Author Topic: Losalt  (Read 1400 times)

The Wobbler

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Losalt
« on: Oct 23 2011, 07:39 PM »
I only discovered this by chance yesterday.

Funny how it doesn’t get much of a mention from the health professionals or indeed on these boards, claiming as it does to have 66% less sodium.

In saying that their website says that 15% of daily intake occurs naturally in fresh foods, 15% is added in cooking and at the table and 70% is in processed food.

That tends to highlight the problem of salt avoidance.

My question is should I be using it in my bread making (my new bread-maker says that salt is important to the baking process).

Or can you make decent bread without any salt at all?

Offline chrissieg

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Re: Losalt
« Reply #1 on: Oct 23 2011, 08:04 PM »
I was advised not to use Losalt-the spec didnt actually give a reason though but I wondered whether it was due with re-educating your palate and using a substitute wouldnt help.
On the question of bread, I think it depends on your taste. Some people on here do make it with no salt at all but I cant bear the taste like that, it seems too sweet to me.You can use herbs,nuts etc to try and give it an alternative flavour. I worked out that the amount advised for most homebaked loaves was about 3.5gs so I use exactly 2gs on the basis that there are at least 10 slices per loaf so 1 slice will be .2gs or under and therefore under a commercial loaf which is better than nothing!A  low salt loaf does taste better toasted than plain.
Chrissie
Chrissieg

Offline Rose

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Re: Losalt
« Reply #2 on: Oct 24 2011, 12:53 PM »
I found that without salt the loaf rose more and hit the top of the bread maker! Apparently salt slows the yeast growth down, it's not just for flavour. So just try and be around when you make the first one.

The Wobbler

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Re: Losalt
« Reply #3 on: Oct 24 2011, 06:56 PM »
I was advised not to use Losalt-the spec didnt actually give a reason though but I wondered whether it was due with re-educating your palate and using a substitute wouldnt help.
On the question of bread, I think it depends on your taste. Some people on here do make it with no salt at all but I cant bear the taste like that, it seems too sweet to me.You can use herbs,nuts etc to try and give it an alternative flavour. I worked out that the amount advised for most homebaked loaves was about 3.5gs so I use exactly 2gs on the basis that there are at least 10 slices per loaf so 1 slice will be .2gs or under and therefore under a commercial loaf which is better than nothing!A  low salt loaf does taste better toasted than plain.
Chrissie


Is this the same specialist that gave you a very precise salt intake target?

One of the things about MD that I find very frustrating is the sheer amount of conflicting advice.  Another is something like this, where you are advised to avoid something but you are not told why.

Either LoSalt is very good news for MD sufferers trying to limit their sodium intake or it has unwanted side effects.  I would love to know which category it falls into.

I am increasingly reminded of Doc Morrisey on Reggie Perrin.

http://www.leonardrossiter.com/reginaldperrin/Scripts1.html

Offline jeannette

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Re: Losalt
« Reply #4 on: Oct 24 2011, 11:42 PM »
Wonderful reminder of great Reggie P - thanks, Wobbler. Jeannette