Reducing Salt.

[Sara_H]

Since my Aunt had a heart attack last week (recovering now, thankfully) I've been looking at ways of reducing my risk of the same fate.

Reducing salt seems to be a biggy, apparently most of us eat too much of it anyway.

I admit, I LOVE salty foods. I love lots of salt on chips, I love salty snacks like crisps etc. I make a couple of batches of soup each week which I add salt to in the form a bullion powder.

I'm just cooking up a batch of tomato soup now, which I haven't added bullion powder to and have increased the herbs and spices in.

I know I need to cut back the processed foods.

My main worry is about not adding salt to my home cooking without it tasting bland. I'm vegetarian, so we eat lots of things like chilli, curry and lentil pasta sauce all of which I add plenty of salt to.

I'm not a very good cook and I'm not good at wotking out what spices go with what. Any ideas? And any other general ideas about reducing salt are welcome.

 

[welsh dragon]

I use low salt. It has 50% less sodium than normal salt. It's a start anyway.

 

[Sara_H]

I use low salt. It has 50% less sodium than normal salt. It's a start anyway.

I'm planning not to use a low sodium alternative, rather train my taste buds to get used to not having salt. I notice my son also likes to add salt, so I think I need yo make this change for his benefit too.

Today is not going too well as I've just realised my soup machine has broken down!

 

[Pro Tour Punditry]

I don't think I have used salt in cooking for at least 20 years. And I'm not sure why you'd use salt in chilli, curry or pasta sauce.

Go online and find recipes of the food you like and you'll soon work out the herbs and spices used.

 

[PK99]

I
Today is not going too well as I've just realised my soup machine has broken down!

Your pan has a hole in it?

 

[welsh dragon]

I'm planning not to use a low sodium alternative, rather train my taste buds to get used to not having salt. I notice my son also likes to add salt, so I think I need yo make this change for his benefit too.

Today is not going too well as I've just realised my soup machine has broken down!

Sorry to hear that. To be honest I have never been keen on salt or pepper. No idea why. My whole family sprinkle the stuff on they're food like theres no tomorrow. Maybe you should just try cutting down on the amount that you use, a bit like quitting smoking. Get used to that, then cut it down some more until you can cut it out altogether. Sorry I can't be of more help.

 

[PK99]

And I'm not sure why you'd use salt in chilli, curry or pasta sauce.

.

it all about balancing and developing the flavour profiles and aromas of food

see this recent article

http://www.theguardian.com/lifeandstyle/2014/jan/28/experts-use-salt-in-cooking-why

 

[Pro Tour Punditry]

Today is not going too well as I've just realised my soup machine has broken down!

There's part of the problem - a "soup machine"!! A pot is what you need.

 

[Sara_H]

Your pan has a hole in it?

I know, I know! If you'd told me a year ago that I'd be so attatched to my soup maker I'd have laughed! We bought it when I was ill as I had little appetite and tired very easily, being able to make fresh soup with reduced effort at least ensured I got plenty of veg down me.

I've always liked to make soup, but since I got the machine I make it at least onece/twice a week, wheras before I'd make it once a fortnight.

I usually just chuck all the ingredients in the machine, press a button and come back to find delicious hot soup 21 minutes later! I've just transferred it to the pan now!

I don't think I have used salt in cooking for at least 20 years. And I'm not sure why you'd use salt in chilli, curry or pasta sauce.

Go online and find recipes of the food you like and you'll soon work out the herbs and spices used.

Its used as a spice to bring out flavour, and is a traditional ingredient in many curries. So I'm looking to increse my use of herbs and spices to make up for lack of salt.

There's part of the problem - a "soup machine"!! A pot is what you need.

I see where you're coming from, but believe me, for a soup enthusiast family like ours its fab. All it is is a bg kettle with a blender in, don't see whats so offensive about it!

 

[Pro Tour Punditry]

it all about balancing and developing the flavour profiles and aromas of food

see this recent article

http://www.theguardian.com/lifeandstyle/2014/jan/28/experts-use-salt-in-cooking-why

Well, there you go - you learn something new every day as they say. I'll still stick to not using salt tho, as I've managed to get along fine without using it.

 

[Pro Tour Punditry]

I make soup all the time, chuck everything in a pot and let the flavours develop over time - add seasoning (not salt) as you go.

But each to their own I suppose.

 

[TissoT]

I always use pepper to season food instead of salt ... salt I use very little of !

 

[Dayvo]

Garlic and ginger go well with almost anything.

 

[400bhp]

I'd reckon on a weekss worth of cooking to get used to not adding salt.

The issue isn't necessarily the addition of salt, it's the salt that's present in most foods already.

 

[400bhp]

I make soup all the time, chuck everything in a pot and let the flavours develop over time - add seasoning (not salt) as you go.

But each to their own I suppose.

Plus, just add it to season in your own bowl if so inclined.