St. Patrick’s Day is just around the corner.
Friday, March 9, 2012
St. Patrick’s Day is just around the corner. The traditional corned beef and cabbage meal can wreak havoc on a Veteran’s low sodium diet. A typical 3 oz serving of traditional corned beef may have 1035mg of sodium, over half of the recommended intake for a day. Beware of “low sodium” versions of corned beef available as well as corned beef turkey and turkey pastrami, as these options may still contain anywhere from 800-1000 mg of sodium. The high sodium content of corned beef is due to the pickling process, which uses corn kernel size granules of salt. However, there are options for those looking to celebrate St. Patrick’s Day, but avoid the salt overload. One of the best ways to avoid the sodium is make a homemade corned beef, minus the corn size granules of salt, of course. Corned beef is generally made from beef brisket. Prepare a beef brisket or any lean beef with the same seasonings traditionally used for corned beef (Bay Leaf, All spice, Mustard Seed, Coriander, Peppercorns, Cloves, Cardamom, and Ginger). Shepherd’s Pie is a traditional Irish dish that could be served in place of a corned beef and cabbage meal. This baked casserole is made of ground beef (use 95% lean beef) and fresh vegetables, topped with mashed potatoes. The preparer can control the amount of sodium used to season the dish, also consider adding pureed broccoli to the mashed potatoes for a green affect and added fiber. Recipes can easily be found on the internet. Try one of these tips and enjoy St. Patrick’s Day the low sodium way.