Hello! I’m on here trying to see about how other people on this are cooking their food. I’ve noticed that while on GLP1, having to much sodium and not enough potassium to combat it makes me puffy and swollen in the morning, as well as the next day. I’ve even had instances where I’ve gained 5 pounds in water weight the next day.
My question is what are you all using to season your foods? I’ve tried just garlic powder, onion powder, garlic itself, even no sodium seasonings and just herbs and spices and it just does NOT hit the same. I can taste a noticeable difference. I cooked dinner for my family and I and nobody even finished because of the stark difference in taste. How can I make my foods flavorful while not adding so much sodium to my diet? Thank you!
u/FineWineDenise
Hello! I’m on here trying to see about how other people on this are cooking their food. I’ve noticed that while on GLP1, having to much sodium and not enough potassium to combat it makes me puffy and swollen in the morning, as well as the next day. I’ve even had instances where I’ve gained 5 pounds in water weight the next day.
My question is what are you all using to season your foods? I’ve tried just garlic powder, onion powder, garlic itself, even no sodium seasonings and just herbs and spices and it just does NOT hit the same. I can taste a noticeable difference. I cooked dinner for my family and I and nobody even finished because of the stark difference in taste. How can I make my foods flavorful while not adding so much sodium to my diet? Thank you!