dish is too salty!

straws

mikeywills wrote:

A little salt is not bad for you at all, if you don't eat processed foods you will probably require a little salt in your diet.

I agree. I always add salt - it's seasoning and brings out the flavour. I think the harm comes from eating processed, ready-made foods that have loads of salt added, not from cooking balanced meals from scratch.

tawnyowls

Essex-girl wrote:

I personally need to season meat and the sea salt is apparantly not as bad for you as table salt.

It's not really - it's got more minerals in it, but it's still sodium chloride and too much can still lead to hypertension. Good tips for reducing salt intake for the Medical Research Council here: https://www.mrc-hnr.cam.ac.uk/downloads/J5702_Why6_AW_02.pdf

lemontart wrote:

We use this on the table and tastes just the same though quite pricy.

I find this (I presume you do mean Lo-Salt?) absolutely vile - tastes nothing like normal salt. However, apparently only some of the population can taste the difference; I'm obviously one of them.

lolabug_2

I never use salt in cooking at all. (well bread but thats it) My parent didn't either so I guess I am use to it, never had any compaints though. I never put it on cooked food except chips

pozalina

My mum always used to say that if you add celery to home made soup it doesn't need salt. Never tried it, so can't personally vouch for it. I never add salt to anything (except oven chips if I'm feeling reckless!) due to pre-disposition to high BP so am used to not having it.

LizEstelle

There are two answers to the problem posed:

1. Don't add any. (Anyone can get used to the difference in taste after a while.) By the way, 'any' includes things like stock cubes.

2. Be wary of anything which comes in a packet or container. The ****ing 'manufacturers' are almost bound to have added salt, something they do almost without thinking. Check the label to see what the sodium content is per 100g. If it's greater than 0.2, reject.

Food prepared from fresh ingredients is the best, from this and other health viewpoints. These usually have all the necessary sodium the body requires. Anything that comes in a container you must check because the producers just love adding more...

... and get your blood pressure checked.

There is one vegetable which adds a definite depth of flavour to foods and that is beetroot. If you can find ways to use it, it's a winner.

PS Agree totally with the balsamic vinegar, by the way. Fantastic for flavouring couscous and salads.

LizEstelle

Essex-girl wrote:

I use Maldon sea salt - not just because I live near there.

I personally need to season meat and the sea salt is apparantly not as bad for you as table salt.

This is wrong.

Fancy names like 'sea' or 'rock' salt are simply producers' attempts to mislead you into thinking that they are more 'natural' in some way (and thereby to get you to pay a whacking premium).

Sodium Chloride is what you get, via whichever route. Don't be fooled.

tryhard_2

thank you to all who have replied. there is no medical reason but just would like to not use salt if possible. i'm trying to cut it out but still have not got used to the taste of no salt at all. good to know that over a period of time it will be achievable.

Queenie

Spices and Herbs - fresh/dried/frozen. Those are the way I retrained my tastebuds away from salt

I was so shocked when my GP told me that just 1 sausage contains the equivalent of a whole weeks worth of the recommended daily allowance of salt :eek: I don't put any salt into my hm sausages and with a combination of different herbs, they seriously don't seem to need it So I endorse LizEstelle's advice regarding processed foods.

Ted - :T :T Thanks for taking the time to post those links - appreciated

sallywl

I use herbs, as so it seems many people do

On salads and in tinned tuna i use lemon juice, have chopped chives in the tuna/lemon juice mix for even nicer tuna.

I used to be real bad with salt, but my BF hates it, i only use it now on the skins of jkt potatoes just a teeny sprinkle to help the skins crisp a bit.

Quasar

All salt, whether sea salt or ordinary salt, is a sodium compound. It's the sodium which is harmful in excessive doses.

I use LoSalt, which is two thirds potassium and one third sodium. Does the same job, tastes the same, but I have a much higher intake of potassium than sodium, which is a far healthier balance of these elements.

LoSalt is available in most supermarkets.