Hi Jeff.
I've been struggling to lose weight despite being on whole food plant based plan for over 9 years. The added fats had crept back in a bit but have eliminated them again completely. I'd never been comfortable eating much starch but have now changed that with sweet potatoes mainly. Wholegrain starches like wholegrain pasta sometimes and brown Basmati rice too.
So, I'm trying to follow your guidance after reading quite a bit of what's online and some YouTube videos which have been great for showing me what I need to do. Still learning though and so much to read for more inspiration.
Added sugar is no longer a problem for me thankfully. Have even eliminated the small amount of agave nectar on my porridge.
Salt is more difficult and that is where I need guidance please.
I am totally convinced if what you say about salt. We didn't eat a lot of salt but now I see the bigger picture and want to improve our diets. My bp is good but husband's is slightly high so very important to improve it especially.
So I've stopped adding salt to food when cooking and on the plate so that's a start.
In one thread on here you mention sodium and iodine levels will be adequately met by eating plants and any small quantities of table salt as iodine is added to that. In uk salt is not usually added to table salt from what i can tell. Would I need to add it then eg by seaweed?
Have I understood correctly that no salt should be added at all to cooking? Not a problem with most foods but potatoes and lentils? I'm sure I can get used to if I i need to but it's tough so wanted to check.
Thanks again for all your advice and guidance.
Clare
