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Sling the salt
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LizEstelle
Posts: 1,559 Forumite
As a hypertensive (high blood pressure), I've found ways round putting salt in my food and generally keep an eagle eye on what I buy for its sodium content.
The thought occurred to me the other day that I'd actually given up spraying my food with salt years ago - way before I ever found out that I had high BP - just as a matter of sheer taste.
I know leaving salt out won't make you much richer (except in life expectancy) - but I was wondering whether anyone else has been doing away with this stuff for the sake of their (and their family's) health..?
The thought occurred to me the other day that I'd actually given up spraying my food with salt years ago - way before I ever found out that I had high BP - just as a matter of sheer taste.
I know leaving salt out won't make you much richer (except in life expectancy) - but I was wondering whether anyone else has been doing away with this stuff for the sake of their (and their family's) health..?
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Comments
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Haven't cooked with salt for years. Only place I use it in the kitchen is in bread - needed by the yeast, I was told at school. I now don't like the taste, but am a sucker for a sprinkling on roast potatoes!
Penny. x:rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:0 -
i only put a little in boiled potatoes but not in other veg, a little on porridge too but its the hidden salt like in bread that adds up0
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Penelope_Penguin wrote:Haven't cooked with salt for years. Only place I use it in the kitchen is in bread - needed by the yeast, I was told at school. I now don't like the taste, but am a sucker for a sprinkling on roast potatoes!
Penny. x
I've actually had quite good results with baking bread minus any salt, both in oven and breadmaker.
I've heard about this business of the 'yeast needing' salt but I reckon it's so much hot air!0 -
LizEstelle wrote:I've actually had quite good results with baking bread minus any salt, both in oven and breadmaker.
I've heard about this business of the 'yeast needing' salt but I reckon it's so much hot air!
Thanks for this! Will try it at the weekend, and report back. Meant to say, my recipe calls for 1.5tsp salt, but I only ever used 1tsp.
Penny. x:rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:0 -
Yes I use Lo-Salt. It's 2/3 potassium salts and only 1/3 sodium. Tastes the same though!Debt 2007 £17k
Current Debt approx £7.5k
Target - to pay off all debts by 2020 :A0 -
I prefer AlsoSalt, an American product. Same principle.0
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Penelope_Penguin wrote:Thanks for this! Will try it at the weekend, and report back. Meant to say, my recipe calls for 1.5tsp salt, but I only ever used 1tsp.
Penny. x
If you're used to salt in your bread, it will lack 'taste' - but like all things in this area, it's simply a matter of getting used to it. To think I used to put sugar in my teas and coffees...0 -
Remember - no more than 6g a day!
This site, from the FSA, might be of interest to some - has a salt calculator among other things...
http://www.salt.gov.uk/science_on_salt.shtml
Don't forget that LoSalt can be dangerous with some medications and in some diseases, and you should at least mention it to your pharmacist, if not discuss it with your GP...April Grocery Challenge £81/£1200 -
When making my bread, i only add a small amount of salt (less than recomended) and it always turns out lovely. The only other time i use salt is on chips!!!!!
My mum always used to put salt in with the potato water, but has stopped now, after i said i didnt do it, and couldnt tell the difference, she agrees now!!!!0 -
DrFluffy wrote:Remember - no more than 6g a day!
This site, from the FSA, might be of interest to some - has a salt calculator among other things...
IMHO the 6g business is too high.
The 'silent killer' is stalking a huge proportion of the over-40s. More than half of them don't even know that they're either borderline or fully hypertensive and already halfway down heart attack/stroke alley.
I only found out because I went to see my practice nurse on a whim to get my BP and cholesterol checked. 190 over 105, if you please... and I'd felt as right as rain. Absolutely scarey that there are loads of people out there who haven't had themselves checked out.
I've read that there's already enough sodium in fresh food without needing to artificially add any more at all... but of course, the salt producers won't have any of that - they need to keep their shareholders happy, after all.0
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