Top critical review
142 people found this helpful
Potential Problem for Hypertension patients
on September 11, 2013
I received this book today and, consequently I haven't tried any of the recipes yet but I already have a problem. Of the recipes I've checked so far, most will have to be reworked before I can use them. Unlike the author who was put on a sodium restricted diet due to congestive heart failure, my husband's problem is hypertension and the medication he's on precludes the use of potassium supplements and "salt substitutes" which are high in potassium. We've found in the months since his diagnosis that many "no salt added" products -- especially tomato products -- make up for the absence of salt with large amounts of potassium. Many of the recipes in this book call for "no salt added" products which achieve the "low sodium" designation while putting them off limits for persons on certain hypertension medications. I don't fault the author for this oversight but if you are wanting to get this book because you're cooking for someone with hypertension, be aware that depending on that person's medication you will have to rework certain recipes before you can use them. Consult with your doctor and I suggest developing a label reading habit bordering on obsessive.