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More LID questions - fast help needed

OK, I made the rich butternut squash soup from the LID cookbook.  It contains chicken stock and then just the butternut squash, herbs, etc.....

Is that to be counted toward my meat intake since it's chicken in the stock, or can i have unlimited of that since it's mostly a veggie?  what do you think?

what portion of rice (i made a big batch of basmati) would you eat if any ...to count as a grain?   1/2 cup?  

if you ate rice cakes unsalted w/pb for a snack, would you count that toward your grain for the day?

THANKS
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Avatar universal
Another question, UGH...I have a bunch of frozen veggies in the freezer...I didn't bother to look at the sodium content.     Salt is not in the list of ingredients, but there is 2 mg. of sodium in the asparagus and 20 mg. in the broccoli - -should I avoid that and just go buy fresh?   I figured these were organic frozen veggies, so i didn't bother to look.  Does that mean they added salt to preserve or something and since I don't know if it's iodized, I shouldn't eat it?  THANKS
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197575 tn?1215532624
I would play it safe and eat fresh veggies- I used non-iodized salt or MRs. Dash to flavor them.
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Avatar universal
THANKS...would you read my other post as well?  I'm in need of fast help.  didn't think this would raise so many questions.  I read all the literature thoroughly.

What about egg whites?   That's usually a staple of mine...but same type of problem.   I bought them in the container.   The ingredient list says:   100% liquid egg whites, but in the nutrition panel, it says 95 mg of sodium per serving.

Now,  on a carton of eggs itself,  it says 65 mg. of sodium per egg....

Should I take the white out of real eggs, or do you think the carton egg whites are safe???

THANKS
jellyz
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Avatar universal
would you take a look at my other post earlier today, as well as the other questions at the top of this post??  that would help SO much.  thanks jean
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