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    Member since Apr 2013

    Chef #2757211

    From United States

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    About Me

    Greetings - I'm a college student. That only means one thing. I became accustomed to a diet consisting of Ramen noodles and other assorted pre-packaged microwave insta-meals. During my anatomy class one day, we were learning the proper procedure for measuring blood pressure, and mine came back 150/75. I thought it was a fluke, so I went home and measured it with my electronic blood pressure cuff. It said 152/78. Being an otherwise healthy individual, I focused my efforts on drastically reducing the sodium in my diet. This is of course means no more Ramen, but, alas, one must make sacrifices.


    I keep track of my sodium intake religiously, and limit my intake to 500-700 mg per day, which has led me to make almost everything completely from scratch, with modifications to avoid sodium whenever possible. I've found that most recipes work perfectly fine without added sodium, and I'm still able to enjoy most of my favorite foods, with the exception of really good Chinese food, although I did find a soy sauce with only 145 mg Na per tbsp! 


    I'll add recipes that I've modified to be low sodium or sodium free, and quote the source of the recipe, as it is unlikely that I'll be able to come up with an entire recipe on my own (after all, I'm a Microbiology major, not a Culinary Arts major!) But I think I know enough from experience alone to not completely botch a recipe.

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