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News - shocking levels of salt in your barbecue
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<blockquote data-quote="noblehead" data-source="post: 142793" data-attributes="member: 11028"><p>I agree, home-made is best every time, be-it burgers, dips or coleslaw, at least you know what goes in it and can leave out or control the level of salt. I prefer to leave it out and use ground pepper, garlic and natural spices for flavouring, but admit I do like my local butchers sausage range! <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /> </p><p></p><p>Its the same as supermarket ready meals, full of salt and artificial colourings, far better to make your own meals with fresh ingredient's, although I know for some this is impossible.</p><p></p><p>Nigel</p></blockquote><p></p>
[QUOTE="noblehead, post: 142793, member: 11028"] I agree, home-made is best every time, be-it burgers, dips or coleslaw, at least you know what goes in it and can leave out or control the level of salt. I prefer to leave it out and use ground pepper, garlic and natural spices for flavouring, but admit I do like my local butchers sausage range! :) Its the same as supermarket ready meals, full of salt and artificial colourings, far better to make your own meals with fresh ingredient's, although I know for some this is impossible. Nigel [/QUOTE]
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