YET AGAIN we are being reminded that excessive salt intake is dangerous and has been attributed to causing high blood pressure, strokes and several other nasties.
I am constantly horrified by the number of people who automatically reach for the salt when a plate of food is put in front of them. Much consumption of salt added at the table is purely through habit. Good cooks will taste their offerings before bringing them to the table, but, dare I say it, the palate of the cook may have already been damaged.
If you are not sure about your salt intake, then I suggest the following. Firstly, do not add any salt to the vegetables when you are cooking them. For the first couple of weeks you will find them slightly less flavoursome, but soon you will become accustomed to the reduction in saltiness, only adding the smallest amount at the table. Salt-free cooking of vegetables allows each individual diner to salt, or not, according to his/her taste. Secondly, taste a little of everything on your plate and allow your palate to decide on the necessity of added seasoning.
Of course, another simple way to cut down on your salt intake is to reduce the amount of pre-packed, pre-prepared foodstuffs you consume.
And, finally, ditch the normal salt for a lower in sodium product such as Lo-Salt – same taste, less potential damage to your health.
