What simple non processed meals/ingredients do you like?

redfox

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Lovelyjoolz

Edwardia wrote: »

Manufacturers put a lot of salt in food to make it tastier or to preserve it. We don't cook with salt and other than on boiled eggs I never put salt on my food. Fresh, flavourful food, doesn't need drowning in salt. It does take a few weeks to get used to having less salt but the end result is that the tastebuds become more ..sensitive, I guess.. better able to taste, anyway.

Tried that once. Cut out all salt. I started keeling over! Fainted at the slightest thing Went to the Docs and my blood pressure had dropped to 112/70.

Doc told me to start adding salt to my food again and come back in a week. Week later BP was back up to 119/75, which is where it usually is!

Some people just need more sodium than others I suppose. Might be because I routinely drink 4-5 litres of water a day.

meritaten

Lovelyjoolz wrote: »

Tried that once. Cut out all salt. I started keeling over! Fainted at the slightest thing Went to the Docs and my blood pressure had dropped to 112/70.

Doc told me to start adding salt to my food again and come back in a week. Week later BP was back up to 119/75, which is where it usually is!

Some people just need more sodium than others I suppose. Might be because I routinely drink 4-5 litres of water a day.

that is a good point Lovelyjoolz!
It irks me when people say 'Oh I am on a fat/carb/salt - free diet with there being no real medical reason! There is a good reason why fats and carbs are listed as the main food groups - we NEED at least some in our diet! Salt is essential too - but, in tiny quantities which we would get naturally if we went back to foraging and hunting etc!

Middy

Lovelyjoolz wrote: »

Tried that once. Cut out all salt. I started keeling over! Fainted at the slightest thing Went to the Docs and my blood pressure had dropped to 112/70.

Doc told me to start adding salt to my food again and come back in a week. Week later BP was back up to 119/75, which is where it usually is!

Some people just need more sodium than others I suppose. Might be because I routinely drink 4-5 litres of water a day.

My great aunt who will be 90 later this year has been told to eat 9g of salt in her diet because she keeps on blacking out. She hardly eats anything as it is.

purpleivy

Yeah, I've had to start taking more salt in the last few years, as my blood pressure seems to be low, for no apparent medical reason. In the summer sometimes 90/55.

I find that by cooking from scratch I'm in control of seasoning, which I like.

purpleivy

Yeah, I've had to start taking more salt in the last few years, as my blood pressure seems to be low, for no apparent medical reason. In the summer sometimes 90/55.

I find that by cooking from scratch I'm in control of seasoning, which I like.

sonastin

i realised this week that I should add more salt to my cooking. I never put any in when I cooked from scratch thinking that there was way to much in the rest of the foods I ate. Its only just occurred to me that I barely eat anything that isn't homemade these days so there isn't a massive salt overload in my diet any more. And adding a bit of salt really does help to bring out the other flavours in a dish!

Most of our meals these days are based on meat (from butcher when I can, but happy to use SM), veg, herbs, spices, tinned tomatoes, potatoes, rice, cous cous, pasta. Sometimes add other flavourings like tomato puree, ketchup, mint sauce (too lazy to make my own!), worcestershire sauce, soy sauce, etc. No longer use packets or jars of sauces or pre-prepared ready meals. Not for health reasons, more to save pennies.

Helen2k8

I aim to buy things without labels - sounds daft BUT it means I look at meat, veg, fruit, first. Then go to "one ingredient" packages - eggs, tinned fish, tinned tomatoes, honey...

THIRZAH

DH isn't too keen on eggs. I can get away with the occasional fritatta and he likes carbonara for some reason.

We cook mainly from scratch. I do buy tinned tomatoes and then make a large batch of tomato sauce for the freezer. I also buy the Pataks curry pastes but only if they are on offer .

We buy most bread but all cakes are home made.We buy the basic porridge oats , the ones in the plastic bag, use block butter, sunflower or olive oil. DH doesn't like yogurt so I rarely buy it.

This probably explains why my neighbour's recycling bin is overflowing with plastic, card and tins but ours is less than half full.

maman

Edwardia wrote: »

Manufacturers put a lot of salt in food to make it tastier or to preserve it. We don't cook with salt and other than on boiled eggs I never put salt on my food. Fresh, flavourful food, doesn't need drowning in salt. It does take a few weeks to get used to having less salt but the end result is that the tastebuds become more ..sensitive, I guess.. better able to taste, anyway.

We all need some salt in our diets and it's particlarly important when the temperature is high. As this thread is about not having processed foods then all the more reason to think how you're going to get your salt. Unless you have eggs very regularly?:rotfl: