That’s because high sodium intake actuall makes fat cells bigger.  It created a vicious cycle of overeating by increasing hunger and thirst.  And leads to unconfortable belly bloat.  Salty foods are highly addictive.

Hundreds of studies link salt to diabetes, stroke, coronary heart disease, cancer, kidney disease, dementia and even bone loss.

Here’s the good news.  There is an easy way to cut down salt and slim down.  Simply replace unhealthy processed foods with   low-salt, high flavor recipes

Salt tricks our bodies into craving more and more of the bad stuff–and keeps us eating with we’re full.

Take control of your salt intake and you can also take care of your bones.   High salt diets have been shown to increase calcium loss, which can lead to osteoporosis.  Calcium-rich recipes like Classis Vanilla Malt help boost your bone health an speed weight loss.

High Blood pressure stresses the arteries that feed your brain.  Slash your sodium intake  and you relieve the pressure dodge the largeest  contributor to stroke risk, and improve your brain health.

Sleep Problem such as sleep apnea, or blocked breathing when you sleep, occurs more often in people with high blood pressure.  New research shows that hypertension may actually trigger sleep apnea.

Blood Suger:  Diabetes alrealy puts you at higher rish for hypertension and heart disease– and a high salt intake will only make these risks greater.  Keep your blood suger stable with fiber filled dishes like gooey Bean and Vegetable Enchiladas.

There are salt free seasoning and low sodium seasonings at the supermarket.  They offer various flavors and a delicious change of pace to your regular meals.  Check them out and use them often and lose the salt as well as the weight.

Prevention Health News

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I find cajun dishes to be most enjoyable in the fall and winter months  mainly because of the heat here in the summer months.  Since they  take time and  concentration  to prepare, I think the cool weather months are the best time to prepare them, expecially gumbo. which is  rather time  consuming and requires to many different ingredients and the cooking time  takes hours.  Some dishes such as shrimp creole takes only a few minutes to prepare.   Rice goes with almost  every cajun dish.  

SHRIMP CREOLE

l pound shrimp, cleaned and deveined

1 large onion head, chopped

1 clove garlic, minced

2 small fresh tomatoes, mashed

Salad oil

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper

Place oil in heavy iron pot.  Saute the onion and garlic for 10 minutes over medium heat.  When wilted, add the tomatoes and season to taste with salt, black  and red pepper.  Cook for 10 minutes.  Add the shrimp.  Cover and cook 10 minutes more.  Serve over rice.

Note:  You may use 4 ounce tomatoe sauce in place of the fresh tomatoes.

Louisiana Cajun Seafood

Vietnamese Stir Fry

Serve with wild rice noodles, tossed with sliced green onions and fresh cilantro leaves.

1 tablespoon canola oil

1/3 cup finely chopped peeled fresh lemongrass

1 pound skinless, boneless chicken breasts, cut into bite-sized pieces

1/4 teaspoon kosher salt

1 1/2  tablespoons sambol oelek(such as Huy Fong)

1/4 cup lower-sodium soy sauce

1.  Heat a large skillet over medium-high heat.  Add oil to pan, swirl to coat.  Add lemongrass, saute for 1 minute, stirring frequently.  Add chicken to pan, and sprinkle with salt.  Saute’ for 3 minutes or untill lightly browned, stirring occasionally.  Stir in sambal, saute’ for 30 seconds.  Add soy sauce, bring to a boil…Reduce heat and simmer 5 minutes or until chicken is done.  Yield 4 servings. (serving size about 2/3 cup).

Cooking Light

The tasks the processor performs  are mundane, but that’s what cooking is mostly about.     The difference between  shredding your knuckles and straining your  triceps with a grater and throwing a root vegetable in a machine is the differencee between rarely making stir-fries of shreded vegetables and making them often.

You can use the food processor for just about every pastry dough and many batters.  Use it to grate Parmesan,  make pesto and cut even slices of almost anything sliceable.

The Blender can do a lot of these things but it can’t do them all.   Some of the new food processors have water-tight seals on the top and bottom, so you can puree liquids for soups and drinks  in them.

The food processor can produce nut butters, including those with added flavors: herb pastes, tapenade baba ghabnouj, seasoned oils and compound butters, but its only worth it if you are  doing a lot.

STIR-FRIED SWEET POTATOES

4  scallions, trimmed and cut into one-ince pieces

2 garlic cloves

1 piece fresh ginger (an inch long), peeled

1 small  fresh hot chile (Jalapeno or Thai) stem and seeds removed

1 1/2 pounds sweet potatoes, peeled and cut into 1-2-inch chunks

3 tablespoons peanut oil

1  tablespoon  soy sauce, more for serving

Salt and freshly ground black pepper

Put scallions in food processor and pulse until finely chopped,  remove.

Add garlic, ginger and chile to the processor and pulse until minced, remove.

Fit the processor with grating blade and grate sweet potatoes.

Put oil in a large nonstick or well seasoned cast iron skillet over medium -high heat.

When hot, add garlic-ginger-chili mixture and fry for 30 seconds.  Add half the scallions and all the potatoes and sprinkle with salt and pepper.

Cook stirring or tossing, until the potatoes are lightly browned, about 10 minmutes; the potatoes need not be fully tender.

Add soy sauce, toss once, and transfer potatoes to serving platter.

Garnish with remaining scallions and sercve immediately with additional soy sauce, if desired

Houston Chronicle.