So, despite having lost weight recently, my blood pressure is still on the high end. Bah.
The doctor said the best thing to do is limit sodium to about 2,000 mg a day. Sounds simple enough, right?
There is sodium in everything. I don’t mean just a dash. There’s a ton of sodium in just about anything I eat.
I had finally found a daily lunch that I could easily make and didn’t mind eating over and over. But a few slices of turkey, bread, cheese and a dash of mustard are nearly 1,000 mg of sodium.
Basically, anything processed has a crap-ton of sodium in it. Which means I need to cut waaaaay down on processed foods.
Here’s the problem: I really don’t like cooking. Maybe that sounds like whining. Maybe it is whining. But it’s true.
I’ve really never enjoyed cooking. Nor do I enjoy trying to plan my meals so that I have all the stupid ingredients that the stupid recipes stupidly need. (See a pattern here?)
I know most people just suck it up and deal with it. I’ve never been able to do that for a sustained period of time. Which, I suppose, isn’t all that unusual for any depressive, let alone a bipolar one.
Even with something as simple as slow cooker meals, I find problems. Like knowing what the hell I want to eat 6 hours hence. Yes, hence — deal with it, I’m ranting.
And now, cooking will involve not just what I want to cook/eat. I have to worry about which foods I can eat, sodium-wise. Oh, and what I should eat, calorie-wise. I love italics when I’m ranting.
Did I mention that sodium content seems to have no rhyme or reason?
For example, chicken breasts can contain chicken broth -- upping the sodium content to around 400 mg. Meanwhile, pasta has zero sodium.
Chicken is a good source of lean protein and is one of two kinds of meat I like. (Turkey being the other one.) Meanwhile pasta — much as I love, love, love it — has a massive amount of calories. Especially considering I’m hungry again two or three hours later.
It also messes with my blood sugar. I end up craving more carbs/sweets, leading to blood sugar spikes/crashes, leading to more cravings, and so on and so forth.
Oh, and judging by the fact that some cans of beans have to specify that they’re low sodium, apparently those aren’t great options either.
I have to find out how much sodium qualifies as “low sodium.” Then seriously consider making my own.
Not that making your own beans is all that labor-intensive. But you do have to know that you want them about a day in advance — and you have to store any extra until you want them again. That could be a couple of days or a couple of weeks for me.
Okay, I’ve officially moved into whining, so I’ll stop. And go try to find some good low-sodium, easy-recipe websites. Grumble, grumble.
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