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Billy[_9_] Billy[_9_] is offline
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Default how long do you need to cook soup to become soup?

In article >,
"W. Baker" > wrote:

> Billy > wrote:
> : In article >,
> : "W. Baker" > wrote:
>
>
>
> : My dietary restrictions are low carbs, low fat, and low salt. I try to
> : keep my carbs down, but I gotta eat. I went low carb/high fat for
> : several years, but 5 stents later, I'm trying to let my cardiologist
> : prove her point. Having read Taubes, though, I have grave doubts.
> : If I can get my cholesterol where my cardiologist wants it, then I'll
> : pay more attention to the carbs. I'm trying to walk a tightrope, and I'm
> : not very good at it. It's all going to end badly in any event.
>
> Have you switched to lots of ground turkey in place of beef or other
> ground meats, chicken breast(remove skin before eating, not cooking) lots
> of fish of assorted kinds. use mon oils like olive oil, etc. Make you
> own salad dressing with n salt but lots of herbs, etc, Try cottage cheese,
> berries and some plain yogurt for breakfast. works for me.


Already doing the above.
> Switch to low
> carb breads,pitas, tortillas, etc. they are available. Josephs, Aladdin,
> Pepperidge Farm CarbStyle, etc. Josephs' has a website so you can get
> them through there is your localstores don't or won't carry them. their
> pitas are fine. toufayan alsohad low carb pita, which are better if
> higher in calroies(not carbs, 4-5 for a large pita. Trader Jowes carrys a
> low carb tortilla Mission also has some.

I'm willing to try low carb bread, it it isn't from a chemists bench. Do
any of the above fit that criterion?

> I don't eat pasta. I use either
> whole string beans(fresh, not frozen or canned) or spachetti squash. You
> can dress them just like pasta adn much lower carbs. These are the only
> breads I keep in the house. Also try ryevita and Was bread, two brands of
> whole grain large crackersthat can sub for bread for many things(not
> sandwiches, butopen topped stuff). If you can't use salt, use powdered
> onion powder(NOT onion salt) to sprinkle at table, also use small
> amounts of currypowder to give a lift to soup and other wet dishes that
> salt does.

I can't remember the last time I added salt to anything. Usually, I'm
occupied with finding the lowest sodium items, like tomato sauce, that I
can. Sometime I have a couple of olives, a pepperocini, or a slice of
salami, but then I make sure that I stay under a gram of salt/day.
>
> I hope some of this can hellp. these are all things I have tried adn they
> work for me. I amno longer low salt with a bp of 117/70 but I stil
> basically cook without it, like all steamed vegetalbes, stews, roasts,
> etc. Only osup do I now use salt to cook, but only near the end of
> cooking. None of this requires high fat or high meat. I used to make
> meat soups so Ihad the meaty taste and only small amounts of meat in the
> actual dish and made soup my main course.

I was lucky to learn cooking from a Frenchman who thought that salt was
a crutch for chefs, and cooks.
>
> Many of us hav been there. fortunately, my heart, etc seem to be in good
> shape, but I don't fool around with them. I have read and sruggles with
> reading Taubes and agree with much that he says, but I tend to cover
> myself from all directions. Lower on red meat than formerly, make
> bvegetarian main dises several nights a week. Of course, beign able now
> to use salt makes it esier, but you can still do it.
>
> Wendy!

I'm trying. I'm trying like my life depended on it.

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