Tonight I made up a recipe tonight that my mom used to make. In its original form, it would have been fairly high in sodium. I skipped the 2 teaspoons of salt and did some substitutions: Herb-Ox® Sodium Free Beef Bullion (available at Sendik's) for the standard beef bullion cube No Salt Added Canned Corn (available in a lot of places) for the standard can of corn No Salt Added Diced Tomatoes (available in a lot of places) for the standard can of diced tomatoes I thought the net result was bland, but the patient was OK with it. (I didn't mention that I had conscientiously reduced the sodium from the original recipe.) With the leftovers, I might try adding more of the spices called for (chili powder, black pepper). Or in this particular recipe, I could always add cayenne (which definitely becomes noticeable once one uses enough). Apparently it's common to put potassium into products where sodium is removed or reduced. The Herb-Ox® Bouillon falls into this category. Depending on the individual, additional potassium could be good, bad, or irrelevant. Most of the medical gurus have told us to try to stick to 1500mg in a day as the limit, although some have said 1500–2000. 2000mg would be a huge improvement for a lot of people, though. I'd bet that many people routinely consume 5000mg or more in a typical day. So far, with restaurant food, the only thing I can think of is to not take home the leftovers and to be extremely conscientious about skipping sodium during the rest of the day. I'm not a great cook, so substitutions don't come natural to me. I don't necessarily know which herbs and spices are appropriate to a particular dish, nor do I know how much to use. Some stuff is kind of surprising. We "fit in" BLTs recently. The bread was worse than the bacon. Mayonnaise is something I'm working on making better. If someone has a recommendation, I'd be glad to hear it. One trick that I hear people use is to eat open faced sandwiches. That's be a pretty sloppy option in some cases, though.