I have recently had to go to a low salt diet, which is not as miserable as i thought it would be. But one major problem i have is that I have a freezer full of delicious soups, stews, etc. that i made months ago but that i do not have sodium counts on. Kosher salt and tamari have long been my right hand men, so i am very hesitant to eat these foods i made. Am I crazy, or do there exist test strips for saline content of a liquid? Could I use those to derive salt content of the dishes i made? thx much.