Shop Smart: Stocks & Broths

Opt for con­ve­nience with­out sac­ri­fic­ing fla­vor.

Diabetic Living (USA) - - Contents - WRIT­ING KATIE SHIELDS, M.S., RDN PHO­TOS MARTY BALDWIN

We taste-tested low-sodium op­tions—here are our fa­vorites

’TIS THE SEA­SON ...

For soups, stews, and stuff­ings, but who has time to make big batches of stock from scratch? We put store-bought broths and stocks to the test and found plenty of fla­vor­ful low-sodium op­tions.

WHAT’S IN A NAME?

The terms “broth” and “stock” are of­ten used in­ter­change­ably, although they have slightly dif­fer­ent def­i­ni­tions. While both bases start with fresh herbs and veg­eta­bles sim­mered in wa­ter, stock in­cludes bones while broth in­cludes meat (ex­cept for veg­etable ver­sions) but no bones. Though the dif­fer­ence is sub­tle, the bones in stock can make it more gelati­nous and can pro­vide a richer con­sis­tency and creamier mouth­feel. Be­cause they can be used in the same way, we grouped broths and stocks to­gether for our taste test, and we use the term “broth” to re­fer to both.

WHAT TO LOOK FOR

Reg­u­lar store-bought broth is no­to­ri­ously high in sodium—a serv­ing can eas­ily ex­ceed 800 mg, which is more than most peo­ple should aim to eat in an en­tire meal! In­stead, choose broths la­beled “low sodium” or “no salt added.” The FDA re­quires that prod­ucts la­beled “low sodium” con­tain no more than 140 mg sodium per serv­ing. If you only plan to use a lit­tle broth at a time, broths la­beled “re­duced sodium” may also be a good op­tion. But the FDA re­quires prod­ucts with this la­bel to have just 25 per­cent less sodium than reg­u­lar ver­sions, so they may still be high in sodium.

HOW TO STORE

Un­opened broths will keep in the pantry un­til their use-by date. Once open, you can re­frig­er­ate broth in an air­tight con­tainer for up to 7 days. For longer stor­age, pour the broth into ice cube trays and freeze. (Cubes will keep in a freezer bag for 6 months.) To use, add the cubes di­rectly from the freezer to your pan or pot (typ­i­cally, 2 ice cubes are equiv­a­lent to 1∕4 cup).

Sim­mer store-bought broth with fresh herbs, dried spices, and/or veg­eta­bles for 30 min­utes be­fore cook­ing with it. This small step will in­fuse the broth with fla­vors and cre­ate a richer over­all taste. Bay leaves, thyme, rose­mary, pars­ley, onion, gar­lic &

Home­made hack!OUR FA­VORITE FLA­VOR COMBO?

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