Moderators: JeffN, carolve, Heather McDougall
JeffN wrote:I basically use my SNAP recipes and that's about it so I may not be the best recipe resource.
I think it would be best if you post this in the recipe section and/or check the recipe section of the main website.
In Health
Jeff
Sherr61 wrote:One other question that's been on my mind which maybe you can help me with since you replied earlier in the thread to me on the MWL group is about sodium. And I looked at the link you sent me but I'm not clear about the ratio of sodium to calories and fat. If you could give me the math that would be great! I have some salsa and things I bought before that are unopened that I would like to use up and would like to know how the sodium relates to the calories etc. Thank you!
Sherr61 wrote: I don't use a lot of salt but I do like it and I don't have any issues with hypertension or anything like that. In fact I have low blood pressure. I usually have to ask anyone who does my blood pressure to search for it on the low end. LOL
But I understand it does cause water retention so I keep it to a minimum.
Sherr61 wrote: I only have a couple things left in my freezer to finish up and one of those things which I ate last week was my beyond meat sausage links. I only ate one but when I read the label I was shocked to see that one link had 15 g of fat! I've been doing really good at not having any fat when I cook at home.
Sherr61 wrote: Eating out is much more problematic. And I limit that to one day a week.
Sherr61 wrote: So anyway thank you for the information very much.
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