500 15-Minute Low Sodium Recipes: Fast and Flavorful by Dick Logue

By Dick Logue

Create nice, low-sodium food in a couple of minutes whereas nonetheless having fun with all of the meals and flavors you're keen on with 500 15-Minute Low-Sodium Recipes!

In those pages, you’ll be handled to dishes so pleasant you’d by no means wager they’re low in salt and speedy to arrange. filled with 500 recipes to select from, you’ll locate every thing from red meat, fowl, and greens dishes to foreign takeout-style recipes, truffles, and extra. And with quarter-hour or much less prep time on each recipe, staying heading in the right direction is as effortless as pie! You’ll additionally discover a dietary breakdown on each recipe, making it more straightforward than ever to trace your day-by-day sodium intake.

Cutting sodium doesn’t suggest slicing style or type, or spending hours within the kitchen on complex recipes. Make staying on track easy—and delicious!—with 500 15-Minute Low-Sodium Recipes.

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Additional resources for 500 15-Minute Low Sodium Recipes: Fast and Flavorful Low-Salt Recipes that Save You Time, Keep You on Track, and Taste Delicious

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Yet sandwiches were also hearty tavern food, eaten by the humblest citizens of the land.  Front cover of Something New in Sandwiches, , by M. Redington White, showing the range of different people who ate sandwiches. Afternoon tea at the Lanesborough Hotel, London, continuing the grand tradition of finger sandwiches. The nature of the sandwiches varied drastically according to who was eating them, and when. Among the upper classes, as Gibbon’s diary entry from  suggests, sandwiches were dainty supper food, whether alone or eaten in combination with other titbits.

The most important technology affected by the sandwich, however, is not a utensil, but bread itself, which has been progressively transformed to lend itself to sandwich-making, becoming softer, lighter, more geometrical and less nutritious. As early as , ‘sandwich loaves’ were being sold. J. W. ’ This was followed, as Andrew F. Smith has written, by a series of revolutions in bread-making which reduced the taste and quality of bread but increased its potential for sandwich-making on a mass scale.

The sandwich is the foundation of one of the most famous weight-loss diets of recent years, the  ‘Subway diet’ of Jared Fogle, who lost over  pounds ( kg) on his own personal Subway diet, consisting of a -inch turkey sub for lunch and a foot-long veggie sub for dinner. He was subsequently employed by Subway in its ad campaigns as ‘The ® Guy’. The fact that an entire diet could be founded on sandwiches is a sign of how entrenched the ‘sandwich’ has become in Western eating habits during the quarter millennium of its existence.

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