It's kinda funny. Seems everyone experiences greater thirst and cuts the salt... I cut the salt and now there's not enough fluid in the world to slake my thirst. I would be more concerned about the excess thirst if not for the fact that I'm definitely only renting the water. If not for that, I'd be running to the doctor.

Well at least I know I'm hydrated good thing too, it's suppose to be in the 100's today.... 102 not including humidity factor and since we've had plenty of rain it'll probably put it around 110 or more.

Yesterday it was 105

I should check the 10 day forecast and see if I need to flee to OH or NH for a couple of weeks till this is over.

Yeah come to OH. We're in the cool high 80s...88 right now with
100% humidity and thunderstorms.

Starznight,

According to the news this morning, we should start a cooling trend this weekend (I think, if I remember correctly). I am only leaving the house if I absolutely need to in the heat. Three years ago, I would have been at the beach and thought nothing of it, now I would rather take a nap to try to thwart the fatigue...lol...

Hurray for cooling trends... Though I have to say, even 20 years ago, I'd be curled up under as many ice packs as I could find on a day like today. Anything above 80 is too hot, 70 -80 is too warm 60 -70 is comfortable, under 60- zero is chilly but nice and below zero is cold

Why on earth am I in SE GA??? That's something I can't figure out for the life of me, other than I love my hubby very much, and thankfully he can fix my a/c or rather better keep it running

Arrgh I can so relate! I don't ever add salt to anything but do eat a lot of frozen dinners, canned soups, cereal etc. everything with a ton of salt.

I have made halfhearted attempts to try and cut back by cooking more for example making breakfast instead of eating the frozen Jimmy Dean Delights which I love but homemade really wasn't all that much lower in salt. I have even bought cook books but haven't been inspired.

If anyone has any easy tips of things to snack on or recipes, please share.

It only takes a few minutes to slice up a little onion, mushroom, tomato. Use a little olive oil and saute them and add a couple of scrambled eggs...you have breakfast. I am gluten-free (Celiac) and have many food allergies. My total cholesterol was 137 in February. I try to stick to a Mediterranean-style diet. I do like the flavor of salt and it is one habit that I am trying to break. But, whole foods (nothing added, nothing taken away) and not processed foods is usually recommended and much lower in sodium.

I'm not much of a pre-made food eater to begin with, I just add salt to everything, and never stopped to consider how much was already in the food. Breads are about the biggest intake of ready to eat food for me. So it's more the shell-shock of learning a single raw carrot has 60 mg of sodium.

That and my favorite style of cooking is Asian with soy sauce at 980mg teriyaki at 600 something.... Still experimenting with cutting those out and maintaining taste and appearance... I've almost got the taste but the looks have much to be desired .

Now I have found that sour cream makes a good sub for miracle whip on sandwich wraps, at least paired with roast beef. If you don't feel like making your own roast, reduced sodium roast beef is available and not half bad. A couple of slices, with some (lots) lettuce maybe some sliced onions, bell peppers... A dollop of sour cream and rolled up in a low sodium wrap. It's not a half bad lunch. And comes in around 200 mg of sodium leaving some wiggle room for a few chips either regular or reduced salt.

Tamagoyaki and rice with some quick fried veggies is another good lunch or breakfast. 65 mg for the eggs, usually use 2, 55 for the mirin in a tbsp but I only add about a tsp so third that. Whip eggs, Mirin and a dash of sugar apply, apply a thin coat to a hot pan as it sets roll it like a log add more to the existing and roll, repeat till done adding green onions or sesame seeds in between like you're making a Swiss roll.

Julienne vegetables (pick one or many in different colors) into a hot pan with just enough sesame seed oil to coat the bottom, toss them around till brightened in color add a tsp of honey, toss till coated, remove from heat and sprinkle with toasted black sesame seeds... Mmmmm tasty!

I have a really low attention span which is why I do mostly Asian style cooking, it's all pretty much the same, bite size pieces, high heat done in minutes and looks so tasty and pretty. But those are about the only ones I got for now that aren't laden with soy sauce. I'll let you know how my experiments go though.