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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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!!!!
I don't use the full amount of salt, called for in the recipe, while the food is cooking. It is so much easier, for the individual to add the amount of salt, or other seasonings, to their own plate, without overdoing, for someone else, that might be on a lo-sodium diet. When I cook, bacon or ham, I take cool water and rinse the excess salt off, by rubbing the meat, as the water is running over it.
If too much salt, may have been added, place a pared potato in the pan, to absorb the salt.
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