Can goods are great, they store well and are easy to put away. Unless you have to carry them they're great. The problem is there is yyyy to much sodium in them. Let's say Indianapolis got 5 feet of snow overnight and kept on snowing for a month. I'd be living off my stores and that is largely canned goods. Many of the things that aren't canned also have a lot of sodium. I know it helps them keep, but are there any ways to reduce the intake via preparation.
For example: 1 can of spinach (13.5 oz) has 600mg of Sodium.
1 can of carrots (14.5 oz) has 1.295g! of Sodium
I expect that rinsing those well would remove some sodium, but how much?
1 can of beef stew (24 oz) has 3.24g of Sodium
1 can of chicken and dumplings (24 oz) has 3.54g of Sodium
I don't plan on rinsing beef stew or chicken and dumplings. I would say drain off the extra sauce liquid or at least don't eat it. But any thoughts on non-rinseables?
Looking around on the web gives the obvious answer - eat less of it. But is there a way to reduce what's actually consumed or absorbed? Any naturalish ways to reduce absorbtion or counter sodium? Fresh produce is out because it doesn't sit on a shelf for very long. I'm thinking the trick would be to just add a single serving to a cup of rice or beans. I haven't gotten the whole nutrition thing worked out yet, but the sodium seems to be a huge issue. I'm trying to both improve my current diet (which wont be hard as bad as it is) and find things that store well. I like my 2012/3 expiration dates. I know it will be gone well before then, but I still like it.
How to Rinse Salt From Canned Foods | eHow.com - eHow is great, they reccomend putting them under the faucet and stiring well.
"rinsing them in a food strainer can reduce sodium content by 50%"
Ok, got my answer on the canned veggies, any tricks for the non rinsables? Seems like the answer is no. One place spoke of tuna and most of the sodium couldn't be removed.
For example: 1 can of spinach (13.5 oz) has 600mg of Sodium.
1 can of carrots (14.5 oz) has 1.295g! of Sodium
I expect that rinsing those well would remove some sodium, but how much?
1 can of beef stew (24 oz) has 3.24g of Sodium
1 can of chicken and dumplings (24 oz) has 3.54g of Sodium
I don't plan on rinsing beef stew or chicken and dumplings. I would say drain off the extra sauce liquid or at least don't eat it. But any thoughts on non-rinseables?
Looking around on the web gives the obvious answer - eat less of it. But is there a way to reduce what's actually consumed or absorbed? Any naturalish ways to reduce absorbtion or counter sodium? Fresh produce is out because it doesn't sit on a shelf for very long. I'm thinking the trick would be to just add a single serving to a cup of rice or beans. I haven't gotten the whole nutrition thing worked out yet, but the sodium seems to be a huge issue. I'm trying to both improve my current diet (which wont be hard as bad as it is) and find things that store well. I like my 2012/3 expiration dates. I know it will be gone well before then, but I still like it.
How to Rinse Salt From Canned Foods | eHow.com - eHow is great, they reccomend putting them under the faucet and stiring well.
"rinsing them in a food strainer can reduce sodium content by 50%"
Ok, got my answer on the canned veggies, any tricks for the non rinsables? Seems like the answer is no. One place spoke of tuna and most of the sodium couldn't be removed.
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