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RescuedPanther Posted May 28, 2006 02:49 PM
MY cousin couldn't have salt either he used Diamond Crystal, Salt Substitute,
INGREDIENTS: Potassium Chloride, Tricalcium Phosphate, Citric Acid and Glutamic Acid.
But you might want to ask the doctor what can be used
Herb Salt Substitute Recipe
Similar to the commercial Mrs. Dash mixture, use this salt substitute herb mix on all types of savory foods and you won't miss the salt at all.
INGREDIENTS:
* 1 Tbsp ground cayenne pepper
* 1 Tbsp garlic powder
* 1 Tbsp onion powder
* 1 tsp dried basil
* 1 tsp dried oregano
* 1 tsp dried thyme
* 1 tsp dried parsley flakes
* 1 tsp dried savory
* 1 tsp ground mace
* 1 tsp freshly ground black pepper
* 1 tsp dried sage
* 1 tsp dried marjoram
* 1 tsp ground dried grated lemon peel
PREPARATION:
Combine cayenne pepper, garlic powder, onion powder, basil, oregano, thyme, parsley flakes, savory, mace, black pepper, sage, marjoram, and lemond peel
Mix well. Place in a glass airtight container and store in a cool, dark place up to four months. Use on all types of savory foods.
Recipe may be easily multiplied.
Yield: about 1/3 cup
MY cousin couldn't have salt either he used Diamond Crystal, Salt Substitute,
INGREDIENTS: Potassium Chloride, Tricalcium Phosphate, Citric Acid and Glutamic Acid.
But you might want to ask the doctor what can be used
Herb Salt Substitute Recipe
Similar to the commercial Mrs. Dash mixture, use this salt substitute herb mix on all types of savory foods and you won't miss the salt at all.
INGREDIENTS:
* 1 Tbsp ground cayenne pepper
* 1 Tbsp garlic powder
* 1 Tbsp onion powder
* 1 tsp dried basil
* 1 tsp dried oregano
* 1 tsp dried thyme
* 1 tsp dried parsley flakes
* 1 tsp dried savory
* 1 tsp ground mace
* 1 tsp freshly ground black pepper
* 1 tsp dried sage
* 1 tsp dried marjoram
* 1 tsp ground dried grated lemon peel
PREPARATION:
Combine cayenne pepper, garlic powder, onion powder, basil, oregano, thyme, parsley flakes, savory, mace, black pepper, sage, marjoram, and lemond peel
Mix well. Place in a glass airtight container and store in a cool, dark place up to four months. Use on all types of savory foods.
Recipe may be easily multiplied.
Yield: about 1/3 cup