What's cooking, good-looking?

[Angrboda]

I traded in microwave popcorn in the little bags for a microwave popcorn popper that cooks the popcorn without any oil (Nordic Ware). I've been experimenting with different topping. I have salt alternatives, like Morton Lite Salt (half and half), Morton Salt Substitute (potassium chloride), and Benson's Table Tasty. I've been experimenting with lower sodium seasonings like Frank's Red Hot seasoning blend, lemon pepper, and Kernel Season's "cheesy jalapeno". I haven't tried the lemon pepper yet. As a salt substitute, citrus works good because it is a strong, pungent taste which can take the place of similar sensations from salt, so I'm sure the lemon pepper will come in handy on other things as well.

All a part of trying to reduce the sodium in my diet. The challenge is that the bulk of the sodium I get comes from the specifics of the foods I eat more than it comes from putting salt or salt based spices on top. Some things I can reduce substantially (oil-free microwave popcorn rather than potato chips), some things I can reduce a bit (lower sodium salad dressings, alternatives to soy sauce), and some things I may not reduce at all (ketchup and ramen noodles). I think one of the keys is to eat certain foods rather than others, so, instead of eating ramen noodles or frozen pizza, I'd eat something with a lower sodium content. I'm not there yet. I'm not ready to give up a lot of my favorite foods, so it's difficult to make any kind of major progress.