Salt Substitues Camillus NY

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Walmart Supercenter
(315) 487-0121
5399 West Genesee Street
Camillus, NY
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 #
(315) 487-6714
Pharmacy Hours
Monday-Friday: 9:00 am - 9:00 pm Saturday: 9:00 am - 7:00 pm Sunday: 10:00 am - 6:00 pm

Wegmans Onondaga
4722 Onondaga Blvd
Syracuse, NY
Services / Departments
Coin Redemption Self Service, MoneyGram / Money Orders

Wegmans Taft Road
4979 West Taft Road
Liverpool, NY
Services / Departments
Coin Redemption Self Service, MoneyGram / Money Orders, Wi-Fi Internet Access

Pricechopper
(315) 622-6008
3863 State Route 31
Clay, NY
Pharmacy #
(315) 622-6020

Wegmans John Glenn
7519 Oswego Road
Liverpool, NY
Services / Departments
Coin Redemption Self Service, Wi-Fi Internet Access, MoneyGram / Money Orders

Wegmans Fairmount
3325 West Genesee Street
Syracuse, NY
Services / Departments
WKids Fun Center, MoneyGram / Money Orders, Wi-Fi Internet Access, Coin Redemption Self Service

Pricechopper
(315) 472-3812
4713 Onondaga Blvd.
Syracuse, NY
Pharmacy #
(315) 472-3832

Wegmans Pond Street
700 First North Street
Syracuse, NY
Services / Departments
MoneyGram / Money Orders, Coin Redemption Self Service

Wegmans Great Northern
3955 Rt 31
Liverpool, NY
Services / Departments
MoneyGram / Money Orders, Coin Redemption Self Service

Target
(315) 652-5157
3857 State Route 31
Liverpool, NY
Store Hours
M-Fr: 8:00 a.m.-10:00 p.m.Sa: 8:00 a.m.-10:00 p.m.Su: 8:00 a.m.-9:00 p.m.

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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