My Dad has moved in with us...he's 81, and has a serious salt restriction. I'm diabetic Lots of the recipes I've been looking at for rubs and sauces call for salt and sugar.
For sugar, am I okay with the usual Splenda or agave nectar substitutions I'd use in the kitchen?
Am I okay to just omit salt, or is it important to the safety of cooking low and slow? If the latter, are there any non-sodium substitutions anyone knows of?
Thanks ahead!
Andy
For sugar, am I okay with the usual Splenda or agave nectar substitutions I'd use in the kitchen?
Am I okay to just omit salt, or is it important to the safety of cooking low and slow? If the latter, are there any non-sodium substitutions anyone knows of?
Thanks ahead!
Andy