And if you do that, one of the things you're going to notice is that by default, you're going to reduce your sodium intake, because there's not much sodium in plant foods other than celery, which is probably the highest source of
sodium out of the vegetable family.
Not exact matches
Look
out for
vegetable oils, excessive amounts
of sodium, and trans fats.
1/2
of a 4 - pound spaghetti squash, with the seeds scraped
out Water for the baking pan 2 tablespoons refined coconut oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in adobo sauce, seeded and minced 1-1/2 bunches (about 12 ounces) kale, chard, mustard greens, collard greens or a combination, cut into 1 / 2 - inch strips 1 to 1-1/2 cups low
sodium vegetable stock 3/4 teaspoon fine sea salt 1/3 cup raisins 1/4 cup pine nuts 2 tablespoons extra virgin olive oil
People are trying to figure
out how do they meet these lower
sodium and lower fat guidelines, and increase the quantity
of fruits and
vegetables?
https://deniseminger.com/2010/06/20/a-closer-look-at-the-china-study-dairy-and-disease/ In her link, she point
out possible confounding factors in the china study regarding the association
of dairy and htn, (Lack
of vegetables, excess
sodium, high body weight, and high caloric intake, to name a few.)