I’m sure I read somewhere that Italians traditionally use lots of salt in their cooking. (By lots, I mean tablespoons of the stuff?)
It’s probable I’m quite wrong, but I found myself wondering how this practice would go down with the Salt Awarenesss campaign which is taking place this week (10th – 16th March).
For anyone interested, there are a number of salt reducing options out there (necessary because surplus salt seems to lead to high blood pressure, heart and kidney problems, not to mention all that water retention!)
At GoodnessDirect we stock seasonings aimed at reducing your salt intake, from stock cubes to salt grinders, and more curious alternatives like seaweed sprinkles and herbal seasonings.
Consider the following examples:
- Lo Salt – with 66% less sodium than regular salts.
- Bioforce Herbamare Herb Salt – the idea is that with more flavour means you need less salt…
- Kallo Organic Very Low Salt Vegetable Stock Cubes – 90% lower in salt
- Sanchi Tamari Soy Sauce Reduced Salt - one third less salt
- Clearspring Wakame Flakes Sea Vegetables – that means seaweed, but it’s surprisingly nice
- Milldown Reduced Sodium Salt Shetland Seaweed Seasoning – a combination of salt and seaweed
But there are lots of other ways to replace salt eg. lemon juice makes a great alternative for bringing out the flavour when cooking food. I’m sure there are lots of other tips besides, consider garlic or oregano, and that the Italians particularly will give me a few salty opinions…