I am following Dr. Pierson raw cat food recipe and had a question about sodium.
We live in a very small community and don't have a lot of options. I get cases of frozen chicken thighs with bone and skin in order to have plenty on hand. However, sodium varies tremendously. At the restaurant supply we travel to, the thighs are very high - 360 MG per 4 Oz seving. When we order from our small local grocery store, the label says 85 MG per 4 Oz serving- much better.
But how do I adjust the recipe for all the differences? I am assuming Dr. Pierson's original recipe is for fresh chicken with no salt added, so I'm afraid of having too much sodium if I follow the recipe. But I'm also afraid to cut back and have a shortage of sodium and potassium.
Anyone else run across this and have suggestions?
We live in a very small community and don't have a lot of options. I get cases of frozen chicken thighs with bone and skin in order to have plenty on hand. However, sodium varies tremendously. At the restaurant supply we travel to, the thighs are very high - 360 MG per 4 Oz seving. When we order from our small local grocery store, the label says 85 MG per 4 Oz serving- much better.
But how do I adjust the recipe for all the differences? I am assuming Dr. Pierson's original recipe is for fresh chicken with no salt added, so I'm afraid of having too much sodium if I follow the recipe. But I'm also afraid to cut back and have a shortage of sodium and potassium.
Anyone else run across this and have suggestions?