What seasonings are OK to use while cutting or even clean bulking? Personally my favs are Lawry's seasoned salt, Garlic salt, all flavors of pepper (black and red), Ketchup, BBQ sauce, and salsa.
I'm pretty sure the pepper and salsa are OK (even though the salsa is kinda high in sodium). Anyway, what do you all put on your food, and do you think if effects your nutrition that much.
Regards and thanks in advance,
Abrams
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Thread: Seasonings and Condiments
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02-28-2006, 06:31 AM #1
Seasonings and Condiments
Oh-oh say can you see, by the dawn's early light,
what so proudly we hailed, at the twilight's last gleaming?
Whose broad stripes and bright stars, through the perilous fight, or the ramparts we watched,
were so gallantly streaming.
And the rocket's red glare, the bombs bursting in air,
gave proof through the night, that our flag was still there.
Oh-oh say does that star spangled banner yet wave,
O'er the land of the free, and the home of the brave?
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02-28-2006, 06:35 AM #2
- Join Date: Feb 2006
- Location: Discussing relevant exercises
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I'd avoid any of those with "salt" in the title. Most "peppers" such as lemon pepper are loaded with salt also. Mrs. Dash is great. I put crushed red pepper on everything. Get a really hot hot sauce, you won't use too much adding to the salt.
The best is fresh salsa. Make it yourself or buy the small tubs refrigerated. The ones at room temperature on the shelf usually have much more salt and not as many fresh veggies.
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02-28-2006, 06:40 AM #3
Just use natural herbs. If you look at a lot of those things you named you will find they are high in sodium and/or sugars. The Mrs. Dash line is great, they also make marinades.
I stocked up at Sam's with all sorts of herbs and seasonings made from combinations of herbs. The italian seasoning is good stuff, mix that in with some cooked tomatoes, brown rice and chicken for a tasty meal.
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02-28-2006, 06:44 AM #4
Is there a "natural" ketchup or BBQ sauce? I really like sauces and (whining alert) I really don't like meats without it.
Thanks againk, the Italian seasoning sounds good.
Regards,
AbramsOh-oh say can you see, by the dawn's early light,
what so proudly we hailed, at the twilight's last gleaming?
Whose broad stripes and bright stars, through the perilous fight, or the ramparts we watched,
were so gallantly streaming.
And the rocket's red glare, the bombs bursting in air,
gave proof through the night, that our flag was still there.
Oh-oh say does that star spangled banner yet wave,
O'er the land of the free, and the home of the brave?
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01-01-2008, 09:17 PM #5
For seasonings, I try to use fresh or dried herbs, etc. I really like dried mint - you can make tea with it and it's great with onions and different types of fish as well as lamb.
As for sauces, I sometimes will make a cheese sauce - some decent protein even though there's a lot of (not good) fat. So I don't make it often. It also depends on the cheese used. I usually go for feta and put it over pasta.
Ketchup and most barbecue sauces have sugar in them and some will have a lot of salt, so I substitute my own sauces. For meat (steak, lamb) you can try a port reduction sauce. Just be aware port can be REALLY strong! (You can try a wine reduction instead - experiment to see what you like). Most recipes will call for stock which means sodium - I usually don't include nearly as much as they suggest, which makes it more concentrated. This suits me perfectly - I can lick a spoon coated in cayenne pepper and it doesn't really bother me.
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01-01-2008, 09:50 PM #6
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01-02-2008, 06:29 AM #7Oh-oh say can you see, by the dawn's early light,
what so proudly we hailed, at the twilight's last gleaming?
Whose broad stripes and bright stars, through the perilous fight, or the ramparts we watched,
were so gallantly streaming.
And the rocket's red glare, the bombs bursting in air,
gave proof through the night, that our flag was still there.
Oh-oh say does that star spangled banner yet wave,
O'er the land of the free, and the home of the brave?
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01-02-2008, 06:40 AM #8
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01-02-2008, 07:12 AM #9Oh-oh say can you see, by the dawn's early light,
what so proudly we hailed, at the twilight's last gleaming?
Whose broad stripes and bright stars, through the perilous fight, or the ramparts we watched,
were so gallantly streaming.
And the rocket's red glare, the bombs bursting in air,
gave proof through the night, that our flag was still there.
Oh-oh say does that star spangled banner yet wave,
O'er the land of the free, and the home of the brave?
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01-02-2008, 07:42 AM #10
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01-02-2008, 07:56 AM #11
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01-02-2008, 08:10 AM #12
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01-02-2008, 09:27 AM #13zkid002Guest
X2!!..WEre BODYBUILDERS. We hit the gym, and do so much damn hard work, that we sweat out the salt in 2 seconds. We need salt more than any other people(the average joe at a desk job). Dont take salt too seriously guys, but just dont be chugging soy sauce cans or anything, thats all. But dipping sauce amounts wont do merely anything...enjoy a little damn dip, if its healthy, than your all good to go.
there not too bad, Id suggest them for someone on a cut. Otherwise there to expensive for a bulker.
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