Alternative seasonings are becoming very familiar in the kitchens in today’s world. Rows after rows of organic or alternative spices now line the cupboards in our kitchens as compared to the few we grew up with. We had salt and pepper, and maybe some garlic or onion salt. Slowly this changed to garlic powers or onion powders. We learned that the corn cooking oil we used was bad for us, and moved to olive oil and canola oil. We learned to educate ourselves on a daily basis.
Organic kelp granules are a wonderful salt alternative with low sodium and have iodine in it. Low temperature dried and untoasted kelp granules spice up the kitchen dishes in a healthy way with a unique flavor. I like to boil spinach pasta and add it as a flavoring. There is only 45 mg of sodium per ½ tsp that is very good for me also. The main ingredient is organic raw kelp.
Butters are becoming a thing of the past we have all grown up with. High fat content, it possibly contains residues of pesticides along with environmental toxics which both tend to concentrate in the fat. When we walk down the dairy counters at the grocery store, we have many choices available to us. At one time it was a choice between butter and margarine; now neither is totally good for us. Peanut butter is now made from whole peanuts, as compared to the original peanut butter made from sugar and salt. This healthy peanut butter avoids hydrogenated fats, which will add years to our life and our heart can maintain its low blood pressures along with normal pulses.
Red wine vinegarette dressings on salads and honey as sugar are just a few of the changes in the alternatives we have today for our kitchens. The old fashioned meals we ate at our grandmother’s table are gone – what is available are meals with health in mind. Even pancakes made out of wheat is covered with pure maple syrup instead of the sweetened corn Karo syrup we grew up with.