Thanks to all the commenters who have been good enough to offer suggestions of what to eat. You’re the salt of the earth. I would sprinkle you on my food if I could.
Breakfast has always been a challenge during this whole experiment. Granted, the stop at McDonalds wasn’t. I keep blowing way more than I should to have a chance of meeting the daily recommended intake of 1,500 mg of sodium.
This morning, I decided to follow the advice of West Coast Girl, who suggested the following menu:
1 poached egg
1 slice whole wheat toast
1 tsp butter
1 cup grapefruit segments
Gotta say, it wasn’t bad, although I substituted flax bread (170 mg per slice) for whole wheat, which I was surprised to learn has 400 mg of sodium per slice. Add the amount in the bread to the egg (140 mg) to the grapefruit (1 mg) and the butter (0 mg) and all in all breakfast was a mere 311 mg.
To be honest, though, it left me feeling hungry. I’m guessing West Coast Girl isn’t 6’4”, 210 Lbs. I was about to take a tip from another comment left on the blog and have a bowl of oatmeal. But then it turns out a single serving of Quaker oatmeal has 310 mg of sodium.
Do the math here. If I were to add a measly bowl of oatmeal to what is, let’s face it, about as stripped down and healthy a breakfast as is possible, then breakfast would amount to 621 mg of sodium, or more than 1/3 the daily recommended intake.
So instead I’m going kind of hungry. But I’ll tell you this right now: There is no way I’m eating salad for both lunch and dinner today. I would rather unscrew the lid from a salt shaker and gulp it back like a college kid slamming tequila on spring break before I will allow that to happen.
