da_667recipe prepping for the week. Wife likes to find recipes on facebook reels for dinner, and its my job to figure out how I can unfuck all of the sodium from them. So far, its been going pretty great.
Viss@da_667 once you have a half dozen of these tricks, you'll find that they're stackable - like devo hats! and the rest come easier and easier. sounds like youre over the hump :D
@Viss yeah. turns out that there are no salt added variants of cream-based soups that make baking crock-pot recipes SO MUCH easier. and also, better than boullion reduced sodium is a thing that can be used to add flavor to recipes. I have a lot more venues to work with now.
J4ck@jackryder @Viss I had mentioned at some point, working on a github repo of my observations, and recipes gathered. I still really wanna do that. Maybe once I get a github together, I can turn it into a book or something
@da_667 @Viss
I made a quick template for a recipe catcher if you wanted to make the repo.
https://codeberg.org/jackryder/recipebook/src/branch/main/recipe_template.md
@jackryder @Viss you are a frog emperor amongst tadpoles
@Viss @jackryder aaaand that's going into the shitposts folder.
cR0w 🏴☠️@cR0w @Viss @jackryder infosec is reliving the same vulnerability every single day, and serious shitposting.
@da_667 @Viss @jackryder 
Imagine how much worse security would be without the shitposting. How would we communicate?
Imagine how much worse security would be without the shitposting. How would we communicate?
RootWyrm 🇺🇦
Security Writer 
@cR0w @rootwyrm @da_667 @Viss @jackryder in my old job we had a group chat called The Screaming Room.
We only allowed voice messages…
Guillotine Jones, Flâneur
Paul_IPv6
Hey Gus@da_667 so there’s not a boat load of info I can find, but the saltbush which is a very common desert plant has a salt taste and is / has been used for seasoning.
https://duckduckgo.com/?q=is+the+fourwing+saltbush+taste+like+salt (sorry for lmgtfy link, not being rude)
From what I’ve read the plant typically grows in salty soil and the leaves store salt (maybe?) as part of the photosynthesis process.
I guess more pointedly, it may be a fun rabbit hole to go down. The plant itself is super common but isn’t really cultivated afaik, so sourcing it outside of where it grows could be a challenge.
It may also just be salt too, which wouldn’t be helpful.
I have just had this rattling around in my brain since reading about what you’re going through and yeah.
I really can’t imagine man. Sugar would be one thing but salt, basically eating unprocessed food exclusively, which is ideal but not realistic for almost anyone that isn’t a health influencer.
@elebertus Well its fortunate that I'm not to the point where I have to eliminate salt entirely, but I am to the point where keeping it under the recommend 2300 mg is my daily goal. Which again, isn't entirely impossible. Its incredibly difficult in the US where a lot of shit is just DOUSED in salt for no particular reason, but thems the breaks.
I also completely acknowledge that avoiding particular bad things like phosphates, excessive sodium, and managing potassium is kinda hard. and it does require that you prepare your meals in advance, know what you're gonna eat, and stick to a plan.
I'm not saying you can't eat fast food, but that also requires pulling up their nutrition data and planning accordingly.
You know those chicken tenders you love have 1090mg of sodium? You'd damn well better be willing to have broccoli or rice with them instead of the fries doused with salt and ketchup, and plan the entire day for them.
@da_667 yeah for real about excessive sodium. Also sugar. There is an absolutely staggering amount of sugar in just random things.
Growing up as Americans all of this I feel like is just normal to us. Until you are forced to think about it or develop some kind of interest.
Really though most of the world doesn’t eat nearly as much processed stuff as we do. Basically everything we eat comes out of a plastic thing.
I grew up on a farm and my mom was a master gardener, so we ate very different from most people. Now though my family eats like everyone else.