Hey lovelies, if youve been following me for sometime youd probably know that im not a fan of salt and salty foods. There is far too much common table salt in pre-prepared meals and in restaurant and cafe meals and yet many individuals still add more salt at the table. How do we know what food actually tastes like if we constantly need to add salt to the foods we eat? I appreciate that adding additional flavour profiles to food is what often provides variety to meals and interesting flavour combinations. How about adding fresh and dried herbs such as sorrel, coriander, thyme, rosemary, lavender and parsley. There is also a plethora of spices, a few of my favourites include cinnamon, curry, paprika and turmeric. Unhulled tahini and miso paste are also favourites of mine. Unhulled tahini is a beautiful source of omega fatty acids that are beneficial for warmth and insulation in the winter months without adding kilos to your body. It is also packed full of fibre, which I am sure you are all aware, fibre is essential for healthy gut functioning, immune health and to reduce the risk of illness and disease. Miso paste is packed full of gut enhancing properties and delivers a umami flavour that salt will never match. What is my problem with salt?- Well sodium intake is linked to blood pressure risk. The evidence for this continues to be strengthened. Stroke and heart disease risk are also associated. There is even an increased risk of gastric cancer from too much salt consumption. We need salt but there is plenty of the required nutrients in unprocessed or minimally processed foods such as vegetables, fruit, legumes, beans, cheese and fish. With Love, Sharon xx
Posted on: Mon, 14 Jul 2014 07:03:53 +0000
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