Salt Substitues Washington DC

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Capitol Supermarket
(202) 289-1336
1231 11Th St Nw
Washington, DC
 
Safeway
(202) 719-2435
490 L St. N.W
Washington, DC
Services / Departments
Bakery,Deli,floral,meat,pharmacy,produce
Store Hours
5 AM - Midnight
Pharmacy Hours
Mon-Fri 9:00AM-9:00PM;Sat 9:00AM-7:00PM;Sun 10:00AM-4:00PM

Safeway
(202) 398-6903
1601 Maryland Avenue Ne
Washington, DC
Services / Departments
Bakery,Deli,floral,meat,pharmacy,produce,seafood,starbucks,Sushi bar,Olive bar, DVDPlay Kiosk,Coinmaster,Suntrust
Store Hours
5 AM - Midnight
Pharmacy #
202-396-0994
Pharmacy Hours
Mon-Sat 9:00AM-9:00PM;Sun 10:00AM-6:00PM

Harris Teeter
(202) 543-1040
1350 Potomac Ave Se
Washington, DC
Store Hours
7am-11pm
Pharmacy #
(202) 544-1613
Pharmacy Hours
9am-9pm Mon-Fri

Dc Cash & Carry
(202) 635-3000
110 Okie St Ne
Washington, DC
 
Giant
(202) 234-0215
1414 Eighth St. N.W. O St. Market
Washington, DC
Store Hours
Mon:6:00 a.m.-Midnight Tue:6:00 a.m.-Midnight Wed:6:00 a.m.-Midnight Thu:6:00 a.m.-Midnight Fri:6:00 a.m.-Midnight Sat:6:00 a.m.-Midnight Sun:6:00 a.m.-11:00 p.m.

Casa Blanca Food Rite
(202) 832-4800
2060 W Virginia Ave Ne
Washington, DC
 
Capitol Hill Supermarket
(202) 543-7428
241 Massachusetts Ave Ne
Washington, DC
 
Best Dc Supermarket
(202) 265-9110
1507 U St Nw
Washington, DC
 
New Star Food Rite
(202) 526-8224
2205 4Th St Ne
Washington, DC
 

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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