Reply #24

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Long before my "low-sodium-requiring" days -- but not a pinch o' salt in the whole stockpot.
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Some frozen condensed OJ, though.
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I have (sob-sob-SOB) lost the recipe and none of the ones I've found online seem like they would approach
anywhere near its scrump-diddly-umptiousness.
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There ARE no-salt and low-salt canned tomatoes (Del Monte, I think, even has a Diced Tomato with Basil
& Oregano with only 20 mg/serving), though it probably WOULDN'T be as good as from scratch. And I've
found a "decent" sodium-free powdered "chicken" broth -- I can't remember the brand name, but it's a
recognizable one. Look where they have beef and chicken boullion cubes and powders.
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I read that some major health professional in the past (maybe even a Surgeon General) said that he
thought Campbell's Tomato Soup was a scourge upon our society (due to it's getting kids used to that
Mom's "home-cooked" comfort food level of uber-saltiness).
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(on edit) BTW, MFMM didn't use much salt in her cooking and we didn't have salt shakers on the table
(though nearby for corn-on-the-cob and such), so that was not a problem. However, we get what could
conceivably be called TOXIC levels of sodium in our prepared foods. I used to get TWO salt bagels from
Bruegger's a coupla times a week. I think about 2400 mg of sodium apiece -- so I was eating 2-1/2 DAYS
worth of recommended sodium just on those mornings.