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The author has prepared a series of recipes and useful hints for increasing the palatability of foods used in a low-sodium diet. The merits of the diets suggested are not discussed, nor are the conditions indicated under which they may be used. More precise information than is actually available concerning the sodium content of foods seems to have been assumed by the author. The sodium content of most foods and the variation of sodium content in particular foods are not known precisely. The sodium content of fresh as well as canned foods may be assumed to vary appreciably. The author gives the sodium content of recipes and servings in milligrams carried to the third decimal place, but this is fallacious, because sodium analyses have been known to vary as much as 100%. If the data on sodium per serving is not taken too literally this book should be helpful to
Good Food Without Salt. JAMA. 1952;149(10):976–977. doi:10.1001/jama.1952.02930270070030
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