I was just looking through my mom's latest copy of Good Housekeeping and drooling over the recipes inside for soups and other goodies. at the bottom of the recipes, they included fat content, sodium content, etc. I understand that most of the foods you buy at the store have high sodium content as a preservative or whatever, and that they are more likely to be higher in cholesterol and all that for whatever reason, but why would they be so high in something that is made in your own kitchen? one item I looked at had just shy of 1,000mg of sodium! another had 31mg of cholesterol! my parents and I all recently had blood work done (mine was far more through than theirs) and when we got the results back, my dad's cholesterol was in the "at risk" range while mine and my mom's were...well...a little higher than that. high cholesterol runs in my mom's family and while we don't know about my family (I'm adopted) or my dad's family, we do know that we all need to watch mainly our cholesterol. with high cholesterol plus heart disease in mom's family, dad only has one full artery in his lower legs (look at this picture. see how below the knee it splits into 3 "main" arteries? he only has the largest one. the other 2 never formed. it gets blocked off, he'll lose his feet), and I have benign (so I've been told) heart "issues", we all need to watch our everything intake. how does one do that in homemade recipes??
I'm sorry about the rant, but I want us all to be in good health. I worry about losing them every day, and not just to health related issues. it's a major pain in the @$$ standing in the grocery store reading labels. I'm almost to the point where I wish I could be vegan, but I like meat too much (though animal fats are bad), and I can't survive on fruits and vegetables alone. I'm so torn! I'm going through enough as it is right now, I don't need to be stressed about the foods I eat. can anyone help? my family and I would greatly appreciate it.