How unhealthy is gravy?

pamsdish

Water from veggies, not potato water, bisto powder mixed to a paste, with a tablespoon of cornflour, to lower salt content, all mixed in tin meat was cooked in with remaining juices and fat, simmered for 2 minutes, perfect.

peachyprice

Any reason for the 10 year resurrection?

weenemo

JoJoB wrote: »

Like you say, I think it's the salt content that's the thing to worry about - but I don't add salt to any of my food so it's just in the gravy.

The salt, plus any fats from meat juices to make the gravy are the biggest thing. Don't be fooled into thinking that if you don't add salt to food at the table or in cooking you do't have a high salt intake. But doesn't mean you can't have it, try to reduce other high salt foods and have gravy less often.
Anything processed will have salt - bread, cheese, tomato sauce, jarred sauces, soy sauce, mustard, pastries, pizza, sausage, bacon, ham etc. 3/4 of the salt we take in is already in the food we eat so the more home made we can, the better.


My OH isn't that keen on just veg shoved on the side of the plate, and I struggled with much the same as you. I now try hard to make things where veg is included in the dish - also saves washing up and bulks out meals with healthier, often cheaper ingredients (including beans) - Lasagne, bolognese, stew, risotto, cous cous, stirfry, frittata, veggie fajitas, pizza even, all with added veg. Soup is great for using up the bits that languish at the bottom of the fridge looking at you sadly.