Re: Dinner Tonight, 1/31/2025

On 2025-02-05 4:04 p.m., Dave Smith wrote:

On 2025-02-05 5:35 p.m., Graham wrote:
 

I minimise the amount of salt used when I'm cooking. Even in bread,
where salt is usually 2% of the flour weight, I cut it ack to 1.5%.
It horrifies me to see cooks or celebrity chefs chuck enormous
quantities of salt in their dishes.

  FWIW, I went though that episode of congestive heart failure a few years ago and was on a very low sodium diet for a while.  I got used to it and after a few months I never missed the salt. We did not go out for dinner for a long time. Then we went out with our son and his fiancee to meet her parents. We had eaten at that restaurant before and never had issues with the salt, but this time my wife found the food seemed to be exceptionally salty, but none of the other four seemed to notice.

I've found that after a restaurant meal, my weight the following morning
is significantly higher than it should be. I attribute that to water
retention due to the high levels of salt.