Recently - probably because I am nearing menopause - I have become extremely sodium-sensitive. It raises my blood pressure and makes me retain water. I never had this problem in the past. So I can sympathize with all of you who have posted on this thread. low salt seeker, Here are links to two recipes for low-sodium barbecue sauce: http://www.recipelink.com/cookbooks/2001/0312252528_1.html http://www.lowsodiumcooking.com/free/BarbecueSauce.htm Donna, the link below takes you to a really good low-sodium cooking site with lots of recipes. Do you have Trader Joe's stores in your area? If so, they carry a lot of low-sodium and sodium-free products - go to www.traderjoes.com website for a list. McCormick and Mrs. Dash both have lines of salt-free seasonings, and I really like the Mrs. Dash marinades for meat & veggies. If you rinse canned foods like beans, tuna, chicken, and olives, you can usually remove about half the sodium from them. The thing that I find most frustrating about avoiding sodium, though, is that even the supposedly "healthy" frozen meals are loaded with it. It's tough to find a packaged meal that contains less than 25% the daily recommendation. Lean Cuisine has about 5 varieties that fit the bill. Trader Joe's makes some Asian meals that are low-sodium, and Aldi's Grandessa Brand Mexican and Creole pork meals are lower in sodium. But I usually end up making lasagna, meatloaf, or casseroles every weekend and taking portions to work for lunch all week. And don't even get me started about restaurant food - I always blow up like a balloon the next day after I eat out! Here is a link that might be useful: Low Sodium Cooking

I have a bunch I've been saving from online. Some great websites are www.lowcarbeating.com www.lowcarbluxury.com www.lowcarbfriends.com www.lowcarbcafe.com What type of recipes specifically?? I could give you some if I had an idea of what you were looking for??

It will be most difficult to make a true "low carb" bread in or out of a bread machine. Flours used to make bread must contain gluten in order for the gluten web to form to trap gasses from fermenting yeasts. "rice flour" does not contain gluten. Rice is not low carb but is also high glycemic (converts to sugar fast). I had the opportunity for a baking techonologist to provide a low carb bread recipe for me. He sent it in bakers percentages instead of cup and spoon measurements. I asked a professional baker to translate the recipe to cups & spoons. He was gracious and translated the recipe but not in measurments but in percentage of carbohydrates for each ingredinet needed/used in the bread recipe. All ingredients contained 99% or about carbohydrate. He proceeded to tell me how bakeries make low carb bread for the market. They bake a smaller loaf and slice it thinner. In other words there is no bread that is truly low carb. The professional baker tried for several months to make a low carb bread for the market but by the time enough fillers were added the bread was not fit to eat/had no taste. There are fiber fillers used in commercial bakeries that is not available to the home baker but if you used enough to make a real low carb bread you would not want to eat it. Marie_

I was looking for the same thing a few days ago. I haven't tried them yet but they sound good. If you try them, good or bad let me know. Here is a link that might be useful: Low-Carb Luxury Recipes