Salt Substitues Warrensburg MO

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Walmart Supercenter
(660) 747-1505
301 E. Cooper Avenue
Warrensburg, MO
Store Hours
Mon-Fri:8:00 am -Sat:8:00 am -Sun:8:00 am -
Pharmacy #
(660) 747-8677
Pharmacy Hours
Monday-Friday: 9:00 am - 9:00 pm Saturday: 9:00 am - 7:00 pm Sunday: 10:00 am - 6:00 pm

Parker's Supermarket & Pharm
(660) 747-6159
1047 S Maguire St
Warrensburg, MO

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Piggly Wiggly
(660) 584-3930
509 Fairground Ave
Higginsville, MO

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Walmart Supercenter
(417) 272-8044
18401 State Hwy 13
Branson West, MO
Store Hours
Mon-Fri:8:00 am -Sat:8:00 am -Sun:8:00 am -
Pharmacy #
(417) 272-8050
Pharmacy Hours
Monday-Friday: 8:00 am - 9:00 pm Saturday: 9:00 am - 7:00 pm Sunday: 10:00 am - 6:00 pm

Walmart Supercenter
(660) 885-5536
1712 East Ohio
Clinton, MO
Store Hours
Mon-Fri:8:00 am -Sat:8:00 am -Sun:8:00 am -
Pharmacy #
(660) 890-2587
Pharmacy Hours
Monday-Friday: 9:00 am - 9:00 pm Saturday: 9:00 am - 7:00 pm Sunday: 10:00 am - 6:00 pm

Walmart
(660) 584-7717
1180 W. 19Th Sttreet
Higginsville, MO
Store Hours
Mon-Fri:8:00 am -Sat:8:00 am -Sun:8:00 am -
Pharmacy #
(660) 584-7787
Pharmacy Hours
Monday-Friday: 9:00 am - 6:00 pm Saturday: 9:00 am - 6:00 pm Sunday: Closed

Lloyd's Foods Inc
(816) 732-5582
1200 E 10th St
Holden, MO

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Supertarget
(816) 781-4238
9220 Ne Barry Road
Kansas City, MO
 
Walmart Supercenter
(573) 341-9145
500 South Bishop
Rolla, MO
Store Hours
Mon-Fri:8:00 am -Sat:8:00 am -Sun:8:00 am -
Pharmacy #
(573) 364-4339
Pharmacy Hours
Monday-Friday: 9:00 am - 9:00 pm Saturday: 9:00 am - 7:00 pm Sunday: 10:00 am - 6:00 pm

Walmart Supercenter
(417) 732-1473
1150 Us Hwy 60 East
Republic, MO
Store Hours
Mon-Fri:8:00 am -Sat:8:00 am -Sun:8:00 am -
Pharmacy #
(417) 732-1476
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 ...

Click here to read the rest of this article from Energy Times