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Kindle & Kindle Fire Downloads

You can open the below files, visit Amazon and click on the book cover image to see the first twenty or so pages, which include recipes. Most of the links you'll see won't work because they go beyond the preview pages.

The No Salt, Lowest Sodium Light Meals Book

The No Salt, Lowest Sodium Baking Book

Living Well Without Salt Book

Food Additives and Preservatives
Additives - any substances that becomes part of a food product when added through processing, storage or packaging.

Preservatives - any additives that extend a food's freshness or shelf life and keep it from spoiling or oxidizing.
Amino acids Compounds needed by the human body in a certain combination. Animal protein usually has the needed composition. Amino acids are also used to fortify vegetables.
Anti-caking agents Chemicals such as silicon dioxide, calcium silicate and iron ammonium citrate that are added to powdered foods to prevent clumping.
BHA (butylated hydroxytolulene) & BHT (butylated hydroxytolulene). Preservatives that block oxidization in fats and oils, preventing rancidity. These chemicals can also be found in snacks, cereals and instant potatoes.
B vitamins Niacin, thiamin and riboflavin. Used to enrich bread, flour and cereals to help combat nutritional deficiencies.
D & C Prefix that means a dye in the product is FDA-approved for drugs and cosmetics.
Emulsifier An additive used to blend or mix ingredients together and keep them from separating.
Ext. D & C Signifies that a dye in the product is FDA-approved for externally applied drugs and cosmetics only.
FD & C A dye that is FDA-approved for foods, drugs and cosmetics.
Glycerine Additive: Used to retain moisture and to keep marshmallows and candies soft.
Iodine Added to salt to prevent an iodine-deficiency condition known as a goiter.
Iron Prevents anemia and other iron-deficiency diseases. Added to some foods products.
Lecithin Lecithin is present in egg yolks and milk. It is an emulsifier or mixing agent that helps fat and water stay together. Especially useful in mayonnaise and ice cream.
Mono & Dyglycerides Emulsifiers added to bread, margarine and peanut butter.
MSG (monosodium glutamate) A flavor enhancer derived from beet sugar. MSG is found in some prepared foods and is widely used in restaurants. In some people it causes a reaction known as "Chinese restaurant syndrome" consisting of tightness in the chest, a burning feeling in the neck and forearms, and a migraine headache. Ask your restaurant if they use it. Avoid it if possible.
Nitrites Chemicals used in combination with salt to impede the growth of the bacterial spores that cause botulism. Nitrites are also used as preservatives and flavor and color enhancers. Nitrates are considered cancer causing.
Red #3 Like Red Dye #40, #3 is found in foods. This dye may be banned in the near future because of health concerns.
Red Dye #40 The most widely used food dye.
Sulfites Asthmatics caution. Antioxidants used primarily to prevent discoloration in dried fruits and other preserved products and to retard bacteria growth in wine. (California state law mandages sulfites in all wines.) Some people will react adversely to sulfites. Problems vary from difficulty with breathing to hives and abdominal pains. Look out for anaphylactic shock. Sulfite-sensitive people should avoid foods whose labels list the sulfites sulfur dioxide, sodium sulfite, sodium or potassium bisulfite, and sodium or potassium metabisulfite.
Vitamin D Added to most milk. Helps prevent the childhood bone disease known as rickets.
Yellow Dye #5 The second most common food dye. Yellow #5 may cause itching or hives. It is listed on FDA labels so that you can avoid it if necessary.

More. Check this site For More About Food Additives.