I have been following his (my Masters) salt reduced diet and have found that not only do I not retain as much water as I did, but that I have lost weight as well. He is limited to 2350mg of salt and I try to follow his diet as closely as is possible even though my kidneys work pretty good.
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I always add Salt after a dish is 75% cooked as I have to eat a low Sodium Diet.By doing this the Food being cooked does not absorb Salt while it cooks and I need much less than I otherwise would.I also do not sprinkle any Salt on my Food after it's fully cooked or when I'm just about to eat it---I prefer cooking the Food a little after adding Salt---helps keep my BP within range.I sprinkle Salt on my Salads,cover these and keep for 10 minutes for the Salt to be absorbed and only then eat these
By doing this I ensure that the quantity of Salt eaten is much less than what I'd have eaten otherwise and very little difference in taste as well since the natural Salt present in each Food component comes into focus this way----we unneccessarily oversalt our Foods and suffer for it!!!!
Salt retains body fluids and up blood pressure and cholesterol. Foods like soy sauce, ketchup, and bottled salad dressing, bacon, hot dogs, pickles and frozen food entrees all contain salt. If you’re lucky enough to find “no salt added” versions of canned beans canned peas, tomatoes buy those. I find that Walmart's brand "Great Value" are most low in salt and sugar. Be kind to your heart ...you only have one! Take the Salt shaker off the table.
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