![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jayfurrTo the best of my knowledge, I don't really have a problem with sodium in food, not like my mom whose chronic high blood pressure is exacerbated by sodium and who started cooking almost salt-free decades ago (which is why my wife found my cooking curiously lacking in the first few years of our relationship... I had learned to do without much salt in food).
In fact, my blood pressure is excellent -- 113 over 70, stuff like that. When I'm rested and not stressed, anyway.
But that being said, I really wish that the makers of vegetarian meat substitutes -- the Morningstar Farms, Boca, Gardenburgers people, to say nothing of niche vendors like Helen's Kitchen and Amy's and so forth, did not load their products full-to-the-brim of sodium. I assume they use the extra salt to make them more, um, 'satisfying', or something. But for the love of Grod, if I find them uncomfortably bland I could always put some mustard on them. I don't need to be walking around with half the output of the Dead Sea in my blood system just because I ate 360 calories worth of Morningstar Farms Grillers California Turk'y patties.
In fact, my blood pressure is excellent -- 113 over 70, stuff like that. When I'm rested and not stressed, anyway.
But that being said, I really wish that the makers of vegetarian meat substitutes -- the Morningstar Farms, Boca, Gardenburgers people, to say nothing of niche vendors like Helen's Kitchen and Amy's and so forth, did not load their products full-to-the-brim of sodium. I assume they use the extra salt to make them more, um, 'satisfying', or something. But for the love of Grod, if I find them uncomfortably bland I could always put some mustard on them. I don't need to be walking around with half the output of the Dead Sea in my blood system just because I ate 360 calories worth of Morningstar Farms Grillers California Turk'y patties.
