Is the Dizzy low sodium low enough?  It may be easier to use a salt free rub and then add a controlled amount of salt separately.

How big of a roast do you have planned?  Consider cutting off a portion and going low/no salt for that piece and normal for the remainder.  Try using Mrs. O'Leary's Cow Crust for a rub (http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/cow_crust.html)  

Watch out for hidden salt in the sides - often more loaded than what is coming off the grill.

As above - just skip the salt - it can be added after cooking for those who want/'need' it...

Wylecyot said:

....  Time to start looking at rub recipes!

A good place to start is AmazingRibs.  

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/index.html

I have made the Memphis Dust.  It's pretty good but then, I don't care for salt very much. http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html
 

Dave in Florida said:

I have made the Memphis Dust.  It's pretty good but then, I don't care for salt very much. http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html
 

Memphis dust is one of the few rubs I bother making myself. Good stuff!

This is pretty good. Although it says it is for chicken, I use it on lots of stuff including veggies, fries and even popcorn.

http://spike-it-up.com/product-ten/

We have used this in the past when doing a detox.  Adds flavor.

Avoid prepared foods. Almost all have way to much sodium. Average American gets about 40% too much sodium, mostly from pre-made foods. Canned tomato products tend to have lots of salt, not because it preserves the vegetables, but it keeps the red color better.

Buy more herbs and spices. Consider starting an herb garden. Most traditional American recipes are quite bland. They rely on salt and sugar to be pleasant. Check out flavor mixtures from other cultures. Buy a couple of grinders, or a mortar and pestle.

Salt suppresses the sensation of bitterness, making things taste sweeter. If you switch to lower salt diet, there are other ways of boosting savory taste. Acids, such as lemon juice, brighten the flavor of most foods. Fermented products tend to have very complex flavors. Until WW2, most butter was made after the cream had fermented. Its quite hard finding butter in the US or Europe now that is cultered instead of salted.

On the other hand, most Americans only get about half the potassium needed to balance the sodium intake. It is a dual problem. Avoiding sodium is only half the solution.

you could also do a garlic horseradish crust on the roast. you would need to make the horseradish paste yourself adding lime juice with the vinegar instead of salt in a food processor outdoors. ive done this with pork roasts stabbing holes all over and forcing the paste into the holes and letting it sit a few hours before cooking, add some fresh herbs to the paste and some oil doesnt hurt. this was the pork

You will get used to reading labels. Unfortunate PITA fact of life for me now. Fresh produce should be fine, most meats too, though some have more sodium than I want and of course, there's the sat fat part of the equation. Watch the bacon of course. And cheese. Prepared foods are awful - soups are especially bad. Fortunately, I'm not a big soup fan, but what I eat, I have to make from scratch. Canned soup is strictly off limits.

Frozen veggies are a mixed bag. Some have 0 mg of sodium, others considerably more. Sometimes, it depends on the brand. I buy frozen peas and the cheap house brand has considerably more sodium than Bird's Eye.

Even a loaf of bread has a ton of sodium. The lower the price, the more sodium you get.

As for rub recipes, if you have favorite commercial rubs, try searching online for the recipes. Montreal Steak, Prudhomme's "Magic" rubs, Herbes de Provence, Lemon Pepper (just lemon zest and peppercorns, no salt), Sazon, taco seasoning (like the Old El Paso packets that you mix with beef and water)... all sorts of recipes are out there. Guaranteed they will have salt. Just leave it out or reduce the qty when you mix it up. Those who "need" salt can always add it at the table. When I cook for my mom, I don't use it (or very little). She has a salt shaker right next to her plate! She's 100 years old and has been doing that for a very long time! I guess it's okay - for her.

There isn't a substitute for salt.  But it is possible to learn to enjoy food with less of it.  Practice.

Carolina Q said:

Same here. You get used to it, fairly quickly actually. Might as well cut back for the whole family - better for everyone.

I make my own rubs anyway, even before low sodium. Just put little or no salt in them. Even bread recipes can be made with less salt. To a point... if you cut back too much, the bread sucks. For me, minimal salt on meats is no big deal.

DP makes a few lo so rubs. Not familiar with DP really. Been years since I used any and I've never tried their lo so.

I asked my doc about the salt substitutes like NoSalt or NuSalt. He advised me not to use them. Just as bad (or worse) than salt. For me anyway. They are potassium chloride instead of sodium chloride, btw.

It's really not so bad. Except ham. I miss ham. :(

my sisterinlaw cut the family way back on salt, i bring my own now somethings just need it like a good steak.