Preface Cutting down on salt, or sodium, in your diet is a good idea for a lot of reasons. Maybe your doctor recommended that you reduce your sodium intake to control high blood pressure or congestive heart failure. Maybe you just decided on your own that you'd like to cut down on salt. You may have put off making the change if your idea of low-sodium cooking is that it would be about as tasty and appealing as cardboard on a plate. Well, you're in for a wonderful surprise! Regardless of your reason, if you're trying to cut the salt, this second edition of the American Heart Association Low-Salt Cookbook is your cookbook! Much has changed on the food front since 1990, when the first edition of this cookbook was published. For instance, convenience foods, low-sodium foods, and other ingredients that simply didn't exist or weren't widely available a decade ago are easy to find now, so we've incorporated lots of them into the existing recipes. We've also reduced the total fat and saturated fat in many of them. In addition, this updated cookbook contains more than 50 brand-new recipes. With their emphasis on fresh ingredients, herbs, and spices, both the old and the new recipes pack flavor into each dish. You'll be so impressed by these taste sensations, you'll never miss the salt. Finally, the revision includes fiber in the nutrient analysis of every recipe. Most of us know from experience that changeany changeis hard. Changing longtime eating habits is no exception, so take it slowly, one step at a time. With this book to help you make gradual changes, you can devise a low-salt eating plan that lets you eat healthfully without feeling deprived. In a few months, you'll wonder why you didn't start eating this way years ago. Acknowledgments The credit for originally recognizing the need for a low-sodium, low-saturated fat, low-cholesterol cookbookand for the hard work and dedication that goes into developing such a bookgoes to a group of American Heart Association volunteers in the Cleveland area. The teamwork and expertise of those volunteers resulted in the publication in 1978 of Cooking Without Your Salt Shaker. The task force members and significant contributors were Sharon Reichman, R.D., chairperson; Charlene Krejci, R.D.; Karen Wilcoxon Izso, R.D.; Grace Petot, R.D.; Sally Gleason, R.D.; Tab Forgac, R.D.; Rosemary Manni, R.D.; Auretha Pettigrew, R.D.; Robert Post, M.D.; Mary Ann Weber, R.D.; and the Cleveland Dietetic Association, Diet Therapy Section. That cookbook was available only through the American Heart Association, but its popularity convinced us to offer it to a wider audience. At the same time, changes in science and trends in food preparation prompted us to update and expand the book significantly in the American Heart Association Low-Salt Cookbook, published in 1990. Now we've done it again. In this new edition of the American Heart Association Low-Salt Cookbook, our recipe developers have added exciting recipes to give you more variety. They have also updated many of the recipes from the first edition, using new ingredients and more convenience foods. Thanks to all those who worked on this second editionthis is a real upgrade to low-salt cooking! American Heart Association Science Consultant: Terry Bazzarre, Ph.D. American Heart Association Consumer Publications Director: Jane Anneken Ruehl American Heart Association Science Editor: Ann Melugin Williams American Heart Association Senior Editor: Janice Roth Moss American Heart Association Editor: Jacqueline Fornerod Haigney American Heart Association Assistant Editor: Roberta Westcott Sullivan American Heart Association Senior Marketing Manager: Bharati Gaitonde Recipe DevelAmerican Heart Association Staff is the author of 'American Heart Association Low-Salt Cookbook', published 2003 under ISBN 9780345461834 and ISBN 0345461835.