The Dash Diet/Mayo Clinic

  1. Well, I've got this BP w/ high diastolic. I looked it up in the Mayo Clinic site, 'cause I noticed that's what my doc refers to during my appts. Two wks ago he put me on 10mg of Lisinopril and the diastolic stays pretty high regardless.
    Really, really p.o.'d about the yo-yo diastolic, I have increased fluids (add'l water daily) and seen that when I do some strenuous work the diastolic will come down some. But I'm not always consistent with the activity level, so tonight I looked up the Dash Diet as well. I can probably do it, but if anyone has some recipes they use or have adapted to low sodium parameters, I sure could use some inspiration.
    So far I have found a lot of stuff in my fridge and pantry that are O-U-T, if I'm going to serious about it. For instance, I buy a gallon of whole milk, one reason is because it does not spoil as quickly as the low-fat and skim milks. IN YOU OPINION, and not as medical advice...would you think adding water to the whole milk , maybe half each water and milk, would be reasonably similar to low-fat? I refuse to toss out a whole gallon of milk!

    PS My oven is broken. Need to get it fixed or buy a new one, that'd help a lot, I'm sure. At present I use a 10" non-stick frying-pan, other pots and pans usually found in any kitchen,and the slow cooker, the microwave, and a small toaster oven which I dislike intensely.

    I suppose I should go to the library and bookstores to check out the info/suggestions, but meanwhile, what do YOU make that would qualify for the Dash Diet? I know there are many of you who eat very healthfully and well. I have read the meals you all have tossed together, but wasn't taking notes. Hindsight is 20-20, but I need to see my options with foresight, instead!
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  2. 3 Comments

  3. by   No Stars In My Eyes
    OK, then! As Emily Latella used to say, "Never mind."
  4. by   BCgradnurse
    I rarely buy anything pre-made or processed,as those things are notoriously full of sodium. I use a lot of fresh herbs and spices to give flavor so I won't need to add much salt.

    So, tonight I'm making steak tips. I make a spice rub with chili powder, black pepper, cumin, brown sugar and grill the steak. I'll serve it with a a salad and sauteed green beans and mushrooms. I make my own vinaigrette and just use a pinch of salt. If I use salt, it's always kosher salt as I think it's more flavorful.

    Good luck!! Stay away from the fried clams!
  5. by   No Stars In My Eyes
    Quote from BCgradnurse
    I rarely buy anything pre-made or processed,as those things are notoriously full of sodium. I use a lot of fresh herbs and spices to give flavor so I won't need to add much salt.

    So, tonight I'm making steak tips. I make a spice rub with chili powder, black pepper, cumin, brown sugar and grill the steak. I'll serve it with a a salad and sauteed green beans and mushrooms. I make my own vinaigrette and just use a pinch of salt. If I use salt, it's always kosher salt as I think it's more flavorful.

    Good luck!! Stay away from the fried clams!
    Hey! Tempt me with mention of Farnham's and The Clam Shack, and then slap my hand? Baaaaad BCg! You mean ol' thang!

    PS: Pack some of those beef tips in dried ice and mail'em on down here, wouldja? PLEASE?

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