Secrets of Success

Reducing Salt For People With High Blood Pressure



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

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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!!!!

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Member Comments

    I generally use No-Salt. It works great and when you get used to it, salted food actually tastes bad.
    emoticon - by FRIENDOFBACH
  • i too dont use salt much. .i use half the required quantity of salt for any recipe...i have made this such a habit that my whole family follows it somehow now..they get tired of sprinkling extra salt and now food cooked by anyone else seems much saltier...good naa... - by DRASADAF
  • I have gotten in the habit of using no salt when cooking. I tell everyone to salt to their taste. I have gotten so used to this it is difficult for me to eat in restaurants cause everything tastes way too salty. I have a serious sodium retention problem and was told to keep daily intake at 1000 mg or less which is almost impossible. - by TEDDYTEDDY

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