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I'm sorry that I'm late with this posting.  I moved from one house to
another, and have been without an Internet connection for a couple of
weeks.

A few weeks ago, I posted the following:
>My Cardiologist wants me to be on a low-sodium diet, no more than 1000 mg
>per day.  Does anyone know of any GF commercially prepared (canned, dry in
>a package, etc.) soups which also are low in sodium?  I looked at several
>cans of Progresso soup which I had been using, and the sodium content is
>about 900 mg per serving, and they claim that there are 2 servings per can
>(I used to eat a whole can).  I can't afford to use up 90% of my sodium
>allowance on half a can of soup.

>Richard

I received suggestions about several products.  
[My comments are in square brackets, like this.]

[I looked for these products in the Whole Foods store in Las Vegas and in
my three local supermarkets: Wal-Mart, Albertson's, and Smith's (a Kroger
company).]

Pacific Natural foods Chicken Broth, 70 mg sodium / 8 ounces.  [I found
this in my local Smith's, added some veggies and chicken, and made some
soup.  Good. ]

Shelton's Low-Sodium Chicken Broth. [ haven't found this.]

Health Valley Tomato No Salt Added
Muir Glen Tomato No Salt Added
[I couldn't find these.
I did find at Albertson's a Health Valley Lentil Soup with 545 mg sodium. ]

Amy's soups
Healthy Choice Chicken w/ Rice and Country Vegetable, 480 mg sodium
Wolfgang Puck
[All the cans I found had at least 300 mg/serving; too much sodium.]

[Other comments I got were:]

>I use almond milk to dilute some soups (like Trader Joe's red pepper soups) - 
>it lowers the sodium without sacrificing flavor.
>
>You can add lemon juice to a canned no-sodium soup to enhance the flavor 
>without salt.  (but don't add lemon juice to cream soups!)

But the most frequent response was to make your own.  So I bought a chicken
(minimally-processed, no flavoring add) and roasted it in a bag.  We ate
part of the chicken, and then put the whole pot in the refrigerator.  After
it cooled, we skimmed off the fat, leaving that jelly-like juice as stock,
broke up the carcass, and simmered it for a couple of hours.  Delicious!
(but my wife added salt to hers;she's addicted to salt.

Finally, I got a comment about whether my blood pressure is sensitive,
because some people aren't.  My problem is not blood pressure, but water
retention.  The more sodium I have the more fluid I retain, which makes it
hard for my damaged heart to pump all that excess fluid.  If I exceed 1000
mg /day (say at a party), then my weight jumps a few pounds the next day,
and my diuretic works my kidneys and bladder overtime to get rid of the
excess water.

Richard

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