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, by Dick Logue
Get Free Ebook , by Dick Logue
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Product details
File Size: 1887 KB
Print Length: 354 pages
Publisher: Creative Publishing International (July 1, 2012)
Publication Date: July 1, 2012
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B008SBBGE2
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Amazon Best Sellers Rank:
#218,923 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I've enjoyed making several of these recipes already. They're generally pretty tasty and the book has been a great addition to some of the other recipes I've made. I will caution, however, that some of the measurements aren't quite spot-on. For example, I'm making the Nutty Wheat Bread right now (from page 311) and the recipe calls for 2 1/8 cups of water and then says parenthetically 270 ml of water. When the dough was looking quite wet after 10 minutes of mixing, I went back and noticed it should have been 1 1/8 cups of water. The book's been out for 5 years now, so I can't be the first person to make a second batch after the failed first batch. I suppose I'll go a little slower in the future... Great book other than the careless errors like this.
I received this book today and, consequently I haven't tried any of the recipes yet but I already have a problem. Of the recipes I've checked so far, most will have to be reworked before I can use them. Unlike the author who was put on a sodium restricted diet due to congestive heart failure, my husband's problem is hypertension and the medication he's on precludes the use of potassium supplements and "salt substitutes" which are high in potassium. We've found in the months since his diagnosis that many "no salt added" products -- especially tomato products -- make up for the absence of salt with large amounts of potassium. Many of the recipes in this book call for "no salt added" products which achieve the "low sodium" designation while putting them off limits for persons on certain hypertension medications. I don't fault the author for this oversight but if you are wanting to get this book because you're cooking for someone with hypertension, be aware that depending on that person's medication you will have to rework certain recipes before you can use them. Consult with your doctor and I suggest developing a label reading habit bordering on obsessive.
This book has some wonderful, easy, useful recipes. I don't feel like it is full of meals that I will spend a fortune on and never use half of the ingredients again. A lot of these ingredients I already have in my kitchen! Most of the recipes too, I will not have a problem making after I get off work in the evening, they are not complicated or time-consuming at all.
My husband just was diagnosed with congestive heart failure and we had to go to a 2,000 mg sodium diet. I spent 2 hours in the grocery store looking at the sodium content on all the foods and didn't know what I could cook him. This book has everything from homemade breads to lower sodium soy sauce, make aheads and great recipes. I'm able to use his sauces with some of my recipes like the barbeque sauce, teriaki sauce, which is delicious! A must have book. Very easy and quick recipes for the everyday cook.
I have Meniere's disease and was put on a low sodium diet. My ENT doctor said it would be very hard to stay within the limits of the diet (1500-2000mg/day), but I should try. With the help of Mr. Logue I not only can stay within the limits, I am under 1500mg most days and sometimes under 1000mg. The recipes that I've used are very tasty and I find I don't miss salt very much at all. The book not only has excellent recipes, but it also has a lot of very good advice on how to stay on a low sodium diet.
I have never been much of a cook, so when we had to go serious No Salt diet - the thing about a serious no-salt diet is that you can't eat out, you can't order out, you can't have prepared foods and other then rotisserie chicken you can't just grab something at the grocery store.This book has been an excellent source of easy to prepare foods without salt (or using salt substitutes). I've used the crockpot section as much as the 15 minute recipes.
I need to limit my sodium intake due to high blood pressure. Meeting my primary dietary goal, controlling salt and thereby hypertension, is the main reason I bought this book. My daily target for sodium intake is 1,500 mg per day, not the 500 or less called for in some extreme diets and for individuals with conditions that require major reductions in sodium intake.Most processed foods and restaurant meals have extremely high levels of sodium, and even everyday meals prepared at home may have high levels of sodium, so I have been looking for cookbooks and recipes that specifically emphasize low-sodium dishes. My attention was caught by this book which, as presented on Amazon's website, seemed to be just what I was looking for. Upon receiving the book I immediately and carefully went through it page by page and ended up with mixed reactions:Positive:- 500 recipes is a large number, so there is probably something in here for almost anyone looking for low-sodium recipes.- The author has given due attention to providing recipes that address flavor as well as sodium content.- The vast majority of the recipes are indeed low-sodium.Negative:- The "15-Minute" description in the title is quite misleading because a large percentage of the recipes rely on using sauces, spice mixes, stocks and other ingredients that one must prepare in advance (in addition to the 15 minutes called out in the book title).- While most of the book's recipes are not too bad as far as calories and sugar are concerned, some of them are well out of line with most weight-reduction diets, so it is necessary to scrutinize the nutritional information for every recipe.- Quite a few of the recipes--70+ pages' worth or about 20% of the book--call for using a slow cooker, which I don't have and don't plan to buy. If the Amazon description and the front and back covers of the book had clearly indicated how much of the book was devoted to slow-cooker recipes I probably wouldn't have bought it.- A quick scan of the recipes showed that at least one reported nutritional values with serious mistakes. For example, on p. 146 there is a salmon dish that calls for a 6-ounce portion showing the suspiciously high values of 792 calories and 253 mg sodium per serving, whereas my checking the ingredients with a USDA calculator showed about 300 calories and 121 mg of sodium per serving. Whether this error is just a typo or a sign of careless documentation, it should give pause to those who need to monitor and control their nutritional values and need to rely on accurate nutrition figures.Things to watch out for:- Some of the recipes include ingredients that are high in potassium or have substituted potassium for sodium. Anyone who must control potassium intake should carefully check the nutritional values provided for each recipe.- Some of the recipes call for a 4-ounce portion of fish or poultry or meat, while others use 6-ounce portions. If you are also concerned about weight loss in addition to sodium reduction the 6-ounce portions can often bump your calorie intake to higher than desired levels.Bottom line: Given the problems and issues noted above, I estimate I will be able to use perhaps 10% or 50 of the 500 recipes. However, I am so desperate for decent low-sodium recipes that I will probably keep the book. Who knows, perhaps Santa will bring a slow cooker this year so I can use even more of the recipes.
Excellent low sodium recipes that really work! I use this cookbook all the time and love it. It is a keeper and worth the money for sure!
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