The No-Salt, Lowest-Sodium Baking Book

Donald Gazzaniga, diagnosed with congestive heart failure, was headed for a heart transplant. Urged by his doctor to keep his sodium intake “under 1,500 to 2,000 milligrams a day,” Don headed for the kitchen and went to work devising recipes for delicious low-sodium dishes that added up to less than 500 milligrams daily. The results? Don’s name has been removed from the transplant list, and Don shared his recipes with the world in "The No-Salt, Lowest-Sodium Cookbook." Readers of that first book have kept in touch with Don via his Web site, and have written him letters asking for more. What they most often ask for is a book with more bread recipes, more recipes for cakes and cookies and muffins and tea breads, more of all those great baked things—in short, for the book you now hold in your hands. Don teamed up with his daughter, professional nutritionist Dr. Jeannie Gazzaniga Moloo, to fill "The No-Salt, Lowest-Sodium Baking Book "with recipes that are as healthy and delicious as possible. As in the previous book, they tell you just how much sodium is in each ingredient. They provide satisfactory substitutes for flavorings that patients with congestive heart failure and high blood pressure shouldn’t have. All easy to make and delicious to eat. Go for it

“"People compelled to control their sodium intake will welcome The No-Salt, Lowest-Sodium Baking Book ."-- Booklist "Over 100 tempting recipes are included...recommended."-- Library Journal”

"People compelled to control their sodium intake will welcome The No-Salt, Lowest-Sodium Baking Book." --Booklist

"Over 100 tempting recipes are included...recommended." --Library Journal

Maureen A. Gazzaniga is a retired elementary school teacher, mother of five, and grandmother of twelve.
Donald A. Gazzaniga retired from the communications industry a few years ago. Since he changed his diet to the very-low-sodium dishes he has devised, he is again able to pursue his hobby of fishing, as well as taking moderate walks. The couple lives in Auburn, California.

Diagnosed with congestive heart failure and waiting for his turn at a heart transplant, Don Gazzaniga was urged by his doctor to keep his sodium intake "under 1,500-2,000 milligrams a day." Don, an enthusiastic amateur chef, headed to the kitchen, and came up with several hundred delicious recipes that hit a sodium count so low the medics found it almost impossible to believe-500 milligrams a day! His doctor, Michael B. Fowler, the director of Stanford's nationally known heart transplant program, is convinced that this low-sodium diet is the major factor in an amazing change in Don's condition. Don collected his nearly one thousand recipes in The No-Salt, Lowest-Sodium Cookbook, and the heartfelt letters from many fellow sufferers have testified to its success. Readers of that first book have kept in touch with Don via his Web site, , and have asked for more. They want more bread recipes than the first book provides; they want to be able to enjoy cookies and muffins without violating their low sodium diets. So with the help of daughter Jeannie Gazzaniga Moloo, a professional nutritionist, The No-Salt, Lowest-Sodium Baking Book was created. These treats are all easy to make, and even easier to eat. Go for it! Your conscience can be clear.

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