So, I'm probably going to have to take the recipes I post here in a slightly different direction. And the reason is not a good one. I have been diagnosed with probable Meniere's disease. It's "probable" mostly because my doctor doesn't want to burn through my health insurance doing a bunch of expensive tests that wouldn't change my treatment plan. My symptoms are pretty textbook. Those tests will probably get done over the next year or two, but for now, we're proceeding as if I have it.
The primary treatment for early Meniere's disease is a low sodium diet (and meds for symptoms). From what I understand at this point, it's thought to help regulate the amount of fluid retained in the inner ear. Some people take diuretics, but I have really low blood pressure already, so that's not a good idea. Later on, when I've lost considerable hearing, there are some more drastic treatments, but I'll cross that bridge when I come to it. Given the pace of medical changes these days, it could be a whole new bridge in 10-15 years. In the meantime, I'm going to do my best to stick to the dietary changes and hope it helps.
Now here's the thing. I love me some salt. Soy sauce? Cheese? Bacon? Sausage? Nuts? Pretzels? Dark chocolate covered pretzels? PASS THEM MY WAY! And it's been the one thing that I don't even consider in my cooking. Canned veggies? No problem. Feta cheese? No problem. Out of real chicken broth? Grab a can. This is going to have to change. A lot of the recipes I post here can be made relatively lower sodium... but many of the things we eat on a daily basis are more of a problem. I might make a nice roast chicken one day, but then the next we're having sausage sandwiches or ordering thai food. And I don't even want to think about the amount of salt that's thrown around when my husband barbecues some ribs or a nice tri-tip.
I think the key points to my cooking/eating are going to stay the same. I mean, if I was super reliant on boxed mac & cheese or casseroles with canned soup, I'd be in more trouble. Fresh seasonal fruits & veggies from my garden don't have excessive salt. Wild fish, pastured chicken & grassfed beef can be prepared with lower salt methods. I may even look into learning to make sausage so I can make it lower in sodium (stored in the freezer for safety.) But yeah, there are going to be some changes.