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P.S. Any profits we may receive from book sales, are used to support Megaheart.com. Yep! It's a very large site. Click here to see an index of many of our pages. Megaheart has more than 750 total Web site pages. About 250 of them are no-salt recipes.
The following letters and notes were unsolicited. Names and E-mail addresses are stored in our files.
Hi there, I contacted you over a month ago regarding freezing pizza dough. You
emailed back and such and I just wanted you to know that I made 3 recipes of
the dough, let them rise a bit, punched them down and placed them in freezer
safe containers. (I did put a little olive oil on them just because!)
The doughs went into our RV freezer and traveled with us across the USA to
my sister's home in PA.
Once there, I removed the dough from the freezer and allowed them all to
Beautiful. Made 3 wonderful and rustic pizzas for all to enjoy.
Thank you one million times over!
IT WORKS!!! — Carol
P.S. . Every Friday is pizza here...........love, love, LOVE that crust!!!
Dear Donald and Maureen:
I just finished reading a long list of testimonials from people's lives you have touched. I was diagnosed with congestive heart failure in 2011. Shortly thereafter my wife Mary Ann discovered your cookbook No-Salt Lowest Salt Cookbook. We have been faithfully following your guidance ever since. I never visited a fitness center in my life but now we both go faithfully now 4-6 times weekly. This past May, my wife treated me to best vacation ever. We flew to Utah and hiked 5 National Parks over an 11 day time frame. I forgot my cardiologist also told me to eliminate alcohol because it weakens my heart. Our longest hike was 9 miles down in the canyons at Bryce. I am 80 years old and feel great. Thank both of you so very much for giving me these extra enjoyable years. Mary Ann made our own trail mix using roasted unsalted nuts. We also took two jars of low sodium peanut butter. This covered us for the days we couldn’t find restaurants that could accommodate my diet. You have taught us to be creative. We can’t begin to tell you how grateful an how much we love you. — Larry & Mary Ann
First of all, thank you, thank you for such a delicious and simple bread
machine PIZZA DOUGH. I can't even begin to tell you how many doughs I have
made since purchasing your book..but it's been A LOT. For Easter 2018, I
made 8 doughs ahead of time, put them in the fridge and then we all had a
blast putting on the toppings. We had 15 kids and grandkids for dinner and
leftovers to send home.
Was just thinking, am traveling back to PA to visit with my sis and other
relatives and not sure if sis has a bread machine. Would it be possible to
FREEZE the dough, thaw and roll?
Have you ever tried it? Couldn't find anything in the book, or maybe I
simply overlooked. I use the THIN CRUST on page 261.
Thanks again. P.S. There are so many great recipes in your book! — Carol Ramsey
I was at Toronto General's HFC last week for a Cardiopulmonary Study
and blood work.
Everything was good. I don't have to go back for a year.
It has been 19 years since my diagnosis.
Just goes to show you how important the low sodium diet is and
what a difference it can make.
In 1999 my ejection fraction was at 20 percent.
Next month I will be 73, a far cry from the life expectancy of perhaps
two years without a transplant.
I hope you are doing well.
Sir, just the fact you put together the newsletter and share it is greatly appreciated. Thanks! Richard Main
This is the review I just posted on Amazon for your No Salt Cookbook.
Changed our lives!!!!
This book changed our lives. My boyfriend has Meniere's disease which has resulted in deafness in one ear, chronic tinnitus and vertigo attacks. However it was under control for an extended period of time and his diet did not need to be restricted. During a trip to Spain last year his condition became suddenly and dramatically worse, culminating in a severe vertigo attack while we were touring a vineyard in Rioja. It lasted all day and in addition to the physical effects of the attack, he was emotionally distraught over the effect it would have on his future eating options as we are both foodies. Researching options that day, I found this book and ordered it. It was waiting for me when we returned. My boyfriend was VERY skeptical at first. He is Spanish, loves food and can be pretty picky. However the recipes are DELICIOUS!!!! As a result, my boyfriend has being doing so much better. The attention of detail is fantastic. Most people don't realize that even a plain chicken breast has inherent salt (I sure didn't!). But Donald does and he's written it all down for each recipe item and each serving size. My boyfriend has said that even when his disease is under control he still wants to eat the recipes. I just add a little salt to mine (sometimes I don't even need too because the food is so flavorful). He is obsessed with the spicy chicken recipe! There are so many fantastic options in this book. It truly changed our lives and I cannot thank Donald enough for writing this book!!!
Thank you! — Andrea Trowers
Good Morning Don,
I've been meaning to write for a long time. The reason I haven't is strong or upbeat if you will. You helped me survive heart failure and I was able to return to work. Still working. But life gets busy when we work and have a family and all that. But this morning I woke and the first words out of my mouth to my wife were, "Holy smokes, I never thanked that author." So here it is: You Saved My Life and you can bet that I and three small children and my wife love you for your work. Keep at it. You've got big supporters out here.
Love from Jason, Liz and Thersa and my wife Mitzy. — Thomas Earhardt.
Thank you for your quick reply with the Zinfandel sauce recipe.
Can’t wait to try it.
Our daughter gave me 2 of your books for Christmas, "Living well Without Salt," and "The No Salt,Lowest-Sodium Baking Book"
They've been a big help with my challenge to cook/bake salt free.
I plan to order "The No Salt, Lowest Sodium Cookbook."
Your books are a wealth of knowledge that's for sure.
My husband had bypass surgery 2002 and has been fighting congestive heart failure, so needless to say I have to keep the salt intake down.
Your books are making preparing meals more interesting.
Hope you had a good Easter weekend with your family..
Thanks again —
Helen La Blanc
Love the Thai Soup and the low sodium pizza so much we have them often. Bought the barbecue book to get ready for this summer. (We live in Arizona.) Also bought the Living Well book and that's a great book. We are going through that book recipe by recipe.
You really know how to cook. :-) Thanks for all. — Simone Peterson
Sir, Unbelievable. Doctor told me about your books but I kind of laughed them off. Then saw your site and got to thinking maybe I was wrong. So, bought your yellow book and the one with soups and salads. Like I said unbelievable. I have stuck to your
path and I'M BETTER. Can't thank you enough. I tell everyone, too. — Hayma Jefferson
Hi Don. We discovered your books about six months ago when Jim was diagnosed with heart failure. His cardiologist mentioned your books and said they were, "Life savers." He was right. Jim's heart has improved 'impressively' and he's back at work. Originally that was deeply questionable but not now. Thank you ever so much. Also, we signed on for your newsletters and they have been great reading with recipes we print and add to the cookbooks. Keep up the great work, a lot of people need you. — Ginny Baer
Your cookbooks have saved our lives. Really and truthfully. We love the recipes and the fact that John's heart has "reversed" and he now has a much higher EF and is back at work. We credit your cookbooks and our doctor believes the same. Thank you so much for all you have done for us and others. — Monique Harrington
I would like to thank you for your excellent cookbooks. I am 46 and diagnosed with CHF in April. I love food and so changing my lifestyle around to low sodium was not going to be easy. Your cookbooks are the only ones that I have found who really have well thought out the recipes to maximize flavor. Since April, I’ve pretty much made a different recipe every night or 2 from your books without repeats. I’m truly going through them and having fun channeling my love for food, into shopping for ingredients and preparing dishes. I have a list going of recipes that I can prepare guests, that would have no idea that it is low sodium. They are shocked at how good they are. Then I have a list of dishes that I enjoy, but I most likely wouldn’t serve other people. And you’ll be happy to know that my 3rd list of “meh” is very short, and I’m sure I could play with the recipes in that list if I wanted to. You’ve allowed me to transition to this new lifestyle with as much ease as possible. The results are outstanding. I’ve dropped 47 pounds so far and feel so much better. I haven’t had to take a Lasic pill since the very beginning. My blood pressure is excellent. — David Goldberg
I love all of your books and I am in a Doctoral program that uses manual medicine and does a lot of nutrition counseling to our patients . I have recommended your books to many and have actually purchased all your books when my fiancé got diagnosed with heart disease last year and I find your recipes are easy to follow and the food is delicious .
I live in New Mexico and believe it or not there are a few places that sell low sodium foods . And every day when I go shopping I advocate for more low sodium or no salt foods. The Walmart ( the new big one) has quite a few while other places like our sprouts ( health food store) has very few choices for low sodium or no salt.
You and your wife are a great pair and I can't thank you too enough for writing these cookbooks. — Jan Neith
You've changed our lives. Both my husband and I were told to "dump the salt." (Doctors words, not mine.) So we bought your books and our doctor is amazed at our improvement. Hubby had CHF and I developed CKD, which is chronic kidney disease. Turns out that
cutting the salt out and lowering sodium also helps with that. The doctor also said to cut potassium, so am very happy to see potassiium ratings in your books. Such a monster help that is. Thank you for all that you've done for so many. — Ettie Cormack
You did it. I love you. You did it. You give us detailed data on sodium on each ingredient for every recipe. I love it. Am going to tell everyone here about your books. Thank you so much. — Ginny T., RN, Hospital Staff
My mom likes them (Oatmeal Raisin Cookies) crunchy on both sides. :)
They were SOOOOO GOOD!
We had the your beef and bean soup two nights ago. It's the talk of the house!
I just wish we had found your website years ago.
My dad has too many underlying health issues so he isn't eligible for a heart transplant, but with hope . . This new style of eating will help all of us that don't have restrictions ...yet.
Thanks again!!— Laura D.
Hey, man, you're the best. Had to weed through a lot of low sodium cookbooks but found your site and now have your books. I'm only 23 and got heart failure from genes. At least that's what the doctor told me. I'm a brand new civil engineer just getting started and that takes me outdoors a lot and things get physical.
Thanks to your plan and recipes I'm getting better and stronger. Doc thinks you'e some kind of miracle maker. Gave him a copy of your first book and now he's pumping it in his office. Good going. Thanks for all. — Richard St. Johns
Thank you for the spice update. I just ran out and was going to look for the recipe over this weekend. Once again you’re the best. — Macmillan in Edgewater
Hello Chef Don,
My husband and I have been very grateful for the wealth of information and tasty recipes from your books. We've been a low–sodium household for some time now, but recently we (husband) had to go lower to the tune of <300 mg/day . . .
and it was back to your books we went! I was so glad for the really tasty apricot/molasses marinade for country pork ribs—made a great birthday entree for the hubby. Anyhoo, in looking through my stash of
molasses, I noticed the varying amounts of sodium among the same products (Brer Rabbit Mild Molasses). The old stuff I had on my shelf (several years old) has only 10mg of sodium/Tbsp but the newer product has double that amount.
A little research revealed that many companies mix cane molasses with sugar beet molasses. Beet molasses has a lot more sodium in it. With cane sugar on the wane, we're going to see the sodium levels rise in some products.
After more digging in my pantry, I re-discovered a bottle of date molasses, which has only 7 mg/Tbsp of sodium! Woohoo! You can find date molasses in many Middle Eastern grocery stores and I'll bet you can find it in Indian stores as well.
Just thought I'd pass that along . . .
To your good health! — Jeanne Kays
Response from Don: Click here for USDA nutrient values. Also remember that at the bottom of most Megaheart Pages there is a link to USDA Data for Nutrient values that you can use to access any food or even brand of food.
Thank you for continuing the newsletter! I (at the age of 72) was diagnosed with acute, chronic CHF, 11-2014. I am scheduled for LVAD 2-2017.
Doctors(Heart Failure Team) amazed that I followed instructions about sodium and water. I kept the fluid off and lost 49 pounds - 172. Yes, that is weight when I graduated from college. I used as many of your hints, recipes and helps as I could.
Pump function has dropped since 2014, and with and with an ejection fraction of about 15-20, another part of my heart has stopped functioning. By God's grace, I hope to live to see all 12 of my grandchildren (ages 2-19) graduate from high school and college. Your newsletter has been an encouragement to me. — Richard G. Main
Hi, Don and Family,
I'm writing to thank you all for your cookbook. In January 2016, a virus attacked my heart, and I went into congestive heart failure. As someone still fairly young and in good health until this happened, you can imagine how devastating this illness was to me and my family. I could barely walk when I left the hospital and had to wear a portable defibrillator (life vest) for six months.
I’m still healing, but your cookbook has been a real blessing. We are now a salt-free house, the life vest is part of my past, and I am improving with each month. I’m completely off the loop diuretic and am down from 6 to 3 medicines. I’m already back to work ¾ time and am hoping to have a good visit with my cardiologist next month so I can return full time to my university come January.
Please tell your readers to hang in there. No salt was hard for me at first, but now my palate has changed, and I find I no longer crave salt. And, the diet is keeping me off some powerful and potentially harmful drugs, so my family and doctors all agree that this change in diet has been significant as I recover.
PS: We gave your stuffing (the one with the pecans and Italian Milano bread) a test run tonight. It was amazing! It will be on our table this Thanksgiving.
Teresa Henning, Ph.D.
Professor of English, Director of Professional Writing
Department of English
1501 State Street
Southwest Minnesota State University
Marshall, MN 56258
Yesterday a friend told me you gave a talk at her hospital. She was amazed, impressed and recommended we get hold of you for our large group. We are in Colorado and wonder if you travel this far for? We do recommend your books to our patients who need them. Looking forward to hearing from you. — Jennifer D. R.N.
Don, Thank you for your books and your website. So much information and when you responded to my email within hours I was flabbergasted. Your direction and answers to my questions are deeply appreciated. Thank you. — Roberta M.
You have helped so many of us that we would like to thank you with a huge hundred-star rating. Our staff has been recommending your books for the past seven years. Our patients have thanked us over and over. THANK YOU, and please keep up the great work.
M. Simpson, R.N., California
Thank you for your generosity in sending us all these wonderful newsletters over the years. I have always been amazed at how freely and generously you have given of yourselves. May you be blessed in all your do and wherever you go, and may your blessings be more than doubled - multiplied over and over - just as you have sown so abundantly into our lives, may you also reap. God bless you richly through Jesus Christ in spirit, soul and body. Best regards, Steph L (South Africa)
Thanks for all the great recipes!! I will keep checking the website for new ideas.
Sorry to see you go (Mailing of the Newsletter), but I do understand. I have learned much from your emails and appreciate all the advice you have given us. I'm very grateful for all that you have done to help me lead a much better life. Good luck in any future endeavors.— Sincerely, Catherine
Thank you for all the hard work you two have put into the newsletter. It has been so helpful to us in the effort to turn my husband's heart failure around. He is now near normal heart function and the no added salt diet has been a big part of his success.
It was also inspiring to read about your success over all these years in turning your heart failure around; it showed us it can be done.
To your continued good health! — Geneva and Randy
Thank you for all you and your wife have done. I have all of your books. — Shirley
What's truly incredible is your example of what a low sodium diet can do for your health. Twenty Years! Congratulations! — Roxy
Dear Mr. Gazzaniga, I only discovered you in the past 1 to 2 years. I am a nurse practitioner teaching patients to lower their sodium intake for their chronic diseases, and I, too, require a low sodium lifestyle. I, as well as many others who have learned from you, genuinely appreciate your dedication and passion for sharing your culinary research and experience with those of us who need it most. I am sad to hear you will no longer do the newsletters but it's only natural. It means all the more time to do more precious and meaningful activities you enjoy. I wish you much joy, rest and health in the years to come! — Helen , Milwaukee, WI
Dear Don and Maureen, Thank you for your website and newsletters. They have been a great help to me since heart surgery two years ago. Although I'm cooking for one and generally eat light, I particularly appreciate the fact that I can make condiments with such ease using your recipes! That makes the difference in so many meals! I'll continue to look at your website and your new recipes. Many thanks. — Vivian
Don, In light of your discontinuance of any future newsletters, will you continue to store your past newsletters on your website for our reading and reference? I hope so. And, thank you for your dedication to your health and to our health.
— Sincerely, Carol
No - thank you- we were the lucky ones. Thanks. — Patricia , McCrae, Victoria, Australia
Thanks for all of the great tips and recipes over the years!! — Lisa
So sorry to see the newsletter go but hope you enjoy your "retirement." Your books and other efforts have been a lifesaver for me and I thank you, from the bottom of my "healthier than before" heart.
Most Sincerely, — Candi
Don, thank you so much for all the information you shared with us. It's been 10 years since I ran my heart failure program but I alway read your newsletter. Ken has your wonderful painting of the Lighthouse you sent to me many years ago.
Please stay well. Your long time friend,— Judy R.N., St Augustine, Fl
Dear Don, I have been on the salt free program for over two years and my blood pressure is normal. Fresh Food is delicious. — Bruce, Palm Coast Florida
Don and Maureen - Thanks for the newsletters and the time and effort you two put into the effort. Each and every one was much appreciated. God Bless you. — CMF
Thank you for sending so much info that has been Helpful. And the recipes. Your time and knowledge has been so appreciated. — Jeanne
Don, going to miss your recipes, its a highlight of my routine. And I will try the 100% whole wheat bread. (Posted later): I remember my doctor telling me, I needed to go on low sodium diet or BP meds as I was headed for heart disease. Told me to not eat anything unless I rinsed it several times, could not give me any more direction. That was in April 2008, after a few weeks, thought, I cannot do this, then I was in a bookstore; and saw one of your cookbooks and one by Dick Logue. Bought both of them, and its all been downhill since then.— Barbara
Thank you for 20 years of caring about those around you. You both are well- loved and respected!!! — Toni, North Adams, Massachusetts
Dear Don, How wonderful that you and Maureen are going to find some more time for yourselves. What dedicated souls you are. I hope this change is to enjoy good health and not for other reasons. I have thoroughly enjoyed all of our emails back and forth over the years. Be well and take care of yourself, — Betsey
My thanks to you both for helping me stay healthy and relatively happy for the 11 years and 4 days since my aortic valve was failing and had to be replaced. You have done a wonderful thing for thousands and thousands of people and I wish both of you all the best of everything! — Larry St. Louis, MO
Ooooooooooooo nooooooooooo...it'll be missed! Thanks for all you do, — Cindie
Thank you for all your time and dedication in helping me improve my health! I am grateful! — Sarah
Sorry to see you go, but I do understand. I have learned much from your emails and appreciate all the advice you have given us. I'm very grateful for all that you have done to help me lead a much better life. Good luck in any future endeavors.
Sincerely, — Catherine
The following letters and notes were unsolicited and arrived before October 1, 2016, the date our Newsletter ended its twenty-year run. Names and E-mail addresses are stored in our files.
Don, I'm still alive and thanks to you and your books and your online efforts. Love your recipes and looking forward to trying the new whole wheat bread. Keep at it. We deeply appreciate it. Sandra
Thanks for the newsletters and the book. My father is doing much better now that we are on a low sodium diet.
We do not go as low as 500 mg a day, but are close on some days. --Again thanks. -- B R Barrett
Thanks for the great site! I
just got my cookbook, and I'm loving it! --
What a wonderful surprise to find your website. After a ENG test, I was
diagnosed with Meniere's and have been struggling to find no-sodium
products in the supermarket -- except for fresh fruit and veggies, it
has been very difficult. Your page has answered a million questions and
I have ordered the cookbook. Arlene
Great web site. Please add me to your newsletter recipients. - Lee Ann
I think I've died and gone to heaven! Please send me your newletter. "laughing62"
Thanks for the great website full of info for my mother w/ CHF. --"B112360"
My husband has Menieres Disease and is on a very low sodium diet. We
tried everything but a new diuretic and the diet seem to help greatly.
Your site is so appreciated. It is the best I have found. Thank you
for taking your time to create and keep this site running. Roberta
Rosen - Austin, TX
Your well-organized and excellently written website has served to calm
some of my fears and to provide me with the necessary tools to meet this
challenge head on. Please please continue this wonderful work. I gained so
much valuable information from just ONE visit, and I plan to return often.
Thank you again!
Hi Don, I had an appointment with my cardiologist yesterday; she was
very pleased at the fact that my legs are barely swelling now & told me I don't need to wear support stockings any more.
I handed her a sheet of paper, decorated with hearts, containing the same info about both of you that I had
sent out to my computer club in January & told her "here's why." Her eyes lit up when she read it; she asked some
questions & thanked me several times for bringing it. When I was paying my bill at the front desk one of her staff
came over & thanked me, too. I felt like a real celebrity thanks to both of you. -- Toni
can say is THANK YOU,THANK YOU,THANK YOU for making your book and website
available to those of us who need it!!!! Susan
Please sign me up for the newsletter mailing list. I found several
helpful items and tips in your site so far! It's wonderful, keep up the
great work. Patsy at
I can't tell you how excited I am having just devoured your website for the past hour.
I feel so hopeful and inspired. I am 41 (with two small kids) and have cardiomyopathy/CHF, EF of 25.
I am in Cardiac Rehab and am embarking on a great exercise program. My cardiac nurse said LOW SODIUM.
I have been waiting for the nutritionalist and have had very little clue about how to proceed with a No Salt Life.
I feel like I found a new home. Love the humor, info, recipes and support. Can't wait to get started.
Got an EF to get up, and two beautiful children to raise.
You are an inspiration and a Godsend. And among all the others, thanks for the tip on beating the heat.
Our temps get to 100 in the summer, I would not have thought about it. Thea -
Your site & the healthy heart market site have really helped me to accept what I have, to understand it & to deal
with it. Your site is a ray of sunshine as far as I'm concerned. Thanks for
all the work you put into it. - Toni
My Mom is having a heck of a time planning meals with low salt.
I pulled out every low fat cookbook I had in my library....but not one of them address the issue of salt!
Finally, I found your website!!! After reviewing the recipes on the site,
I must say that I was very impressed. Not only do they look good, but you can
actually find most ingredients at your local grocery store! The few that can't
be found locally you have provided order information on!
(Most healthy cookbooks use "gourmet" ingredients that can not be left out and
the recipes are so complicated that the person faced with cooking everyday meals is left in a quandary.)
Also,the nutrient lists at the end of each recipe make the task of sodium monitoring a snap! -- Melissa, Don, I was diagnosed with viral cardiomyopathy in August. Until I read
your book (I'm a journalist, and a fellow journalist forwarded me a review
I didn't give myself much hope. However, I've since adopted a 600 mg.
/ day sodium diet, and I've learned to cut out most meat and fats. I've
lost over 15 pounds, and my doctors are more and more impressed with each
week's results. It looks like I'll avoid being listed -- all because I
did what YOU said was possible. Thanks a lot. Thanks a TON! — John
Victor, Boston MA
All the info I've gotten from you has helped bring the swelling down
in my feet and ankles. Thanks for all and I do intend to get your
Wow! Thanks for the swiss chard heads-up. I pulled up your Newsletter
today, which was darn lucky because this evening I would have been making
my husband swiss chard. He loves it and had found a really beautiful
bunch at the grocery this morning. BTW, he had his one-year check
week and everything looks good. This, for a man who was told he would
need a transplant. Thanks for the help you've given in allowing us
maintain (if not exceed) our former high culinary standards. We are
SO looking forward to your book.
M. Lee Witte
"I started your regime in February. My bloods have been fantastic, and
tx centre said if my progress continues I may come off list at next
check-up in Nov."
Gbeaco - aol.com (U.K.)
You are doing a wonderful job, and I"m starting on your program today.
Received: May 27, 2016
Just tried your low sodium pizza. Delicious. Like you suggested we made our topping selections but stuck to the rules. Wonderful. Everyone loved it.
Thank you. — Marsha Petri
Received: May 20, 2016
No doubt about it. Your Living Well without salt cookbook is the greatest. Love the read, too. Just ordered your barbecue book. That means I'll own all six of your books. Maybe someday you can put them all into one large book. Meanwhile, thanks for your time and effort you put into these. You really saved my life. — Clement Southby
Received: May 15, 2016
I appreciate you being available for questions. I bought your book for my brother and sister-in-law, and they use it all the time. I want to make some things for them as my brother is recuperating from heart surgery, but this is all new to me.— Marilyn Dolce Davis
Received: May 15, 2016
Hi, My husband was diagnosed with CHF just over a month ago so we have been busy revising our diet. Thank you so much for your cookbooks which have been invaluable in helping us to reduce our sodium intake to around a 1,000 mg right now (although it is still trending down). I borrowed the No Salt Lowest Sodium LIght Meal book and your baking book from the library. I will definitely purchase the light meal book but wanted to try one of the baking book recipes first.
Thank you again for sharing your experiences with we who are new. It made a very difficult time a little easier and for that I am very grateful!
— Best regards,
Received: April 15, 2016
Hi, I work with heart patients in (midwest state). I have recommended your site and books for a few years now. We were wondering if you ever visit patient groups or give talks for them. I understand you live in California, but maybe you travel around the country. We'd sure love to have you vist our facility. Thanks in advance.
—Name On Record
Don Response: I have done that and have a few currently scheduled. However, I stay pretty close to home for these. Would love to visit your facility but right now haven't plans for another crosscountry trip. If that changes, will happily contact you in advance.
Received: April 11, 2016
I recently purchased your No Salt Lowest Sodium Cookbook. My issue is Ménière's Disease, so I am delighted to find you! Thank you so much! Warm wishes,
— Marcia Robinson-Rouse
Received: April 3, 2016
Hi Chef Don,
We love your books. We bought all of them. Hubby loves to barbecue and this summer will be more enjoyable now than last just because of your no salt books.
Thank you so much. Sarah Rodriguez
Received: March 23, 2016
Thank you Don for such a quick response,Emoji really appreciated. I am very encouraged by your experience, since I was told the same terminal prognosis.Emoji I find it very frustrating this sodium thing. But reading your testimony in your books has given me hope too.Emoji As for the oat flour, my daughter sent because it was gluten free and sodium free. Yesterday I bought King Arthur flours at a new Fry's (Kroger's) in a nearby town.Emoji I'm in the foothills of the mountains of Arizona. So I try to find needs on internet. Thank you again Don, I about to try it again in a few minutes. you are appreciated. Wife works full time, I cook and shop. Thank God I can do that.
I have used Ezekiel bread. Not bad.— Don Callen jr.
Received: March 22, 2016
Just read your current newsletter and signed up for more. Nice letter with great info. Been all over the web but your site is the best. Hands down. Really.
Bought your no salt cookbook and have been enjoying healthier meals every day. I live alone, so having this kind of help is really nice. Thanks for all.
— Beatrice O'Malley
Received: March 13, 2016
I am so happy to have found your web site. My husband, a First Cav’ Vet who served in ‘Nam from 1/69 to 11/69, recently had a stress test that showed 98% blockage of the artery that brings blood to the front of his heart. An LAD or “The Widow Maker” they call it on Google. Less than 48 hours later he was having two stents inserted. We came home from the overnight at the hospital with two new meds, an order for a blood pressure home machine and a warning about salt.
I try cooking without salt, using different spices, but something, of course, is lacking. We know longer go to restaurants as everything he orders "tastes like (expletive deleted.)”
His cardiologist recommended I try calcium chloride as it doesn’t have the after taste that the other salt substitutes tend to have. It doesn’t come in a granulated form, and when I called the company that makes it, the customer service rep tells me it’s not really something that can be used instead of table salt.
Have you heard of using this product? Can you recommend a salt substitute to use instead?
Also, of all your cook books, which one do you think is best for a beginning no-salt cook?
Thank you, in advance, for your time and for your commitment to a healthy life style. — Warmest regards,
Janis Corsair (Questions responded to by Don.)
Received: March 10, 2016
Hi, I feel so lucky to have found your site. I searched Google for no salt and there you were. Since then I've tried five of your recipes online and ordered two of your books. Living Well arrived ten days ago and every recipe we've tried has been great. Thank you so much. Both hubby and I are no longer allowed to eat salt. That from two different doctors. Bless you for what you have done. — Melodie Greene
Received: March 3, 2016
Don, You have been pushing the Breadman machine for years. I could not afford to buy; and I figured one machine brand is as good as another. So been using a $49 Sunbeam bread machine the last 9 years. Recently it started not baking when it should and the crust was too dark, so I retired it to the trash can; and was able to buy a Breadman machine. I’ve used it twice this week. Same recipe that I’ve been using for years… the difference in the texture, inside of the loaf; is a huge improvement….. so it does pay to have the breadman rather than one of the machines for under $50. — Barbara Gronek
Received: February 22, 2016
Hi Chef Don,
Our group has enjoyed all your books but we really love Living Well Without Salt. It seems to be the culmination of all your work and experiences with heart failure in one book. Thanks so much from each of us. — Elise Brainard
Received: February 15, 2016
Love the newsletter and the recipes. Keep up the great work. Hubby needs you. — Veronica Smally
Received: February 10, 2016
Just found your website. Amazing. So much to learn. Diagnosed with heart failure and a-fib and struggling to get better. Will order your books today. Love the info on the site. William Stillman
Received: January 27, 2016
Love the recipes. Can you help me with one of my mother's? She was purebred Italian and so much salt. I tried your lasagna and it was declicious and amazing. No salt, very low on the sodium. I wantt o make more dishes. Can you help?
Thank you. — Donna Barone Don's Response: "Yes."
Received: January 22, 2016
AWESOME site. Thank you. Thank you. Thank you. Jim Jefferson
Received: January 18, 2016
This is to let you know that my husband passed away two weeks ago. We all believe that your help gave him another ten years of active life. I just wanted to thank you for all that you've done for John and I'm sure many others.
Please keep up the good work. — Sasha P.
Received: January 15, 2016
Happy Birthday to Megaheart, Don.
I remember when you started, which is also a testimony to the success of your efforts. We've been on your low sodium program since 1997. And we're still here, much to the amazement of our doctors. Thank you for all and please enjoy. —
David & Elissa Margolis
Received: January 11, 2016
I just wanted to thank you for the site and the great recipes.
I am looking forward to making many of them.
I recently suffered a heart attack and realise that I must stop eating many of the “store bought” foods that I enjoy. Bread is a weakness!!!
So, you are helping me and I thank you. — Sincerely, Peter M. Hirsch
Received: December 18, 2015
My husband just read one of your novels and he wants more. He loved the character and says you should keep up with him. He reads a lot of novels. Sits in a chair most of the time. He had both heart failure and a heart attack. Gets around with a walker but thanks to your cookbooks and your website he's still here and still makes me laugh when I need to.
We both wish you a merry Christmas and a Happy New Year. Thanks for all. — Sarah MacIntosh
Received: December 14, 2015
Merry Christmas, Don and Maureen.
We want to thank you for your wonderful books. They have been life savers around here. Both my wife and I were diagnosed with heart failure. Me two years ago and her a year ago. We are here because of your books and your help and some darned good doctors.
Hope you have a merrry Christmas and a great 2016. — Best, Randolph Miers
Received: December 10, 2015
I found your book while looking for low salt recipes – thank you so much. I have to confess, I did some research to see if you were still alive, I wanted to make sure it worked. J J Can’t tell you how relieved I am.
Bless You!! John Bryant
Received: November 19, 2015
Thank you for your Thanksgiving recipes. I have been a bit stressed over what to serve this year since hubby was diagnosed with CHF. So happy I found your site and the recipes. Thank you.
Received: November 18, 2015
I bought five of your Living Well Without Salt cookbooks and gifted them to friends who needed them. Wow. They love them. I knew they would. I've been using your books for twelve years now.
And thanks to you I recovered and am still back at work. Just wanted to let you know what's going on here. Please keep up the good work. — Larry Williams
Received: November 10, 2015
Just a note to let you know how we've enjoyed your books and John's recovery. Just like you promised. No Salt, better health. Thanks for all you've done. — Janet Roach
Received: November 3, 2015
Hi Don & Maureen,
I’m still eating even though my home health helpers and hospice folk cook for me now.
I just had to tell you that my appetite was really waning which was to be expected according to the docs.
And then I had them make your newest Lasagna recipe. It’s fantastic! It seems to have “Jump-started” my wanting to eat bigger portions again. Just have to try to not have it every night!
And the best part is that this crew is really taking pride in their new-found cooking skills.
Most of them are Filipino and usually cook Filipino food at home. Now they take pictures to share with their families and friends of their bread, entrees, salads and luscious desserts. Occasionally I’ll see a recipe online that can be tweaked to make it work for our regimen , but most of the time it’s right from your book.
I’ve decided to re-set my 6 month diagnosis, regardless what the docs say. My heart is supposed to wear out in December as I mentioned earlier. Seems so easy to just start the 6 mo. countdown a few months later. I’m betting on an extended date; they say not possible. (Kinda strong don’t you think?) Oh the power of the human spirit.
Oops I’m digressing. Back to the lasagna. Had to tell you how good it really is! — Much aloha and thanks, Nancy Grantham
Received: October 28, 2015
Your info is great. I send my patients to your site every day. My nurse first brought you to my attention and I can assure you that cutting salt out is a major step toward recovering from congestive heart failure. Please keep up the good work. — Dr. (name on record)
Received: October 28, 2015
Just received your barbecue book and immediately cooked the whole chicken recipe. Fantastic! The whole family loved it. I have three of your books now. That's all I use. My doctor calls me his poster patient and tells others how I have recovered and why.
Thanks for everything and keep up the good work. — Sally Jenkins
Received: October 25, 2015
What a wonderful surprise. I stumbled across a novel you wrote and it was G-R-E-A-T. I didn't want it to end. I loved the characters and the story. I've had your cookbooks for a few years and someone asked me if I knew that you wrote novels, too.
What a thrill. I've told all my friends (who may be tired of hearing about your cookbooks from me) and actually bought a couple of more and gave them as gifts. I read War Hawks. Must thank you with deep feelings for keeping me going with great recipes and now lifting my spirits with a terrific novel. — Annette G.
Received: October 17, 2015
My wife and I have been using your cookbooks for five years now. You have saved my life and that's no joke. I am back at work, enjoying every day I have and credit your help more than I credit the medications, which by the way, I've been able to cut in half. Just thought I'd drop in and say THANK YOU. Keep up the great work. What you've done for others really counts. — William "Big O" O'Brien.
Received: October 11, 2015
I love the book and have been using it for the past few weeks. It's been a blessing to my family! Thanks for publishing the corrections.
Love this book!!! — Sharon M. Fast
Received: October 12, 2015
Thank you for your reply and so quick. I have had fits and starts, but have never been so impatient for results in my entire life, so I admit to giving up quickly. However, your words are more than the boost I think I need to plow forward. And I hadn't heard of the work of that researcher--I love evidence. Even if it's just one person's experience/experiment:-)
I will definitely ask you for guidance if I find myself stumbling. I look forward to updating as well. You're a gem!
Received: October 11, 2015
I love the book and have been using it for the past few weeks. It's been a blessing to my family! —
Sharon M. Fast Received: October 5, 2015
Hi Don and Maureen,
I just want you to know what a difference your guidance has been for me personally.
Nine years ago, I was told that I probably wouldn’t survive for more than a year by both my cardiologists. I was in very serious HF. My EF rate was 10%. I couldn’t have a transplant because I had a lung disease of incurable strain of Mycobacterium) and history of various cancers.
Three years ago, I was fortunate to be referred to Dr. Fowler who suggested a LVAD when things “fell off the shelf” but not only do I think that there are no docs to support it in Hawaii, my lungs were getting worse and worse and we were too worried about any surgery.
I don’t want you to take this note in a sad way, whatsoever, but rather a huge thank you. I have outlived my prognosis for so much longer because of the way you’ve taught me to eat. Evidently, having survived a very serious amount of damage with my last heart failure, the docs now say that I have no cylinders left, and am in hospice full time. Before this, following your method of eating, I was able to raise my EF to 40% along the way. Yes, the meds may have helped too, but they are the same ones I’d been on before.
Probably in all the years I’ve been doing this, I have only been over my 500 mg. (which includes all of my homemade bread) 4 times! Kinda obsessive about it eh? And even though I am probably too independent for Hospice’s likes, I’m committed to our style of eating to the end. We have extra home care who have all learned to cook from your recipes or my variations of them.
When the docs say they are so amazed by my survival for so long, I keep telling them it’s because of your no sodium way of cooking. I can’t say there’s much success with convincing them, but the longer I’ve lived the more interested in it they’ve become.
So, it’s so important to me that you know what a positive impact you have had on my life. My family and I are so grateful!!!!
Good luck to you, and all the other followers. Every day, month or a year is a blessing.
Oh! And we lived for years in Mendocino right above van Van Damme State park. Little River. Most of the 70’s. Love that area. Wonder if Susan and Mark are still running The Little River Inn.
In closing, I send you a big Hawaiian Mahalo for your consistently, inspiring care.
Much aloha — Nancy
Received: September 28, 2015
Love your site and your books. Both have been very helpful to my wife and I.
Received: September 25, 2015
Thank you Don for your quick response with an email. You answered my question and your suggestion worked. I've never made bread before but now I have to. Can't believe how delicious this is. I also bought your new barbecue book and really love it.
Thanks again. — W. P. Prince
Received: September 19, 2015
I bought your book, the one with the picture of you and your wife. The book is great and my husband and I thank you for it. In just a month of using it he has improved and the doctor told him to keep it up. "No more salt," he said.
So am going to buy your barbecue book, because we love to grill outdoors on our patio. Thank you so much for all. — Donna Parker Washington
Received: September 16, 2015
I just received as a birthday gift The No-Salt, Lowest Sodium Barbecue and Grilling
Cookbook and your War Hawks novel.
I have been browsing through the recipes. I can't wait to try them.
It is fun reading something you have written other than a cookbook.
I will be going back to Toronto General Hospital on Monday for tests.
I am sure the results will be excellent.
Last fall when I emailed you they had told me my heart was normal.
When I was diagnosed in October 1999 my heart had been functioning at 20 - 24 percent.
A transplant was a possibility.
By avoiding sodium and processed foods I have reversed it.
I was told I am the only patient to have done that.
Your guidance, recipes, sauces, spices and rubs have helped to achieve that goal.
I have shared you website with others who found it very informative.
Thank you. —
Received: September 15, 2015
Just wanted to give you an FYI for a central California store that has a low sodium product finder if you ask at the service desk….. Nugget Markets, multiple locations. —
Regards, Sharon Ballesteros, Siemens Healthcare Diagnostics
Received: September 10, 2015
I just purchased three of your cookbooks from Amazon and am sure they are going to be just what I needed. I had a stroke at the end of July and though I'm in my forties they say that qualifies as a young adult stroke. They can't find any cause for it, and apparently in younger people that can be common. A few months prior my heart rate and blood pressure started being intermittently high and they just wrote it off to stress and told me to relax more. Now that the stroke occurred everything's changed. Now numbers that were considered normal are considered high and that high blood pressure and heart rate must be eliminated. After a month of medication and eating a heart healthy diet (I thought) each night my blood pressure was high. It finally dawned on me that any sodium must be too much because my new go to dinner of a healthy choice dinner with less than 600 mg of salt was enough to raise my bp all night. So last week I began baking my own bread and cooking everything from scratch and voila 35 point drop in my bp. I bought your books because I couldn't get a no salt, 100% whole wheat loaf of bread recipe anywhere on the internet to come out well in my bread machine. I made your basic wheat bread recipe last night and added the enhancers, lemon zest, cider vinegar and vital gluten. It came out very light and soft, exactly the way my husband likes bread. But I don't actually like bread that is soft, that can be squished into dough when pinched. I grew up on my mothers hand made breads and they had less fluffy, less moist texture. Was it the enhancers that made my bread so soft or do I need to use less water? Do you have any suggestions? Your help would be greatly appreciated. Also, looking through the main cookbook, the baking cookbook and the light meals cookbook, I haven't found a recipe for 100% whole wheat bread. Am I missing it somewhere? Thanks! Cammy
Response from Don: Cammy, the bread is soft more than likely because of the oil or added potato flour or starch. Try it with the oil cut back in half. You can remove a tablespoon or two of water, but don't remove more since the dough needs it. If it's a single loaf, don't use more than a teaspoon of sugar. The enhancer is not making it softer, instead it helps the yeast with the rise.
Received: August 3, 2015
Love the recipe on Stove Topped Bell Peppers, ingenious!— M. Wood
Received: July 27, 2015
We have all your books and love them. Thank you so much.— J. J. Harper
Received: July 20, 2015
Just wanted to say thanks. Great books and great site. Felber M.
Received: July 12, 2015
Thank you Don for your books and your website. I have been reading as much as I can from your site. What a huge help it has been. You really appear to have done a lot of research and even led the way. So much help. I love your page where you
have links to suppliers of low sodium foods. Please keep it going, you've already helped me prepare great meals for my husband and he's getting better. — Suzanne D.
Received: July 9, 2015
Searched for low sodium cooking and cookbooks and found yours at a Barnes and Noble store. Then found this website. Wonderful. Thank you so much for all your help. Searched the whole internet and you have a wonderful site. — Robbie Powers Received: July 3, 2015
Wow. Amazing mobile site. Thanks. Love it. P.S. Love your books, too. — R. Kincaid
Received: July 1, 2015
Thanks for over 12 years of help developing my low sodium life style. (I received an aortic pig valve in July 2002.) I have all your books except the latest one on barbecuing. (I just learned about it!)
I have been using your 10 Grain with Walnuts bread recipe ever since I discovered
it in your The No-Salt Lowest-Sodium Baking Book when it was published. It has been one of the most consistently successful loaves of bread I have made in my bread machines. (I have a Zojirushi BBCEC20WB Home Bakery Supreme Breadmaker. This is my fourth machine since I started in 1997.) This recipe is the only one I have that uses orange juice as the liquid (and you use it many of your other bread recipes). I have considered using orange juice in other bread recipes I have that are made without sodium; however, I am curious what chemistry role does the orange juice play in the recipe as opposed to the usual water and/or milk. Also, I suspect that the cider vinegar has a role in this too. Thanks again for all the help I have received from your books, newsletter, and website and I will appreciate your answer to my question. — Dr. James Daiker
Received: June 22, 2015
Hooray for Megaheart. Love your free recipes. Are you going to post more of them? We also have two of your books. The yellow one and the Living Well one. So good and all your info has been so important to us. Thank you. — S.Bartlett
Received: June 12, 2015
Had to write and thank you. Been using your recipes for four years now and my doctor is so amazed. He said before that I might want to think about a transplant. But not now. EF has climbed back into the thirties and he says still rising. I know you say meds, exercise and cut salt out, but doctor Blaine told me that my salt reduction was probably the part that saved my life. Thank you again and again. R.K. Williams
Received: June 7, 2015
Don, just found your site. And you answered a question for me within minutes. Nobody, but nobody does that on any of the other websites. I ordered all of your books and look forward to them. Thanks for all the info on your site. I've got days of reading ahead of me but am learning. — William K. Barth
Received: June 2, 2015
Hi, Just tried out my new Kindle with your no salt international cookbook. Perfect. Love it. We had the Italian Lasagna and it was a family. Hubby thought nobody could ever make one he'd like again. But now he is a fan just like I am.
Thanks so much. — Bea Silver
Received: May 29, 2015
Hi Don, We loved your pizza and your sweet and sour sesame chicken. Our kids really like your cowboy cookies, too. Everyone here has cut their salt way down and it sure seems to make a difference.
Please let us know when your new barbecue book is out. Thanks for all your help, we really appreciate it. — Barbara Stillman
Received: May 24, 2015
Thank you for your great books. They have helped save my wife's life. — J. R. Peters
Received: May 20, 2015
Compliments to the Chef,
Best no-salt recipes anywhere. I've tried them all. Thanks for your books. I read where you have a barbecue book coming out soon. I look forward to that one. Love the light meals book and the living well without salt. Great recipes.
Thank you and keep up your good work. It's important. — Sylvia Rodriguez
Received: May 16, 2015
Good Morning Chef Don,
I wanted to thank you for your books. Wonderful. I also have a confession to make. I never thought cutting salt out of my life would help me. I was really depressed and not getting good test results. My doctors thought I was in deep trouble. But I found
your website and books and started on the program in your no salt cookbook. A few months later my EF test showed an increase. My doctor was amazed. Then a year later I had recovered even more. That was four years ago and today I am nearly normal and
a poster child at our local hospital/clinic. You write the three steps well. Meds, exercise and no salt. That's what I did and that worked. Thank you, thank you. I'd hug you if you were nearby. :-) — Amelia Rose Ciccarelli
Received: May 16, 2015
Does the sodium on canned goods wash off? We've enjoyed your newsletters with new recipes and your no salt cookbook. I am going to buy your barbecue book when you have it out. We love to cook on our gas grill.
My hubby says to say hi to the guy who saved his life, so, "Hi." I am so happy so see him improve so much. He acts normal again. Smiles with that statement. Thank you for all. — Isabelle Montez
Response: Thank you for your note. The answer to your question is no, the sodium does not wash off of canned goods.
Received: May 12, 2015
Does the sodium on canned goods wash off? We've enjoyed your newsletters with new recipes and your no salt cookbook. I am going to buy your barbecue book when you have it out. We love to cook on our gas grill.
My hubby says to say hi to the guy who saved his life, so, "Hi." I am so happy so see him improve so much. He acts normal again. Smiles with that statement. Thank you for all. — Isabelle Montez
Response: Thank you for your note. The answer to your question is no, the sodium does not wash off of canned goods.
Received: May 6, 2015
My doctor sent me to your site and am I glad she did. We live in a small town in Kansas and have to drive a long way to get groceries. We grow much of our own fresh food on our farm, but we still need lots of things from the store. I found
Healthy Heart Market on your site and they are a godsend. Thank you for that as well. My husband is doing much better and we really like your recipes. We bought three of your books. I like the Living Well book best. Thank you again and
please keep up the great work. — Marlene Fontaine
Received: May 3, 2015
I’ve been on a self imposed low sodium diet for 6 ½ years, as my mother died from heart disease, and a younger brother has had 2 heart attacks; and another brother is taking BP, cholesterol among others. I did not want to become a statistic. Wanted to see if I could change family history. My Bp had been in the low to mid 130’s for a long time; these days, it is in the 108 to 118 range by reducing sodium/salt from my diet
I have purchased a number of low sodium cookbooks over the last 6 ½ years; with two of them written by you; recently I bought another one of your cookbooks Living Well Without Salt, as I was looking for new recipes.
Just wanted to let you know that today, I made your “Don’s Sandwich Buns” and shaped them as burger buns. This was an experiment on my part; as I’ve gotten to the point, where I cannot eat store brought bread, or buns among other items… as I can very well taste the sodium/salt in such; so while I make burgers, I eat them without bread.
I live alone; and I have a bread machine and a small electric stand alone oven. Most of the bread I make ends up going to my doggies… as it does not keep more than a day or two. I was very impressed with the sandwich buns; and actually had my very first hamburger in a very long time; that actually tasted good including the bun. Loved it. I can see I need to buy a freezer, so I have room to freeze bread among other items. The bun was light and tasty; and my grass fed hamburger, with tomato and lettuce was the best burger I’ve had in a very long tim.
Thank you for all your efforts in putting together your cookbooks. BTW, I have subscribed to your newsletter going on almost 6 years now. — Barbara Gronek
Received: April 23, 2015
Love your books. Just saw where you are coming out with a barbecue book. Incredible. Please let us know when it's available. Thanks for all that you've done. — Frank Spelling
Received: April 17, 2015
Hi Chef Don,
Just tried your aebleskivers and our family flipped out over them. I ended up cooking them for a full hour. They were a great surprise. Thanks for that. I am going to order your Liveing Well Without Salt book now. I got the aebleskiver recipe on your free
recipe page. Thanks so much. You've made our lives much better. — Coleen DiGiorgio
Received: April 12, 2015
Remember me? I signed on with you back in 1997. I think I was one of your first. You once had one of my comments in a "charter" page that I don't see anymore. Anyway, I wrote back then that my EF had improved greatly and that my doctor was not a believer
yet about no salt. Well, he turned around when other patients did what I suggested and now our small group sings your praises practically as an anthem. I am truly sorry that I haven't written since then but I returned to work (I'm a teacher) and
just retired with full benefits all thanks to you and a patient school district.
So good to see that you too have recovered so fully. Please accept my heartfelt thank you and know that a lot of us praise you and your efforts daily. Anita Cooper
Received: April 8, 2015
Can't believe I havent found your site before this. My wife found your no salt cookbook and we built our own meal planning guide from what you had in the back of the book. It works. It really works. My heart has improved immensely and all in seven months.
My doctor thinks I'm some kind of poster patient and the nurses are amazed. Thank you, thank you. Keep up the great work. — Thomas P. Harding
Received: April 7, 2015
Hi Chef Don,
My mother is alive and well after a very scary diagnosis. I read where yours was also scary. After six months on your diet program in the No Salt Lowest Sodium Cookbook, she's much improved and actually working around the house again. We love your recipes and
my whole family is now eating a lot more healthy foods than we did before. Thank you, thank you. — Wanda Gomez (Maria's sister. She wrote you a few months ago.)
Received: April 3, 2015
Nice newsletter, Don. Can't wait for your new barbecue book. Please let us know when it's ready.— J.P.
Received: April 1, 2015
This is not an April Fool joke. Your books are great! Thank you so much. Please keep up the great work on your website, too. I open it nearly every day and always find information I need. Too cool.— David Chang
Received: March 25, 2015
Hi, I read where Shelly Manne's wife cured her dizziness from Meniere's. I saw it on the back of your book titled Living Well Without Salt. So I bought it and then ordered your yellow cookbook from Amazon. (The store didn't have it.) After just three weeks
eating without salt I learned that she was right. Can you thank her for me. I do thank you and send hugs. It is so nice to be "dizzy free." Thank you and please keep up the good work.— Rita Hartman
Received: March 20, 2015
Hi Don - Your book has become my cooking bible and I have removed everything with blatant sodium from my kitchen. I am cooking this way for my dear husband (turning 75 this month - married 52 years) and have actually found it a joy and a challenge to keep the sodium low - your book has been so helpful.
— Joanne Cochran
Received: March 17, 2015
Happy St. Patty's day to you, Don and Maureen. We've enjoyed your recipes and your extensive help with understanding CHF. Aidan has returned to work because of your lifestyle plan and as you say, because of his sticking to his meds and exercise. Thanks so much for all.
— Felicia O'Malley Received: February 28, 2015
I have need of one of your books but can't find it in our local bookstore and the manager told me it's no longer in print. Can you help. It's the International cookbook. I read about it and saw the recipe titles online anda really want one.
Your other books have helped save my husband's life. We really enjoy your recipes. Thanks for whatever you can do for us. — Louise Demonte
Response: The International No Salt Cookbook was cancelled by Macmillan when they took over St. Martin's. They have it available only in Kindle now. I've asked for the rights to be returned but they said, "No." You can find some at Amazon being sold
by those no longer in need of them. Just click through Here to our Amazon page. Then click on the International book. At this writing a few are being sold for $1.20. — Don
Received: February 24, 2015
Thanks for all you've put online. I started reading one page today and have been here for two hours getting salt smart. Wow. You've really got it all at your site. Have your first cookbook and just ordered all the others. Can't wait. So much help.
Thank you and thank you again. — Jeannette O'Brien
Received: February 20, 2015
Just got back from doctor. He says my heart is getting better and then he asked, "How on earth have you done this?" After I told him he told me that he'd sure like to get hold of a copy of your books. (doctor name and address removed for security).
If you can get hold of him I'm sure he'd love to chat with you. Thank you, too. He's calling me his poster patient. :-) — S. E. Reinhold Post Note: Thank you. We called and books are on the way.
Received: February 15, 2015
Big wow. Just read your novel Who Killed Rita. Cookbooks and novels. Amazing. Loved the novel but the cookbooks have kept me alive. I must thank you for that. Just unbelievable how well I've improved and all because of cutting salt out and sticking to the program in the back of the yellow cookbook. Thanks for all and for the great read.
— Richard (St. Joe, Idaho)
Received: February 11, 2015
Just wishing you a Happy Valentine Day. You've helped so many. I read through this testimonial page for a while and am amazed. Also, just received your Living Well Without Salt book and love it. You wrote in a note a few weeks ago about another new book coming along. Is that going to be the barbecue book you mentioned
last year in a note? Sure looking forward to that if it is. Thanks for all the help. My doctor says I've improved immensely. Keep up the good work. — Robert & Jamie Workman
Received: February 8, 2015
I live in Paris, France right now. I work for a U.S. company. I was diagnosed with CHF and put on to your books by a doctor at home (Phoenix, AZ). I love them, but am having trouble finding a lot of the ingredients we need. The French just don't seem to have much low-sodium of anything.
Anyway, I get "care packages" sent from states and that works out well. Just wanted to drop in and give you a huge thanks for helping me recover.
— Jane L.
Received: February 4, 2015
Just got your latest book, Living Well Without Salt. Wonderful addtion to my collection. Your tale and mine are pretty much the same and I appreciate the help you've given me. Thank you from the bottom of my heart.
— Wanda DeLaureant
Received: January 30, 2015
About ten years ago I wrote you and asked for help. Well, here I am again and this time to THANK YOU for keeping me alive. Your books and your work have been my crutch and salvation. Please keep up all the good work. I love your notes with your newsletters, too.
Happy Times to you and Maureen.
— P. Walsh, New York
Received: January 27, 2015
First of all, I LOVE your cookbook-- it has literally kept me sane while dealing with the unusual condition known as
caused also by high sodium diet. So I am basically on the same diet as your heart patients, and needing to find as many tasty ways to celebrate food as I did in he past. Your recipes have done just that!
Oddly enough I had JUST consulted your cookbook here in Singapore for a ketchup recipe and didn’t see one so I was going to write in and ask for one..and voila…here it is—amazing!!
Thanks so much for helping all of us deal with healthy eating in NOT boring ways!
THANK YOU! — Thomas Hecht, Singapore
Received: January 24, 2015
God Bless you and thank you! I find this so overwhelming and exhausting, but there is not much choice as you would know and understand.
I sent another email regarding the book. It's a different book than the link you sent me. If you have it, I'd love to buy it.
Blessings, — Suzan (and I hope someone does something nice for YOU today.)
Received: January 20, 2015
I love your books and finally visited your site. Wonderful help. I have Meniere's and cutting salt out has stopped all the dizziness and given me a whole new life. Thank you, thank you. I really enjoy your books, too. And the tales you spin in the first book
are wonderful. What a neat life you have lived. Keep up the geat work. We need you. — Bernadette Simpson
Received: January 15, 2015
Thank you for the quick response to my question. The recipe turned out great like all your recipes do. Wonderful books. We have all five and hope you do more. Thank you for all your help. — Billy Joe Hendrix
Received: January 5, 2015
Thanks for the great info, I have been following a low to no salt diet for 4 years. Things turned bad for me this past fall as I went into end-stage heart failure. I received a heart transplant at Stanford on Dec 13 and was released from the hospital 10 days later. Things are going well and I will continue to follow the low to no salt diet.
Take care —
Received: December 25, 2014
You are my new sodium guru. I got your Lowest sodium cookbook for Christmas and can see by the introduction that you have done a lot of homework for me. Thank you! — Mary
Received: December 14, 2014
Merry Christmas Don. My family and I do thank you for all the time you put in. ?We don't know how you do it, but we sure appreciate it. Hubby is doing well with no salt and we've lowered his sodium to under 800mg a day. That wasn't easy until we found
your books and this site. Thanks again for all that you do. — S. C.
Received: December 9, 2014
Bravo! Thanks for your site. And I'm so impressed that you answered my questions so fast. Thank you so much. — Maria Gomez
Received: December 5, 2014
Don, Thank you for your time and energy and knowledge concerning our need to lower sodium. My doctor told me about your books and website, so I bought two of your books and just ordered your Living Well Without Salt book. So helpful. I am so happy to have help from everyone, but your help is enormous.
Thank you and please have a Merry Christmas. — Janet Losch
Received: December 1, 2014
I had no idea Megaheart existed. I've been on my own with this low sodium eating for ayear and then I found you. I ordered four of your books and wow, they are wonderful. Thank you so much. Now I can really figure out exactly what I'm eating and so far everything has been great. Thank you. — Jane Sweitzer
Received: November 29, 2014
Wanted to thank you for the Thanksgiving dinner plan. It turned out to be a great success. Everyone ate it and all enjoyed it. The pie was scrumptious, too. Keep up the good work. We really apprecaite your help. — Annette Grimes Received: November 17, 2014
Thanks for emailing me back. I appreciate it. I ordered your books and finally received them. I can't tell you what a relief your books have been. This week will be our first week using your
recipes for dinner and we all excited. We used to cooking from scratch and we normally don't use very many packaged products. The past week has been a little easier to keep track of my sodium level.
I also order some sourdough starter because we like sourdough more than regular baked bread. It's easier for us to digest.—The Larson Family
Received: November 15, 2014
Hi Don, I just stumbled on your website Megaheart.com after being diagnosed with level 2 hypertension. Your website has helped educate me on healthier lifestyle choices, thank you. Your bio at
donaldgazzaniga.com reminds me of myself, we share so many interests its almost scary! Anyway, thanks for sharing your knowledge and talents on the web. You are a true hero.— Manny Rodriguez
Received: November 14, 2014
You are an angel of mercy! Thank you!—Victoria
Received: November 11, 2014
Hi Don, You helped keep William alive for another ten years before he passed last month. Your help was and is deeply appreciated. Have wanted to write for all these years but never found the time. Please keep up the great work you do. It has been
so important to many of us. Thankyou again.—Felicia O'Mally
Received: November 7, 2014
Hi Don, I wrote twelve years ago and am still here. Thanks for all these years. I love your new flank steak recipe, too. Had to add that in. But mostly just wanted to let you know that your books are still king around here and we love getting your
newsletters with new recipes every month. Pleasee keep up the great work. .—Marilyn Doupnik
Received: November 6, 2014
Thank you for taking the time to put together all the wonderful information that you have.— Jen Larson
Received: November 4, 2014
Hi, Thanks for the book. I appreciate that you want to help me. I can't afford much these days. I have tried about ten of your recipes already anda they are really good. I hope this no salt works. My doctor says I'm on the right path. Thank you again.
— Sylvia Washington
Received: November 1, 2014
Hey Don, Thanks. That was fast. Do you live on your computer? I needed that recipe about ten minutes to go and bingo, you had it right back to me. Soooooooo appreciated. Thanks again and again.
— Dan Froelich
Received: October 24, 2014
Hi Don, I found a low sodium diet that used low sodium diet recipes but they weren't very good. It was on the internet. So, I went to Barnes and Noble
and found your cookbook. The no salt title got my attention and I bought it. My goodness what a difference. Your low salt recipes are incredible. I did find a few typos
but saw on your site where the corrections are listed. That's really cool. Now I need to find low sodium cheese. Do you know where I can get that? Thank you. Ginny Pratt
Don Responded with "You can visit http://www.healthyheartmarket.com for a lower sodium cheddar. Sargento's has a reduced fat
Swiss that is also low in sodium."
Received: October 22, 2014
I have recently been diagnosed with stage 3 CKD and your books have been giving me hope that I can have a normal life without salt. I'm learning to adjust my pallet, shop groceries by reading
labels and to be brave at restaurants requesting salt free choices. I never thought I could have baked goods again. I was wrong! Thank you so much, with respect, Kristina
Received: October 21, 2014
Thank you for the kind note and I appreciate your comments. I agree that a key aspect of maintaining a healthy lifestyle is to understand good behavior. Many people have the ability to make dietary changes while others may not be so fortunate and require further support. A goal of my work is to provide additional tools to help with this complex problem that likely will require many options for effective solutions to effect the population at large. I will definitely pass on your website to those I think would be interested.
Great to hear about your passion.— Best, Devin Peterson Note: Professor & Director Flavor Research and Education Center
University of Minnesota,
Food Science and Nutrition Department
Received: October 20, 2014
Aloha Chef Don,
I wanted to let you know that your Easy White Bread with Orange Flavor is the best bread I've made since I started making no salt/low sodium bread 3 yrs. ago!
Because of our high humidity in Hawaii, I had to decrease the OJ to 3/4 of a cup, increase flour to 3 cups (don't use malted barley flour 'cause I haven't gone looking for it), and only 2 1/4 teas. yeast as that's a pkt & don't want to cut into another one just for 1/4 teas.
It took me some experimenting to figure out how moist the flour gets here in Hawaii, and we need to adjust for this with decreasing liquid. And while I've made many good recipes, this has now become my favorite. Consistently turns out perfect bread. (Using a Zojirushi breadmaker).
Love the taste. Regular salt eaters do too. That's a winner in itself!
Many thanks & Continued Good Health to you.—
Received: October 16, 2014
Hey, Chef Don, I'm flying high. Thanks so much. My cardiologist took me off diuretics because of your diet plan is working so well. My EF is up, my lungs perfectly clear and my bp is down. She credits my cutting salt out and told me she didn't believe it could be done.
But we did it. Thank you so, so much. Keep up the great work. — Denise Atherton
Received: October 13, 2014
Chef Gazzaniga, The No-Salt Lowest Sodium Baking Book just arrived. I am SO excited to try these recipes. Hamburger buns for 16 mg?? Thank you is not a big enough phrase. My daughter doesn’t have heart problems, but the restrictive diet for her kidney disease mirrors a heart healthy diet. She is only 12. Being able to make her breads, cookies, and even pizza dough will be a godsend.
Sincerely, Steph Greenwood
Received: October 8, 2014
Hi Don, I found your site tonight while searching for help. I am sooooooo happy. I ordered all of your books after seeing your recipes online. I especially like the part where you list sodium with each item. Thanks so much. I feel so much better learing that there's such great help available.
Received: October 3, 2014
Thank you for sharing yourself and all of your wonderful
healthy recipes!!! You have made such a difference in my
life. Actually, you have really given me a chance to be able
to have an extended life!!!
Thank you so much for being there for all of us who really do
need to live a very healthy “low sodium” way of life!!!
Thank you, Don, for being the wonderful human being that
you are. —
Received: September 22, 2014
I saw my cardiologist at Toronto General Hospital today.
In 1999 I was diagnosed with idiopathic dilated congestive cardiomyopathy.
I had a poor prognosis and was told if I got any worse I would have to have a heart transplant.
Today my heart is normal. No restrictions. I go back in one year.
Thank you for sharing your knowledge through your website and your cookbooks and helping me to
reach my goal. — Patricia Miller
Received: September 14, 2014
Hi Don. When I read that you recovered after not eating salt i tried it for a while. I lost some weight, got better and then fell off the wagon as the saying goes.
I really blew it. Back into the hospital a month later. Now I'm back and I'm not going to ever eat salt again. It is so hard to find no salted products, but your site and book have helped me. Without them I would have been
lost. Thank you so much. Please keep helping us. — Gretchen Holloway
Received: September 10, 2014
Best darned no salt cookbook I've ever used. You're helping to keep me alive. Thank you. — Robert Fuller
Received: September 6, 2014
I visited your lighthouse when hubby and I took vacation. We drove along the top of the country, then down the west coast and found your Pt. Cabrillo lighhouse. The lady at the counter told us you were probably out painting. We were so sorry to miss you. Now I realize I could have emailed ahead. You have helped us so much we just wanted to give you a big hug.
Next time. Thanks so much for all that you've done for us and others. — Nancy and Charles Smythe
Received: September 2, 2014
Labor Day around here was nuts. Two sons showed up in RVs and out poured the kids. Great time and guess what, no one got anything with salt in it and they never knew. Thank you for the special help you offered in planning our meals. The barbecued chicken was so popular that we cooked that one twice only Jim added two more to the cue on Saturday night.
Please keep up the great work. You've made a difference in Jim's life and all the little ones who just left. Thanks so much. — Jeri Strathmore
Received: August 28, 2014
Don, Thanks I restarted the no Salt diet on Monday and have lost 6 + pounds. I can't believe that I feel so much better after only a few days.
We bought a Bread machine and were amazed at how good your breads were compared to off-the-shelf bread.
I'm trying to do 500 (mg per day) and figure I may hit 1000 on some days by mistake.
Don't know what I'd do without your Books — thanks again — Bill Young
Received: August 26, 2014
You are the best! How do you find time to send such a heartfelt response so quickly? We all are so very lucky to have your support. Wouldn't it be great to have a sort of annual gathering for us all to meet & exchange stories. A lot of work I know, & I imagine we're spread throughout the country.— Nancy Grantham .com
Received: August 22, 2014
Thanks again for the great website and newsletter. — LeeAnn Sutherland
Received: August 16, 2014
Hi Don, I feel like I've known you for years. I have all five of your books and they have proved to be the best investment in my life. Cheers for all that you do for so many of us. I attribute my surviving heart failure to you and your books.
Of course meds helped, but I am a true believer in your no salt program. Thanks so much. Please keep up the great work you do on your Website. — Jeanine O'Malley
Received: August 12, 2014
Found your books in a Barnes and Noble and have been keeping hubby alive with your recipes ever since. And get this, he's out playing golf today. He's so happy that I learned how to cook without salt. So, thank you. I'm signed in as one of your members.
— JoAnn Adamson
Received: August 9, 2014
Hi Don, Is there any way you can email us the recipes for May and July, 2014? We did not get those before the next month's recipes were at megaheart.com.
We did get June and August. Michelle LIVES. Get your recipes!!!— Best regards, Kevin and Michell Ohl–Your faithful megaheart subscribers.
P.S. FYI - The entire family is now on a lower sodium diet thanks to Michelle's low sodium diet (due to her CHF). Good things can definitely
come from bad things!!!
Received: August 1, 2014
I love getting your newsletter. I have Meniere's and have been able to keep it under control with the information you have provided. Thank you so much for doing this! — Terri Schrag, AIS, API
Received: July, 29 2014
Hi Don, We live on a farm in Kansas. Hard to get a lot of low sodium food or ingredients around here. So you put us on to Healthy Heart Market and we sure thank you for that. We've also stuck to your program and hubby is back on the tractor and
doctor is amazed. He says it had to be his new diet. Well, I corrected him and said lifestyle. Just like you wrote in your books. He bought it, though. He told us yesterday that he now tells his heart patients to visit Megaheart. Thanks for all.
We really appreciate your help. — Nicki Pandol
Received: July, 25 2014
Your newsletters have terrific recipes. Do you have a file of them from the past? Your newsletter recipes and the free ones on you site are so good we ordered your Living Well and Light Meals book today. Thank you.
— Annebell Ciccarelli
Received: July, 21 2014
I was searching the Web for low sodium information and came across your incredible site. I am doing research for no salt diets and have found more good information on your site than on any other. Am also impressed with your
testimonials. Keep up the good work. — Barry Cooper
Received: July, 18 2014
You're the best. Thanks for all your wonderful books. — Kenneth Sacket
Received: July, 16 2014
When I read Flip Manne's statement on the back of your no salt living well book, I bought it. Thank you so much Flip. My Meniere's was driving me crazy, literally. I cut salt out because of you and now I no longer have the dizziness. Life is so much better.
Please Don, pass along my thanks. And thanks to you, too for writing this wonderful book. — Cecelia D'Georgio
Received: July, 15 2014
Hi Don, Hubby just got back from doctor. We're so happy. His EF is up "and climbing" according to our doctor. He told us that cutting salt out has helped immensely. Thank you for all you've done. We are so happy we found your books.
— Adele Christianson
Received: July, 11 2014
Hi Don, You asked in your June newsletter about how I would like to continue receiving your newsletter. I am not sure how I will be able to get it. I am not a Twitter fan, nor am I on Facebook. What did you mean by your blog? I have always just waited for your monthly newsletter. Have I been missing something?
I hope you can suggest something because I really do value your recipes and information. I have passed your name and website on to many over the years. Here's hoping you will have a suggestion for me! — Betsey in Hot Manteca
Response: We will continue with our Newsletters. Thank you and all others who let us know that you prefer them via e-mail.
Received: July, 9 2014
Good Morning Don. We're on vacation and we can be because of your help. Hubby had CHF and they said he would probably need a transplant. But before he got on the list we started your no salt program and now his EF is up and he's stronger and we can travel around the country.
So glad I found your website and books. Thank you very much. — Maria Rodriguez
Received: July, 5 2014
Hi, I bought your no salt lowest sodium book two months ago and already my EF is up. Big time UP. So, I bought two of your other books (not the baking one because I don't eat much bread). I do want to thank you for all the help.
Your plan has been perfect. Please keep at it. It's so important. — Georgia Ferrel
Received: July, 1 2014
Don, just got taken off transplant list. Doctor said my no salt diet was a huge help. Thank you, thank you. So happy here. — Mildred R.
Received: June 30, 2014
My husband is also a CHF patient of Dr. Fowler's. Following his advice of a no-salt added diet, and the recommendation to visit your website has enabled my husband to be taken off the heart transplant path.
— Geneeva Leech
Received: June 24, 2014
Hello Don. I live in Florida where it's hotter than you know what. My local hospital gave me your website name and now I'm using your cookbooks. I don't know if they saved me by giving me your site or if you've saved me with all your help.
I do know that I'm very gratful and wish to thank you and hope that you keep helping us. I read where you wanted us to use Twitter for newsletter notices. I don't use Twitter but I might try. Anyway, please keep up the great work.
— Linda G.
Received: June 22, 2014
Just read your newsletter note. You really turned me around a few years ago. I refused to cut salt out. But then my wife dragged me back to the doctor and she said to cut the salt out or arrange my family trust.
So, I found your site and books and I AM BACK AT WORK. Thank you for all you've done for me and others. — Sean McCarthy
Received: June 20, 2014
I love your cookbook, "No-Salt Lowest Sodium." It has transformed our eating habits. I now can cook meals for the whole family instead of cooking one meal for them and then eating bland unsalted food for myself.
My mother also has congestive heart failure and I bought a copy for her. — Doug McKinney
Received: June 5, 2014
Had to write and thank you for your great no salt cookbooks. I have them all. They are truly making a difference. — Donna Taylor
Received: June 5, 2014
Had to write and thank you for your great no salt cookbooks. I have them all. They are truly making a difference. — Donna Taylor
Received: June 3, 2014
OMG I am so happy to find your site. I ordered your no salt lowest sodium cookbook and love every recipe I've tried. And it all tastes so good. My mother was over last night to help and "see what this no salt is all about." I guess I've told everyone more than a few times about your books and your website.
Thanks so much. Oh, my mom loved the dinner I cooked. :-) — Susan Beauchamp
Received: June 1, 2014
My father has congestive heart failure. We were searching the internet and found your site. I ordered two books. That was a month ago. Today, we realize just how important cutting salt out is. My father already feels better and he attributes that to your two books.
We are truly thankful and blessed with your help. Please keep up the good work. I'm going to order the bread book today. Thanks again. — Julia Price
Received: May 29, 2014
Thanks for your pioneering work on no-salt recipes and for sharing it on megaheart.com. — Gayle Weber
Received: May 27, 2014
Thank you so much, Donald. I ordered your book from the library and like it so much, I’m going to purchase one.
As far as I’m concerned, this is the way everyone should be eating, whether or not heart disease is in the picture. — Rainell Metzger
Received: May 25, 2014
Hi Don, We love your Living Well Without Salt book. We have all five, but wife, who has chf, very much understood your explanation of taking a path to recovery. I appreciate it too. Thanks and when is your next book? — Bill Turbot
Received: April 30, 2014
Hi, I have diabetes and heart failure. My doctor says I have to cut salt out and keep my carbohydrates low. She didn't give me a diet plan so searched the net and found megaheart. I read where your Living Well cookbook lists carb choices. So I looked that up
and learned a lot. I checked the book out of the library and liked it so much I bought one. I live by it. I have ordered your light meals book and can't wait for that. I love the way you list carbohydrate levels as well as sodium. Discovered today that you
do the same with your no salt recipes at megaheart. I'm so excited had to write. Thank you so much. You are so appreciated. — Billie M. Winkler
Received: April 25, 2014
Hi, I read where Maureen broke her arm. I broke mine two years ago. It was a slow recovery but I got through it. I wish her all the best. You two do a great job and have helped us to improve our health.
Take care and God bless you. — Jane Richardson
Received: April 23, 2014
Good Morning, I'm an American who lives in Tokyo. It's so hard to find foods without salt or sodium here that I like. But your book has helped get through this. In another few months hubby will be transferred back to states so looking forward to that.
Meantime, your site and your books have been my godsend. Thanks so much and keep up the great work. — Shana Washington
Received: April 13, 2014
Hi, I wrote yesterday for help and you answered within minutes. Totally blew me away but the information was even more impressive. Thanks so much. Love your cookbook. — Amanda L.
Received: April 12, 2014
Great site. Wonderful books and recipes. Thank you for all you've done for us. — Richard Greene
Received: April 10, 2014
Hi, my doctor suggested your books to me. I live in Florida. I just want to thank you for your work. You have helped me recover from congestive heart failure. I love your website, too. — Ronald Chapman
Received: April 8, 2014
Hi Don, I hope you remember me. I saw you at a meeting at Kaiser two years ago. Ever since then I have cut our whole family's salt down and now the whole family is much better. I was at the south Sac Kaiser meeting. Your presntation changed my life and
I'm sure many others. Thanks so much. J. K.
Received: April 7, 2014
Hi, First I bought your No Salt book and we lived well with that for a year. Then we bought your soup and salad book. Bottom line? We now own all five of your books and we're a whole lot healthier than when we started. Hubby was diganosed with heart
failure and that's what got us started. Thank you so much for all you have done.]
— Millie Parker
Received: April 5, 2014
Thank you so much for Living Well Without Salt! It's really packed with info and soooo helpful. I truly appreciate it. — Stephanie
Received: March 26, 2014
We love your cookbooks. Just got your Living Well Without Salt. Great stuff in there. One question, are you also the author of some novels? I think my husband bought one a few years ago. Thanks for the no salt help. It's been a life saver.— Louise Salton
Received: March 25, 2014
Our ten-year old son has Neophrotic Syndrome. They told us to cut salt out of his diet. Thank heavens we found your books (Barnes and Noble Store). Such a great help. And thank you for posting recipes for children on your site. Please keep up the good work. — Karen Webster
Received: March 24, 2014
We are impressed with all the work you do for others. And your site is marvelous. So much information and so many great recipes. Thank you from the bottom of our hearts. — Debbie Makamoto
Received: March 24, 2014
Just read your newsletter. Thank you for all the recipes and the help on your site. Just ordered two of your books and looking forward to them. Love all the comments on you site, too. — Sashi Tucker
Received: March 22, 2014
We tried your Don's Rib Rub last night when hubby bbq'd. Oh my. You should sell that mix. Really, can't you get someone to produce your spice mixes? Your Italian seasoning is also terrific. Thanks so much, you've made food without salt taste better than with the salt. We can't wait for new ideas from you. Thanks again. — Sally Gunderson Received: March 21, 2014
I was in our local Barnes and Noble today and saw your no salt cookbook. So, I bought it. The clerk at checkout told me his mom was using it and that's why they have it in their store. I can't wait to try out your recipes. I asked him to get me your latest book, too. Thanks for helping all of us. It means a lot. — Alice MacGillivray — Received: March 19, 2014
Hi. I just noticed that you have a popup for carbohydrate choices. How wonderful. I am diabetic and doing the carb allowance or counts to control it. It's type 2. It's so nice to see a recipe site like yours help us directly. Just wanted you to know how much I apprecate it. Thankyou. —Martha Williams
Received: March 18, 2014
Hi Don, I wrote a few years ago. Hope you remember me. I bought all your books and am now back at work. I'm a construction project manager here in northern New York and when first diagnosed could not come back to work. But with your help and some medications
I'm nearly fully recovered. Everyone here is really surprised. They'd sort of give up on me. But here I am. Thank you from my whole family for your help. Keep it up.— Tony Bartollini
Received: March 17, 2014
Thank you for your generosity of spirit and willingness to help others, Don, it's really inspiring.
I look forward to receiving the book.—Best, Stephanie W.
Received: March 16, 2014
Hi Chef Don,
First I wanted to thank you for all your inspiring work.
I'm a recently diagnosed Meniere's patient (with migraines too) and I am also a food blogger.
So I have been doing tons of research and your book has been very helpful and encouraging.— Stephanie Weaver, Author Low Sodium Condiments Book, due in 2014-15.
Received: March 12, 2014
I can't believe it but your program or lifestyle works. (I notice you refer to it as "lifestyle" instead of diet or program.) My heart disease as turned the corner according to my doctor and he ssys dropping my salt levels was a big reason. Thank you so much for all your work. It really pays off.— Cynthia Poole.
Received: March 9, 2014
I've never had anyone reply so fast. Thanks for all your help. Your answers led us down the right road. We look forward to improving because of your help. Thank you again. — Robert F. Finley
Received: March 5, 2014
I have all five of your books. Wonderful recipes. Are you going to do another one? Are they on Kindle so that I can download them? Thank you.—Nancy Bernard
A. I'm always working on a new project and always creating new recipes. Thank you for asking.—Don
Received: March 1, 2014
Hi Don, I met you at a Kaiser presentation two years ago. What a wonderful pair you and your wife are. And your books are lifesavers. We're really happy Kaiser invited you and just wanted to let you know that. Thank you.— Name Withheld upon Request Received: March 1, 2014
My doctor says I have to cut salt down. I read where you said it wasn't salt, but sodium. So I read your website and can't thank you enough. I printed a lot of it (I hope that was okay) and showed them to my doctor yesterday. He was excited to see it
and says he'll tell other patients. Thank you for your work. Please keep it up.— Jay Williams Received: February 28, 2014, 2014
Thank you. I was amazed that you got back to me so quickly. Nobody seemps to do that these days on the internet. More than that, we love your new book, living well without salt. So much information you've provided us. Thank you so much.
— Erin O' Brien Received: February 25, 2014
Just wanted you to know that your books arrived Monday and we've been more than excited to make all meals from them. So many great recipes. Thank you.— Cindy Bassett Received: February 23, 2014
Hi Don, I wanted to share that my new favorite is the 'mushroom sauce' in Living Well Without Salt. It is so versatile, so I double it up and keep it around all week. I've used it to make beef stroganoff, chicken with noodles, chicken in the crock, and my absolute favorite - chicken crepes with Swiss cheese.
Received: February 15, 2014
Great job, Don. Your books are a hit around here and my husband, John, is doihg soooooooo much better. Thank you so much.
Received: February 12, 2014
I just got your first cookbook and wow! I've tried a few others but yours tops the bunch. I live in London, but am an American 'transplant.' It's hard to find no salt foods here and in restaurants they stare at me like I'm fron another planet.
I'm going to order all your other books. You've saved my life. I really truly like the way you put the sodium next to all ingredients. Now I know what I'm eating and it's not a big guess. Thanks so much. BTW, I read in your book that your doctor is from London. Ironic for me because mine is from New York.
Please keep up the great work. And BTW, your Web site is terrific.— Sandra Byerly
Received: February 10, 2014
Got my ECHO results today and doctor is blown away. I told him about your Web site and books and how you reversed your heart disease. He smiled and said, "Well, finally someone's figured it out." Great job. Thank you for all that you've done. It has really mattered in my life.
— Ben Johnson
Received: February 8, 2014
Thank you for the bread tips. I made pizza dough tonight and it turned out great! I haven't had bread in about a month. Comfort food once again!
Tomorrow I will try white bread. — Jennifer Ludwig
Received: February 7, 2014
Just wanted to share that I prepared your delicious stew two nights ago for Wes and myself. That's right...no company, just us. And, guess what? This morning for breakfast I polished it off! Deeeelish! It's a keeper!
Happy Valentine's Day to both of you!
Betsey in Manteca
Received: February 3, 2014
I love your recipes. And my husband loves his weight loss and his improving heart. Actually we both love that. Your Aebleskiver recipe on your site is marvelous. Thank you for everything you've done. We now have three of your books and are going to get the other two.— Margaret O'Conner
Received: January 31, 2014
I'm a new dialysis patient, who searched for good-tasting recipes for kidney disease. Hit the jackpot when I discovered your cookbook on Amazon! Got it Saturday & have made White Bean Soup and Stuffed Peppers In The Crockpot. Unbelievable, the flavor! Thanks so much, you've saved my diet and my palate both. I ordered your baking book too; even though I've read it's mostly bread machine, I make my bread in my KitchenAid and figure I can adapt the recipes just fine. I'm so excited to cook again and it be TASTY, like I've always done till now. Tomorrow I'm fixin' Easy Baked Chicken and Old Country Spaghetti Sauce. I Haven't eaten spaghetti since d'xed w/EKRD iin November. Thank you, and may God bless you for sharng your gift of creating recipes for GOOD food with no dangers of salt/potassium involved!! warmly, Bron Gibson
Received: January 30, 2014
Hello Chef Don,
You have inspired me. I feel overjoyed at what all I can eat now, thank you! My name is Jamie I am 27 years old and I was diagnosed with congestive heart failure(cardiomyopathy) soon after I had my daughter Mandy in May of 2013.— Jamie Eggelston
Received: January 26, 2014
Awesome. So excited to find your site and your books. My husband was just diagnosed with CHF and the doctor told him to cut his salt way down. Thank you.
— Sandra Blakely
Received: January 21, 2014
Thank you for your bread recipes. I was told by my doctor that I probably wouldn't be able to make bread without salt, but I could learn to live without it or find some without salt in the store. Today I made two loaves. One for us and one for our elderly
neighbor who just called and was so excited. She loved it. So do we. I made a couple of loaves out of your Living Well book. Please accept our gratitude and thank you for a great job.— Judy Pratt
Received: January 19, 2014
Was searching the net and found your site. Wow! So much information and all in one place. I plan to order your books today. Thank you for all the work you've done. I can see that it's taken a lot of time.—Barbara Washington
Received: January 16, 2014
Hi Don. Do you remember me. I met you at one of your presentations last year. The lady who asked you for an autograph for two of your books. It was in Sacramento. Well, my husband is doing so much better now that I had to write and thank you. He'd been a hand
full before you spoke, but you made a believer out of him and since then he's stuck to the low sodium plan and today he's out playing golf. Thank you, Thank you.— Lonny R.
Received: January 15, 2014
Hi Don and Maureen,
I have been using and recommended the named cookbook for about 10 years now. I started when my husband was diagnosed with CHF, and later when I taught the CHF and Hypertension classes at Kaiser, and it has been my “Bible”.
Now, my only subject is my husband who has remained in good condition while eating low sodium meals and taking his medications. Recently he has been pushing the envelop and eating some high sodium foods and thinking he can control things with portion control. Well, after the holidays he started slowly gaining weight, and believing he could take care of it by eating correctly for a couple of days. He told me this morning he is up 8 pounds and doesn’t want to contact his doc, so we have agreed to going back to strict sodium control using your menus and recipes as much as possible. I am off to the grocery store to stock up. I must say that I am finding fewer rather than more low sodium products on the grocery shelves.
— Mary Lou Bailey Received: January 15, 2014
I just want to say thanks for the great Low Sodium Books you've shared with us. I have two of your books, my favorite and my sodium Bible I call it is No-Salt, Lowest Sodium Cookbook.
It has been a huge help to me. My husband had a couple heart attacks in the past months and in October he had a major one and during the procedure his heart stopped and kidneys shut down. He has CHF and was put on under 1000 mgs sodium
a day. I basically was told watch the sodium you give him and keep it under 1000. I couldn't get any real answers and our son found some low sodium cookbooks and that is how I came to finding out how to survive with
cooking and taking care of him. Before I started using your book I was struggling and so confused about this new life. I want to thank you for your wonderful help and will continue to get any of your books.
I don't feel so alone and helpless now. This will be our lifestyle for the rest of our lives. I always thought I was taking good care of him and the family by watching the fats, and calories. Never once was aware of how BAD salt is.
So glad I came across this site yesterday. Am really excited about getting to know all your recipes and any ideas you have. Even on what spices to help boost gravy and potatoes.
Thanks so much and will continue to by your books for sure.
Thanks and am really grateful.—Bonnie, Redondo Beach, CA
Received: January 13, 2014
Love your books (even got the Kindle version so I can have it with me when cooking).
— Art Newman
Received: January 8, 2014
When did you add the carb choices window? It's wonderful. Now I don't have to keep searching my charts. Wow. Keep it up. Love your books, too. P.S. Is your wife Irish? Love her soup book. — Colleen O'Malley Received: January 7, 2014
Thank you for your help on bread making! I can now make a loaf that does not resemble a brick!
— Joynce Holve
Received: January 7, 2014
I was so lucky to find your site and your books. I've tried everything and your meal planning guide saved the day. I also thank you for linking us to the low sodium food site in Minnesota. Please keep up the good work.
— Judy Prince
Received: January 6, 2014
Thank you for your help on (no-salt) bread making! I can now make a loaf that does not resemble a brick!— Joyce Holve
Received: January 4, 2014
Thank you for your book The No-Salt, Lowest-Sodium Cookbook. It was the first book I purchased after my husband Andy's heart attack in 2012, and the one I use most often. Delicious!
I've just discovered your 2nd book on breads and will make it the next addition to my kitchen library. — Sue McGuirk
Received: January 2, 2014
I have your books and love them. — Linda R.
Received: January 1, 2014
I had always heard about lowering sodium, but when I came across your website and you gave a real number (500) and what was necessary for survival, I paid attention.
Perhaps I'd do OK with eating flesh and dairy on a low salt diet, but I do not. I'm quite strict with myself and I'm not only ok with that, but I'm very happy about it.
Dropping down to 500mg/day has actually been easy for me, and helped me in other ways as well. — Michael Crosby
Received: December 30, 2013
My Cardiologist has been a great help as have you. My condition is Atrial Fibrillation. Two years ago I was diagnosed with CHF. I have dropped from 305 pounds to 250 and now have been taken off the blood pressure medication.
They ran tests in November and discovered that I no longer have CHF. My A1C was 6.1 with the help of Metformin. The Doctor says he thinks if I can get another 30 pounds off that I might be able to get away from the Metforman.
My goal is 220 pounds by June 2014.
Thank you for your efforts. I do get some valuable tips from your newsletters. — John Hudson
Received: December 26, 2013
Hi Don, Had to write and tell you the cranberry apple pie recipe was a total hit last night at our Christmas dinner. Thanks so much. Keep them coming. Happy New Year. — Mary R.
Received: December 15, 2013
Last Christmas a friend gave me your book Living Well, I have since bought two others and love the recipes. I had severe dizziness from Meniere's and now that's gone. It's due to the salt cutting and I love you for it. Thank you.
— Colleen Murphy
Received: December 14, 2013
Good Morning Don. Just wanted to thank you for all that you do. We have all five of your books and love them. — Harry Boston
Received: December 12, 2013
Mr Gazzaniga. Thank you for your wonderful books. You have saved my life. I bought them six months ago and now my EF is back to near normal and I'm back at work. I tell everyone about how your books were my salvation.
Thank you so much. Merry Christmas to you and your family. — T. Faulkner
Received: December 11, 2013
Love your books. They have helped a lot.– Liz Davis
Received: December 10, 2013
Made many of your recipes. Love them
love the French baguettes I make them into small rolls round for hamburgers
and long for a grinder.
Do you have a waffle recipe? Want to serve with ice cream.
Thank you for your books have been a life saver.
Merry Christmas to you and your family. Anna
Received: December 7, 2013
Love your books. Recipes are great and so is the meal planning guide. Merry Christmas. !— Mark Webb
Received: December 7, 2013
Thanks, I wish the same for you, Maureen and your family. HAPPY HOLIDAYS!—Emoji
Received: December 6, 2013
Thank you so much for your wonderful generosity in sharing your talents with us all who are around the world. This comes to you from South Africa where we remember a true icon and son of Africa, Mr Nelson Mandela. God rest his soul.
Wishing you a blessed Christmas.
Best regards, — Stephanie Lange
Received: December 4, 2013
God Bless you Donald & Maureen for all the work you do. I feel like I owe my life to you. My wife Mary Ann & I use your cookbook faithfully. My cardiologist Dr. Gilbert Sita is amazed at how well I am doing. We workout daily & many days my sodium intake is no more than 500 mg. Thanks in large part to all the work both of have done.
Sincere Thanks — Larry Wilborn
Thanks Donald, I enjoy your book and recipes. My Doctor at Stanford has been very happy with my low fluid level due to my minimal salt intake. Take care, — Russ
Received: December 3, 2013
Thank you thank you thank you. We have all of your books & since finding your baking soda & baking powder recommendations, I can continue to bake. I use the soy sauce substitute all the time for the entire family. — Kathy Pruss
Received: December 2, 2013
thank you, very new to this, reading,reading, reading........have ordered first book. — Suzy Cool
Received: December 1, 2013
Here is a low sodium vegetarian recipe I concocted that was really good. I thought I would send it to you and maybe it would work in the newsletter. You would would of course need to do lots of work on it. I am guessing on the amounts and did not calculate the sodium, but I know you have a program that does that.
I have finally retired from Kaiser, but want to let you know that I used the cookbooks you gave me in almost every class I taught on CHF and hypertension. And I believe many of my patients followed through and bought a book. When I left in October I gave the books to some of the other educators.
I use my books almost every day. Thanks for making my job of cooking for my husband much easier and better. — Mary Lou Bailey, RN
Received: December 1, 2013
You are awesome! I had you both on my mind to write a little Happy Thanksgiving note and the day passed with wonderful overwhelm with grandchildren! I apologize because I really had you in my thoughts.
I hope your family had a grand gathering! Wes is well and we continue to watch our sodium. Betsy
Received: December 1, 2013
THANK YOU so much for your quick and helpful reply! My husband and I visited with my parents today and gave them 2 of your cookbooks and shared with them our emails. They were so impressed and appreciative of you! I have subscribed to your newsletter and have shared your website with my parents also.
My husband and I are also planning on to significantly cutting out salt in our diets, too. My husband wants to get your books, too.
So thank you again for taking the time to reply to my question. I am much more hopeful I was than yesterday.
Take care, — Jeanine Maschak
Received: December 1, 2013
I have been on 500 mg of sodium for 5 weeks. I quit taking Lasix. The first 4 days after quiting the lasix and lowering the sodium, I lost 3 additional pounds.
Did you continue to use a diuretic? Did you limit you fluid intake? Thanks, David J Pedersen
Response to above: No, haven't had a diuretic since I started on my program. No. It's not a good idea to limit fluid intake.
Hi you guys! Wow, what busy, busy hobby lives you both lead!! I'm impressed!!! The coupons are awesome and represent some very usable products. Thank you!
I agree with you. February flew by! So, a very Happy St. Patrick's Day to you both. Don't forget your green!! — Betsey Dunne
Dear Chef Don,
I just wanted to thank you for the recipes and resources at Megaheart.com. My mother, who suffers from both heart disease and kidney failure, was put on a restricted sodium diet of 500 mg a day last week. Your website has been a godsend to us. We have already tried several of the recipes there and have ordered two of your cookbooks from Amazon. What seemed impossible now seems very doable with your resources.
— Debra Zimmerman
I just made your Glazed Nuts recipe. First I used Splenda instead of
sugar (for my low carb and low sodium diet). Then I thought I had the
Chinese five spice, but did not, so I used no-salt Spike. They just
came out of the toaster oven, baked just like your directions say. They
are WONDERFUL! Thank you so much! Even my 2 daughters liked them,
which really is too bad for me, ha! Thanks again. I still enjoy your monthly newsletter. — Nancy Comita
Thank you so very much for timely response. I will be ordering your books. I've reviewed Healthy Heart Market & have ordered quite a bit to replace staples & then some. I've always liked to cook & make my own bread. However, l must be careful if I want to stay low- glycemic, just a preferred choice. This has been a tremendous learning curve. Your website has been the only one I've found helpful, extremely. The cardiac nurse from the hospital called this morning. I told her about your website & she was very interested in reviewing. Again, thank you! &mdash: Kathy
Donald, You're amazing!!!!!!! Thank you, thank you, thank you. I'm trying this. All I have to do is find the malted barley flour tomorrow. I'm so excited to try this, and eat it warm.
— Diane Richmond
In response to the following reply to Diane:
Here ya go:
White Whole Wheat Bread
Bread Machine Recipe
No Sugar, Very Low Sodium
Lacto Ovo – 1.2 Carb Choices
Makes 1 Loaf
Sodium Per Recipe: 92.5 mg)
Sodium Per Slice (14): 6.6 mg
Carbohydrates Per Slice: 18.5 g
7⁄8 cup filtered, warmed water (105° F to 110° F) (trace)
2 tablespoons extra virgin olive oil (trace)
¾ cups white bread flour (1.875 mg)
2 cups white whole wheat flour (12 mg)
¼ teaspoon ascorbic acid* (trace)
1 large egg, room temperature (70 mg)
2 tablespoons cider vinegar (1.49 mg)
1 tablespoons malted Barley flour (1.114 mg)
1 teaspoon flaxseed meal (trace)
1 tablespoon bread machine yeast (6 mg)
Place all ingredients into your bread machine pan in the order listed or in your manufacturer’s order and set machine for 2 pound loaf, medium crust, whole wheat.
When done roll out on rack to cool. Warning: If you eat bread right out of the oven you may have to make another loaf for others. J
*Or 3 crushed vitamin C tablets
Nutrient Data Per Slice: Calories: 111.5, Protein: 3.924 g, Carbohydrate: 18.5 g, Dietary Fiber: 2.546 g, Total Sugars: .13 g, Total Fat: 2.842 g, Saturated Fat: .471 g, Monounsaturated Fat: 1.166 g, Polyunsaturated Fat: .878 g, Cholesterol: 15.1 mg, Trans Fatty Acids: 0 g, Total Omega-3 FA: .02 g, Total Omega-6 FA: 0 g, Calcium: 9.691 mg, Potassium: 101.7 mg, Sodium: 6.606 mg, Vitamin K: .792 mcg
What you did from the time of 1997 to now is outstanding and you should get a medal for all the people you have saved by following your lead. I found your book at the library order desk and ordered it immediately. It took forever to come in and I have read it from cover to cover since this past Thursday, 14th when I picked it up. — William Macmillan
Dear Donald and Maureen,
These last years since the heart attack have brought challenges and opportunities. You two have been a blessing!
Continued good health and productivity—Michael Isaacson
I make the Ten-Grain Bread with Walnuts from your N0-SALT, LOWEST SODIUM BAKING BOOK every other week. I prefer using my bread machine to mix the dough and then bake in two loaves.
When they're cool I slice them into 16 slices each and freeze them, taking out two slices at a time. We love this bread!
Aloha! Thanks for all your efforts. My Aunt was recently diagnosed with CHF and I have sent her to your website. Mahalo for all you do. You are an inspiration!—Lorin Muze (Kaiser NP)
God bless you! I have no words to express how grateful I am for your answer. I feel so much more confident in moving forward and dealing with Earl's CHF.
Best regards— Martha
Your site was so helpful to me when I had to be on a low-sodium diet for many years; I am well now (thank goodness!) and so I have returned to a normal diet - thank you so much for your
information and if I ever need to return to this diet your site will be my first stop! — Mc
Thanks for your help and thanks for sharing your knowledge to help other CHF folks.
God bless—Robert Mortensen
Yours is an incredible story.
I am so happy that you are here for your grandchildren.
That was my goal too. I wanted to be here for my kids.
You and your website have been an inspiraton to others like us.
Thank you for the mention of Dave's products in your August newsletter.
John made us a salmon Caesar salad . He used David's Fierce Marinade as a
base on the fish and then the spicy rub.
He cut it up and mixed it with the lettuce, David's Dynamite Caesar Paste
and Olive Oil.
It was really good.— Patricia Miller
It has been a little over a year now since my hubby Bill's diagnosis of CHF and I am happy to report that because of your wonderful cookbooks and monthly advice we are doing extremely well. There are not enough words to say or express how grateful we are and so should be the world for your concern, help, advice, tips, recipes, etc., etc. and YOUR SERVICE.
I wrote you a question "way back when" and you answered so quickly that I was surprised. I now have a new question and it is something that is important to us but probably not very many others.??
We are avid fish eaters and our fish is all fresh caught "ourselves" from Alaska, (Halibut, Salmon, Sea Bass, Ling Cod) and also from the Oregon Coast, ( Tuna, Halibut, Salmon). Over the years and years, we smoked some of each and used as a treat to guests and ourselves. Being that is not possible now on the CHF diet, Bill just asked me wondering if "YOU" had ever explored a way to smoke fish (in our Little Smoker) without using Salt?
Our standard recipe calls for a ratio of 4 to 1....of Turbinado Sugar (4c) to Kosher Salt (1c). The fish pieces are marinated in this mixture for 1 hr on each side and then air dried on the smoker racks for 1 hr......then smoked for 8-10 hrs. with alder wood chips.
Is there anything in your brain that you could share with us about a way to do this without salt? Is there anything on the market that provides a way of substituting the salt in this type of recipe with similar results? It is that time of year and we are missing it so.
Bill just got home from his annual trip to Alaska and brought home a bucket load of Halibut....so yummy! Sea Bass is on the dinner plate tonight (fresh out of the water) yesterday.. Oh sooooo good. Please quit drooling and "help us".
Once again, Don, thank you for being there for us to ask you questions and help us learn to heed your advice. My Bill is down to 199#, (starting from 246# in Dec 2010) Thanks to you and your cookbooks. We are hoping and praying that you and your family's health are good. You are a remarkable man and we thank you! Thanks also to your wife for her being by your side.
Sincerely, —Linda & M GY SGT Bill Robinson
Don, I want to update you about my miraculous healing, for which I give praise and thanks to God. On January 23, 2011, I came within two hours of dying from
congestive heart failure. My ejection fractions were 20-25. After four months of using your cookbook and changing my lifestyle by exercising (and of course, being
on medication), my EF was 44, which my doctor had said would be a miracle. Now, 16 months later, my ejection fractions are an amazing and miraculous 60-65!
This boggled my mind! I wanted to thank you again for your work. You have helped to save my life. I also wanted to encourage others who are considering your diet.
— Susan R., Utah
Hello Don, I contacted you few months ago regarding my husband who had heart failure related to ARVC (age 47). We have used your website and recipes and have not
deviated from the strict no sodium lifestyle for nearly 6 months. In addition, Dave is being treated with ace inhibitors and beta blockers and has had a defibrillator implanted.
The results are IN now. His ejection fraction has moved from 39% to 62% as of the results we received today. All I can say is thank you from the bottom of my heart.
We have four young children and the possibilities of what we have faced in the last while have been daunting. We know this no-sodium lifestyle, in conjunction with
medical interventions works – there is no doubt….
Kind Regards — Helen Slater-Kinghorn
I wanted to tell you how much I love your cookbook! My husband had a
heart attack in October at the age of 45 (in his left anterior
descending artery had a 90% blockage had three stents placed in them.)
He was in great health before the MI, however had an initial EF of
around 30, and developed a blood clot. He ran three times a week, and
ate a great diet. So it was a huge surprise.
Everything I read and researched talked about the importance of a low
sodium diet. I found your book during the process. I was already a
great cook (thanks to my grandfather who was a chef.) But the book
has taught me so much more and I have looked at ingredients in a new
way. The hardest part about our life after a MI has been food.
Thanks to the book it has helped make my life a little bit easier.
One of the best tips the book gave me was about bread machines. I
have a great one now and baking bread has now become a weekly event!
(Not to mention I make a mean bagel now!)
My husband's cardiologist told him 1500-2000 mg a day. However, after
all the research I was insistent that it be even lower. On good days
he does not know he is down to about 500 mg a day. On other days I
would be surprised if he went above 1000 mg. Your book gave me a lot
of inspiration and ammunition. My husband had a echo at 90 days and
his EF was up to 45%. His doctor originally told us he thought my
husband would hopefully get "up to an EF of 45%." He still has
another 3 months where his heart should heal more and go even higher
(and the blood clot has gotten very small and they hope for that to go
Thanks for the labor of love. It has made a great difference to us.
I hope that you are doing well still.
PS.... my husband has a blog at LenGutman.com where he has
written about his journey. I think you should too! Your story is
I too, am a patient of Dr. Fowler's.
I live on Kauai (over 40 yrs), and luckily (after much pleading) was sent to Stanford for a consultation on my HF class 4. Two years ago I was told that I had 3-4 mos to live. My EF was 10%. My cardiomyopathy was caused by one of my chemo drugs for breast cancer 5 yrs ago, rather than coronary artery disease. I'm 67 & still have some living to do!
In the past 18 mos I have brought EF to 35 and even 30 and now back to 20-25. I have been on a 1400mg low sodium diet for the past year and maintained that goal every day except for 2. A few months ago I caught a virus & went into catastrophic HF & hence the urgency to see Dr. Fowler.
He recommended the 500 mg of sodium diet that you're on & written about. He said that to be absolutely sure, I needed to eat ONLY what I cooked myself. I immediately went on Amazon & got your book with the 28 day menus. IT'S BEEN GREAT. GEE, I THOUGHT I KNEW EVERYTHING ABOUT SALT BUT WAS I EVER WRONG ABOUT SODIUM IN HIDDEN PLACES. I've been home 10 days now and struggled with the first day at 700, then the next at 653, but have now kept at or below 500 every day. Since I can't find some of the baking things like BP, BS, and best flour, I haven't been able to do the baking part. Lowest sodium whole grain/wheat bread here is 135/slice so it's not been easy.I'm going to order things online cause no health food stores carry these.
Now here're my questions:
1. I am kind of skinny, even though I have a ravishing appetite, due to loss of muscle, fast metabolism, and meds I guess. The last thing I want to do is lose more weight, which is happening.
Other than eating an avocado every day, & using whole milk, do you have any ideas for a no-salt, lowest sodium way to gain weight .... that's healthy?
2. Where do we go on your site to see corrections to recipes? Or maybe that's where I've ended up. If so please let me know cause I have a few questions about what I've made so far. All have been delicious but used my judgement in some instances.
Thanks again for this amazing service and inspiration that you provide. And continued good luck with your health! Warm regards, — Nancy Grantham, Hawaii
A December 2012 update from Nancy Grantham (above)
Aloha and Happy Holidays Don,
I just wanted to send you good island cheer, and many mahalos (thanks) for improving my heart. It hasn't been a year yet (10 mos) but I'm off Lasix and Predaxa. No more aFib felt or even recorded on my ICD. My EF has improved slowly but now at 36%. Haven't seen that in yrs.
The best reward of all is how I feel! If this is my "new normal" I'll sure take it! Just so much easier to move around.
Have to add that once I got my bread machine, it became so much easier. I now end up around 350-400/day. My only problem is trying to gain weight. I use whole milk, eat an avocado/day, lots of unsalted nuts, low sodium peanut butter, bananas, etc. I have a list of high caloric/low sodium foods to stuff in during the day but trying not to eat a lot of high sugar food to solve this. Docs aren't at all concerned as all labs are great.
I continue to be amazed at the skepticism of so many in the medical field..... other than my cardiologists. I realize how difficult it could be for a working mom of little kids following her n/s lifestyle, or a single man who has never cooked before, but for those very fortunate others who have the time to plan and learn how to make it work, it seems to make good scientific sense with powerful data to back it up.
Oh yes ..... almost forgot..... the best part of all ..... I haven't been in ER for CHF for months .... can't even remember the last time!
Don't know when I'll get to see Dr Fowler again. Since I'm feeling so much better we're taking our kids and grand kids (16 in all) to Disneyland for Christmas! Now that is something I would never have thought possible a year ago! (It's a big deal for grandkids from here, Kauai, as so far away they've never been before.) And yes, I found out that there's a Whole Foods close by & we have a kitchenette & fridge in rooms to keep me on track. Anyway, if and when you see Dr Fowler again, please tell him how thankful I am that he put me in touch with you and this lifestyle. I mean really THANKFUL.
I continue to spread the word to CHF friends, and am ordering more books as Christmas presents. Never realized how many people I know are struggling with this. Must be my age group!
Thanks also to your wife for all the work and support she provides. I can't say that my husband has converted yet .... but I have been able to make small inroads..... everything takes time and since he's as healthy as a horse, with perfect labs, it'll take a little longer for him to give up his daily, fast-food helpings of salt.
Yikes, this has turned out so much longer that I expected. But I know you understand the gratitude I feel and want to share with other CHFers. You are our inspiration. Hard to put the kind of "Thank You" we all feel into words.
'Hope your good health continues for a long time and 2013 is filled with much joy!"
Love your books and the 500 mg sodium diet. — Elvena L. Dobbs
Hello, My name is Walter Smith, I'm writing this because six months ago I fell ill with a virus. It infected my heart and I had
congestive heart failure. After my hospital stay my cardiologist said my heart was not pumping out properly. I'll make this
story shorter by skipping all the details but my daughter in law gave me a copy of your book. Now after following the no salt
regimen for six months, coupled with exercise and help from my wife I have had great results. I received a call today from my doctor who stated all the staff at the medical center could not believe the huge improvement in my echocardiogram. I think your book saved my life. Thank you is not enough but Thank you
— Sincerely, Walter V Smith
My mother has been told to reduce sodium intake and I do all the cooking, I love your web site...thank you and we ordered the
no-salt lowest sodium cookbook, love it too. — Lynda F.
I can honestly say that you helped save the life of a doctor!
My husband is an endocrinologist - his being diagnosed with congestive
heart failure last year threw us an unexpected curve. I love to cook,
and enjoy a challenge, but until your cookbooks and tips, I was not
succeeding in the taste department, and he is not a big fan of "heat."
Your breads have made all the difference in the world! We are
fortunate to be slim people, so no-carbs never cut it: right now, two
of your loaves are processing (the bread maker for one) as they are
about every 5 days.
Many, many thanks - and bless you. — Tracey, Harrisburg, PA
I just want to say this is the most complete heart friendly cookbook I have ever seen. (No Salt, Lowest Sodium Cookbook)
I just got it and I've been studying it and getting the ingredients to mkae several things for my husband who has CHF, and he must limit salt and this cookbook doesn't leave anything to guess work I just love it.
In fact I accidentally ordered 2 books from Amazon and my friend from church is on salt limits so she is buying my extra copy she said this sounds wonderful for her.
I really like how you put all the info in the recipes for what is needed and where to find it on what page it's the most complete cookbook I have ever seen.
Just want to say thanks again and Blessings. — Charlotte Daughtrey
We are living proof that cutting salt out of your diet does work.
When I was diagnosed the possibility of needing a heart transplant was
mentioned. The future didn't look good at all.
I recently saw a friend who I hadn't seen for a long time.
He said what you told me about salt and sodium, I get it now.
David Markus from davidscondiments.com is associated with the Peter Munk
Cardiac Foundation at Toronto General where my cardiologist is.
He has a personal relationship with the Chief Cardiac Surgeon Dr Viv Rao.
He said what you told me about salt and sodium, I get it now.
Keep up the good work.— Patricia Miller
Hi, Don! I have good news! I was admitted to the ER Jan. 24, 2011 with CHF. A dear friend mailed me three low sodium cookbooks, including two of yours. On May 31, I received my first echocardiogram since the incident. My ejection fractions rose from 20-25 to the current 40-45!!! My family doctor told me this would be a miracle if it occurred. We give praise and thanksgiving to God and thanks to you, His instrument. The clinic called with the results and I have an appointment for next week.
My CHF is genetic, brought on by high blood pressure and stress. Thank you again for your great cookbook! I shared the title with the medical staff. — Susan R.
Just wanted you to know that the biscuit recipe from your web site was the first decent biscuit I have had since I started watching sodium intake. I also tried the Italian Hot Sausage recipe from the International Cookbook and was just blown away. I did not miss not having salt at all. It is just great with a little honey and toast for breakfast or as the protein for lunch or dinner. Thank you for all your help with low sodium living. I really appreciate it.
— Margaret A. Cox
Just wanted to say I just made the Split Pea soup (spring has not come to Oregon yet!) recipe in your first cookbook _"No, salt, lowest sodium" - it's in the other room right now, and even though I did not put the caraway seeds in it (didn't have any) it was fabulous! Never thought I would like split pea soup without ham, but you proved me wrong!
Also made the Sandwich Bread out of one of the new cookbooks - the "Light" one I believe, and it is good, but am still liking the original wheat in the first cookbook the best so far.
By the way, my Mom who has the worst sweet tooth ever, made me low
sodium ginger snaps from one of your cookbooks = bad news they were almost
too yummy! Fortunately, she ate some of them, too.
Thank you for all you do! — Cindy Anderson
I wanted to share our good news! Doug had an echocardiogram done yesterday at his heart function clinic follow up appointment. His EF is now 30%, up from 20%, his right pressure is down to 41 from 68 and his tricuspid regurg went from severe to mild-moderate. This is in 6 weeks! They were so impressed with how he's doing, including his 500 mg sodium diet that they are calling him the "poster boy" for the heart failure clinic. We delivered a disk with the echo on it to the surgeon in Toronto and included a note in the case advising the surgeon to expect even more improvement because Doug's maintaining 500 mg/day and before we even got home there was a message on the phone telling us that Doug is booked for surgery on May 27. He's having triple bypass and a mitral valve repair and we are hoping this will make a big difference in Doug's potential for functional recovery.
The flaxseed bread and buns were the best yet. I subbed a cup of multigrain for a cup of the white and I had to add flour, not liquid to the kneading. —
Barbara J. (Canada)
Thank you, thanky you, thank you so much Don. Truly, from the bottom of my heart, I can't thank you enough for taking the time to write back so quickly and for the information you've provided. I was totally at a loss after looking at so many different cookbooks and trying to figure out where to start. The information you've provided me with is what I was looking for as a starting point.
I hadn't even thought about the requirements for the dietician but you're absolutely right that I should try to find one that can deal with both of my husbands health issues. It's amazing to me how so many health professionals really don't take sodium into account as much as I feel they should, especially after seeing the results first hand.
I know it will be a challenge for both me and my husband but I also know we'll get through the "learning curve" (again :-) and we'll do great. There's a lot to learn so my thanks again for your help and for taking the time to provide me with a starting point for dealing with his new diet requirements.
Your books have been a Godsend. I was so depressed to learn I would have to limit my sodium intake and despaired of eating nothing but oatmeal and tasteless meals. then I purchased your books through amazon and was encouraged to start a new way of preparing food. thanks for doing all the work!! I purchased a lot of no- or no-salt-added products from the online stores which helped my morale tremendously and gave me the encouragement I needed. I notice that I can buy more and more low sodium products locally so it appears that a lot of manufacturers seem to be jumping on the bandwagon. you and your books have contributed to this trend toward healthier eating. bravo!
— Rita Kuddon
I finally purchased your International Cookbook. I kept putting it off because I thought I had enough of a variety of recipes. Well, lesson learned! :-) It's a FANTASTIC cookbook. I made the Lemon Poppy Seed Pound Cake and Oh My Gosh!!! It was wonderful!! Everyone enjoyed it and that's always a sign of success for me. Thanks so much for another great cookbook. I now have all of your cookbooks and but I'm hoping not the last? I'm anxious to try lots more of the recipes in your international book.
p.s. Just to let you know. Thanks to your cookbooks I'm getting really good at modifying "regular" recipes into Very Low Sodium versions that taste good :-) I really don't think it would be nearly as easy if your books weren't so detailed and filled with as much information as they are. They help in so many different ways so again, a HUGE Thank You!! — Becky Winch
Thank you so much! You really do read and answer your own email, that's amazing. My mom says, "you're a true angel."
We have all your books, so I can look up your carrot cake one. Though I guess we also need to buy your new one now! I promote your books to my mom's doctor and every nurse I meet. They tend to just say "Hmmm," maybe they don't believe that anyone could really cut their sodium that much.
Thanks again. I hope you know you've touched and helped so many people with your recipes. Your story of getting off the heart transplant list gave my mom a lot of hope and comfort when she was really sick.
Warm regards to you and your family. — Kristy C.
Hi Don, I am doing really well. I have never felt so good. I am off all my medications now. At my Y my new group of friends celebrated my 102 lb loss. I brought the food - all low/no salt and they loved it. I am constantly asked what I have done and I start with "no salt" (I do 200-250 mgs) and then the questions come. I hope I can now spread what you and Maureen have started up here in my little corner of the world. Thank you again - you have given me back my life. At 66 years old, I feel like 40.
— Louise Cantagenise
I don't know if you remember me but I wrote you last Summer and
you gave me advice on eating while traveling. You helped me so much.
I was hospitalized on November 5th at Abbot Northwestern in
Minneapolis. I was there for 3 months when they decided to fly me to
Cedar-Sinai in CA. I was there for 3 weeks and had plasmapheresis and
Velcade (a chemo drug). I received my heart transplant on the evening
of the 24th!
I just wanted to thank you for helping me get to November! — Tonya Sadlemyer
Don, I wanted to thank you for your cookbooks and website generally. You seem to be the only source for truly low sodium cookery and I love your soy sauce substitute (Yeah! I can eat sushi again!) — Elisabeth McKechnie
Thank you for your books. Very few out there with this much good
information. — Holly Borey
Thanks for mentioning us Meneire's sufferers. I really enjoy your newsletter and
it has been very helpful in managing my disease. In fact, at my last checkup, my
doctor said my hearing had improved and said it was probably because I am so
diligent in staying on my diet. Thanks again. — Kathy Housley
After a few months on a much lower sodium
diet than we had achieved before, my now 91 year old mother has blood
pressure of 145/70 instead of 189/70. She was not a big sodium user before
but there are just so many products out there that are high in it, and at 91
it is harder to cook everything from scratch. I have given a copy of your
book to her home helpers from "Home Instead" and hope to turn them into
'converts' since they cook for my folks part of the week. Thank you for all
the valuable information. (My own
blood pressure went down to 124/80, which is quite good for me, since I too
have been trying to follow the plan).
All the best! — Sharon Flynn
Don, an update I've been remiss in sending.
I'm still following the no/low salt diet, added exercise and can now report
that after a year, my EF is at 55% (low normal),
my weight remains stable and I feel great! Thanks again for all the help,
encouragement, and for setting such a stellar
example for the rest of us. I can add that our friends love my cooking, and
don't realize just how healthy they are eating.
I never fail to remind them that they can do the same cooking and eating as
my wife and me. —
I just wanted to drop you a note to thank you for publishing your no-salt, lowest-sodium cookbooks. My son Damon visited in Florida last year (March)- when we saw him we almost died-- he had gained about 70
pounds in a couple of months and was having problems breathing, especially lying down. Tests showed that his ejection fraction (EF) was just 10%. We nearly lost him twice when his systolic readings
dropped to very low numbers. He survived and was told he would have to be on reduced sodium diet for the rest of his life, along with the myriad of cardiac meds. He spent a month in the hospital on a
2,000 mg a day low sodium diet. During his hospitalization time I started researching low sodium diets. I came across your No Salt Lowest Sodium Cookbook and purchased it. After reading the opening
chapters - I thought why not? Let's try the 500 mg/day. When I advised the CFH specialists and the other specialists that we were doing this, they all basically said, "Yuck, how can you live on that?" I am very committed to my family and I was determined to see if the 500 mg was doable. I also purchased a few other of your books. After an echo (ECG) last week, the Dr called with the results. He was amazed... Damon's EF is now between 55 and 60!!!!! effectively a normal reading! The doctor advised that in his 40 years of medicine he had only seen one other recovery such as this. I wanted to share our story with you and thank you for writing your cookbooks. I firmly believe the goal set by you of 500mg/day provided me with a goal, and in concert with the meds and medical care helped our son to make this miraculous recovery. Thank you Don. — Deborah Jazey
Your books are wonderful I saw them in my Doctor's Office at Evergreen Hospital here in Seattle,WA. — Bill Y
Thanks for the fantastic job you have done putting everything
together. I have recommended and even bought copies of your books for
Women's Cardiac Rehab centre here in Toronto, Ontario. They were
amazed with the pumpkin pie I made from your book and the biscotti.
They couldn't believe they were healthy. — Ruby Hurlbut
Procured copies of the original cookbook and the international one. Yikes! This is REAL FOOD!!!!! Thank you for enhancing a formerly dreary culinary life. I am having the PA from my gastroenterologist's office up this weekend to go deer hunting, and will make sure he leaves with ISBN numbers and your web address. Many of their patients have liver disease, and will benefit greatly. Best Regards — Canoy Roberson
I got your newest book last week and I LOVE it!!! (Living Well Without Salt) I can't believe all of the information you've put in this book. I'm really enjoying it and wanted to say a BIG THANK YOU!! I have a few other No Salt/Low Salt cookbooks and after using yours I don't even use them anymore. I've realized what a HUGE bonus it is that you put the amount of sodium beside every single ingredient! It makes it so much easier to learn sodium levels and, if I want to modify a recipe at all, I know just how much sodium I'm dealing with. I hope other people realize what a real benefit this is.
— Becky Winch
Thank you so much for your site and books. This is really valuable information
and a true public service. — Diane
Wow, stopped using salt and my Meniere's dizziness is gone. So wonderful. Thank you. — Flipp Manne, President L.A. Jazz Society, former Rockette, and wife of drummer Shelly Manne.
I work in a heart failure clinic. We have all of your books in our clinic. They are such a big help in showing patients that they can still eat the foods they like in a lower sodium version and improve
their health. Thank you for all your help. — Dawn Wicke, CHF Clinic, Patient Care Partner
I just purchased your No Salt, Lowest Sodium Cookbook and it is WONDERFUL!!! Your time and effort are truly appreciated. — Becky Winch
Love your site. — Mark Silver
Thanks for what you do… I love your cookbooks… have them all… do find a no calorie, no sodium recipe for cookies in your spare time… I was diagnosed with an immune-based liver issue which meant cutting back greatly on sodium, and yours were the first books I read… they gave me hope I could do this thing! Since, never exceed 700 to 1,000 mg a day, and have lost 140 pounds to boot (MD wanted me very slim “just in case”… no doubt you’ve had that discussion… hope and enjoy the best, plan for the worst…— Tom Langer
The lady who said on your testimonials page that YOU ROCK, was right. What a great Web site and incredible books. We use all four books and when company visits they rave at the no salt meals. THANKS so much. — Geraldine Powers
Your "prescription" for sodium-free bread was an absolute success with the whole family, even our 15 year old granddaughter. Every one agreed the bread tasted as good as the wonderful, fresh baked bread aroma smelled.
Thank you again so much. Keep up the great work, your website has been and will be very helpful in attaining our goal of <1200mg of sodium each day. —
I made the hornswaggling cookies yesterday and took them to a family
cookout. BIG HIT!! With everyone!! I think it's easier to not miss the
salt if you still have the sweet :-)
Thanks for so many great recipes and have a wonderful day! —
My wife figures that yours are some of the healthiest recipes of the healthy recipes on theInternet. — Don E.
As so many people have attested, your books have changed my life. Twenty years ago, at the age of approx. 45, my ankles began to swell. I weighed only 130 lbs and held down a rather active job as a
purchasing agent. My mother and my grandmother had in their later years suffered with fluid retention, so I assumed it was a hereditary problem. Over this next 20 years, our family doctor
prescribed diuretics and eventually a high blood pressure pill.
I started early February with a dietitian at our local hospital. She put me on a 1350 calorie diet and suggested that I try keeping it low-sodium.
I searched the Web and found you. The next day I purchased two of your books at a bookstore where my husband likes to use the free high speed Internet.
I told him to stay and enjoy himself and that I was going to go to the car with my coffee and read my books. It was a beautiful day so I rolled down the window and began reading
The No Salt, Lowest Sodium Light Meals Book. As I read through the 4 pages written by Dr. Fowler, I cried. I cried all the way home and for a few days after every time I picked up the books.
I managed to get an appointment with a specialist at the hospital in the venous division through a series of very odd circumstances. I have now been diagnosed with lymphedema and am wearing
compression stockings (hip waders). While waiting on the stockings, I started following your program of 500 mgs or less. As the learning process began I noticed that there was a real difference
in my feet. They did not seem to swell anywhere near as much during the day. But, the biggest thing I noticed was that I was no longer out of breath. Before that, doing just the simplest thing around the house
found me sitting down numerous times just to rest. I understand that the stockings are a fashion item that I will be wearing the rest of my life. The doctor said that they may force the fluid upwards to another
part of my body that might be able to flush it out. I am hoping this will happen. Meanwhile a no salt diet seems to be working best.
I wanted to write my appreciation. My husband and I will forever be grateful for the marvelous information
and motivation you have provided. You have made a difference and hopefully I will be able to make one here in my little corner of the world as I become more knowledgeable.
Louise Cartagenise, Canada
Thank you for help eating low sodium with my Meneires disease. I
feel so much better and enjoying eating food again. Please continue! – Diane Richmond
I have tinnitus caused by Meniere's Disease so I must be on a very restricted salt diet.
Thank you for your help, – Debbie Fries
Through this site and other resources during my heart failure, I
learned how to cook using little or no salt. I got acclimated to foods
with little or no salt and am able to cook on my own, adapting my own
recipes as needed, and creating my own. I appreciate the great source of
information your site had when I was so lost and confused.
Your site is wonderful, please keep it going because I remember being in
cardiac rehab classes with mostly men patients – and their wives – who seemed to be the
ones that needed all this information because the guys were SO not
interested. – Kristen Friedrich
Your No-Salt International Cookbook is my daily bible. I love many of the breads and sauces!! The Ethiopian Spice bread is awesome. YOU ROCK! – Pam Upchurch
You just kept us from making a HUGE mistake. I told mom I wanted to ask you about this before she did what her friend suggested: Using sea salt without iodine. So thanks sooo very
much. Mom has come off of her oxygen that she was put on. She couldn't even carry on a 1-min phone conversation back in Dec and first of Jan without being what she'd call "winded" and now she is walking
10 min a day and looking forward to upping it to 15 min. Your advice has LITERALLY SAVED her life. Thank you for giving me back my mom :) I was sooo scared I was going to lose her.
It was terrifying to see her not even be able to just sit up out of bed at hospital without being so out of breath and on oxygen also. She is doing MUCH better. We have kept her sodium intake to less than
500 mg everyday. Thank you soooooo very much for being there. Thank you for ALL of your help :). — Kathy
I am really trying to get my blood pressure under control (via diet) so I just bought your book and will cook from it and try to cut back on calories as well. Thanks for replying so quickly. I
am also a registered nurse in Dallas and will recommend your book to my patients. Thanks again. — Robyn
The best of the best...thanks so much for all you do for all of us. We have all four of your books and we use them everyday. What life savers. Thanks again. — Melanie Burden
Give Maureen a big hug from us. Her soups in your no-salt light meals book are incredible. — Franklin Dwyer
Have been low or no sodium for about a week and a half while using your book and another one. I can't believe the difference in my CHF and atrial fibrillation! — Diane Wenner
Love your no-salt cookbooks. Have all four. You've done an absolutely marvelous job and I am improving daily. Returned to work after I was told a year ago I wouldn't probably be able to. Thanks so much. — Christina Reilly
I love your cookbooks. They contain the
lowest sodium recipes around. It is daunting to be told that it is medically necessary to reduce sodium intake. Where to begin? These cookbooks provide guidance, and the end results are delicious to eat.
In addition, the background information included with each recipe is interesting to read. Thank you very much, Chef Don! — Sincerely,
My grandpa has lost 38 pounds already just because I have been using your recipes, so THANK YOU THANK YOU THANK YOU! I really do appreciate your website and all that you do. You really are saving lives, and I am very grateful for you helping me save my grandfathers! — Kelly O'Brien
Kudos to your International cookbook. Excellent recipes and certainly helping my heart. — Mario Mariani
I purchased your cookbook for my father. Great book, that's what he can use being he doesn't have access to the internet. Thank you for your great newsletters. — Polly
Love your "No Salt Lowest Sodium Cookbook." I
am on my way to lowering my blood pressure from 123/98 to
112/77 in one month. I'm still taking my medication, but
can't wait until I hopefully won't have to. I never knew
that everything — or just about everything has sodium in it. No wonder
I've been on HCTZ for over 40 years. Thank you. — T J Watts
Hi, I just recently subscribed to the heart healthy Living magazine and love it. (See Banner at left sidebar panel.) I noticed your story
and it inspired me very much. My husband was recently diagnosed with heart failure and
they were actually talking about doing a transplant for him as well. He was in the hospital for two weeks and it absoultely scared us ... in june we will
find out more about his progress, he is 30. Thank you for the great website and i am going to see about getting your low-sodium books soon too.
— Renee Branagan
My husband is feeling pretty good now and
he goes back again in July for more testing. His EF jumped up from 20% to 50% so I know for sure that the good medicine and the great recipes do help!
Thank you so much for the tips, for all the wonderful low sodium recipes, and books to buy to keep up a low sodium meal plan. — Brenda
Thank you SO much for your site and your books. I'm very, very new to dealing with the need for a low-sodium diet, and the information and support and positive
testimonies on your site have been a lifesaver (literally, considering the effect one's psychological state can have on one's health). I have two of your
cookbooks and have begun experimenting with some of the recipes
— and thank you again for the phenomenally helpful site. — Raven
Thank you so much for your wonderful cookbooks. I was really frightened when I got out of the hospital back in April. I had no idea what to do about eating. Your books were a blessing.
— MaryCade Mandus
I am 64 years old and had triple by-pass surgery in July 08. I have recently been diagnosed with Congestive Heart Failure.
After reflecting on my family's history of heart problems I looked into beginning a low sodium diet. I have been introducing
myself to low sodium eating, and did get some good direction from my dietitian. I was surprised that 2000 mg was considered
a low sodium diet, but I thought I'd shoot for 1500. Luckily, I stumbled onto your article in Heart Healthy Living today.
I have ordered 3 of your books and am so excited to get them. Thank you for the work you are doing to help people
with heart problems. I am the only person in my family to live past the age of 44. All died suddenly from heart disease.
I have been trying to live a healthy lifestyle, getting lots of exercise, but hadn't really thought about sodium until my heart disease emerged.
Thank you. Sincerely, — Sharon Cagle
Dear Megaheart.com Employees,
Thank you very much for uploading all the bread machine instructions and recipes. I could not find them anywhere and I was gifted an original breadman 440 model.
Thanks to your efforts, we will be enjoying delicious bread at our meditation center.
With appreciation and warm regards, —
Kristina Hoefel of the Brahma Kumaris
I want to give you an update on my Don's progress that without you and your cookbooks and diet we would not have been able to achieve. He started out with an EF of 20/25 on September 25, 2009. Four months later it was 30/35, and this month it is up to 38. His is not having any major symptoms just needs a 30 to 40 minute nap some days (about 3 times a week) sometimes if he gets up too quickly he will be a little light headed for a moment. He has not had any fluid retention to date and the only medicine he has had to take is Coreg and Lisinopril. Don will be 74 in August and we feel he is doing great. He bakes your bread and helps cook meals, works in the yard, walks and still enjoys camping trips.
— Barbara and Don L.
I can't believe I found your site . . . I started reading, devouring every bit of information . . . then I came to your part, your history, the astonishing low sodium diet you follow and then the recipes!! Thank you, I sat there alone reading, I was overwhelmed, finally someone understood what I attempt to do for my husband. I am so frustrated and always bordering on panic of what to feed him. Maybe now it will be a little easier to find ways to prepare his meals. Thank you . . . Thank you.
A loving and frightened wife. — F. McBride
Your book is a fabulous resource. Thank you. Your story is amazing and
has given my husband myself great hope for the future. Following a severe
heart attack last July, he now suffers from CHF and has leaking valves. He
is following your advice and staying somewhere between 4 and 600 mg of
sodium daily. As a result, he has been off the diueretics for more than 2
weeks and is feeling well. He also hopes to avoid a heart transplant as you
did. Thanks again for all the info. — Karen Hochroth
Following is a follow up note from Karen Hochroth. — The Doctor was as surprised and pleased as we were, when the results of my husband's echocardiogram showed an improvement in his EF from 20/25% (in January) to 40/45% yesterday. All of his numbers showed improvement. We were nothing short of amazed, as there was serious damage from the heart attack. The left anterior descending artery was 100% blocked.
Clearly, this reward is a combination of the right mix of meds, an ICD, exercise and without question the lowest sodium intake as you describe in your book and your story. When I last corresponded with you, Ira had been off the diuretics for about 2 weeks. Now it is almost 6 weeks and the proof is in the echo. Until we began reading your book, we thought we were "low sodium," not realizing that we were not even close.
Our goal is to stay out of the operating room! I think we are well on the way.
Mr. Gazzaniga, your website has helped me so much that, I passed it on to
my family and convinced them to change their eating habits. I find myself
talking about you everyday to everyone, I encounter. I am so happy
that I found your website, I went to the ED on December 16, 2008,
complaining of swelling in my lower legs and ankle and was diagnosed with
CHF. I thought I was in another world or planet. I said no way. I
thought I felt good; just over worked. I want you to know I didn't
learn much from the cardiovascular nurses/team in the hospital about what
foods to eat until God blessed me with your help. I now understand so
much and I feel like I can help others from learning from you. Once,
again I just want to say Thank you. I feel great, I have energy that I
didn't know I was missing. Please continue the great work that you and
your family and associates do. Also, I feel happy that I bought your Low Sodium
Meals/Diets book this Saturday and can't put it down.
You are a true blessing. — Thanks, Dottie
I am so encouraged! I saw the article on Chef Don in heart healthy Living magazine and I have already ordered three of the cookbooks. My husband suffers from kidney disease which also calls for drastic measures in regards to a low sodium diet. Kidney disease can accelerate heart disease as well and heart disease runs in his family. Needless to say, I am excited to find help in changing our eating lifestyle. We have two young children and I want them to enjoy many years with their dad… I will do all I can to help make that happen. THANK YOU for your commitment to finding healthy solutions and sharing them with the world! Sincerely, Gordona Rowell
I just picked up a copy (of healthy heart Living) and so enjoyed the article - you both have got to feel so good about what you have contributed to the well being of thousands of people. It doesn't come any better! — Dixie
Don, since being diagnosed with Congestive Heart Failure I have faithfully visited your site and your books have been a Godsend. I tell everyone about them and how they help me. — Annette
I've got all the cookbooks, and they are fantastic! Thanks so much. — Ed Ahrens
Just a note to congratulate you on the inspiring article in Heart-Healthy Living. Keep up the wonderful work, people do not realize how much unnecessary sodium is in the foods they eat.
It is amazingly hard to change your life style. It has been 7 weeks for me and just a few minutes ago, I indulged in one of my wifes homemade chocolate chip cookies. The taste of salt was so prevalant, I almost didn't enjoy the cookie.
Thanks so much for a needed shot of inspiration — Chris
Thanks for the prompt reply. My wife is going to try that recipe soon.
She was diagnosed with congestive heart failure the day after Christmas in 2005, and uses recipes from your four books on a regular basis.
You're a lifesaver, for sure!
I finally made the Christmas Stollen this year. It was wonderful. I even told my family to not touch the leftovers, they were mine to eat! A bit of trouble but well worth it. It is now on my yearly baking list for Christmas breakfast. Thank you very much. I look forward to making the pesto this summer when I can grow my own basil. I did notice though, you said a low or no sodium version is sold at Trader Joe's. I will have to search it out.
Happy New Year! Thanks for all of your wonderful recipes and tips. —
Thank you and Maureen for your wonderful books. You have made it so easy for us to manage our sodium intake. I thought you might like to know that from the first day that my husband, Don, was diagnosed with heart failure we launched immediately into a low sodium diet and quickly worked down to 500 mg sodium intake, even though the doctor recommends 1500 to 2000 for his patients. On September 25, 2008 when he received the news that he was in heart failure his EF was 20/25. He has low blood pressure and has not been able to increase his heart medicine to the point his doctor wanted. At our first visit with the doctor he said 500 mg of sodium sounded a little extreme. I told him that he needed to tell me if I needed to ease up on the sodium reduction. He said no that 500 mg was good but that most people could not stick to that. We had a follow up visit for an Echo on December 17, 2008 and the doctor called to tell us that Don's EF is now 30/35. We are ecstatic and credit his low sodium diet and the fact that we walk every day for this improvement. We go to a heart failure clinic every two to three weeks for blood work to be sure everything is stable. The Nurse Practitioner says that Don is the only healthy heart failure patient she has ever had. — Barbara
It is fairly easy to find low sodium food in our area, and it amazes me that the doctors and nurse practitioner are not overly interested in the diet part of managing heart failure. We have not eaten a single meal out, and we don't miss it as we really like our own food. We cook ahead and have been able to continue camping at State Parks which we love. — P. McIntire
Thank you for all the info that I've got from your book and website. My husband is 38 and has cardiomyopathy and is recovering from heart failure(it has been a year). He needs a difibulator the end of January. We are trying the best we can to make his low sodium diet tollerable... Your recipes really are a great help. As soon as things get better for us we plan to get a bread machine and try your bread recipe because even using bread that is lower in sodium... well bread takes up a lot of his sodium intake allowance. We both come from a large Italian family and you know food is so important... he really is being a good sport about it. Well thank you. Every day is a blessing and God bless you. —
Dear Donald and Maureen Gazzaniga,
I am a 52 year old Canadian and I am in an advanced stage of chronic cardiac failure. My heart is diseased and literally killing itself. The left is stronger than the right and the valves are all leaky. I have an implanted defibrillator and have had open heart surgery, ablations, and I am pacer dependent. My right heart is dilating and weakening. But being the stubborn guy I am it was hard to convince me the difference a real low diet could make.
I read your 2001 book (a gift from my 80 something mother) and was stunned at the revelations in there about the sodium content of the foods that I had become accustomed to, but thought were 'sort of' heart-healthy at least. Then I was again admitted to hospital and given an aggressive diuretic therapy. I lost 8 kg of water. When I got home I managed my sodium and my diuretics carefully and lost another 5 kg of water. I feel so much better. And I no longer crave salt.
Now I am very proud to be able to make my wife a snack of olives, dill pickles, cheese and salty crackers that I used to be addicted to. And I have my 'home made' dill pickles, Toma cheese and raw veggies and I feel great. I am sure this program has “bought me” years of mileage on my old heart. A transplant is in the future, but this definitely will buy me a lot of time.
I just had your latest book delivered today (also a gift) and the new recipes in it look great.
Your information, experience, and presentation has been inspirational to me.
Thank you — Murray Gardiner, Canada
I wrote to you awhile back asking you if you had ever made Italian Wedding Soup and if you had any ideas on how to make it more flavourful.
You emailed me a recipe with instructions on how to make the meatballs.
You told me to make a chicken broth and chop spinach to float in the soup.
For the flavour kick you suggested I test it with some fresh lemon juice or balsamic vinegar.
I tried it and was very happy with the results. I also added some fresh ground pepper and some of your flavour enhancer.
It turned out great. It is so nice to be able to have soups once in a while.
I used some of the chicken from the broth to make your fried rice.
Also very good.
You provide a great service. You have enhanced so many people's lives.
Thank you for being there. — Patricia Miller
I was informed that my heart was enlarged, 9 centimeters, and I was borderline ventriculer hypertrophy. My physician said (to eat) lower salt and fat, but gave me no resources. Your book was given to me by a family member, and I lost 16 lbs
in the first month. I had always had a nice 120 figure, but when my husband passed away I wouldnt leave the house, and my diet was whatever I could get delivered. I put on 80 lbs. It ruined my health and I was put on 4 different blood
pressure meds just to control it. After using your book, I am off all medications, and losing the weight. Thank you so much, I believe you have saved me from a road to CHF. Thanks again, — Christine
Dear Mr. Gazzaniga,I am glad that you have told everyone about HEALTHY HEART LIVING MAGAZINE.!!!!
I wrote them last summer telling them about your web site and your books.!!!!!! I also told them to have more recipes with LOWER salt/sodium content (for congestive heart patients) being they were a heart magazine.!!!!!!
I received a phone call from the magazine asking more about how I handle cooking for my husband, Bob using all your "tips" and recipes.
There will be an article on me and my husband in the WINTER issue ....which should be out soon.!! She said there would be a picture of Bob and me....if there was space.
I told her you were a life saver.!!!!!!!!! Bob is doing fine.!!!!! When I first got your book...he was on 120 mgs of water pills. I started him out at 300 mgs of sodium per day....that was a year and a half ago.
He is now on 20 mgs of water pills and up to approx 800 mgs of sodium per day. He is doing great! His blood pressure is perfect the Dr. says. All Bob's Drs wanted your book for their patients. !!!!!!!
Thanks again — Delores (Robert) Jorgenson, AZ.
I'm sending this email to say thank you! Thank you for writing this book, thank you for helping me to see that what seemed impossible (decreasing the salt/sodium in good ol' southern food) is very much possible. Even if we are limited by sodium intake, it is still possible to have great-tasting food and there are other seasonings out there besides onion soup mix, condensed soups, etc. This book has truly given me a new attitude on life and I thank you! I hope that you will continue to write these great recipes. I appreciate the fact that they are recipes for real food like hot wings, mashed potatoes, apple cake, etc. Keep up the good work!!!! Should I get the opportunity to speak at one my doctor's seminars, I hope it's okay with you that I will definitely be talking about your book!!!!!!!!!!!!! Thank you, thank you, thank you!
— Sincerely, Demetra R. Smith
I have CHF but your book gave me new life. I was on a heart transplant list. After reading and using your book (life) is wonderful. My name has been removed from the list and I have not been back in the hospital in a year.
I thank you. God bless. — Elbert Adams
I'm a 31 year-old black female who was diagnosed with severe hypertension some years ago. At the age of 17 it was discovered that I had hypertension by accident. (I worked for an ambulance service and I allowed them to use me to test the new automated blood pressure machine). It has been an uphill battle ever since. A few months ago, I had a visit to the cardiologist. My diagnosis was that my blood pressure was unacceptable (I was in the 160/108 range on a regular basis) and some drastic changes were needed in my salt/sodium intake and overall diet. Well, after leaving his office disgruntled and not having a clue as to how to go from 8,000-10,000mg of sodium daily to 2,000mg — until I saw your book! Wow!!! After searching online and being able to sample a few pages of the book, I knew this was exactly what I needed in order to make the necessary changes in my life and cooking habits. I'm a southern gal with a love for cooking and didn't think it was possible to still enjoy my fried chicken and mashed potatoes with low-salt. (whoever heard of such)? Well, I purchased your book with 24 hours of that doctor's visit and six months later, I'm a few pounds lighter and not a single elevated reading of my blood pressure and I have not looked back! My friends think I work for you since I've talked about this book so much. I've shared it with friends, family, co-workers, everybody I come into contact with. The recipes are great and for the first time that I can remember since being diagnosed with hypertension I got a great report from the cardiologist today!!!! He was so pleased with my progress that he asked what I had been doing. Again, I told him about your book and he asked if I would be willing to speak at some of his clinics/seminars.
It is inspiring to see others with heart failure sharing how to make drastic lifestyle modifications with others.
I was diagnosed with cardiomyopathy at the age of 28 and returned to school to obtain the education necessary to offer lifestyle modification suggestions for
other heart failure patients as well. Thank you for your site, which provides so much practical information to heart failure patients.
Now, 40, on my 4th ICD and 3-time survivor of cardiac arrest, I believe that my attention to lifestyle has saved my life and put off transplant
for me. Thanks so much! I hope to hear from you in the future as I go back to work helping others with chronic illness. — Lisa M. Elders, MS
Just wanted to let you know how thrilled I am with the tortilla recipe from your International Low Sodium Cookbook. I prepared the recipe over the weekend and found it had excellent flavor. I have sorely missed being able to prepare flour tortilla recipes.
Thanks so much. — Margaret A. Cox
I had aortic valve replacement in Feb. Your book is a Godsend. Thank You! — Helen J. Daly-Midgorden
Your cookbooks help me save my life - they are the best. — Margaret Fauchier
I'd like to take this opportunity to thank you....Your cookbooks have been the Bible in my 90 year old mother's kitchen for 3 years now. Her no-salt diet is why she is alive today. I am appalled every time I think of how long her CHF was managed through pills alone. She is now very stable, has reduced her medicine number and dosage dramatically and no longer has the swelling that apparently even her doctor thought was normal for her. All we did was change her diet and stick to it.
Thank you. —
The International Cookbook arrived about a week and a half ago. Since then, I’ve been having lots of fun with it. In fact, it may not make it to The Nutrition Company library. It’ll almost certainly reside in my own cookbook collection.
As I paged through the book I found lots of interesting recipes to try, but was particularly drawn to certain ones, like the Vietnamese Banh Mi. That recipe, of course, led me to the French Baguette. I have a particular interest in baking and make most of my own breads when time permits. When I did your recipe I did it the “hard” way (kneading) and it turned out perfectly. I’m impressed with your detailed instructions, which I think too many cookbook authors and editors overlook. That extra knowledge can make the difference between an “OK” and “excellent” product, in my opinion.
I could go on and on about the book, but I’ll just say this: Great job!!! — Sincerely, Chuck, The Nutrition Company
Dear Chef Don,
I’m a 35 year young woman with CHF, living in the Netherlands. I’ve adapted to a low-sodium lifestyle three years ago, but the last two months I’ve tried to cut back on the sodium even more. Since I do so, I need less diuretics, which is a very good thing. I am a kitchen-addict, I love to cook and I’ve actually found some nice ingredients in Holland like low-sodium chicken and beef broth, even fish fond. Still I was lacking some inspiration, till I found your books on the internet last week. I didn’t know how fast to order them, the only option for me was immediately, so I did…and yesterday the postman came with a package containing your books. Now there is no more lack of inspiration, seeing these great recipes makes me happy…I wish there were more eating/cooking moments in a day, hahaha!
Today I made your salad dressing with the dried cranberries…it’s the best dressing I’ve ever tasted!!! And for dinner I made some chicken with your recipe for red onion marmalade…
I appreciate food more than before my diagnosis of cardiomyopathy. Without the salt you taste so much more of the natural flavours in food, but you sure made my life even better! I think my family and friends can only agree on this, and I think
they will be inviting themselves to dinner even more often than before.
Thank you! —
I have been using your books for over a year now, and I love them. My husband has CKD and the Dr. told him "no sodium." He is doing really well on the recipes I make him from your books. He said they all taste delicious. And as an added bonus the recipes are helping me because I have high blood pressure.
Thanks so much. — Pat McIntire
I love your books & the new recipes in the newletters! Thank you for all of your excellent tips! — Cathy
Hi Don, Thanks to your book and support and following the low sodium lifestyle my heart is doing fine. The damage was stalled where it was and I am feeling good.
I have had two hip replacements, both the same one(from infection) but I made it, even though the last operation I lost 5 pints of blood. My heart held
through it even though I gained 40 pounds in water after the operation due to all the fluids they had to give me without having all my blood. I made it!
The low sodium way should be a lifestyle all people need to follow to keep heart disease from getting a foothold through abuse of our heart.
Even my 28 year daughter has jumped on it from seeing me.
Thanks again and keep it up.
Remember the mark of a hero is the people he saves- never know. — Alex Myrhorodsky
I just wanted to send you a little note let you know just how grateful I am for The Cookbook. My husband has been morbidly obese (350+) for several years and we have tried numerous
"diets" that did nothing for him. He was to the point of considering gastric bypass after he had a "mini" heart attack at 34 years old. He had high blood pressure, acid reflux, and joint pains.
I came across your book while doing some research on heart attacks and high blood pressure. I put the whole family on this plan so that we could do it together and he wouldn't feel
like he was missing out on anything. We found that he could eat pretty much the same thing he always did, but we just adjusted our southern "foodie" lifestyle. Instead of buying
prepared foods, we would cook from scratch so that we could keep track of our sodium intake. Since there are really no health food stores
were we live, we also started looking at the sodium content of EVERYTHING that we bought...bread, chips (who would've thought Cape Cod had the
lowest sodium content per serving??!!), juices, etc. This diet also gives me the chance to practice my cooking skills and be imaginative.
My husband also allowed himself 1 "freebie" meal a week so that he didn't feel like he was "forbidden" from anything, but there were many times
that even his "freebie" meal was still low in sodium because when he ate "normal" foods, all he could taste was the salt. It is now second nature to him
to choose low sodium foods. On a typical day he now only gets about 200-300 mg of salt.
Before starting this diet, he was pretty skeptical being that he was one of those people that always reached for the salt shaker before tasting anything.
But after he started seeing results within DAYS he became a devout believer! Those first few pounds really encouraged him to continue and he was able to
lose 50 pounds within 3 months! His blood pressure drastically improved and his reflux also improved. His aches and pains started going away and he feels
so much healthier. He used to always complain about feeling lethargic but he has plenty of energy now. He still has a ways to go but with this diet it'll be no problem to stay with it.
I can't thank you enough for getting us headed in the right direction! Thank you! Thank you! Thank you! — J.Lofton, Florda
Your book has truly changed my life. I used to eat pizza, lunch meat and
all kinds of junk with my kids. The Docs never stressed the low sodium
diet (although they gave me pamphlets). Thanks for everything. — Mike M.
First, let me thank you for your website, your cookbooks and your inspiration. My husband was recently diagnosed with congestive heart failure. I was having a terrible time trying to cook edible food with no sodium. Thanks to your help I am doing much better now and keeping his sodium intake very low. We are really enjoying your recipes.
However, I have more to thank you for than just the great recipes. At first Rick, who was a fit and active man before CHF, just wanted to give up.
Your example as someone who experienced the same problem and found ways to deal with it, let him know that this is possible. You are providing more than food and information. You are creating hope. I just wanted to let you know how much good you have done/are doing for us and I am sure for many other people.
— Gayle Ecabert
I really should be thanking you! When my husband was diagnosed with meniere's disease in 2006 and was told to cut out the salt (300 mg or less a day), he thought life was over! He was the kind of guy who would lay on the couch at night with a bag of chips and a bowl of blue cheese dressing for dip! Thanks to your cookbooks, website, and Healthy Heart Market, he can eat and snack without 'starving to death.' He has not had a vertigo attack in over 8 months and has lost 55 pounds! So, thank you! We appreciate you sharing your recipes and insight to the low sodium way of life!
— Sharon F.
Love your website! Thanks for all the great info! I have just been diagnosed with kidney failure stage 3. Love all the recipes and I’m anxious to try some. Thanks again and have a great day! God bless you! — Pat
I have used your website for awhile now and I love it. I received one of your cookbooks for Christmas. It is great! I look forward to receiving your newsletters. — Denise Hix
Love this book (No Salt, Lowest Sodium Cookbook). Cured my hypertension due to sensitivity to salt. Blood Pressure this a. m. was 120/73. Before the low salt diet it was a lot higher! Thanks for the recipes. One of our favorites is the raspberry lamb.
— Peg Jones
Dear Don and Maureen,
I feel like I know you both, as do all my neighbors and friends. I have just received my new International Cookbook from the publisher as you promised. I am so excited that my testimonial was, indeed, included on the back cover. I am a total convert to the no- salt lifestyle which has made a great difference in my husband's recovery from heart problems. His doctor recomended that he reduce his sodium intake to about 2500mg per day. After finding your wonderful website, we were able to get it to about 1000 to 1200 mg.
I had Thanksgiving dinner at our house this year and used the recipes from your website right down to the dressing. I made 10 grain bread and used that for the cubes. The result was 'good news, bad news'. My husband, the one I am doing all this for, didn't like the stuffing, but he doesn't like STUFFING at all. The good news was, all our family and guests loved it. Go figure.
Well, just wanted to say thank you for the book, wish you both a Merry Christmas and a Happy New Year and thank you for all the time and effort you put into your website and cookbooks. There is nothing out there like it. — Sincerely, Cheryl Sachs
Hi, Chef Don,
My husband was advised to cut back his sodium intake due to a health issue about a year ago. I immediately bought your cookbook "The No Salt Lowest Sodium Cookbook," which is great, especially for your overall advice and substitute sauces, which I keep on hand at all times. The result is my husband's condition has remained stable, and we are all enjoying lower sodium but just as tasty meals as before. I have recommended the book to many friends. — Elaine
I just wanted to let you know how well I am doing.
I went to Toronto General Hospital last week to see the cardiologist..
This time they did the Radionuclide Cardiopulmonary stress test.
My heart ejection fraction has gone from 43% two years ago to 46% this year.
When I was diagnosed with Idiopathic Dilated Congestive Cardiomyopathy in 1999 my heart was functioning at 20 – 24 percent.
I have all three of your cookbooks and I am very excited about the new No-Salt Lowest-Sodium International Cookbook.
My son who lives in the Seattle area is bringing me the new book when he comes home for Christmas next week.
I can't wait to try out your new recipes.
I think I am always the first person in Canada to have your cookbooks.
Thank you for being there for us. — Patricia Miller
Thank you again so very much for the book. Everything here is great. I must tell you that a year after I had been diagnosed with CHF, my EF had improved from 20% to about 34%. The doctors told me that I could never hope for it to improve beyond that. Well, I had an echo in August, and my EF is up to about 47%, I am active and have plenty of energy. My cardiologist can't explain it, but I truly believe that your recipes have been a significant part of my recovery. Thank you for helping me get my life back.
We look forward to the International Cookbook and hope the BBQ cookbook will be out before long also.— Patrica Boyles
Have three of your books but not the last, which I will get. They have helped me immensely and my Dr. is amazed that I can eat well and happily. — Ruth Becker
Thank you SO much for the No Salt cookbook. I didn't know what I was
going to do until I discovered it at the Library. Of course I have
ordered one for myself. I have Meniere's and have to stay on a very low
salt diet. It is so hard, but with your book I am making it. — Inez Cobb
The recipes that I have tried so far are great. I was diagnosed with Meniere's about 9 months ago. Thank you. Now I have tasty food to eat. — Sharon Honza
I love your cookbooks! I was diagnosed with Meniere's and I had HBP. Since I started cooking your way I lost 20 ilbs in a month and a half and have gone off the blood pressure meds all together. — Cathy Rossi
Your comments, humor and common sense have literally been a saving grace for me as a caregiver. We seem to be in the midst of a lot of excellent medical procedures but receiving poor teaching on how to "make a low Na lifestyle happen" Thank you VERY much! —
Love your book! — Girard N.
You will never know how much your cookbook has helped me. I love the recipes because they are simple and good. — Dolores Perez
I have made several recipes in your book for my Mom who suffers from acute hypertension and they are great! This cookbook is a real god-send! — Debbie Shanklin
I just wanted to let you know how much I am loving the soy sauce alternative recipe you sent me. We're eating wild caught Alaskan salmon once a
week now, thanks to you. I loved the your tip for getting the bones out with needle nose pliers! I mix a little no-sodium sweet and tangy mustard
from HHMarket (this stuff is amazing if you haven't had a chance to try it!),
some brown sugar and some of your soy sauce alternative up into a very thick spread, coat the top of the salmon and BBQ. I serve it with
some steamed seasoned summer squash & zucchini on the side and some brown rice from my rice cooker sprinkled with your soy alternative – and we're in
low-sodium heaven here. Thank you for making this possible. My PVC's respond so well to the low sodium lifestyle.
I am gearing up to make your entire Thanksgiving meal next month because our son is coming home from Colorado for a visit. I really appreciate
your recipes online! My experiment will be to make your crust into an oat flour crust, because I've always wanted to find a nice oat pie crust.
I am ready and anxious to get the lowfat cookbook to add to my collection of your books, and can't wait since I know it will help me further
my weight loss!
Have a great day! — Beth Swain
Hi, Your site has been so helpful to me. I was shocked at my recent diagnosis of cardiomyopathy.
My heart function is at 10-15%. With this (no-salt, lowest-sodium) diet, I do not take lasix. (And I had to argue with my doctor about this.)
I was diagnosed about 2 months ago, and I will be very excited to see what my next echocardiogram will be. Thanks so much, — Regina Miller
Your cookbook is great! — Jack Collins
I want to thank you again for the new cookbook. It arrived yesterday and I put it to use in making some corn bread to go with my vegetable soup!
A few months ago, after talking to my daughter, said she was going to get the cookbook which she really uses all the time. She is realizing how
much better she feels not having all the salt! Many thanks to you, — Roger Harmon
Thank you so much for all the great news and recipes. I just wanted you to know that thus far I have lost 33 lbs following your advice and going nearly sodium free!
Have a great day!— Beth Swain
With the help of your recipes, I've improved from an ejection fraction of 15% to 57%! Please, keep up your wonderful work. — Kathy DeHoogh
I just want to say that thanks to the first cookbook I bought in Aug of 2001, and using it a lot, I'm still here and fairly healthy, (at 65 years old).
I spread the word of the cookbooks to all the people I know and talk to. My poor cookbook is pretty well beat up after all the use! I had a heart attack
on the table with my second bypass surgery—and now I have an intake on the average of 300 mgs of sodium per day if I don't want to gain much weight.
I still stop at the local hospital cardiac rehab and talk to them, letting them know what is happening with me. I don't talk to the rehab all the time,
but we do have a diabetic support group I go to every week.
Thanks again for the great first cookbook you put on the market!!
Wow, that was fast (response time)! Thanks so much!! By the way, I made your "faux" soy
sauce and am enjoying it greatly. — Jennifer Hamilton
Your recipes are wonderful and have changed my Dad's life and health!
I made your raisin bread for Dad. He loved it. I made it for one of his friends who has congestive heart failure and hates the commercial
salt free bread. He couldn't get enough. Your brownies were an instant hit with my Dad. — Ellen Freedman
Your book is wonderful. I was CHF, BP sky high, aortic valve replacement in Sept 2005. The short version is that I am now in wonderful physical and medical condition as long as I get aerobic exercise and watch sodium like a hawk. Your book has been a huge part of my regaining my health. About 8 months post-op now. I also bought an extra copy of your main Low Sodium cookbook and added it to the lending library in the Cardiac Rehab part of the hospital I was in.
— Larry Manion
I no longer have cardiomyopathy since I received a heart transplant 3 weeks ago!
Megaheart.com and Don's cookbooks were the best thing that happened to me when I had to be on a low sodium diet. I tell everyone who I meet who needs to be on a low sodium diet about you and megaheart.com.
By the way, I have yet to meet a hospital nutritionist who knows about you, your cookbooks and megaheart.com. I usually know more about low-sodium diets than they do. This is a needed group to market to.
Thanks again. — Richard. Bennett
Hi, I really appreciate your website. It is so exciting. I am on a NO SALT diet and
appreciate all the resources that are available. —Cheryl White
Thanks, Don, I appreciate your help.
I read your books everyday; visit the Web site for new stuff and for help!!
I do not know what I would have done if I had not found your books.
We both love the recipes that we have tried.
I can hardly wait for your new book. — Unissa Avenair
We have all three books...best books ever written..a Godsend. — Robert Jorgenson
I have just received your June Newsletter and always look forward to reading them and your recipes.
Since our no-salt lifestyle change, and your assistance, we have been doing very well. I find it quite amazing that the grocery stores offer so little in the way of no-salt or low-sodium items.
Again, thanks for your good Newsletters and the best of summers to you. — Corinne J Walker
I am making your applesauce cake right now. My husband had 15% ejection fraction in March, and in many ways, we owe his life to you and the encouragement your Web site and books provide.
People need to know that they themselves can make a difference, and you provide that information. — Barbara
Your books are a life saver. Thanks — Dianna Carlson
I am enjoying the cookbooks and appreciate the suggestions
as to where/what brands to purchase. Last night I made the
ginger bread cookies and thought they were great. It's the first cookie
recipe I've tried. My husband liked them, too, which is an added plus!— Jennifer Hamilton
Thank you so much for the no salt and lowest sodium cookbook.
I just found out that I have CHF. I was hospitalized for about a week because I had about ten times the amount of water that a person is suppose to have. I was scared. I have a very strong family history of CHF and coronary heart disease (CAD). I am the thirteenth of fourteen children. Three of my brothers and sisters have passed away — with my brother just passing with a massive heart attack. He was only 46 — 5 years older than me. Your book is such a blessing to me and my family.
Because I did not know where to begin until my husband and I went to the book store and looked at no salt or lowest sodium books. We didn't know witch one to buy so I bought yours first. Praise God because I can't eat over 1000mg to 1500 mgs a
day with out gaining water weight. Thanks to you and your hard work I keep my sodium under 600 mg to 700 mg a day. I am now trying to convert my family's recipes into low sodium ones. I love your book — your recipes are so wonderful and so yummy. I love to eat and bake and cook. I
have lost about 50 pounds, which makes the doctors happy! I can not wait till I get your baking book. I ordered it (and your No Salt, Lowest Sodium International cookbook). — Sara Lenhart"
I am looking forward to more months with you. I suffered with dibilitating Meniers for a year. After many, many, doctors, found a 1000 mg diet and your cookbooks — the only way for the past 5 months that I have been able to keep the symptoms under control! Thank you!!!!!!!!
— Diane from NJ.
I think your website and cookbooks are wonderful - I was recently diagnosed with Meiniers disease and your site and books have been a huge help in adapting to a new eating lifestyle. — Kimberly McCann
Thank you for your great informative website and the support you have provided over the years. I have all your books and I am really looking forward to your new International Cookbook. Your recipes are very helpful.
When I was first diagnosed my prognosis was poor and my doctor thought I would need a heart transplant.
My heart function has gone from 20 - 24% to 45%. The Heart Failure Clinic in Toronto says I am their prize patient. — Patricia Miller
I hope that you and your family are enjoying a happy, healthy New Year. I
would like to share an update with you. My dad has been following your plan
for 17 months. He recently had an echo-cardiogram, and his EF has increased
from 15% to 25%. He now walks one and a quarter miles daily. Each day he
continues to feel better, and with great confidence is looking forward to
his 81st birthday in June. He states that his "quality of life is
wonderful." Again we thank you and your family for your continued support.
We can't wait for the next cookbook. — Martha Edwards
It's not often that
I really enjoy reading a cookbook, but yours are
something special. Keep up the good work! — Carolyn Sheehan
Love the cookbook and looking forward to the newsletter.
I use your book almost every day. The best part is that I don't
even see my family or friends add salt to the recipes after I have cooked
without it. My extended family actually requested your refried beans for a
fajita dinner birthday party we had last week. Thank you so much for
putting such wonderful recipes into your book. They have made this
transition to low-sodium eating so much easier for me!
We're going to try stuffed red snapper tonight and I can't wait. Again,
thank you!— Kristi Williams
Thank you. This is a life saver! — Heather Steuer
I have all of your books & believe me they are very helpful. Thanks a lot. — Betty Franken.
Mom has CHF, REALLY appreciate your No-Salt cookbooks. Thank you. — Lisa Louise C.
I had another echocardiogram done in December, and Dr Boccicchio said my heart looked beautiful and if he hadn't seen it in the beginning, he would never believe that I'd had heart failure.
Here's one success for your low sodium diet story!!!!!!!!!!!!!!!!!!!! — Cheryl Colbert
Hi, I have two of your books now and have tried several recipes and they are yummy! — Peg
Many thanks for the cookbooks & newsletter. They are great
supports. — Raymond M.
Your book is an answer to prayer! My precious son Tim, was diagnosed with a liver disease when only 19 months old. He has high blood pressure, extremely high cholesterol & triglycerides, hypoglycemic,
will one day be a candidate for a liver transplant. He has a weak immune system, possible heart disease and more! It is extremely important for us to keep the sodium at the lowest possible!
Please don`t stop your web site and keep that wonderful book in print! I prayed and God sent us your book The No Salt, Lowest Sodium Cookbook. God is good all the time! With a grateful heart, Linda T.
Thank you for your outstanding cookbooks and commitment to a healthy no-low sodium lifestyle. My better-half was diagnosed with CHF last year. It knocked us off center! He was healthy, active and had a thriving
business. A virus attacked his heart muscle and when he entered the ER his EF was 12%.
A very long story short ... due to a no to low sodium diet and good meds, Grant is doing very well. I have done a good job of creating low sodium meals, but it is difficult. I recently came
across your cookbooks and website and have prepared many of your recipes. They are delicious!
We admire and appreciate your dedication to our new lifestyle. I am enjoying the benefits as well. I have lost weight and feel better for adhering to a low sodium diet.
God Bless you and your family! — Lisa M. Gleeson
Congratulations on ten years of wonderful work! — Margaret Hicks
Great cookbook. — Charles Chance
Just received your 3 books. Loved them all. Great job. — Nancy Pine.
I will definitely order your cookbook. What a
huge help that will be to me. You're really helping a
lot of people so tremendously with the information
you've provided. May God continue to bless you and
your work. Thanks. — Greg Blair
I just want to say your trio of books are very helpful to me in the battle against salt!!
The recipe for soy sauce is amazing. — Nancy Milo
Happy Fall. I wanted to check in with you and give you an update on my dad.
Sept 5th marked one year that he has been on your plan. Just when we
think we have seen a leveling off in his recovery, he amazes us more. In
June he turned 80, and he danced and played the piano at his party. One
year ago he could not walk 10 feet. He is now walking one mile every day.
Since my dad started your plan he has not been to the hospital emergency
room. His Cardiologist calls his recovery remarkable, and his family doctor
calls it a miracle. We live by your three cookbooks. At the risk of
sounding redundant, I will say it again. — your plan makes miracles
happen. We want CHF patients and other people to know that making this
change in their diet will give back health and quality of life. We hope
that you are continuing to enjoy good health. God bless you and your
family. — Martha Edwards
Got your "light" book @ library - love it! Thanks! — Vicki Antilley
When my husband was diagnosed with Menieres, Don's "No Salt, Lowest Sodium Cookbook" became my bible!! Thank you so much!! I could go on and on about
what that book meant to me during a very trying time!! And, the fact that
you and your wife were able to develop those wonderful recipes during your
own trying times (I just finished reading the intro to your newest book) is
totally amazing to me. Thank you so much!! P.S. Now I'm getting ready to start trying
the recipes in the "Light Meals" cookbook...they look wonderful!!
Sharon Kaiser— Sharon Kaiser
Your three cookbooks have served as my bible for the past year after an ICD implant. I was diagnosed with CHF two years ago at age 57, with an EF of 25 - 30%,
due to previously undiagnosed familial cardiomyopathy. A year ago, with an EF of 20%, I was in severe heart failure. After having an ICD implant and
thoracotomy, I have been determined to keep my lungs clear. Using your recipes, in addition to my medications, has completely transformed my life.
I have been able to return to work and am now walking three miles a day on the treadmill instead of the .2 of a mile that I could walk a year ago.
My EF is 30 - 35%.
My husband was also on the verge of requiring blood pressure medication, but has lowered his systolic pressure from 140 to 117, thus eliminating the
need for medication.
Please keep the recipes coming.
Thanks for helping me to improve my life.
— Pat Boyles
I have all of your books and I can't thank you enough for the recipes. My husband needs very low salt foods and I have been appalled at the levels of "hidden" sodium in foods that I didn't think had ANY sodium in them at all. My friends are now much more attuned to salt in foods they eat.
— Cheryl Sachs
Dear Don, I thank you so much for all the fantastic recipes you send re the e-mail and monthly newsletter and I have made many delicious meals from your recipes and even my husband who doesn't have any problem with sodium enjoys them and I have also made some for my daughter who has 5 young kids and have it ready for her to pick up after her work and they all enjoy them. It is great to be able to enjoy low sodium or no sodium meals and enjoy them so much. I look forward to your monthly newsletters and you are my saviour, thanks so much it
is so much appreciated. — Dianne Baboth (Ontario)
A while back I sent you an email raving about
the "Light Meals"
cookbook. I've tried other recipes, (in the book) by the way, and
they were just as
delicious. The broccoli soup is out of this world.
husband didn't even put any salt in it! Anyway, the
point of this email
is to not offer rave reviews, even though they are well
deserved. I may have
told you that I live on the Central coast of
California and have been a patient of the Coastal
Cardiology group here. You
told me to be sure to tell my doctor about my
dropping my sodium levels
very low (because he had told me 2000 mg), so he
wouldn't think that the
higher levels he recommended had helped me regain a
nearly normal heart
function. Well, I did that and sent him a list of
the CHF websites I
use and the local products that are available for
sale that are low
sodium, along with the website order sites. I listed
that your cookbooks are
a major source of good tasting low sodium food and
offered to help set
up a support group for CHF patients if one were ever
started here. To
my great surprise, my doctor took me up on my
offer and we had our
initial meeting this past week. We are shooting for
our first meeting
in September with me as the initial speaker to talk
to the patients
about the importance of low sodium eating and how to
achieve that goal.
I don't know if you ever do this, but I'm asking if
you would donate a
copy of each of your cookbooks to the Coastal
Cardiology group. That
way we could display them at the meeting and maybe
drum up some more
orders for you. I have a copy of each, but can't
part with mine, since
I use them every day.
Love your No Salt Cookbook! — Linda Jo J.
I have recently been diagnosed with an enlarged heart due to high blood pressure. I am so happy to have found this sight. Thank you for providing this valuable info. to people such as myself. God bless.
Just found out I have HBP.....Thank You for this site! — Jackie A.
Love the recipes!!! — Gloria F.
Wonderful Book- thank you!!! — Beth
Like your cookbooks a lot. Hope you keep writing them. Thanks for sharing your experiences and giving others hope and inspiration. — Kaye
I want to thank you and your wife for all of the work you put into your 3 cookbooks. I was diagnosed with heart failure last May with an EF of 20%. My cardiologist said to limit my sodium to 2000 mg per day, but after reading your story in the first cookbook of yours that I bought and following your recipes, I was able to cut the sodium easily to 500-1000 mg per day instead. At the beginning of December, another echocardiogram showed that my heart had shrunk back to normal size and my EF had risen back to 55-60%. My overall health has improved tremendously because of my new low sodium “diet” and I plan to continue it forever. I just bought the newest Light Meals cookbook and have to say that the California Salad and Chicken Curry Salad are great. I’ve also tried and loved the Potato Leek soup, Creamy Onion Garlic soup, and Garlic French Rolls. My husband, who is a saltaholic, is also loving your recipes and says my cooking has improved 100%. Thank you so much for the huge difference you’ve made in my life and many others.
&mdash: Cheryl Colbert
I meant to send this email a month ago, but I figured better late than
never. A very blessed, happy and healthy New Year to you and your family.
My father is in his fifth month on your plan and is doing great. He now
walks several times a day, totaling about 1/2 mile. He hopes to get up to a
mile without stopping by his 80th birthday in June. Just wanted you to know
we hold your books dear to our hearts and thank you and your family. Have a
great year. — Martha Edwards
I love all of your cookbooks. We are new to congestive heart failure and your books are very helpfull. I learned to make no salt bread thanks to you.
The healthy market is a great place to shop too. Keep up the great work.
A very happy and healthy new year to you and your family. - Debbie Merves
Your books are great! Thanks especially for the baking recipes.—
I just spent part of the weekend teaching my 88 year old father some of your wonderful bread recipes. We had a great time . Thanks for helping to empower those people with congestive heart failure.
We' ve tried any number of your no-salt, low sodium breads and rolls
and can't decide on a favorite...they have all been successful and
BTW, I use soy milk and l t b. lemon juice to make buttermilk for your
buttermilk rolls. This way they are non-dairy.
Thanks so much for your wonderful creative culinary ideas. — Ruth Brinn
Note: Soy milk has 28.8 mg sodium per cup.
Thank you so much for your books. We would have been totally lost without
not only the recipes, but all the helpful information. My daughter has a rare
condition known as Budd-Chiarri Syndrome and has to limit her sodium. The
entire family has decided to join her in her diet to be supportive. Before I
found your book, she said her plan was to just cut down on eating all
together, because there was so much sodium in everything, it seemed hopeless.
Amazingly, this whole thing has turned into a fun new hobby of cooking and
searching for low sodium products for all of us. That's quite a change from the day
I found my daughter in tears, thinking she could never eat anything good
again. I am really excited about it, because I remember that my mother hardly
ate anything at all when she had to go to a low sodium diet for her heart. I
only wish she were still around to join in the fun.
Thanks again — Merry Mata
Note: The following is a follow-up note from Merry Mata.
As for my daughter, she is doing very well. At her most recent appointment, the doctor was very impressed with her improvement. Thanks to her success with the low sodium diet, she may eventually regain full liver function, and may not need a transplant after all.
She called me yesterday to say she had tried one of your recipes with her new bread machine, and she was so excited. She really loved it and is looking forward to trying some of the others.
Thanks again for everything!!!
Good Afternoon Don,
I would like to share some good news with you and your readers. I shared
with you that my dad is 79 yrs old and has been diagnosed with end stage
CHF. We were told we had no options and death is imminent. As you know he
started your plan, and 23 days later has received wonderful news from the
Pulmunologist. The 500 cc of fluid on his lungs that he could not get rid
of is gone. The doctor was thrilled and said that he sounded and looked
great. The doctor also said that my dad is on a winning plan, and don't
change a thing. He is now sleeping thru the night, no episodes of sleep
apnea, he is getting stronger each and every day, his appetite (just like
you said) is finally returning, and he takes up to three short walks per day
(in addition to some light exercise.) He is talking about the future again.
The x-ray report also said "mild" cardiomyopathy. Not sure if that means
his heart is beginning to heal. Past reports have said "severe." We will
follow up in one month with his heart doctor for clarification. Again,
thanks so much for your support and encouragement. So far the recipes we
have tried were easy to make, and my dad really likes the food. Please feel
free to share our experience with anyone who is on the fence about making
diet changes. The food plan and cookbooks you have shared with us make
miracles happen. I will check back with you in a month with an update.
Take care — Martha Edwards ,
I am on a very low salt diet because of a liver disease. I really appreciate your books. They are the best. — Margie
Welcome from my new home in St. Augustine, Florida. Even though I have left
the heart failure program at Morton Plant Hospital in Clearwater, I'm still
with the BayCare system. I've developed a heart failure home care program
for our 13 home care offices and of course promoting your books and web site
to all the nurses and patients.
I've been given the honor to help raise money for the American Heart
Association Heart Walk in November for our Jacksonville office. I was
wondering if you would like to donate one of your great books so we could
"raffle" it off to raise some money. I have to keep lending my books out,
but I really don't want to give my "signed" booked away. I still need to get your
latest one which I hear is great.
Have you made any contact with the American Association of Heart Failure
Nurses? I won a scholarship from them in July to attend their conference
in CA and talked to many nurses about your web site and books. A lot of
them knew about you and your books.
The conference next year will be here in Florida and I hope I can get a
sponsor to go. If I do, I will again sing your praises.
I hope your health is great and thanks again for all the great work you do
in behalf of the heart failure patients.
Your Florida friend,
My husband is doing very well on his new low-sodium diet (thanks largely to you!)
Thanks for your help! —
My spouse was just diagnosed with hypertension, so we were frantically searching for low-salt versions of favorites like pizza. I found your pizza recipe and even though I had to make a few changes (mostly because I couldn't find low-salt mozzarella cheese right away), I still ended up with a pizza that was about a quarter as salty as a storebought one would have been — and much, much tastier! Thanks!
Please accept my sincerest thank you for helping me save my husband. Fred was in terrible shape, and they thought he'd die. After I found your books I bought them
and have lived by them ever since. I even eat what I am serving Fred for his heart condition and I can't believe how much I enjoy your recipes and your
meal planning guide. We feel so lucky that you did this and we found them. Your website also has been a big help and once about a year ago I wrote for some
info and you answer so quickly I just felt like you cared. Fred is much better now, even plays a little golf on cool days. All thanks to your books and
our new lifestyle. Thank you. — Samantha
I am thrilled with your Light Meals book. The soups are the best I've ever tasted . . . and no salt. Amazing work. Now Don, did you do those or did your wife? :-)
My whole family loves them, too. My husband has done so well with your recipes for the past four years that he's practically fully recovered now. His story sounds
like yours. We thank you very much for all the work you have done. P.S. You say in the book that your wife did the soups. She must be some kind of cook. — Linda S.
We tried your recipe for the sweet and sour sesame chicken. My 17-yr. old son loved it, could not believe it was low sodium, and said he now has a new "favorite recipe". :)
Terrific recipe! Thanks! — LeeAnn
I tried about three other low salt books before the one I found here. A month ago I got one and started my own plan like the one in the book.
I'm already BETTER! And my doctor doesn't believe it. So, I ordered another book and took it to him yesterday. He was crazy out of his mind when
he got it. Really. He'd never seen it or anything like it. Says he's going to recommend it to everyone. Thanks so much. You saved my life.
— Arvid T.
Hi Chef Don.....this is Kathy Keegan again......I was very surprised and I thank you for your quick response...............It is so nice to know that someone will get back to us so quickly.....*smile*....I think you will be hearing from the rest of my family.....and you can count on me to be passing the word on your book/lifestyle......I love it....
Thanks again — Kathy Keegan
I want to thank you for a wonderful site! I found out recently that my Mom, who is 77 years old, has kidney problems and is restricted on her diet. Since she is coming for a visit soon, I have been trying to find easy to do recipes that she would enjoy. Your site has helped a great deal! Thank you again,
— Sue, from Tucson
Thanks Don. Your practice of judicious, disciplined selection of food and committment have had a big impact on my habits. That
and the scary dizzy spell which inspired a dream that I will not get into. I've crossed the rubicon. 1500 calories and 1,000 milligrams of sodium
a day is the goal and as soon as that decision was made all the cravings seem like, well, children who have to go to their room cause big Al is back.
:-) — Al Stein
For what it is worth, I thought you would like to know that I am sending a copy of the No Salt cookbook to President Clinton—obviously he will have a cook,
nutritionist, and on and on, but so few people seem to recognize salt as a problem—even the experts. I am "salt sensitive" and my husband had open
heart - mitral valve replaced - I had written to you in the past about my success in dealing with the salt issues, and I recommend your book to everyone
who wonders how I lost so much weight—who knew Weight Watchers meals could kill—they are high in salt. My doctor has me at 1500 mg a day, but I can
stay under that with no problems thanks to your books — and eat well!!! I use the bread machine weekly, and even as we speak, I have made the pie
crust for a fresh raspberry-peach tart. I do miss pretzels, but I recognize the alternative!!!
Thank you again for your books, recipes, web site! — Susan Van Rossum
I had to write. Two years now on your book's program. The guide in the back. Two years. Never a dull day, never a bad meal and now, get this.
IMPROVEMENT. I am better. No transplant, no nothing but return to work. All thanks to you. Please accept this as my gratitude for what you have done for me
and others. — D. Tremble
I appreciate the website, the cookbooks, and the products so
very much. I'm a Meniere's disease patient who went from being a
"salt-aholic" (my mother was an Irishwoman who knew only one spice) to about
700 mg/day - big adjustment! It took me nearly four years to get over the
cravings. I still miss some foods and get discouraged by restaurant fare,
but my attitude has improved greatly. Keep up the good work. It's a
"mission" to souls like me. — K. C. McHugh
Thank you so much for your No-Salt cookbook. I come to you by way of Meniere's. I found your website and then borrowed your book from the library—before it was due back I had my own copy. I love the Kung Pao tofu. I always have a batch of refried beans on hand—they make great sandwiches. The breads/rolls are good. The fried tofu is very good. And there are many more recipes I look forward to trying. I like your garlic philosophy—life's not so bad, I can still eat all the garlic I want!
Thank you so much! —
I made the BarBQue sauce and brushed
it on chicken breasts while they were baking. My
husband couldn't believe how good the sauce was - he
loved it! I just checked the site for a salad dish to
pass for a party we are having at our house tomorrow
night and the next time I hit the bookstore I am
picking up my copy of the "Low Salt" cookbook.
Thank you again for all your work - it is making a
very difficult situation much, much better!—
Don, just tried the Buttermilk Egg Buns, page 104...omigosh! They're
great! No more eating hamburgers on sliced low-sodium, crumbling bread!— THANKS!!!— Rena – Morristown, TN
P.S. LOVE the raisin english muffins, too.
I was told last Tuesday that I need a liver transplant, and to go on a sodium
free(doctor's words) diet; I had not a clue as to how to accomplish that.
True to form, my girlfriend grabbed the bull by the horns and got on the
internet and went to the bookstore. She found your book and I'm eating much
better than I could have imagined on Tuesday.
The picnic potato salad was great; the tartness was great!—Jeff
Where have you been? Where? I've got a shelf full of books and now I find yours.
For two weeks I've been baking and cooking and everyone LOVES your low sodium recipes.
Both books are incredible! Thank you so much. My husband is the one who needs it and he's getting better already.
But, get this. We're all eating his meals now...that's how good your books are. Thank you, thank you. -Janet M.
My 65-year-old husband has CHF and a month ago his doctor sent me to the
emergency room with him — after telling me privately that I shouldn't expect
miracles. I took my husband home, he was too weak to even get out of bed and had
whole body edema up to his lower ribs and including his hands and arms. On
palpation his whole body and extremities felt like very overdone roast beef.
Of course he was on Lasix and we had always been careful about sodium intake,
but he just continued to bloat up.
For a whole weak I made sure he had less than 1000 mg of sodium a day and
finally the edema started to move. He could even get out of bed for a couple of
hours a day. By the end of the second week, his arms and hands no longer
resembled large overstuffed sausages. By the third week his breathing normalized
somewhat. Today I went to the neighborhood Barnes & Noble to find a
low-sodium book because I needed some more ideas. I found your book.
THANK YOU. We will now aim for the 500 mg sodium — my husband will see his
doctor on Tuesday and ask for any adjustments that need to be made in his
We had already been informed that a heart transplant was the only other
treatment available and that was not even an option for my husband. But diet is,
and he completely believes low sodium intake is a major part in his continuing
to live. I wish many more people with similar problems would find your book
- it is, as they say "a Godsend."— Diane Eisele
Found you in Light & Tasty Magazine. Bought your cookbook and your baking book. Wow! Bread without salt and extremely delicious. I love your new
enhancer idea, too. Works great. Light and tasty should have you write a column for them. Great Stuff! Keep up the good work.— Sally
Happy Birthday, Don!
May you enjoy many, many more. I have both of your cookbooks and love
them. Meniere's is my problem and cutting the salt has allowed me to
have a normal life. Thank you from the bottom of my healthy heart.—Judi Boniface
Don, You may like to know that today we were trying out a new waffle iron that
we got for Christmas. I made a batch of the "Classic Belgian Waffles"
recipe that came with the waffle iron, as well as your "Belgian Waffles
Supreme" recipe for me. :-) The first recipe worked rather well, but yours was by far the better
recipe. I think from now on we will use only yours. Thanks. :-) LeeAnn
Had to tell you. Your Christmas stolen was the best I've ever eaten. The very best. It made our Christmas morning breakfast a very special treat. Thank you!
Some months ago I wrote and asked you about baking quick breads and cakes. The advice you gave me has been very helpful and my results are much better.
Thank you so much. I have been using both of your of books and also trying some of the recipes in the newsletters. Low sodium soups and breads are
becoming my specialty and our family and neighbors appreciate them. I plan to get your soup and salad book as soon as it comes out.
You were kind enough to have your publisher send my hypertension doctor at the University of Ct Health Center copies of your books, which she
now recommends to her patients. In October we put out the first issue of of what we hope will become a quarterly newsletter for the Health
Center's low sodium patients. We call it "From One Low Sodium Patient to Another." What we hope is that eventually it will evolve into a
mutual support group. I am recommending Megaheart as a primary resource for those who have access to a computer. Not everyone does. I
would like your permission to quote in our newsletter from the very helpful article you ran called All About Sodium.
It contains so much
valuable information for all of us. Dr. Tendler thought it excellent. May we also reprint a recipe now and then if we give full credit to the source?
Thank you, Don, for all the wonderful work you do on our behalf. Please let me know about using some of the information from your newsletters and
website in our efforts to spread the good word. I am just one 74 year old woman who has spent a lot of time this past year learning about low sodium
cooking and diet. It seems unreasonable to expect that every patient newly diagnosed as needing this diet should have to start fom square one.
Like you, I just want to help make life easier for the others.
Sincerely — Penny Putnam
PS We have found that many Chinese restaurants will now steam many dishes, use no salt or sodium products and will serve with sauce on the side or
without any sauce. I bring along my Dave's Gourmet Ginger Peach Sauce and it is delicious. I don't eat the soups, egg rolls or noodles.
I am someone who suffers with terrible swelling in my body from salt in food especially when we dine out. At home I am able to cook salt-free and that
makes all the difference in my health. I buy a lot of cookbooks, but your recipes have such a high quality in taste that I think you should open a restaurant! I hear so many people complaining today about restaurants using salt as a flavor enhancer and it doesn't have to be that way. Cable TV has a cooking show and I am shocked at how much salt they use in their cooking. With all the baby-boomers out there aging I think a restaurant would be perfect. I can't wait until your next cookbook comes out.
Thank you for taking the time in sharing your knowledge.—Peggy Bekeny
We bought both of your cookbooks and love them. I love the
sodium content in the recipes. I am telling all our friends about your
site. Pete from Healthy Heart Market.com gave us your site address. Keith
had 5 by-pass surgery Feb 2003, so we are learning but it is hard to find
good information. Thank you sooooo much for all your hard work in this
area. We love it.— Keith and Jean Wise
I love your cookbooks. They were a bright spot for me when I was first diagnosed with Meniers Disease and, though already eating a lower salt diet than
many, I needed to lower my daily intake more. Thanks.—Lois Wacholtz ,
I just love your new cookbook.—Mikki
Don's books have made my low salt diet into an exciting and flavorful adventure.— Penelope Putnam
I love your cookbook.— Priscilla K.
Truely a life saving site! Thanks.—Laura Maher
Have your book and love it. Thanks.—K. Halsey
I have both of your books and use them often.—T. Wenzel
Good Morning Don,
I can't thank you enough for responding to my email. Your positive attitude
and encouragement is refreshing and important to us. I am searching around
for some type of support group, so that I can speak with other people who
have CHF. Medical professionals are very informative. However, the human
experience is a great teacher. Even though my dad is still very tired, I
can't believe all of the changes we are seeing take place. He has been on
your plan for only 9 days. I forgot to mention to you that he is 79 years
old. I had just received your baking book and not looked at it yet. I had
the recipe for taco shells and didn't know it. I am now trying to find a
pie crust recipe I can make sodium free. Again, thanks so much for your
time, and inviting me to email you with questions. I may do that from time
to time. I imagine that you are a very busy person and I appreciate all of
your hard work. I am in awe of what you and your family have accomplished
over the past nine years.
Take care — Martha Edwards
Use your cookbook all the time and tell everybody else about it!—R. Harmon
I just have to take a minute of your time to tell you,
how wonderful your two cookbooks are. They are like my "bible." Ohh what
a help they have been. Between you and "Pete's" place, where I can order so
many things, it surely has been a big big help to me. My husband needs all
the help I can get and do for him. I am checking your sight all the time.
Well again, I just want to say a Great Big Thanks to you.— Charlene—Overland Park, Ks.
Thanks for a great cook book.—Paula Mick
I have been using and enjoying your cookbook for a long time. Thanks—Judy Lord
My husband has CHF, I have both of your books & love them!!—Karen Williams
I just got back from the cardiologist today. EF is now 50%. Though he
says I will always have to stay on the diet and meds, at least it is great
news for me.—LeeAnn
I bought your cookbook, and it is absolutely wonderful.—Jim Mackey
I use both your books all the time. Thank You!!!—Penelope Putnam
My bp was pre hypertension. I want you to know that I have been watching my diet based on info/guidelines I found on your website. I just had my BP taken and it was 122/80 :-)
Now with your cookbook I can keep it that way!
Thanks so much!—Dawn Wall
Just what I need!—Charles Kendall
Found your book in the library - am very appreciative for a direction to care for my mom's CHF.
The recipes in your book are the best I have ever had for no salt-low sodium.—BARBARA COLIN
A friend of mine who was told she was a "walking heart attack" by one physician went to a cardiologist who recommended your book. My friend tried your diet and had phenomenal results in a few weeks.
I'm looking forward to seeing my medical indicators drop back into the normal range! I retire in a few weeks and hope to be healthy so that I can enjoy myself.
I had to mail you and tell you that your books have been without doubt the
link, the essence, one of the main reasons, that I am alive today. Thank you
for your efforts.
In less than a year, after 11 shocks to restart my heart, today, I am
starting to gradually go off 7 different drugs that kept me going.
Keep it up.—
Thank you so much for the great bread cookbook. It looks great and I can't wait to try some of the interesting breads.
Our program is going well and I have a lot of patients who have your cookbook. I see you are now heading for a soup cookbook and my patient today said she can't wait because she loves soup. What's next cookies?
Have a happy holiday and keep up the good work.—Fondly, Judy (R.N.)
We bought your NO-Salt, Lowest Sodium Cookbook, which is fantastic. My wife has used your spaghetti sauce recipe and we are considering the purchase of a "bread" maker. Thank you for having this book.
— L. Kramer
Received your book in the mail last week.....sat up til 2:30 AM reading it.
I make all my own bread.....100% wholemeal. We never have white flour in the house. I think one of the biggest things that makes it easy to use whole wheat flour (Aussies call it wholemeal) is that I have milled my own wheat...that way I can get it as fine as I like it. I used a Retzel stone grinding mill for years and years. Recently I got a Whisper Mill...sounds like a jet engine...it explodes the grains of wheat. I am still getting used to it....the flour is superb.
I make all my cakes, buns, breakfast rolls, pie crust... everying with whole wheat. I'd be happy to share any recipes if you are interested. We are successfully putting Lugols solution in our bread to supplement us with iodine... Tasmania is a low iodine area.
Today is our 46th wedding anniversary. We must go to dinner with our daughter down the road....she is making us a no salt celebration meal.
Thank you again so very much for your good book and all your wonderful advice. Thank you, thank you, thank you!!!
Kind regards— Joan E. Krapf, Australia
Hi! I purchased the No-Salt cookbook and I love it! I now
have more food choices with easy to follow recipes. I am very impressed with
the book. Thanks for writing it!—Brenda S.
I suffer from Menieres disease and a low sodium diet leaves me symptom free.— Brian O.
Been using your cookbook for about three years now and everything I've had from there is good!—R. Harmon