I was wondering what you guys use to add some flavor to your food? Is soy sauce ok? Also, I was wondering what you guys think about using sesame oil as well?
Remy, yes, it is ok to use soy sauce, but do so sparingly. The sodium level is sky high, and depending on what you put it on, that sodium intake can dehydrate you. If you can find it in your grocery store, Mrs. Dash, is my favorite spice blend to put in soups, salads, over a can of tuna, or chicken. It is also good to use with cottage cheese, and it is fairly low sodium. Sesame oil is awesome when used in a stir-fry, or cooking asian foods. How do you plan to use it- As part of a sauce, or as a flax oil replacement? I don’t know the breakdown of the Omega series for Sesame Oil, but I believe that it is high in monounsaturated fats. KO might have some great recipes which incorporate these ingredients. -The Starkdog
I use light (low-sodium) soy sauce or water the regular soy sauce down (or use a bit of rice vinegar for tartness). Some soy sauces are very very salty (extra-salty compared to the regular ones).
I don’t eat sesame oil as much as i used to. It is fragrant and nice. Almost always a must-ingredient for making sushi rolls. 
Listen, soy sauce contains less sodium than table salt. And no need to pay extra at the grocery store for the light sodium stuff. Just dilute regular soy sauce with water. Ko will tell you more…
Herbs and spices. Learn how to use them, fresh is best but dried is O.K.
Those of you that still feel that sodium is to be avoided in a bodybuilder’s diet are living in the 80s. Learn some physiology. Elevated sodium intake has many, many training benefits.
And those training benefits would be…? Oh, a sprinkle of Johnny’s seasoning helps alot of foods.
I’ve read (not sure if it’s true) protein absorbtion has a significant amount to do with sodium saturation on each side of the small intestine. Mustard is a favorite spice of mine.
Actually isn’t it good - even better for the body - to maintain a potassium to sodium ratio of 2 to 1? And that the average diet in the United States is opposite of that?
A spice I do like is paprika. And Ko does like to use curry, too. Y'know just like it's good to do research into basic nutrition - it's good to do research on the different spices that are available.
Here in NJ we have a locally made habanero- pepper sauce called “AFTER DEATH…‘Feel Alive!!!’” It takes Tabasco to cool your mouth down after this stuff…
Love some teriyaki sauce with my rice and tuna. Use some curry in my egg and cheese omlettes. Ho Sin (Asian BBQ sauce) on my chicken. Variety of sauces on my beef (love some satay when bulking).
Herbs and spices do wonders for food. Some of my favourites are marjoram, dill, parsley, basil (especially fresh basil), and cayenne pepper. Lemons are wonderful too–especially on fish. A really nice coating for pork tenderloin or chicken is dijon mustard.