B00846WZO6
Text-to-Speech:
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Amazon Best Sellers Rank:
#95,943 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Informative.
Going on a low salt diet I bought 3 low salt cookbooks on Amazon.This was by far the best and I am living by many of the receipts I found in this book.I highly recommend it.
This book is very thoughtful and should be on the shelf of anyone looking to reduce sodium intake. In the first section, the author has a detailed section on nutrition and hidden sources of sodium (for example, did you know that many municipal water supplies have non-negligible levels of sodium?). He also details the staples he uses and where to find them. Each recipe is VERY detailed, in many cases detailing the exact brand of an item used. What's particularly helpful is that the ingredient list details the amount of sodium in each item (so if you substitute you know how to adjust your calculation). Additionally, he tallies the total sodium in the whole recipe, and the sodium per serving - which is nice if you want a larger serving. Most of the recipes fall well below 500mg PER WHOLE RECIPE. Lastly, the book has recipes for everything from condiments and jams to deserts and breads, with many vegetarian recipes. I foresee this becoming my bible as we transition to a low sodium diet.
My husband was found to have an EF of 15% mid June 2017. He is in his 50's and in great shape. I somehow, by the grace of God, stumbled upon this book shortly after. I read the reviews and the author's story. Immediately, my parents and my husband and myself made a complete lifestyle change with an eating plan of around 500mg/day. Three months later, his EF is 41% with an outlook of continued improvement. Thank you David, from the bottom of our hearts, for sharing your story to help the rest of us! Just fyi, he is on heart meds and also has attended cardio rehab 3x/week since diagnosis.
I absolutely love this book. It explains a low sodium diet in an easy to understand way. There is a meal plan in the back that's very easy to follow. Starting a big dietary change for medical reasons is so hard to do but this book makes it easy. The recipes DO NOT call for strange ingredients you'd probably never use again or ingredients you're not sure you'd even like....another reason I like this book.The only con...no pictures of any recipes.I don't mind it but others may since most cookbooks printed now days have pictures.
A friend loaned this book to me after my husband had double by-pass surgery. I liked it so much I ordered my own.It has so many recipes and they are regular type recipes that can be used without going to the grocery and purchasing a dozen new items. A very nice cook book.
I just got this book and have started trying a couple things.We tried the Risotto Milanese since we also just got some high quality saffron to try - it was bland and flavorless prior to adding saffron, and after adding it - that was all you could really taste. It took a large amount of parmesan to make it have a good taste, or salt, both of which of course jack up the sodium levels.I've tried a couple of the bread machine recipes too, which have turned out ok. Given it's a low sodium cookbook, don't be surprised when things are lacking flavor. The bread isn't exempt from this, and I find it good enough but the kids are less than thrilled.I was hoping for a little more incorporation of a variety of spices to counter the missing salt. I'm still exploring the book, but haven't found a lot of that yet.Inconsistency - the risotto recipe calls for parmesan, but never tells you when to add it. Mix in? Sprinkle on top when done? Who knows.... It isn't just that recipe. The breads, for example, are not consistent with describing how much you are making. Some say a 1, 1 and 1/2, or 2 lb loaf (used for bread machines), and some don't say. They'll say 1 loaf, a large loaf, a loaf of 14 slices - I mean, c'mon, come up with something consistent to describe these. There is nothing to link these together, so you don't necessarily know what to set your bread machine on. So, some guesswork involved.I'm thinking this book was put together and never proofed thoroughly, or at least no one ever went through and made all the recipes prior to publishing to be sure they made sense.
I am very salt sensitive. By this I mean that whenever I eat out the food may not taste very salty, but afterwards, my mouth tastes as though I have just eaten a teaspoon of salt. Thus, I have to always cook my own food . I was trying to help a friend who is on a salt free diet so I bought the book for suggestions. I do use a lot of herbs, but didn't realize that one could buy salt free mustard and other such things. Right now, my friend has the book.Just by skimming it I found many good suggestions.Most people on a salt free diet use a soy product. However, if you object to GMO's you will not want to do this.
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