We use a combination of Nickel Plus and K-Phite. It's working great. We spray with both, using a sticker-spreader we got at Tractor Supply. We also add their blue dye now, because it helps us see where we have missed a spot. It isn't very easy to see through goggles, with sweat pouring down in your eyes. Just avoid spraying any blossoms, unless you are really desperate for a blue daylily. We were advised to spray once a week for 3 weeks, then wait 3 weeks before spraying again. I've only sprayed once this fall, since it has been raining off and on ever since. Occasionally, I will have a plant that shows sign of rust, but nothing like it was before I started using the nickel. I wouldn't use anything else. Well, let me take that back. I am going to try some Actinovate on just a few isolated and unimportant plants to see how it works. The only thing I don't like is having to don all that protective gear, but I wouldn't have it otherwise. I'm very cautious. We use goggles, a special pesticide mask we bought at Lowes, chemical gloves (also at Lowe's), rubber boots and a yellow rain slicker. My hubby and our yardman refuse to put on a garbage bag drawstring skirt, but if I'm doing the spraying, I wear that, too. I'll have to get my hubby to take a picture of me in that fancy outfit so everyone can get a good laugh. When the weather is warm, we get very sweaty in all that garb! We start very early in the morning while it is still cool. We have a big tank sprayer on wheels we pull behind our riding lawn mower. It runs on the lawn mower battery. We got an extra length of hose so we can cover more territory. One of us drives the lawn mower while the other sprays. I could do it by myself, but it takes longer to have to keep stopping to move the mower ahead. We wash the tank out thoroughly after spraying and run clear water through the wand when we have finished. Aren't you cold climate people lucky??? Nancy

Shaun, We try to keep our sodium between 1000 to 1500 mg/day, so I know where you're coming from! It's tough at first, but we found that after about 4-6 weeks your taste buds start to change and the lower salt food starts tasting much better. So if you've just been doing this for a month or so, there's light at the end of the tunnel. You asked about eating out: that's tough but not impossible, even if your budget doesn't run to higher end restaurants that will essentially cook anything you ask for, from scratch. We've had some luck with Macaroni Grill (but you have to be kind of emphatic with your server about your request.) They may sort of think you're just being picky, not that you have a serious medical need. In our case it is literally a matter of life or very serious consequences. My DH is the one with the restriction, but I follow it, too, for solidarity and simplicity. He usually makes the request, then I follow up with clear statement to the server about how important it is that nothing be pre-seasoned. Or if it has been already (vegetables are a big prob here as they are parcooked in salty water during prep) I ask that the food be rinsed very well in running water then briefly reheated. You also can usually expect that you're getting a bit of left-over seasoning from previous food cooked on the same hot top or grill. We just make allowances for that. We never eat restaurant bread as as it is very high in salt - often higher than other commercial breads. This is because most "restaurant-made" breads are actually from commercial mixes where salt has a role in ingredient shelf life and simplified gluten-handling at the restaurant. If we don't know about the bread, we just ask that it not come to the table. Baked potatoes, though naturally low in salt can be high if they are salt-baked, so ask about that. Pizza and pasta sauces ar pretty much out, too. (Except for homemade, of course.) And almost all sauced dishes are too complex to parse and usually loaded with fats, as well. We save those kind of dishes for at-home cooking where we can control the sodium. For instance, I make Pad Thai at home, but would never risk it in a restaurant. However, grilled chicken breast, or steak, or broiled fish are good bets. Plain salads (sans dressing and croutons) are usually do-able. Vegs. that are not parcooked are OK, too. We don't restaurant desserts for other reasons, so that's not an issue for us. If it was, i think we'd ask for it in a take-away container and eat it at home in smaller quantities. For chain restaurants when traveling, we've had excellent success at Ruby Tuesday's. They are invariably pretty accomodating about our needs and their salad bar is vast and allows one to chose. We also make a point of speaking to the manager after the meal to praise their flexibility; it's apparently a corporate policy to meet low-sodium requests with equanimity. And as a rule that works. Are you aware of the several excellent very low sodium cookbooks? I can post some names of ones I've found useful, if you need them. I'm sure you realize by now that what "normal" people consider low sodium is way over the top when you're on a medically necessary low sodium diet. I am on a nagging campaign to get the big cooking mags to lower their recipes' sodium content. Fine Cooking at least posts the sodium content in the back of their mag. Cook's Illustrated still has their head in the sand and some of the recipes are absurd (even for people with no sodium restrictions.) Are you listening, Cook's Illustrated? Get with the program! I noticed that there was mention of Morton's Lite Salt. Be sure your doc OK's that for you. People on medical salt restrictions often can't use that safely because of the higher potassium levels. Sorry! For household salt, I use Diamond Crystal Kosher salt. It's 290 mg for each quarter teaspoon. About half of what ordinary table or Morton's Kosher is. It's not that it's less salty -salt is salt - it's just that texture makes it fluffier, so less sodium when measured by volume. And the larger volume makes it easier to measure and control. I also use a tiny scooch of Maldon Sea Salt, as a finisher just before serving on some things. Again its crystalline structure makes it different, and I think adds a useful "hit" of saltiness, even at tiny quantities. After endlessly fiddling around with my regular set of measuring spoons trying measure teeny quantities accurately, I found a set of tiny scoops (with silly cute-sy names) that I have calibrated so I can add 25-50 mg of salt accurately. And accuracy is important when you're banging up against a firm limit that isn't just your taste buds. (And as an aside if I know we're planning to eat out in the evening, or while traveling I double down on the salt restriction earlier in the day to make sure we have room for a bit of a splurge later-or restaurant food that isn't what it seems.) Early on I was pretty intensely focused, but after a couple of years, I've relaxed a bit and some very salty things are regularly served here, just in very small quantities and/or well-balanced with other things. Our diet rules are also much more complex than simple salt restriction because of other medical/diet issues, so I have had to learn where to be flexible and where to find ways to make food inviting and tasty. After all you'll starve to death faster than hypertension will kill you if you got so bummed out about your food that you stopped eating it with relish. I was too scared to try this at first and probably too rigid about the rules and not in a good way, according to my DH! As for specific (tasty) prepared products with lower-than-expected salt levels: I can share some that I've found, but maybe we should start a new thread so others trying to find the info can access it easily. I spent so much time in my supermarket peering at label after label that I eventually attracted the manager who thought I was doing something nefarious. And I've found that even on familar products that you're used to using you need to re-check the label when you buy new containrs as the companies often reformulate the products and upping the salt level is a favorite trick. If you find that be sure to call and give 'em a piece of your mind about it! We do use some prepared/convenience foods, but we choose them very carefully and often divide an entree into two portions and add it to a big salad and home-cooked veg. to fill out the meal. Some days you just need the convenience factor. Some, but by no means all, of the Annie's brand of lower sodium products pass muster. A few prepared foods have separate sauces that you can add after cooking in the MW. If they've got the sodium levels broken out by with and without sauce, then you will likely find that adding half or less of the sauce brings you in at a "low-enough" level for use. There's one brand of exceptionally tasty canned tuna with only 25 mg of sodium/serving. (Without exception so far all of the no-salt-added tuna we've tried was ghastly.) The problem with our fave brand of tuna is that it's pricier, but then since we cook mostly from scratch I figure it evens out as scratch cooking is sooo much cheaper. Eden makes no-salt added canned beans in many varieties, which are quite good in a pinch (not as good as home-cooked, though.) Muir Glen has an ever-growing line of canned tomato products with no added salt that are great (love, love love the fire-roasted no-salt-added stuff!) Both Pacific and Imagine aseptic-packed soups have low(er) sodium versions that are quite good (still 300 mg/400mg per 1 cup, though). I keep some on hand, always. Try all your available broth and stock options to find one that you like. The quality of the low-salt versions varies, as does how low is low. Try ethnic chinese and oriental markets for the lowest-sodium soy and nouc mam (Vietnamese fish sauce) versions. They are always labeled in comprehensible ways, even if just in chinese or japanese. Don't get too discouraged by the "you can't make bread without salt" common knowledge. Yes, you can, but it usually takes some fiddling around with each recipe to hit the sweet spot. Sometimes a lot of fiddling, and wasted ingredients. I also find that low-salt cheese is not great, so we reserve some of our salt "allowance" for regular, even high salt cheese when it's called for. As an example I often grate Piave Vechio (a very high salt 560 mg/oz, extremely high flavor) cheese over a plain jane salad or soup or pasta. I use a microplane grater and find that a very small quantity makes a huge cheesy taste, often adding only 50-100 mg to the overall dish, but to great effect. Cottage cheese is problematic: the no salt added stuff is too bland, but the regular stuff too high. I solve that by buying both and mixing by volume. Half no-salt and half regular comes in right on the money. (BTW, Nancy's brand makes a fantastic cultured - very tangy - type of cottage cheese. That also can be added to the commoner no-salt stuff to jazz it up.) You also need to watch simple stuff like ordinary frozen without sauce vegetables. Some have silly amounts of sodium added. For instance one big brand (Birdseye???) has has peas with both 90 mg/serving and 0 mg/serving. The 0 mg version is just fine - not sure why you need the extra salt anyway. Finally, I found that it was always useful to keep a supply of tasty, reliable easy to fix things on hand so that a recipe adjustment that flops, or a long day with no thought to dinner isn't a catastrophe. That's my version of convenience foods. L

What a great thread...just found it today as I was surfing GW - I live mostly on the Kitchen & Home building forums :) Ilene - I was particularly interested in hearing your story - how is your daughter doing? I, too, had gastric bypass in Jan 06...my only regret was that I didn't do it earlier. I was indeed 'dying' a slow death & to me, it was the last resort, too. It took me 20 years to finally decide. I researched until all the cows came home...I am one to research something to death - I had to be sure. I'm almost 5 years post-op & I feel great! I've lost about 165 lbs & feel so much better. Hubby likes it, too ;) (Before & after pic below). The bypass is by no means a 'free pass'...it's a tool that, if used correctly, can have dramatic results. There is no magic solution...one still has to work. Yes, it does make it easier in some areas but the surgeon's knife didn't work on my brain. I had to use the 'honeymoon' period to build the good habits that will keep the weight off. I'm not perfect but like with anything you do...you just keep shooting toward the mark. :) Sugar was the reason I weighed 333 lbs. I was blessed with an intense sweets aversion from the moment I woke up. God must've said, "This gal needs this!" LOL A lot of people have sweets aversion following surgery (along with other weird food tastes that do eventually change) but they most often 'train' themselves right back into the sugar habit by just switching to sugar-free or even with the real stuff. I just chose to keep the white stuff out of my life. I was the dessert queen so it was kind of a challenge to hand off my 'crown' :) I do have to be careful, though...my sweet tooth has become very salty - love salt (funny, I have low blood pressure). I love those new Pop Chips - very low calories & fat. My favorite snack is the Revival Soy Jalapeno Cheddar protein chips...yum! The thing that helps me is cooking in bulk & freezing in portions. I make a lot of Arrabbiata Sauce (a spicy Italian sauce) & either combine it with meatballs or 'chunky' cooked hamburger (when I cook I don't mash the meat into tiny bits...I keep it 'chunky' so it's meaty.) I eat that with cottage cheese & don't miss the pasta at all. When hamburger is on sale, I make 2 huge pans of meatballs & cook them in the oven & store in Ziploc bags in the freezer. I can use these in so many different ways. I also make a boatload of chili at a time - one of my favorite meals. I've gathered a lot of favorite recipes & try to always have something on hand. For me, planning is essential. I fill my fridge with in-season produce & veggies. I make a lot of roasted veggies & eat with cottage cheese. I make tons of homemade salsas & use Mission extra-thin corn tortillas for my 'chips'. Quarter them, zap in micro for about 1:30 until crispy, 1 oz cheese on top, zap, serve with salsa, sour cream & a few grapes. I make a lot of beans, rice for...

I was looking for reviews of washers and dryers when I needed to buy a new one. Google found the Laundry Forum. I don't think I even joined at that time - I just read what I needed and left for probably a few years. Then when I decided to remodel my kitchen I kind of remembered GW That Home Site had kitchen stuff too so I came back. Then I joined and became totally immersed in the Kitchen site for about two years. Once I was done with that project I drifted around to Cooking and some other places. Someone else from Kitchens who was done with their kitchen suggested KT. I checked in here for a while but didn't find I had much in common with most folks since a lot of people seemed to be retired. I probably still don't have all that much in common with a lot of people here but I now check in daily to see if there's anything going on that's at all relevant to me.