Eating Out and Sodium

[RCA]

Well it seems that most restaurants have finally started offering low cal/low fat food choices, but try finding anything remotely good with low sodium besides the most basic salad. The big question is why? It almost seems that in order to eat healthy outside, you have to choose the lesser of two evils, but can't avoid both.

:confused:

[Matt Collins]

LOL.... why did this thread title make me think the wrong thing? ;):p :o

[Elle]

Well it seems that most restaurants have finally started offering low cal/low fat food choices, but try finding anything remotely good with low sodium besides the most basic salad. The big question is why? It almost seems that in order to eat healthy outside, you have to choose the lesser of two evils, but can't avoid both.

:confused:

Most of your chain restaurants, like Applebee's, do not make their food from scratch. Most of the stuff comes in already made. Salt acts as a preservative. That is why the sodium content is high. Find a mom and pop place that makes everything from scratch and the sodium content will be much lower.

My husband, who is a professional chef, will not eat in chain restaurants. Period. I won't either. I've worked in a few chain restaurants and the food is gross. I've also managed private golf clubs and the likes, and the quality of food is a lot different than your chain restaurants. Most of the chain restaurants are glorified McDonalds.

[RCA]

Most of your chain restaurants, like Applebee's, do not make their food from scratch. Most of the stuff comes in already made. Salt acts as a preservative. That is why the sodium content is high. Find a mom and pop place that makes everything from scratch and the sodium content will be much lower.

My husband, who is a professional chef, will not eat in chain restaurants. Period. I won't either. I've worked in a few chain restaurants and the food is gross. I've also managed private golf clubs and the likes, and the quality of food is a lot different than your chain restaurants. Most of the chain restaurants are glorified McDonalds.

I doubt most mom'n'pop places make all of their food from scratch either. Not to mention there are waaaaay fewer of these places than there are chains. Also, how does one define what a mom'n'pop is? A family owned Chinese takeout? A family owned pizza place? hot dog place?...ad nauseum

[Todd]

I doubt most mom'n'pop places make all of their food from scratch either. Not to mention there are waaaaay fewer of these places than there are chains. Also, how does one define what a mom'n'pop is? A family owned Chinese takeout? A family owned pizza place? hot dog place?...ad nauseum

Recently my blood pressure has spiked into the danger zone and if I stop eating at my favorite local chinese restaurant, it goes back to the green zone after about a week. There is no telling how much salt is in those "home cooked" meals.
The only safe bet in my area is to eat at the local Natural foods co op, but that takes all the fun out.

Safe bet that if you eat a Pizza, or hotdog, then you aren't worrying about salt. :p

[MelissaWV]

Well it seems that most restaurants have finally started offering low cal/low fat food choices, but try finding anything remotely good with low sodium besides the most basic salad. The big question is why? It almost seems that in order to eat healthy outside, you have to choose the lesser of two evils, but can't avoid both.

:confused:

The "made from scratch" observation is very true. You asked how you can tell if the food is made from scratch, though, because even mom & pop places will use a lot of shortcuts.

The key is how quickly you get your food.

Did you order chicken wings, and they arrived five minutes later? Hmm. Well, have you ever tried to cook and sauce chicken at home? How long did it take? The chicken itself, mind you, might just have been precooked and the sauce might have been premade, but the fact they'd rush it out means they rush out other things. That soup is most likely prefab (canned). That "grilled" chicken is not fresh; the chicken was trucked in and likely frozen in a par-cooked way, or in marinade. Olive Garden basically uses glorified TV dinners. Do you think fast food patties are made fresh from local ground beef and seasonings?

The other biggie, even with sodium, is portion control. People eat two and three and four or more times what they would eat at home, when they go to a chain/low-budget restaurant. It should be the other way around. When you eat a restaurant, look for seasonal flavors and portions that are somewhat smaller than what you make at home.

The places I eat out at, when I do so, have very minimal preservatives. The food takes awhile. Dinner is not a 30-minutes-and-done affair. Sodium helps make things cheap and convenient, but not particularly good. So as a rule of thumb, I think about how I envision the item being delivered, stored, and cooked, and if there are a lot of shortcuts (or uniformity, in the case of a chain restaurant), I steer clear.

[Elle]

I doubt most mom'n'pop places make all of their food from scratch either. Not to mention there are waaaaay fewer of these places than there are chains. Also, how does one define what a mom'n'pop is? A family owned Chinese takeout? A family owned pizza place? hot dog place?...ad nauseum

I guess it depends where you live. I live in a small town and we do not have a lot of chain restaurants within 50 miles, unless it's Taco Bell and the likes. We do have a ton of mom and pop type places that feature everything from Italian to Chinese food. I can't vouch for all of these places, but the ones in my area, make most everything from scratch. They also use local growers for their products vs Sysco or Gordon Foods.

[sratiug]

Well it seems that most restaurants have finally started offering low cal/low fat food choices, but try finding anything remotely good with low sodium besides the most basic salad. The big question is why? It almost seems that in order to eat healthy outside, you have to choose the lesser of two evils, but can't avoid both.

:confused:

Low calorie and low fat eating is not really very good for you. Eating carbohydrates without enough fat and protein is what causes fat to be stored.

I have been watching sodium too, using potassium salt regularly to offset the sodium in processed foods. Now I have this small book by F. Batmanghelidj, M.D. - Water and Salt, Your Healers From Within. It shows how dehydration is the cause of most health problems and emphasizes that sodium salt is actually vital to health and will not be a problem as long as you intake enough Water, Potassium and other vital minerals.

I highly recommend this book. It explains how dehydration is virtually assured in our society and is the root cause of most degenerative diseases including hypertension, diabetes, asthma, and even contributes largely to cancer.

Water is the number 1 nutrient used by the body and provides nearly all energy.

[specsaregood]

//

[dannno]

LOL.... why did this thread title make me think the wrong thing? ;):p :o

Me too, I was like wtf :D

[Cowlesy]

Me too, I was like wtf :D

don't encourage him!

[MelissaWV]

Even if the food is preprepared doesn't mean it isn't high quality though. My inlaws have a seafood business where they supply restaurants and only produce high quality food. The same product they supply to restaurants on the shore is the exact same product whole foods stocks in their prepared section. And whole foods auditted their entire supply chain, ingredients and prep process very thoroughly.

With that said, my wife is very finicky and won't eat at chain restaurants because the food is for the most part crap. But like I said her family is in the food business and she grew up with nothing but fresh food.

I wouldn't eat prepared food from Whole Foods, either. If a restaurant can't make me something from scratch, I'd rather just stay home :) I usually do!

I understand, though, that flash-freezing and some other techniques are quite handy. What I was hinting at was something a little more dire. A lot of places will go for pre-fab burgers. Burgers! It's not precisely difficult to manufacture your own patties. Prefab crabcakes are also baffling to me. I've even seen prefab chicken, where the grill marks are already on the meat. This is actually one of the reasons I will never eat hot subs from Subway, and will only eat a cold one on a rare occasion. Subway's "grilled" chicken has grill marks on it. However, it's sitting in mystery water to be kept hot. I don't know about you, but when I grill chicken at home, I don't then freeze it, and finally reheat it in hot water before shaking it off and serving it. :(

To me, it's a matter of common sense, but most things should be made on-site.

[dannno]

Eating a banana or two or some black strap molasses will help offset sodium intake (potassium)

[MelissaWV]

Eating a banana or two or some black strap molasses will help offset sodium intake (potassium)

That's great, but... you still have to think smart and not eat garbage :p


P.F. Chang's Double Pan-Fried Noodles Combo, 1,820 calories, 7,690 milligrams of sodium.


Chevys' Crab and Shrimp Quesadilla, 1,790 calories, 63 grams of saturated fat and 3,440 milligrams of sodium.

That's a lot of bananas.

[rancher89]

We pretty much stopped eating out because of the salt content of the food. I had shrimp scampi last year that I could not finish because of the saltiness. You'd think that shrimp scampi would be a no brainer, right? Well, they used salted butter and then ADDED salt. Yuck.

I'd rather eat an organic granola bar or some organic peanut butter than eat out at a restaurant anymore.

I make my own spice mixes because the mixes you buy have so much salt in them. Salt is cheap and is used as a filler....but not in my spice mixes! BTW, I'm well on my way to growing everything I need for Italian seasoning.....!

[dannno]

Hmm well I don't eat at those kinds of places unless I'm taken there, but I've gotten take out at Whole Foods before and it wasn't bad.. though there is this other health food store in my town that is like Whole Foods on steroids, they have really good take out, and after 8:30 they mark down most of it to 50% off so you have get a pretty healthy meal for like $4 or $5.. that kinda breaks your freshness rule, though they do make everything from scratch that day, so it's not 'preserved' really..

[low preference guy]

and after 8:30 they mark down most of it to 50% off so you have get a pretty healthy meal for like $4 or $5.

sounds great for late diners. what's the name of the store?

[specsaregood]

I wouldn't eat prepared food from Whole Foods, either.

Well I don't really care for the taste of most of their prepared foods, but I trust it. Their auditting process for their suppliers is meticulous, every single ingredient had to have its entire supply chain identified and inspected. It kinda represented what could be possible in a free market using private agencies instead of public agencies.

[dannno]

sounds great for late diners. what's the name of the store?

Lazy Acres Market.. there's only one in the entire world, believe it or not, so you'll have to move here..

[MelissaWV]

Hmm well I don't eat at those kinds of places unless I'm taken there, but I've gotten take out at Whole Foods before and it wasn't bad.. though there is this other health food store in my town that is like Whole Foods on steroids, they have really good take out, and after 8:30 they mark down most of it to 50% off so you have get a pretty healthy meal for like $4 or $5.. that kinda breaks your freshness rule, though they do make everything from scratch that day, so it's not 'preserved' really..

That's not preserved... that's leftovers :D

I think people in general are lacking in food knowledge. There are some foods that last and last, and that don't actually need anything artificial in order to do so. Nothing's ever really going to outlive a Twinkie, but anyone who's ever done canning or jarring knows what I mean.

If you're eating "fresh barbecued chicken" that was actually prepared two months ago, and is now residing in the frozen food section, be suspicious. Baked goods, especially, which seem to last and last... are usually more sci-fi than food.

Lasagna is what was made in the kitchen within the past 24 hours, and put in the oven. It isn't something that a store made for me a day or two before (and likely with far older, non-local vegetables), or which has been lurking in the freezer aisle for an undetermined amount of time.

But this is getting into what you do at home... which to me is an entirely different matter. Those little convenience foods; I just don't trust them, and they are costing more than it costs me to make it at home from scratch. It's my own little issue :p People never have me over for dinner, so it never comes up; they always come over to eat my cooking. I've always adored cooking, especially slow foods that offer a bit of therapy (aromatherapy in particular!) while they're in the oven or on the stove. I think this is why I've always loved baking my own bread. Even the doughy smell of it while it's off in a corner rising is wonderful :p

But anyhow... a little education goes a long way. This forum has more food-educated people than most :)

[low preference guy]

But anyhow... a little education goes a long way. This forum has more food-educated people than most

I wonder how many threads like this the leftists psycho forums have.

[RCA]

That's not preserved... that's leftovers :D

I think people in general are lacking in food knowledge. There are some foods that last and last, and that don't actually need anything artificial in order to do so. Nothing's ever really going to outlive a Twinkie, but anyone who's ever done canning or jarring knows what I mean.

If you're eating "fresh barbecued chicken" that was actually prepared two months ago, and is now residing in the frozen food section, be suspicious. Baked goods, especially, which seem to last and last... are usually more sci-fi than food.

Lasagna is what was made in the kitchen within the past 24 hours, and put in the oven. It isn't something that a store made for me a day or two before (and likely with far older, non-local vegetables), or which has been lurking in the freezer aisle for an undetermined amount of time.

But this is getting into what you do at home... which to me is an entirely different matter. Those little convenience foods; I just don't trust them, and they are costing more than it costs me to make it at home from scratch. It's my own little issue :p People never have me over for dinner, so it never comes up; they always come over to eat my cooking. I've always adored cooking, especially slow foods that offer a bit of therapy (aromatherapy in particular!) while they're in the oven or on the stove. I think this is why I've always loved baking my own bread. Even the doughy smell of it while it's off in a corner rising is wonderful :p

But anyhow... a little education goes a long way. This forum has more food-educated people than most :)

And how exactly does one become food educated? I've pondered learning how to cook for at least ten years to no avail.

[specsaregood]

And how exactly does one become food educated? I've pondered learning how to cook for at least ten years to no avail.

I married an italian, I discovered I didn't know diddly about food or cooking very quickly. :)

On a side note, how many fans of "top chef" are in this thread?

[Ninja Homer]

Many people don't get enough salt. For thousands of years, salt intake was a lot higher than it is now. As long as you are properly hydrated and your kidneys are working, any excess salt will be released.

My biggest problem with salt in restaurant food is that most of them use refined table salt, which is almost pure sodium chloride with some anticaking agents and usually some iodine added.

Natural, unrefined salt contains all the electrolytes and all the essential minerals a body needs.

If anybody has a study comparing the health of people that use refined table salt and people that use unrefined natural salt, I'd love to see it. My guess is that people that use the unrefined natural salt would have a lower amount of the salt-related health problems.

The human body adapts over thousands of years. It has adapted to using the natural form of salt, because it has been used for a very long time to preserve foods. When you change the composition of the salt, it's possible that it could have negative effects on the body.

[RCA]

Many people don't get enough salt. For thousands of years, salt intake was a lot higher than it is now. As long as you are properly hydrated and your kidneys are working, any excess salt will be released.

My biggest problem with salt in restaurant food is that most of them use refined table salt, which is almost pure sodium chloride with some anticaking agents and usually some iodine added.

Natural, unrefined salt contains all the electrolytes and all the essential minerals a body needs.

If anybody has a study comparing the health of people that use refined table salt and people that use unrefined natural salt, I'd love to see it. My guess is that people that use the unrefined natural salt would have a lower amount of the salt-related health problems.

The human body adapts over thousands of years. It has adapted to using the natural form of salt, because it has been used for a very long time to preserve foods. When you change the composition of the salt, it's possible that it could have negative effects on the body.

This is cute and all, but I'm sure 99.999999% of all restaurants use refined salt.

[Ninja Homer]

And how exactly does one become food educated? I've pondered learning how to cook for at least ten years to no avail.

This is the best cookbook I've ever seen: http://www.amazon.com/Im-Just-Here-Food-Version/dp/158479559X/

It's not just a bunch of step-by-step instructions, it actually goes into the how, why, and science of cooking. Alton Brown is awesome!

[Ninja Homer]

This is cute and all, but I'm sure 99.999999% of all restaurants use refined salt.

Yeah, I realize it doesn't really help your situation. I don't eat out too much, do most of the cooking in my house, and use quite a bit of salt. Some things just can't be cooked properly without salt, which is why low-sodium stuff often tastes like crap. Personally, I love salt, and I love to try different varieties of natural salt. yummmm: http://www.saltworks.us/wholesale-bulk-gourmet-sea-salt.asp

[dannno]

This is cute and all, but I'm sure 99.999999% of all restaurants use refined salt.

No way... I'll bet a lot of restaurants use sea salt or some gourmet salt... Probably not many chains use it, though..

[Ninja Homer]

No way... I'll bet a lot of restaurants use sea salt or some gourmet salt... Probably not many chains use it, though..

I believe most fine dining places use sea salt now, but probably not for baking. Refined salt is easier to use for baking because it's easier to measure and more consistent.

Either way, most people can't afford fine dining for every meal. The only real way to reduce refined salt intake for most people is to make it yourself from scratch, or shop at health food stores and specifically check food labels for "sea salt".

[Matt Collins]

don't encourage him!
That's what she said! :p

[Acala]

I hate threads like this because they just remind me of how much better my diet should be. It is pretty good by average American standards - I keep the carbs under control, no trans fats or nitrites, and I don't eat red meat (unless it is wild game) but still! Too much salt, not enough fresh veggies, not careful enough about avoiding the factory food. I need help!

I have a large extra room in my house with a full adjoining bath and a separate entrance. Maybe I should lease it out in exchange for the tenant taking care of the food. They would have to be dedicated to wholesome, natural food. Some barefoot hippy girl . . .

[MelissaWV]

I hate threads like this because they just remind me of how much better my diet should be. It is pretty good by average American standards - I keep the carbs under control, no trans fats or nitrites, and I don't eat red meat (unless it is wild game) but still! Too much salt, not enough fresh veggies, not careful enough about avoiding the factory food. I need help!

I have a large extra room in my house with a full adjoining bath and a separate entrance. Maybe I should lease it out in exchange for the tenant taking care of the food. They would have to be dedicated to wholesome, natural food. Some barefoot hippy girl . . .

I'm not a barefoot hippy girl :mad:

Stress is a bigger health problem than poor diet, in my opinion :p

Carbs are fine in moderation. Pay attention to portion sizes. Measure out what a real serving of pasta is. Seriously. It's tiny. Stacks of pancakes, multiple waffles, massive sandwiches, and wolfing down half a pizza are bound to make you sick/fat not because they are carbs, but because they are multiple servings of carbs at once :p

I love red meat. I tend to eat it once a week, usually in an Italian-inspired dish. If you slow-cook red meat, it gives you a chance to render out (and scoop off) most of the fat. You can also, again, reduce your serving size. I've seen people eat a plate of four sliders. If you actually assembled them, though, they would have made at least a burger and a half, which means they were over on their serving size. Steaks should be high quality, small pieces of meat. Save up and splurge when it's time for steak :p A tiny filet is delicious to me; a massive, sprawling "on sale" hunk of beef with lots of fat is not. (Yes, I know someone will lecture me about marbling...)


This is the best cookbook I've ever seen: http://www.amazon.com/Im-Just-Here-Food-Version/dp/158479559X/

It's not just a bunch of step-by-step instructions, it actually goes into the how, why, and science of cooking. Alton Brown is awesome!

Even though I do not agree with Alton Brown on some things, he is onto something very key: cooking is a science AND an art. Knowing that caramelization does not happen in the presence of steaming means you realize that meats and veggies must be dry in order to get browned properly in a skillet, for instance. This means patting your scallops dry before seasoning, or dusting chicken/pork/veal with a little flour before tossing in a pan, or barely brushing a pan with oil before tossing in onions and peppers for fajitas (then drizzling with a little chicken broth towards the end so they don't burn to a crisp). You also have to know how to seal juices into meats (and even veggies), and how long something should rest before you cut into it or serve it. This sometimes makes the difference between a lasagna that falls apart, and one that holds picture-perfect together.


And how exactly does one become food educated? I've pondered learning how to cook for at least ten years to no avail.

Beyond learning how to cook, though, I mean that people should know what food is and how it should look/taste. You should also have an idea of where your food comes from, even if it's just a vague notion. Perdue chicken is often yellowish, which isn't good. I've heard it's because of the hormones, but it doesn't matter; chicken should be pink, so I don't buy Perdue! The only thing I can say is to invest in a few books, look around online and try a few recipes out. It should leap out at you if something is lacking.

You should question WHY you see common combinations. Most marinades have a citrus component: why? Barbecue sauces use molasses or brown sugar, but not table sugar: why? What makes TexMex dishes so suited to using lime and cilantro, and why is that pairing so common? What's with butter and flour being used together in dishes that end with a sauce or gravy? Why don't we want to eat a bay leaf? Why do eggs get tempered rather than just adding the hot liquid to them? ;) Science!


I married an italian, I discovered I didn't know diddly about food or cooking very quickly. :)

On a side note, how many fans of "top chef" are in this thread?

I love Top Chef. I love a lot of competitive cooking shows, actually, though I prefer to DVR them so I can skip all the gossip and bragging and get to the food. This thread probably makes it sound like I'm obsessed, but it all merges easily into my everyday life, and these kinds of skills follow you even when you are dirt poor. There was a time in my life where I would look in a cupboard and literally just see ingredients. Thank God I knew that those ingredients could be made into funnel cakes, because we had no money. None. Eating funnel cakes for supper sure beats going hungry ;)

[Acala]

I'm not a barefoot hippy girl :mad:

I would be willing to make an exception to that requirement in your case. :D But no shoes in the house!


Stress is a bigger health problem than poor diet, in my opinion :p:

I think that is absolutely correct. And stress is afraid to even enter the same room as me. So I am hoping to live a few more years.


Carbs are fine in moderation.:

As long as I stay away from baked goods, starchy vegetables, and refined sugar I am fine. Chips and salsa are my downfall.

[rancher89]

I like most of the cooking shows, IMHO they've ruined HGTV by concentrating on the "house" part of it, there used to be more cooking and gardening shows...I really miss "Gardening by the Yard" yeah he was goofy, but I liked it.

If I had to move and take only one cookbook with me, (I'd probably find a way to bring at least five)...I would pick the "Joy of Cooking." Pretty much everything you need to know to cook almost anything from scratch is in this cookbook. It's not glam or organic, but you can make your own yogurt, pancake mix, cheese etc and you can't get much more organic than that. The sections about knowing your ingredients, about cutting meat and measuring are invaluable. My copy is over 20 yrs old and is starting to look like I dragged it behind a bicycle.....the only other cookbook I've had about as long is the "Redbook Cookbook" which is really odd for several reasons, but formost for having the page numbers at the spine edge of the page instead of at the outside corner. I like it for the menus---what goes well with whatever.....including beverages.

I have a couple of ethnic cookbooks that are getting dog eared also, and almost all of the Frugal Gormet's books. I love the older cookbooks, or at least cookbooks that hearken back to earlier times, many of those recipes have found their way to my tabletop. I have several on cooking wildlife and wild foods....and one that has one of my recipes in it....

I want a copy of the Peace Corps cookbook, it's available on line, but there are so many versions, I haven't figured out which one I should get....

Practice makes perfect and you can't expect that you will have success right off the bat, but use good ingredients, pay attention to what the cookbook says, have ALL of your tools and ingredients on the counter before you start and relax. When you find something you like, copy it down and put it in your OWN looseleaf notebook using page protectors. When you go to someone's house and they serve you an awesome meal, compliment them and ask for the recipe, add it to your notebook and try it out your self.

If you have no cookware to speak of, relax, Goodwill is your friend! So are yardsales and flea markets. Pots and pans should be heavy, avoid aluminum if you can. Cast iron and/or good set of heavy bottomed Stainless steel pans will be passed on to your children. A lot of people only use a wok and a steamer basket....

Have at least one good large knife a one good paring knife...and learn how to keep them sharp. Use bamboo cutting boards and keep them clean and dry.

I could go on and on.... :o

[rancher89]

I'm not a barefoot hippy girl



I was..... :cool:

[Acala]

I was..... :cool:

It's never too late to take your shoes off.

[libertybrewcity]

Yeah, I realize it doesn't really help your situation. I don't eat out too much, do most of the cooking in my house, and use quite a bit of salt. Some things just can't be cooked properly without salt, which is why low-sodium stuff often tastes like crap. Personally, I love salt, and I love to try different varieties of natural salt. yummmm: http://www.saltworks.us/wholesale-bulk-gourmet-sea-salt.asp

i love that site

[rancher89]

It's never too late to take your shoes off.

LOL right back at you! I go barefoot 99% of the time....

AND on salt, I use sea salt when cooking and in my seasoning mixes. I try to find inexpensive deals on it, so I haven't tried a great many different types, plus I use so little....

The only things I use salt in are: soup/stews, deviled eggs, pico de gallo and in baking.


Salt, lemon and ice will clean your glass coffee pot, toss it in and swirl it around.....

[sratiug]

This is cute and all, but I'm sure 99.999999% of all restaurants use refined salt.

And sea salt is mostly plain old sodium chloride. You can get potassium salt (white container) and Potassium/sodium salt(blue container) at Walmart. Or you can try this if you can find it.
http://www.soloseasaltusa.com/retail/what-is-solo.asp

SOLO® is an all natural sodium-reduced, magnesium-enriched sea salt containing sodium, potassium and magnesium in "near perfect proportions" according to health professionals.

http://www.soloseasaltusa.com/retail/what-is-solo-magnesium.asp

Not all salt is bad for you. Traditional salt is simple sodium chloride. Sea salt contains other minerals, but is still predominantly sodium. SOLO® sea salt, is quite different. It has 60 per cent reduced sodium content, plus significantly more potassium and magnesium. In fact there's more potassium (21 per cent) than sodium (16 per cent), plus considerably more magnesium. 17% of the salts in SOLO® sea salt are magnesium salts. A double-blind controlled study carried out on a hundred men who had high blood pressure averaging 157.5/90.8 mm Hg gave them either regular salt or SOLO® low sodium sea salt over 24 weeks 11. The result was a significant reduction in blood pressure in those using low sodium salt, with the systolic blood pressure falling by 7.6 mm Hg and the diastolic blood pressure falling by 3.3. SOLO® sea salt is therefore a healthy alternative to regular salt and should be positively recommended for those with hypertension.

[RCA]

And sea salt is mostly plain old sodium chloride. You can get potassium salt (white container) and Potassium/sodium salt(blue container) at Walmart. Or you can try this if you can find it.
http://www.soloseasaltusa.com/retail/what-is-solo.asp


http://www.soloseasaltusa.com/retail/what-is-solo-magnesium.asp

Very interesting product.

[925cali]

If you're eating out, you can't really expect to get something that's super healthy . . . but it sure tastes good.

Prototype Manufacturer (http://www.contractauction.com/kb/finding-the-right-prototype-manufacturer-t59-4.html)