Sodium working group to recommend voluntary reductions
- Guidelines on salt breached by recipes in popular magazines. // Nursing Standard;3/10/2010, Vol. 24 Issue 27, p15
The article discusses research showing that the top ten Australian magazines which feature recipes included high-salt ingredients.
- That's Amore--on a Plate. // Women's Nutrition Connection;Jan2014, Vol. 17 Issue 1, p6
The article focuses on the healthy and local ingredients of the famous cuisine in Italy which include vegetables, herbs and lean proteins. It states that the traditional Italian cuisine features plant-based meals including green salads, bean soups and pastas tossed with vegetables. It stresses...
- Sprinkle a little colour. Cronish, Nettie // Alive: Canada's Natural Health & Wellness Magazine;Dec2006, Issue 290, p89
The article focuses on the importance of salt to digestion, respiration, and maintaining the body's electrolyte balance. It is noted that salt is an edible rock made up of sodium chloride. Most Americans use too much salt in cooking. Many chefs favor a three-step approach in putting salt food...
- souped up! Stirling, Emma // Good Health & Medicine;Jul2007, p108
The author offers advice on different soups. She claims that dry packet are great for lunch and are handy to have in the pantry. With raised blood pressure, she mentions that one of the key nutrients to watch for in all soups is the amount of sodium. She cites the nutritional content of...
- Poultry Shocker! S. B. // Prevention;Nov2009, Vol. 61 Issue 11, p70
The article suggests on checking sodium content in raw poultry. If there's more than 75 mg of this mineral per 4-ounce serving, the amount of naturally occurring sodium in chicken, then the product has been plumped. That means processors injected the meat with salt water or chicken broth using...
- Time vs. Money. // Good Housekeeping;Jan2013, Vol. 256 Issue 1, p174
The article presents several statistics, comparing the cost and salt content of jarred roasted red peppers to that of roasting and peeling red peppers at home.
- Revisiting Sodium. Berry, Donna // Dairy Foods;May2005, Vol. 106 Issue 5, p42
Provides information about salt and sodium levels in cheese. Potential replacement for all the salt added during curd salting; Tips on salt selection; Recommended salt-to-moisture ratio for optimum cheddar flavor development. INSETS: DON'T REINVENT THE WHEEL;SALT SELECTION TIPS.
- SODIUM AND POTASSIUM IN AUSTRALIAN FOODS. Wills, Pamela A. // Australian Journal of Experimental Biology & Medical Science;Jun1956, Vol. 34 Issue 3, p165
Values for the sodium and potassium content of approximately 150 Australian foods, as determined by the flame photometer, are presented.
- Do the Salty Chicken. RHODES, PHILLIP // Cooking Light;Apr2011, Vol. 25 Issue 3, p41
A list is presented showing the sodium content of the smallest-available serving of fast-food chicken strips from various U.S. fast food restaurant chains, including Church's, Arby's, and Zaxby's.