2024 the best corned beef recipe review

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Every recipe you need if you want to cut out or reduce salt!

When doctors advise patients to watch their weight and lower their sodium intake, many imagine a lifetime of bland and unappetizing meals. This book will assure you otherwise! Packed with hundreds of recipes, 500 Low-Sodium Recipes beats back the boredom and allows people with high blood pressure, heart, kidney, or liver disease to maintain a diverse and exciting low-sodium diet. Recipes inside range from classic dishes to new favorites, all perfectly modified to fit your diet while still tasting great.

Recipes include nutritional breakdowns and useful tips for a low-sodium lifestyle, including what food items to avoid for their hidden sodium content, plus information about convenient and tasty low-sodium substitutes and where to find them.

Recipes include:

Spicy Potato SkinsLemon Glazed DoughnutsThree-Bean SaladStuffingApple PieVelvet Crumb CakeBarbecue SauceA low-sodium diet doesn't have to feel like sacrifice. Instead, make it fun, flavorful, and filling with 500 Low-Sodium Recipes. 

From the Publisher

Help, I’m Supposed to Be on a Low Sodium Diet

If you are reading this introduction, it’s probably because you’ve been told that you should be following a lower sodium diet.Maybe it was a doctor’s advice or order. Lots of medical conditions cause doctors to recommend lowering your sodium intake. Some of the more common ones are high blood pressure, congestive heart failure, Ménière’s disease, and liver disease, to name a few. Or perhaps you’ve heard about the benefits of reducing the amount of sodium you eat or are just looking for a way to eat healthier and feel better.

Whatever the reason, most people may have some questions before deciding this book is the help they are seeking. In this introduction we’ll answer the most common ones.

How Difficult Is This Low Sodium Thing?

I guess the answer to that question is that there’s good news and bad news.

The first good news is that salt is an acquired taste.We learn to expect and like a certain amount of salty flavor in our foods, but we can also learn to like the taste of foods without salt. It does take some time, so you have to stick with your low sodium diet even when you really want to add some salt. Most experts say it takes about 4 to 6 weeks, and that is what I experienced. By the time I’d been on my 1200-mg-a-day diet for a month, I no longer wanted that salty taste. Today a “normal” salted potato chip tastes way too salty to me.

The second good news is that there are low sodium substitutes for almost all highsodium foods. If you are careful, you can make a low sodium version of just about any recipe you ever made. The 500 recipes in this book will not only give you a great start on recipes that I’ve already created and taste-tested, but they will help to show you the ingredients and techniques for creating your own low sodium recipes.

The bad news is you are probably going to have to work a little more. Throwing the microwave macaroni and cheese packet (640 mg) in the oven for lunch or having the styrofoam cup of instant noodles (over 1300 mg) isn’t going to be an option. Neither is the packaged rice pilaf with almost 1100 mg per serving going to be an option for dinner. But with 5 extra minutes of chopping a few onions and adding a few spices to plain rice, you can make a rice pilaf just as good.

The other bad news is that there are a few things where there just isn’t a low sodium substitute or version. If you’ve always had corned beef for St. Patrick’s Day, you’re going to have to consider an alternative.

Publisher ‏ : ‎ Fair Winds Press; Illustrated edition (November 1, 2007)
Language ‏ : ‎ English
Paperback ‏ : ‎ 512 pages
ISBN-10 ‏ : ‎ 1592332773
ISBN-13 ‏ : ‎ 978-1592332779
Item Weight ‏ : ‎ 2.2 pounds
Dimensions ‏ : ‎ 7.6 x 1.25 x 9.15 inches
Reviewer: Kathy Nies
Rating: 5.0 out of 5 stars
Title: Perfect help
Review: Needed help modifying my diet after losing a kidney. This has great recipes and conversions for sauces etc that make it easier to feel like I’m eating tasty food.

Reviewer: Angella
Rating: 5.0 out of 5 stars
Title: Great recipes!
Review: I started a low sodium diet for weight loss purposes. Once I started paying attention to the sodium on the labels I was shocked! I started researching to find substitutes and found a lot but not enough for a full recipe. Therefore I was making 2 dinners a night (one for the family and something for me) or just not eating at all. One day I barely made it to work because I was shaky and lightheaded (yes I absolutely should not have drove but I work 8 mins away) but knew that I had several nurses and doctors available to me at the office. They immediately took my blood sugar which was low. That was when I realized I can not just not eat dinner or barely eat and have to find a better way. I found this cookbook and told my family to suck it up this is happening! Well let me tell you I have not had one single complaint from my husband or adult children and as a matter of fact they have loved every recipe so far! The author did all the research I was trying to do for me and I can not tell you how thankful I am! I'm 6 foot and was 206, currently I'm 186 and able to maintain my weight by following my strict low sodium diet and meds to get my sugar in check...trust me, I do cheat lol we all need that cheat day sometimes. The best part is that my family is actually eating it and I feel great knowing they are eating a little healthier, atleast at dinner time! Thank you sooooo much and I highly recommend this book!

Reviewer: YoMamma
Rating: 4.0 out of 5 stars
Title: Serving size is a mystery
Review: I ordered this book after receiving bad news about the health of my kidneys and instructions to limit my sodium intake to 2 grams (2000 milligrams) a day. Easier said than done. I was in a funk about some of my favorite foods and began looking for a cookbook which would have some good (as in tasty) recipes in it that would help me stay within the daily limit the doctor had specified.This book was the answer. I read through the reviews before ordering and was most impressed with one reviewer who said this book was her go-to book for recipes. I have two or three of those, and know what that means to a cook as she/he prepares to entertain or feed his/her family with something delicious and nourishing and enticing. After reading through most of the recipes in this book, I can see that it will become my go-to recipe book, as well.Not only is the book chock full of standard, down-home cooking recipes (ribs, mac and cheese, mashed potatoes, sweet potatoes, coleslaw, green bean casserole, etc), adjusted for a low salt diet, the introduction and first chapter discuss the low salt lifestyle. Every recipe is analyzed for its nutritional content, i.e., calories, water, protein, fat, carbs, fiber and sugar as well as sodium. This is vital information especially to diabetics who are protecting kidney function as well as those among us who have heart or pregnancy problems resulting in salt restriction. In fact, anyone who has received direction to limit salt intake - young and old alike - will find something to like about this book of recipies.The introduction discusses the low sodium diet and who may be instructed to follow it, the salt intake limits doctors may impose on a patient, where the sodium in our diet comes from, the problem of salt-based water softeners, and the challenge of eating out.The first chapter introduces low sodium ingredients and, for those who have never paid any attention to reading the nutrition labels, the author teaches us how to read those labels on the foods we buy. He also discusses where to find low sodium foods and reviews the sodium content of some dietary staples (butter, milk, eggs, baking powder, baking soda, canned foods, soups, boullion, alcohol, bread and meats) as well as making some recommendations as to brands.I found these two things - the introduction and the first chapter - extremely informative and heartening. I felt relieved and that some of the weight of my diagnosis had lifted. He writes positively, with a can-do attitude that cheers without becoming overly cheer-leaderish.The recipes themselves are organized like any comprehensive cookbook - by meal (breakfast), type (appetizers, snacks, party foods, condiments and seasonings), animal, fowl, and fish (chicken and turkey, beef, pork and lamb, fish and seafood), side dishes, ethnic dishes (Italian, Mexican, Latin American, Caribbean, Asian, Cajun and Creole), breads (quick breads and yeast breads), desserts, sweets, drinks, and making ingredients you can't find or which, if prepared commercially, are really too high in sodium to use in a recipe. He wraps everything up with a chapter on cooking terms, weights and measures in the kitchen, and discusses which cooking/kitchen gadgets or kitchen machines he's found particulary useful in making things easier in the kitchen by cutting prep time.The recipes read like they will taste okay - even delicious. The ingredients he combines work well together and are many that I've used in cooking through the years. However, learning to like low salt dishes takes time and is an acquired taste, so I imagine the salt withdrawal I've been experiencing will continue through beginning to use these recipes. So, chicken that I am, I haven't started cooking from the book yet, but if it turns out that the recipes are not what they appear to be (tasty and worth the effort), I will ammend this review to reflect my revised opinion.I gave the book only 4 stars because, while he indicates how many servings a recipe will yield and how many milligrams of sodium are contained in a single serving of a recipe, he NEVER, NOT ONCE, indicates what a serving size is supposed to be for any of the recipes included in the book. Unless he indicates the size of a piece of meat, poultry or fish at the beginning of a recipe, you have no way of determining the appropriate single serving size of the final dish. A cup? Four ounces? Two tablespoons? A teaspoon? WHAT? He never says. In some cases, it's rather obvious what a serving size will be, but in most of his recipes, it is difficult if not impossible to determine what he had in mind for a serving size, one that will yield the sodium content reported per serving in the nutritional analysis. That, to one who has to limit an ingredient in her cooking to preserve and protect the diminished function of an organ, is a significant omission on the part of the author or publisher.Other than that, I plan to use the book extensively. Over time, I imagine I'll determine just what one serving size is on most of the recipes I'll be using, but I know this trial and error process could have been avoided if only he had included serving size as part of his analysis of the dish.I recommend this book with reservations, reservations which are exclusively about the omission of serving size as part of the nutritional analysis of each recipe.

Reviewer: Linda D
Rating: 5.0 out of 5 stars
Title: My go-to recipe book for low sodium foods
Review: Ordered this 5 years ago after having open-heart surgery. I still use it today. The recipes are easy to follow, and one really doesn't miss the sodium.

Reviewer: J. Russell
Rating: 5.0 out of 5 stars
Title: If you only buy 1 low salt cookbook, get this one
Review: This cookbook has everything in it, not just specialty type recipes. This cookbook has low salt recipes for the kind of food you are missing and craving after being told you have high blood pressure. These recipes are for regular everyday food that most of us cook everyday, but without all the salt, such as chicken fettucini, pancakes, casseroles, onion soup,breaded chicken tenders.There is also fried chicken, cakes, breads (which aren't low calorie, but are low sodium). There are even several spice blends (Mexican, Asian) and a mock soy sauce recipe (which is really good and a lot better than eating bare rice). When you've been told you have high blood pressure and need to watch your diet, the last thing you want to do on a weeknight is to cook "gourmet" specialty type recipes, which are the kind of recipes found in a lot of the other cookbooks. This cookbook contains basic, weeknight type recipes, which you can easily adjust to suit your own taste. If you've been given the ultimatum to change your lifestyle, this book is a great place to start. It can be really frustrating to get started with a low salt diet, but after a couple of weeks, your taste buds really will start to adjust to less salt. A little bit of garlic salt or sea salt can be added after cooking for other family members...a little wee pinch of sea salt goes a long way. My 12 year old daughter asked me to stop putting garlic salt on her food, so she has started to lose the taste for it as well. It's never too early to start, especially with a family history...

Reviewer: heather
Rating: 3.0 out of 5 stars
Title: It's ok
Review: NO PICTURES AT ALL. If you like to see pics of the recipes then you will not like this one. I have made 2 things out if this so far, the balsamic and maple salmon and slopoy joes. The salmon was basically pouched in the sauce so it was very bland. The sloppy joes were good. I am visual, I like pics to see what a recipe looks like. That is a big part of deciding if I want to make a recipe. I know for 500 recipes pictures of all would have been expensive but a few pics of some meals would have been nice. If I had known it had no pics then I wouldn't have bought it. This is the 4th cookbook I have bought that had no pictures of any recipes.

Reviewer: normj
Rating: 5.0 out of 5 stars
Title:
Review: Since being diagnosed with Chronic Kidney Disease and Chronic Heart Disease, I have paid particular attention to my diet. It is difficult to cook a meal without salt but this book shows how. Where salt is vital to recipe, it is shown how to reduce the usual amount of salt without losing the taste.

Reviewer: T Mac Lellan
Rating: 5.0 out of 5 stars
Title:
Review: This book is wonderful for anyone who has to limit their salt intake. The recipes are great and ideally realisticfor the average cook. The information is very good and the recipes are clear,concise and easy to follow.You can make all your own sauces,breads,deserts and main meals with just this one book. They are tastyand interesting and you don't miss the salt at all.I would recomend this book to any one who is interested in making healthy and good tasting meals.

Reviewer: Joanne
Rating: 5.0 out of 5 stars
Title:
Review: So happy to cook with low sodium and still have flavour. Can make and eat bread again!!

Reviewer: JanieM
Rating: 5.0 out of 5 stars
Title:
Review: This is a great book for those entering the world of low/no salt food! I love the fact it’s written by someone who has had to make that change and so understands the initial blandness of food and suggests seasonings etc to overcome. Great book!

Reviewer: Doug W. Murray
Rating: 4.0 out of 5 stars
Title:
Review: I have clients with salt restriction diets and the rest of them should be too. But I have found the recipes in this book really helpful. There are so many books on this topic that range from poor to very good and this one is in the latter group. Helpful with good ideas.