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Low Salt Cooking books:
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The best of Low Salt Cooking books by number of unique Reddit comments:
Top Reddit reviews mentioning Low Salt Cooking books:
My girlfriend is celiac as well, so I've been living with minimal baked goods in my life and it drives me mad. This book has been a lifesaver: https://www.amazon.com/Gluten-Free-Baking-Culinary-Institute-America/dp/1598696130
It'll set you back $4.00 used on Amazon, and it's worth much more than that. If you do read it and make the flour blends in there (easy stuff, I promise) try to buy the rice flour and tapioca starch in the Asian section of your grocery store. WAY cheaper there, like $1/lb vs $3/lb.
GF baked goods can be tasty and inexpensive! I'm making a cake tonight! :)
The reviews on this cookbook aren't good. Try the No Salt Cookbook: https://smile.amazon.com/No-Salt-Cookbook-Eliminate-Without-Sacrificing/dp/1580625258/ref=sr\_1\_3?dchild=1&keywords=no+salt+cookbook&qid=1626314827&sr=8-3
Basically what everyone else is saying. I'm 33 and on dialysis, it isn't fun. I had some luck with holistic remedies like herbs, but I didn't work out as I'd hoped. Look into the Renal diet, there are some cookbooks on Amazon. I wish I had this one when I was at stage 3 Stopping Kidney Disease Food Guide: A recipe, nutrition, and meal planning guide to treating the factors driving the progression of incurable kidney disease. Hopefully it this helps. I have hypertension (thank you genetics) and got the right dosage of my pills, it's helped a lot. Good luck!
Here is the link https://www.amazon.com/gp/product/0578493624/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1
Seconding the recommendation for food + migraine journaling. It helped me realize that gluten is problematic for me. I found Stephanie Weaver's Migraine Relief Plan to be a helpful starting point. It has recipes and weekly meal plans. It starts off restrictive, but then you gradually reintroduce items and hopefully don't get triggered.
I'm in the exact same situation, about a year and a half removed. For a while I put up with a diet lacking baked goods, but eventually I decided enough was enough and bought this: https://www.amazon.com/Gluten-Free-Baking-Culinary-Institute-America/dp/1598696130
That book is amazing, and costs $4 after shipping for a used copy on Amazon. I use it all the time and it was well worth the cost. Additional advice:
Aldi, the grocery chain, has lots of gluten-free items. In particular, their pasta is pretty good, and more important is the cheapest we've found thus far ($1.25/lb).
If you do get the above book and make the flour blends (not as hard as it sounds), try to get the rice flour and tapioca starch from an Asian grocer or even a Woodman's with a good international aisle - since those make up the bulk of the flour blends, it brings the cost down to the point where you never have to worry about messing up a recipe.
Oof. That sounds rough. I’ve heard good things about the No-Salt cookbooks, but I haven’t personally tried them. Your salt intake sounds a bit higher than these, but they have some ideas on how to make it more tasty. I hope you find some options that work for you!
https://www.amazon.ca/No-Salt-Cookbook-Eliminate-Without-Sacrificing/dp/1580625258
The one I use is this one: Stopping Kidney Disease Food Guide: A recipe, nutrition and meal planning guide to treat the factors driving the progression of incurable kidney disease (Stopping Kidney Disease(tm)) https://smile.amazon.com/dp/0578493624/ref=cm_sw_r_cp_api_glt_i_BR88BD9JCZ5TDVGNAPSY
There are also other renal diet cookbooks out there.
personally i think as long as its good salt and not " government salt" its almost impossible to get top much salt, well assuming you get enough potassium.
sorry to be disagreeable but they hang an IV if saline solution at the hospital almost first thing for a reason, the world salary comes from salt because its how roman soldiers were paid, and through much of history salt was more valuable than gold.
https://www.amazon.com/Salt-Fix-Experts-Wrong-Eating-ebook/dp/B01GBAJR9C/
its similar to how people have been made terrified of the sun, despite every cancer except skin , heart disease and diabetes all going down the closer you get to the equator.
get the book free , if interested, at book4you.org or ebook-hunter.org
if people worry about high BP, get your magnesium and potassium up , it will always come down
There's charts in here based on research showing low salt diets causing just as much harm as extreme salt diets (and extreme being at the 8+g range):
https://www.amazon.com/Salt-Fix-Experts-Wrong-Eating-ebook/dp/B01GBAJR9C
3-5g, which is what people naturally titrate to when left to their own devices is perfectly healthy.
I think that's too much salt. I am pro salt tho. Read this
https://www.amazon.com/Salt-Fix-Experts-Wrong-Eating-ebook/dp/B01GBAJR9C
Holy crap, all I have to say is I’m so sorry that sounds miserable. I don’t have both but my neurotologist suggested treating my Menieres as vestibular migraines at first so I have discussed them a little bit with him.
I’m going to post a link to a book because it’s what he had me read. If it’s against the rules, I’ll take it down and you can ask me via DM. I have no affiliation with the author and get no referral money.
The book was written by someone who suffered from something very similar to you. It’s a pretty extreme diet change and she swears that it helps. If you’re already doing low sodium you’re half way there, but there are quite a few other things to try. If you do have migraines, your triggers could be literally ANYTHING and a diet like this will help you identify them if they’re food-based. https://www.amazon.com/Migraine-Relief-Plan-Transition-Headaches/dp/1572842091
Other than that I don’t really have much advice. Good luck, I really hope you can figure it out!
I highly recommend everyone read The Salt Fix. Salt recommendations are built on the same lousy science as nutritional recommendations.
https://www.amazon.com/dp/0451496965/ref=cm_sw_r_cp_apa_i_QMIJDbBR8SR7X
While salt is good for you, try adding it to the food you eat or have a smaller amount if youre going to drink it like a shot. Also recommend you read the Salt Fix https://www.amazon.com/Salt-Fix-Experts-Wrong-Eating-ebook/dp/B01GBAJR9C
That's awesome it's working for you. My otoneurologist has me on a similarly-strict but slightly different "migraine" diet here: https://www.amazon.com/Migraine-Relief-Plan-Transition-Headaches/dp/1572842091/ref=sr_1_3?keywords=migraine+relief+plan&qid=1566362314&s=gateway&sr=8-3
It's not the AIP diet but it's a similar idea. One of the main differences is that I can have eggs and some softer cheese (although I'm going to remove all cheese). Instead of just diving right in, this book eases you into the diet and helps guide you through the process over the first few weeks, slowly removing things. Then it helps re-introduce foods to help figure out your triggers.
I'm on week 6 right now now so I've almost eliminated everything. Finally removed gluten about 10 days ago, which I'm hoping is gonna be a trigger for me. I'm down to about 1200mg of sodium per day. The diet removes a *ton* of other possible triggers. I still don't think I've seen any results quite yet, but it's a long process
High blood pressure from high sodium is a myth for ~97% of the population. Too low of sodium will actually increase insulin resistance, and thereby diabetes and obesity.
I'll refer you to this book. https://www.amazon.com/Salt-Fix-Experts-Wrong-Eating/dp/0451496965
Last ~20-30% of the book is sources and references that back up the claims made.
We bought this book Renal Diet Cookbook: The Low Sodium, Low Potassium, Healthy Kidney Cookbook. There's a lot of good recipes, and a 28 day meal plan with grocery lists. Plus it has info on what foods are high and low in potassium, phosphorus etc
I heard this guy on a PodCast within the past few weeks. He talks about 7-10g/day of salt being absolutely reasonable if not recommended especially for those on ketogenic diets. He also talks about human history of salt consumption and justifies these high levels based on our history of eating the WHOLE ANIMAL as opposed to just the meat. Turns out most of the salt is in the rest of the animal. Anyway... Look up this guy. Probably worth buying the book also.
R/Nick
More info: Independent publisher of Berkeley, CA is distributing digital advance review copies of Renal Diet Plan & Cookbook by Susan Zogheib, MHS, RD, LDN.
OP, try reading 'Sweet Poison' by Davis Gillespie. It's a complete education and was written by a layman who just wanted to know what the hell sugar was doing to his body. It makes for pretty eye-opening reading and dispels many myths perpetuated by the low fat diet gurus (and possibly the sugar companies).
If anything, it'll hopefully make you think twice about consuming any kind of refined sugar. The shit it does to your body is pretty terrifying and completely avoidable.
So I spent about an hour and a half reading through various GF Baking books at my LBS. I settled on Gluten-Free Baking with the Culinary Institute of America. It's very straight ahead, it has great flour mixes and good rationale behind the choice of flours and starches in each case. It also has great information about working with GF bread doughs and various techniques to use to trap more air in your dough.
Bette Hagman seemed more like the guru about real scratch baking. I will probably pick up her book in due course, but for now, I think this book will get me more familiar with GF dough and how to work with it. Hagman will be for when I start working with artisan loaves.