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Reply to "Low salt vegetarian recipes"
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[quote=Anonymous]If you're cooking from scratch, slowly reduce how much salt you add - I find that the less salt I eat, the more sensitive I am to it (and so the less I need for something to be pleasantly salty). Also, if you use a lot of canned products, especially beans, you may need to start rinsing them to remove more of the salty packaging liquid, or buying no-sodium versions. Packaged foods are the main salt bombs, so start checking labels to identify the worst offenders in your pantry and then either find lower-sodium options or make your own. [/quote]
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