AFAIK, if you're cooking from scratch, low-sodium cooking is just about not adding extra salt, and checking any processed ingredients you do use (e.g. stock cubes, canned vegetables, etc.) for added levels.
Some possibly-useful links on things to watch for:
If you're very new to cooking, I'd suggest mastering some very-quick-and-easy recipes that you can make (with infinite variations) when you'd normally eat a convenience meal -- e.g.:
basic omelette or scrambled eggs with vegetables simple cooked fish and salad stir-fry (almost anything can go in a stir-fry!) pasta with various simple sauces
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timeasmymeasure
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Date: 2010-04-04 09:55 pm (UTC)Some possibly-useful links on things to watch for:
http://www.abbottnorthwestern.com/ac/hearthealth.nsf/page/sodium
http://diabetes.webmd.com/diabetes-understanding-salt
If you're very new to cooking, I'd suggest mastering some very-quick-and-easy recipes that you can make (with infinite variations) when you'd normally eat a convenience meal -- e.g.:
basic omelette or scrambled eggs with vegetables
simple cooked fish and salad
stir-fry (almost anything can go in a stir-fry!)
pasta with various simple sauces
All of these can work fine without any salt at all (e.g. my not-technically-poached salmon).