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Socks, buttons, and significant others: many things in life are (thankfully) replaceable. And as it turns out, the same can be true in the world of cooking, especially with high-sodium ingredients.
Michelle Lee Photography/Getty Images. Best For: soups and stews Try this trick: Dissolve an old school bouillon cube in hot water as directed and use the liquid as a 1:1 swap for chicken broth.
If you're making a brothy soup like chicken noodle soup or a similar recipe where broth is one of the major components, water is not the best substitute. Getty Images Chicken Bouillon
Sodium malate is salty in taste and may be blended with other salt substitutes. Although it contains sodium, the mass fraction is lower. [17] Monosodium glutamate is often used as a substitute for salt in processed and restaurant food, due to its salty taste and low sodium content compared to table salt, and can also be used effectively in home ...
One 5 gram serving contains 173 mg of sodium, which is 8% of the recommended daily intake of sodium. [40] [41] Australia only defines low salt foods, but by UK standards Vegemite is classified as a high salt content food. [42] A low-salt version of Vegemite was introduced in September 2014. It has a 25% reduction in sodium content.
A low sodium diet has a useful effect to reduce blood pressure, both in people with hypertension and in people with normal blood pressure. [7] Taken together, a low salt diet (median of approximately 4.4 g/day – approx 1800 mg sodium) in hypertensive people resulted in a decrease in systolic blood pressure by 4.2 mmHg, and in diastolic blood pressure by 2.1 mmHg.
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Nicolas Appert also proposed such dehydrated bouillon in 1831. [4] Portable soup was a kind of dehydrated food used in the 18th and 19th centuries. It was a precursor of meat extract and bouillon cubes, and of industrially dehydrated food. It is also known as pocket soup or veal glue. It is a cousin of the glace de viande of French cooking. It ...