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Cooking out Sodium

pt923

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I've heard that if you boil chicken you can boil out most of the sodium; I don't know if there is any truth to this. But do you guys know if or how you can get the sodium out of a chicken breast? Just curious because I'm trying to figure out what my meal plans will be when I cut my sodium when I compete in a little over two weeks. Thanks.

PT
 
Sodium will not cook out of the protein. Chicken breast contains roughly 100 mg of sodium per 140 gm serving-hardly an amount to be concerned about.
 
Sodium will not cook out of the protein. Chicken breast contains roughly 100 mg of sodium per 140 gm serving-hardly an amount to be concerned about.

Ok, thanks for the information. So, I guess chicken will be a good choice for those low sodium days. thanks again.
 
whats wrong with sodium?
 
I agree with Alex, what's wrong with Sodium. Fresh Chicken is naturally low in saturated fat. Some labels reveal that added sodium is lurking in the form of a preservative, enhancement or flavored broth. Fresh is best. Foods that are frozen at any point in their packaging or delivery will most likely contain added sodium as a preservative. When you are purchasing fresh chicken products in the fresh meat case, make sure that the chicken is always delivered fresh and stored fresh (never frozen) to assure its integrity.
 
I've heard that if you boil chicken you can boil out most of the sodium; I don't know if there is any truth to this. But do you guys know if or how you can get the sodium out of a chicken breast? Just curious because I'm trying to figure out what my meal plans will be when I cut my sodium when I compete in a little over two weeks. Thanks.

PT

In my opinion this would be going over board, you should really just be concerned with added sodium this late in the game. Stick to lean meats and you are fine. Don't go too low this early, in fact it may be wise to sodium load for awhile.
 

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