Using salt in cooking

Have you seen how much salt Gary Rhodes uses for cooking? I think he must have shares in a company making drugs for control of blood pressure.

Since my high blood pressure was diagnosed, I have cut salt out of cooking. I thought I would find it really hard but in fact, the food is much better. The only exception is Yorkshire puddings but otherwise I now add no salt to my food.

I use organic sea salt for seasoning etc. It's supposed to be very good for you as it contains minute quantities of many essential minerals. "Table" salt on the other hand has been over processed, whitened & had some strange additives eg anti-caking chemicals to keep it smooth flowing.
There is a report in Lancet whereby organic sea salt was shown to reduce blood pressure in those with high bp & raise it in those with low bp.

I was brought up on a salt free diet, I don't add salt to anything, my husband has only just noitced that I don't add salt to any of our meals (and that was beacuse I was teaching how to make a lasagne) & he commented that he never realized before! My new son will be brought up likewise, I really don't think it is necessary, we enjoy the natural flavour of food without it being "enhanced".

I saw a cook on TV yesterday monring add quite a lot of salt to a recipe with the comment that we should be cutting down on salt in processed foods but the goverments recommended 6g per day maximum didn't really apply to cooking with salt! Please, salt is salt! (Isn't it??)

elvis_bloggs wrote:

Gingham's on a diet.

Hardly news. It's been on my signature for over a month.

I prefer sea salt to the ready ground stuff but I don't really like the way it can mask other flavours.