The No-Salt, Lowest-Sodium Light Meals Book
by Donald A. Gazzaniga, Maureen A. Gazzaniga
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Book Summary Information
Author: Donald A. Gazzaniga, Maureen A. GazzanigaForeword: Dr. Michael B. Fowler
Edition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2006-07-25
ISBN: 0312335024
Number of pages: 272
Publisher: St. Martin's Griffin
Book Reviews of The No-Salt, Lowest-Sodium Light Meals Book
Book Review: Salt is the Cause; Not the Solution
Summary: 5 Stars
There's an old Texan story about a Texican who goes into a general store that is having a closing sale. He sees that a whole wall of the store is stacked with nothing but buffalo pucky and salt: bags of buffalo pucky and bags of salt, blocks of buffalo pucky and blocks of salt, shakers of buffalo pucky and shakers of salt. Just buffalo pucky and salt from floor to ceiling (everything's big in Texas). So he says to the store clerk, "Dude, you sure sell a lot of buffalo pucky and salt!" The store clerk replies, "I wish that were the case. The only one selling a lot of buffalo pucky and salt is the salesman that talked me into buying all this."
Like the storekeeper, two things that Americans consume far too much of are buffalo pucky and salt - nearly as much as is consumed by the British [...] Thanks to processed foods, Americans consume 20 to 30 times their recommended daily allowance of salt. And thanks to Bush, Blair, and their friends in the corporatist media who feed a steady diet of buffalo pucky to gullible Americans - greasy morsels such as: the Iraqi people want us in Iraq and the Afghans want us in Afghanistan; that we are rebuilding their countries; that we are helping the Iraqi and Afghan peoples; that the new Iraqi government is a democracy and former Soviet drug lord Hamid Karzai of Afghanistan is not a dictator; and the list goes on and on - 80,000 gullible kids join the U.S. military each year and many end up in Afghanistan, Iraq, injured or in a body bag. Both buffalo pucky and salt are detrimental to one's health, financial and otherwise, often giving rise to high blood pressure.
The Gazzaniga family - Donald, Maureen, and Jeannie, do not address the buffalo pucky that serves to camouflage America's slide down the slippery slope to Nazi Germany nor do they address the rapid rise of heart disease by distressed percipient veterans who are in a turmoil over the Hitlerite fascism that has gripped America and is now plaguing the world. Instead they have put together a cookbook full of recipes that tell readers how to skip salt rather than buffalo pucky.
Their book is divided into 8 sections for recipes: Soups, Stocks and Broths, Wild Game Soups, Sandwiches, Sandwich Breads, Salads, Special Salad Dressings, and Spice and Herb Mixes. The recipes sections are followed by a glossary, conversion tables showing the metric units for English measurements (which were banned in England in 1999), a table of ingredients used in this book, and an index.
Most illuminating is a 3 and a half page foreward written by Dr Michael Fowler, Director of Stanford Heart Transplant Program. He says that many people suffering from hypertension (i.e. high blood pressure) are actually suffering from salt poisoning, which in turn contributes to hypertension. For many people, a hormone is doing a Bush-n-Blair to their kidneys, lying and telling the kidneys that the body is dehydrated. If your kidneys believe that you are dehydrated, then they will not release sodium. Sodium then builds up inside you and you begin to feel the effects of salt poisoning. Dr Fowler says "When the heart begins to fail, the kidneys are `signaled' by hormones and nerves to adjust the kidneys to retain sodium, and consequently water. . . the kidney and hormonal systems have incorrectly assumed that the changes detected around the body and especially by the kidneys are the result of the individual being dehydrated" (pp xiii-xiv). Although he doesn't mention having a VQ scan, he does recommend an echo-Doppler examination and a BNP test, "which measures a hormone provided by the failure of the heart that reflects the elevation of pressure caused by salt and secondary fluid retention" (pxiv).
Beginning on page 1 is the section on low-sodium soups. The recipes range from one for apple and cauliflower soup with curry followed by 34 more recipes ending with one for turkey tortilla soup. Section 2 contains 6 stock and broth recipes. Section 3 has 7 wild game soup recipes. Section 4 has 31 scrumpcious sandwich recipes including one for a vegetable calzone. Section 5 contains 19 recipes for no-salt breads, which I can personally testify that light, fluffy bread can be baked without any sodium. Section 6 has 30 salad recipes ranging from Asian chicken salad to Summer cucumber tomato salad. Section 7 has 8 salad dressing recipes. The last section has 12 recipes for spice and herb mixes.
The thing that is most troubling to me about what is going on with out-of-control salt usage and resulting salt-poisoning is the public's reaction, or lack thereof, to it. It seems to me that the public is a little too accepting of whatever advertisers and corporatist media feed them and is too unwilling to research things for themselves. I think the misconceptions harbored by the public about the necessity to use salt are dangerous to their health.
Just as too many of the American public still harbors troubling ideas about soldiers in Afghanistan and Iraq, so does the public have misconceptions about salt. A huge one is that we need salt so then we grab the shaker and pour it on our food. The truth is that the average American consumer cannot avoid salt - a cup of milk has 80 mg and a slice of bread has 150 mg. In one meal, they surpass 500 mg.
In short, to remain healthy we need less salt and less government intervention! Maybe the Gazzanigas will write a recipe for less government - something like the skip-government recipe book for living a healthy life!
Summary of The No-Salt, Lowest-Sodium Light Meals Book
In 1997, Don Gazzaniga was diagnosed with congestive heart failure. His doctor was ready to sign him up for a heart transplant. Don responded by creating a large selection of recipes that never went above five hundred milligrams of sodium a day. That's all! And the recipes were delicious.
This book contains Don's and Maureen's recipes for lighter fare: soups, salads and dressings, and sandwiches. It provides a wide array of choices for those who want to dramatically lower their sodium intake without losing taste.
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