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Salt and Sodium - Second in a Series by Donald Gazzaniga

Second In A Series about Salt and Sodium

Baking Soda (Sodium Bicarbonate)

Baking soda has approximately 821 mg to 980 mg of sodium per teaspoon. Generally used to leaven breads and cakes, baking soda is often added to vegetables in cooking, especially at restaurants, and is often included in antacids. A good baking soda replacement is available from Healthy Heart Market. It's called Ener-G. It is made of Calcium Carbonate and works by using three times the normal amount (from any given recipe). The secret is to put it into the batter just before putting the recipe into the oven. It begins working right away and will "tire" if it stays out of the oven during prep time. Otherwise, Ener-G does a good job.

Baking Powder

Having 320 mg to 480 mg per teaspoon, baking powder is used mostly to leaven quick breads and cakes. Yeast may be substituted for baking powder. A baking powder replacement brand called Featherweight has only 13.2 mg of sodium per tablespoon, and can be found in health food stores or Healthy Heart Market. The primary ingredient for Featherweight is Potassium Chloride. This is not salt. Some may refer to Potassium Chloride as "Potassium Salt." Not so. But if you are monitoring your potassium then you may want to evaluate Featherweight more closely before using it. Again, it takes three times the normal amount for any given recipe that you may try to convert. Put it into the batter immediately prior to placing into oven. Mix it into batter first thoroughly.

Monosodium Glutamate (MSG)

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BIO:

Gazzaniga is the founder of www.megaheart.com, a website that has proved invaluable for those with heart disease, hypertension, Meniere's and other maladies requiring a no salt lifestyle. He is the author of the No Salt, Lowest Sodium Cookbook series from St. Martin's Press.

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