rhubarb
Thu, Mar-07-02, 07:56
I’ve started to notice in many of these threads that there’s a variety of imitation meat out there, some of which I’ve never heard of.
As I said in another thread, my main problem with imitation meat products is that they are typically very high in sodium. I try to eat very low sodium because of poor circulation and a family history of edema. It also tends to make me crave diet soda! Even things like seitan (wheat gluten) which should be low in sodium is packaged with very high carb, high sodium sauces. (Yes, I know I can make my own, but who has the time?)
I’d be interested to hear what imitation meats you are all eating, and what their sodium content is along with protein:carb:fat ratio.
As I said in another thread, my main problem with imitation meat products is that they are typically very high in sodium. I try to eat very low sodium because of poor circulation and a family history of edema. It also tends to make me crave diet soda! Even things like seitan (wheat gluten) which should be low in sodium is packaged with very high carb, high sodium sauces. (Yes, I know I can make my own, but who has the time?)
I’d be interested to hear what imitation meats you are all eating, and what their sodium content is along with protein:carb:fat ratio.