Good Grape Wine Company

Using spices besides salt, adds alot of flavor. The recipes tend to have alot of ingredients to make up the flavor lost by the salt. When switching over to this kind of cooking there might be an initial outlay of money spent on spices but its worth it. At first, there is an adjustment for most people as we arent very salt sensitive... due to the amount we consume in processed and fast foods. As you get used to using less... you start to taste the *real* flavors in food.

Lowering sodium in your diet is helpful for your general health, blood pressure problems and it helps dieting as well. Excess salt causes you to retain water. Even if you find the recipes *too* low salt...you could add some. It would stillbe less than the sodium in convential foods

I find the size of the book (small pocket book size) difficult to workwith in the kitchen... the print is typically small...and the pages will not stay open without breaking the spine of the book... It would be easier if it would lay flat when cooking...


Should be on everyone's shelf - salt sensitive or not!   February 12, 2003
 19 out of 19 found this review helpful

Recipes are easy to find in this book, and it's not just 30 variations on a similar recipe, or obscure dishes that you can't really tell what it is until you make it.

Once you start eating without adding salt (or salty products) you begin to dislike overly salty food. Our bodies ultimately know how much salt they need. Who doesn't know that too much salt is bad?

On this book. It's pretty good. But you can't eat from it every day. I also recommend Gazzaniga's "No Salt Lowest Sodium Cookbook" to compliment this one. As long as you're here, why not order them both? (uncompensated endorsement)