Another gray and dreary day. It is mild though, and almost all of the snow has melted away. So far it has been a wonderfully mild winter.
A few days ago I was careless and ate slightly more than 1200 mg of sodium for the day. I experienced some swelling in my feet and fingers. Yesterday and during the night my system finally released the excess fluid, and the swelling has subsided. I am very sensitive to sodium.
This morning I awoke at 6:00 a.m. For me this is sleeping in. Attila was still in dreamland. Sitting at the kitchen table I had the sudden urge to bake a loaf of bread. I have known since last September that I needed to start baking bread again, salt free bread that is. I have procrastinated, for months.
I found a salt free recipe online, for Oatmeal Bread, and began with that. I used the ingredient list, but since I use a Bosch mixer to knead my bread, and the recipe included only instructions for a bread machine, I had to improvise.
My Oatmeal Bread Low Sodium was a success. Attila will continue to eat store bought bread for the moment, until I get into the swing of things, then he will be switched over to salt free bread as well.
I love peanut butter sandwiches, preferably with jam, not honey.
Yesterday my peanut butter sandwich was a source of shame and guilt. How can two slices of bread with a few tablespoons of peanut butter and a tablespoon of jam cause so much distress? I am restricted to 1200 mg of sodium a day, and 25 gm of sugar per day; when I eat something high in sodium, or sugar, I have to carefully watch everything else I eat, all day long, including snacks and beverages. An indiscretion at breakfast or lunch can severely limit our choices for dinner; this affects Attila too.
Yesterday’s sandwich was made with commercial bread, regular Kraft peanut butter, and some “fruit only” jam with a significantly reduced sugar content. Yesterday’s sandwich packed 440 mg of sodium and 7 gm of sugar. Yesterday’s sandwich used up more than a third of my sodium quota, and almost a third of my sugar quota.
Today’s peanut butter sandwich makes me smile.
Today’s peanut butter sandwich was made with my homemade Oatmeal Bread, all natural Kraft peanut butter, and the same “fruit only” jam. Today’s peanut butter sandwich had 22 mg of sodium, and 9 grams of sugar. The low sodium intake for my lunch allows me to have 60 mg of ham for my dinner! Alas, the sugar intake increased, because my homemade bread is made with 3 tablespoons of brown sugar. Still, I find it far easier to restrict sugar than to restrict sodium, so I reckon I am ahead of the game on peanut butter sandwiches. Eventually I will experiment with reducing the amount of brown sugar in the homemade bread; that will take time, and won’t be worth the tradeoff if the flavour suffers.
Little things can make a big difference.
Date: 2:08 PM EST Saturday 21 January 2017
Pressure: 100.8 kPa
Dew point: 2.6°C
Wind: SW 10 km/h
Visibility: 1 km
“Our main business is not to see what lies dimly at a distance but to do what lies clearly at hand.”
1795 – 1881
Note: Women marching on the White House in Washington today, supporters marching all over the world. Let our solidarity extend to one another when the banners are no longer waving.