Is there a guideline for sodium content in salad dressings, sauces, etc? I've searched through my manual, but didn't find anything. Please tell me where I'm missing it?
There's really not any in your book. Just try to stay as low as you can, and use low sodium versions when available, and use things like soy sauce in moderation.
Last edited by bizlawchik; 01-18-2007 at 11:06 AM.
During my WI earlier this week, my counselor and I talked about sodium. She said that foods that contain 35 mg of sodium is considered "Very Low" while 135 mg or more is considered high.. Those numbers seem a bit off to me, so I plan to talk to one of the more "Seasoned" counselors during my WI on saturday.
While it's very hard to find stuff that low, it can be done with some effort. Unfortunately, most foods that are labeled "Low Sodium" are not at all, at least as it's defined by LAWL...
I've basically sworn off canned soups all together, which is a shame, because making my own takes too darn long. When I do, I use half the called for amount of "low sodium" broth and use water for the rest of the liquid. I've also taken to making my own spice mixtures, thanks to the mortar and pestal Liz got me for Christmas..
Sodium Guideline
