Salt Free Spice Web Site

Hey Oldie, I dont know about the powdered chicken broth but if you are looking for salt free spices I would try Dizzy Pig.

http://www.dizzypigbbq.com/

Their rubs are awesome and I think that some of them do not have salt. The ones that do have salt they only use large flake kosher. I really like the "Coarse Dizzy Dust" and the "Swamp Venom" rubs. The spices they use are so fresh that you will be amazed when you smell them. Give them a call and ask them what they have that is salt free.

-Sravaka

You just looking for broth or wanting to do Q with it?

Did a search of the archives, but couldn't find a post with "powder, chicken, broth" OR "power broth" listed.

Maybe someone will see it.

Might want to do some research on the HBP. IT's a lot of the processed foods you buy that have the higher sodiums add.

I'll keep looking. If I find something, I'll post it.

Pretty hard to find commercial rubs without sodium Sravaka, it's a money maker (it's cheap and it's for flavor). I looked at the Dizzy Pigs all have at least 18% (lowest) or over 30% highest.

Oldie.....Dietary sodium and high blood pressure are indeed related. Any MD will tell you that and its a fact. We all need to lower our salt intake for better health.

I've been substituting various spices and herbs in place of salt in my homemade rubs with good results. You might try the same with store bought rubs and sauses. Experiment and you'll find something that rings your bell.

Sea salt has less sodium. Not sure how much less.

Realizing that this was not the question,our good friends and occasional cooking partners, Bobbie and Lee McWright make salt free rubs.

http://www.pigpals.net/products/default.htm

At least they used to.

Their comp approach is to taste the final finished product and apply needed salt at this time.

Paul Kirk's book on rubs might have also had no salt recipes.

GLH -- just to set the record straight... sea salt is just salt.. same as Morton's... chemically both are NaCl... (sodium cloride). Sea salt simply has some "impurities" that makes it taste better and maybe it fools some of us into thinking it better for us -- at least a little goes a long way. And yes, those millionaire TV chefs and most of our restaurants are guilty of making most of us salt junkies. my 2 cents --- BBQBear, a multiple stroke survivor.

Well..from a salt site:

quote:

Chemically there is little difference between kitchen salts. All are at least 97 1/2 percent sodium chloride. But there are significant differences in the provenance and processing of these salts.

All salt is sea salt.

It's just that some is from seas that don't exist anymore.

Meaning the only differences are mineral content, texture and whether or not they've had things such as iodine added.

Crony speaks the truth! That's it.

I have been known to substitute the brand No Salt as salt in some of my rubs and no one has tasted the difference. Its potassium... read and heed the warnings on the label.

bob