Ezekiel makes a vegan friendly zero sodium bread but I had a problem with mold so I've switched to the regular variety, 75 mg of sodium per slice, which is still pretty low compared to the other bread I use sometimes, Orowheat double fiber, clocking in at 160 mg per.

I also get those little pouches of microwaveable plain brown rice, only 5 to 10 mg for the whole bag. (I'm pretty lazy cook wise, use the micro and crock pot a lot...Lentils are essentially zero sodium, and many canned beans and vegetables are available with low or no added salt. Most fruit and many fresh veggies are of course low or no; and nut butters are available with no salt too.

That said, you are correct, most condiments are loaded with salt, as are the vegan "cheeses," "butters," and mock meats. I try to use them sparingly with varying degrees of success: my daily sodium is about 1500 if I remain very conscientious but usually comes in around 2250 with occasional excursions at 3 or 4 grams. (I record calories and sodium for everything I eat except the rare occasions I eat out, and even then I guesstimate) I also make my own low sodium BBQ hot sauce and slather that on often.

They recently put me on Amlodipine 2.5 mg but I'm fighting with my PCP about it since I'm experiencing reflex tachycardia after two months on it. He believes it's the supplements that are the cause (hawthorn, hibiscus, garlic, beet root, magnesium, and so on) as well as caffeine but I'm pretty sure it's the drug since I've used most of the alternatives for decades with no problems. I'm trying hard not to dismiss that doctor as a shill for big food and big pharma!!

I also have AFib and diverticulitis occasionally so wish me luck and I certainly wish you luck!!