Another Martha Rose Shulman recipe for a peanut sauce to go with soba and other noodles appears in today’s NY Times “Recipes for Health” column. Which would be fine but the nutrition counts below it don’t add up–at least for sodium. She’s specified unsalted peanut butter–but has 1 or 2 tablespoons of regular, not low-sodium, soy sauce at 1200-2400 mg sodium, and not low-sodium but regular or unspecified vegetable or chicken broth, both of which are pretty loaded, so anything from 150-750 mg per cup. If you look down to the nutrition counts, though, each of 4-6 servings is supposed to be 150 mg of sodium. How? In my daughter’s 4th grade math text, ~3000 mg for the total recipe at the higher options (650-750 mg broth, 2400 for 2 T soy sauce) would give you 500 mg for 6 servings. For 4 servings, it would be 750. The best you could do would be the lower-sodium options for 1350ish in the total recipe, so about 350 mg. per serving.
On her own web site, Shulman claims not to care about sodium counts when she creates new recipes or adapts old ones (not clear how she can claim that makes them recipes for health), so perhaps this is one column to take with(out) a grain of salt.