Salt Substitues Bolivar MO

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Walmart Supercenter
(417) 326-8424
2451 S. Springfield
Bolivar, MO
Store Hours
Mon-Fri:8:00 am -Sat:8:00 am -Sun:8:00 am -
Pharmacy #
(417) 326-5225
Pharmacy Hours
Monday-Friday: 9:00 am - 9:00 pm Saturday: 9:00 am - 7:00 pm Sunday: 10:00 am - 6:00 pm

Woods Supermarket Inc
(417) 326-7601
703 E College St
Bolivar, MO

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Whole Foods Market
(636) 527-1160
1160 Town And Country Crossing Drivesw Corner Of Clayton And Woods Mill
Town And Country, MO
 
Dierbergs Lemay
(314) 894-2090
2516 Lemay Ferry Rd
St Louis, MO
 
Walmart Supercenter
(417) 683-4194
1309 Nw 12Th Ave
Ava, MO
Store Hours
Mon-Fri:8:00 am -Sat:8:00 am -Sun:8:00 am -
Pharmacy #
(417) 683-4708
Pharmacy Hours
Monday-Friday: 8:00 am - 6:00 pm Saturday: 9:00 am - 6:00 pm Sunday: Closed

Walmart
(417) 345-6166
1250 W Dallas St
Buffalo, MO
Store Hours
Mon-Fri:8:00 am -Sat:8:00 am -Sun:8:00 am -
Pharmacy #
(417) 345-6107
Pharmacy Hours
Monday-Friday: 9:00 am - 6:00 pm Saturday: 9:00 am - 6:00 pm Sunday: Closed

Woods Supermarket
(417) 345-2612
509 S Ash St
Buffalo, MO

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Walmart Supercenter
(573) 888-2084
1500 East First St
Kennett, MO
Store Hours
Mon-Fri:8:00 am - 10:00 pm
Sat:8:00 am - 10:00 pm
Sun:8:00 am - 10:00 pm
Pharmacy #
(573) 888-4543
Pharmacy Hours
Monday-Friday: 8:00 am - 7:00 pm Saturday: 9:00 am - 6:00 pm Sunday: 10:00 am - 6:00 pm

Shop 'N Save
(636) 343-1216
45 Gravois Bluff Drive
Fenton, MO
 
Walmart Supercenter
(816) 741-1099
8551 N.Boardwalk Ave.
Kansas City, MO
Store Hours
Mon-Fri:8:00 am -Sat:8:00 am -Sun:8:00 am -
Pharmacy #
(816) 741-2214
Pharmacy Hours
Monday-Friday: 9:00 am - 9:00 pm Saturday: 9:00 am - 7:00 pm Sunday: 10:00 am - 6:00 pm

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In Search of Salt Substitues

Been told you need to cut back on your salt intake but you’re dreading a lifetime
of dull, bland food? Cheer up! With a whole world full of available flavoring agents,
you need never stare longingly at your salt shaker again.

By Lisa James

February 2007

Sugar and unhealthy fat are the dietary villains the media loves to hate, appearing in headlines so frequently that it’s easy to forget about that other culprit: salt. Although vital to health in proper amounts, big food companies are now using this ancient condiment in dangerous excess. “Salt is a heavy, low-cost ingredient that adds bulk and reduces the cost of a product,” says Ian Hemphill, Australian spice exporter and author of The Spice and Herb Bible (Robert Rose). “Heavily salted manufactured foods tend to have the perception of having lots of flavor.” Too much salt can push blood pressure upwards, which doesn’t help the 65 million Americans who have pressure problems.

In fact, the American Medical Association is now urging the federal government to limit the amount of salt that can be added to prepared foods.

Whether you need to get your blood pressure under control or simply want to not feel like you’re feeding off a salt lick, there is an answer to the low-salt/low-taste riddle…and it’s as close as your kitchen cupboard.

Mussels with
Lemongrass Broth

Cooks in the US are coming to appreciate lemongrass for the citrusy tang it imparts to meat and seafood. But you have to respect its sharp, grass-like blades; Ian Hemphill recommends removing any upper sections that aren’t tightly rolled and then peeling off several outer layers before slicing.

1 tbsp oil
4 stalks lemongrass, very finely chopped
1 tsp grated gingerroot
2 lbs mussels, scrubbed and beards removed (discard any that are already open)
1/4 cup dry white wine
1/4 cup chicken stock
1 green onion, finely sliced

1. Place oil in a large stockpot over medium heat. Fry lemongrass and ginger for 3 minutes.
2. Increase heat to high and add mussels, wine and stock. Cover tightly and cook for 5 minutes, giving the pot a good shake every 30 seconds to move mussels around from top to bottom. After 5 minutes all the mussels should be open (discard the ones that aren’t).
3. Spoon mussels and broth into large bowls and sprinkle with green onion.

Serves 2. Analysis per serving: 292 calories, 28g protein, 12g fat (2g saturated), 10g carbohydrates

Source: The Spice and Herb Bible, Second Edition by Ian Hemphill with recipes by Kate Hemphill (Robert Rose)

Herbs and spices are Nature’s way of saying “flavor.” These plants have culinary histories going back thousands of years; today, when regional cuisines hopscotch the globe with regularity, all the world’s tastes are increasingly available in the US. But exactly how do you employ those somewhat intimidating ingredients? “I always say that to use spices you do not need any special cooking skills,” Hemphill claims. (If you’re wondering, “herb” refers ...

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