I learned that I had congestive heart failure in October 2025. At the time, I believed it was temporary—something I would deal with until my aortic valve was replaced. I assumed that after the procedure, I would recover and eventually return to normal.
Boy, was I mistaken.
I still live with heart failure, and I also have a left bundle branch block, or LBBB. What I thought would be a temporary change has become a new way of life. One of the biggest adjustments has been learning how to live with much less sodium.
A difficult lesson
I met with a nutritionist because I wanted practical guidance. I hoped she would teach me how to eat differently without giving up everything I enjoyed. I especially wanted help figuring out how I could occasionally eat at a restaurant and still make responsible choices.
Unfortunately, the appointment felt more like a scare tactic than a useful lesson. The line I remember most was essentially, “You’ve eaten like crap for the last 25 years. Now it’s time to eat correctly for the rest of your life.”
I understood the point, but I left without many realistic ideas for everyday life. I listened to what she said, but I also knew there was no way I was going to live on tofu for the rest of my life.
What the appointment did accomplish was make me much more aware of how much sodium is hiding in packaged foods and restaurant meals. It isn’t only fast food. Sodium is everywhere, including in foods that do not necessarily taste salty.
Changing how we shop and cook
My wife and I have completely changed the way we grocery shop and prepare meals. We rarely buy prepackaged meals now and make most of our food from scratch. We look for no-salt-added products whenever possible, including broth, canned tomatoes, beans, seasonings, and other ingredients.
Cooking from scratch takes more time and planning, but it gives us much more control over what goes into our food.
Then there is barbecue.
I am a huge barbecue guy, so giving up my usual rubs has been one of the harder changes. Many commercial rubs contain a surprising amount of sodium. I have found a few seasoning blends that work for pork shoulder and poultry, and I have experimented with making my own.
They are okay—but I’ll be honest, they are not quite the same.
Finding meals that work
We eat far more salads than we used to. I like adding tomatoes, radishes, beans, onions, dried cranberries, and walnuts to make them more filling and interesting.
Some of those foods may be higher in potassium or phosphorus, however. Because I also live with kidney disease, I have to consider more than sodium alone. What works for me may not be appropriate for someone else, so it is important to ask your doctor or dietitian what is suitable for you based on your conditions, medications, and laboratory results.
Salad dressing presents another challenge. Many bottled dressings contain a considerable amount of sodium. We have found a few lower-sodium options, but I often make dressing at home.
One option I use is a no-salt-added ranch seasoning mixed with mayonnaise and buttermilk. The mayonnaise and buttermilk still contribute some sodium, so it is not sodium-free, but it is considerably lower than many prepared dressings.
It tastes different from the bottled ranch dressing I was accustomed to. Low-sodium food often takes some getting used to, but your expectations and taste buds can adjust over time.
Learning as I go
I am still learning how to make food enjoyable while protecting my heart and kidneys. Some changes have been relatively easy, while others—especially barbecue—still sting.
Low-sodium living does not have to mean eating flavorless food or giving up everything you enjoy. It does require reading labels, planning ahead, experimenting, and accepting that some foods will never taste exactly the way they once did.
Throughout this site, I will share foods, recipes, seasonings, and products that have helped me. These are personal experiences rather than medical recommendations, but I hope they make the adjustment a little easier for someone else.
If you have found a low-sodium food, product, or cooking technique that works well for you, I would love to hear about it. I may be able to share your suggestion here so that others can benefit from it too.
