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I haven't seen Atkins book mention much about salt, is it best to reduce salt? I love salt on my veggies but am not sure if it's very healthy. Also, the book mentioned not to fry in certain oils, does anyone know which oils are safe to fry with?
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Re: Sodium and frying oil
I think Peanut oil works the best and it is recommended. Salt should be limited due to its water retention qualities and, like coffee or soda, once you limit it, you start to notice the REAL taste of food. If you put butter on veggies, don't use salt as most butters are heavily salted. Moderation.......but make sure "your" moderation is within healthy limits. Most recommend not exceeding the range of 1,500 and 2,400 milligrams (mg) a day for healthy adults. -
Re: Sodium and frying oil
To better clarify:
For stir-frying, canola, peanut, and grapeseed oil are recommended, especially if "cold-pressed" or "expeller-pressed".
Avoid corn, soy, safflower, and sunflower oil except in small amounts, and not heated (these have high amounts of Omega-6 polyunsaturated fat). Again, cold-pressed or expeller-pressed oils are recommended.Comment
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Re: Sodium and frying oil
Some folks don't tolerate salt at all and others have no problem. If you find you retain water, I would limit it....
I use Olive Oils for salad dressings and I really like that Smart Balance Oil for everything else.
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Re: Sodium and frying oil
I LOVE SALT but have been using salt substitute when I can. My blood pressure is very low but I don't know if salt use will hurt me when I get older. Plus I don't know if it's good to let my kids get addicted to salt but seems like everything tastes so much better with it. They like vegetables much better with it! I would have to say that I usually do retain water more the next day when I have high sodium food.Comment
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