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Is Salt Unhealthy?

Let’s get the Facts straight.

We know that in excess it’s no good for us—especially our waistline and our blood pressure—and we know that even natural sources like Himalayan are dangerous in large quantity. That’s why when my recipes do include (Celtic) salt (the optimum option), it’s always optional. But how the heck do we cut it out of our diets?

Let’s take care of that today, and let’s get nourished.

The slender, sensual body of your dreams is just on the other side of the salt shaker. Ready?

Here are four simple ways to cut down on your salt usage and your water weight (as water weight from salt intake makes you look heavier than you are, I can grow two dress sizes in 24 hours from a salty meal) all at once:

1. Take it off your table. Have you ever seen someone dump salt on their food before even tasting it? Remove it from your kitchen table, and you won’t be tempted to auto-salt.

2. Don’t add it while cooking. There are so many other ways to season food (here are a few dozen). What’s more, your taste buds will adjust within just a couple weeks, so if you stick to it you’ll quickly find yourself preferring less or no salt. To help ease your transition, make use of sexy seasonings like pepper, any variety of herb, tomato, coriander, and lemon—all of which have great health benefits as a bonus.

3. Eat out less. Most restaurants cook using loads of salt. (And I’m not just talking about fast food, this happens at the gourmet level too.) Preparing your own meals will let you control exactly how much (or how little) salt goes into them (putting the controls for your health and waistline in your hands).

4. Avoid processed foods like the plague! It’s tough to cut back on salt when processed foods are jammed with it. In most countries, at least half of the sodium in people’s diets is coming from these non-foods; the simple solution, of course, is to stop buying them. If, for some reason, you simply must buy something processed, check the labels and make sure there are less than 100mg of sodium per 100 grams of food. (That sounds easier than it is—many processed foods will have as much as 300mg of sodium per 100 grams of food!)

Here’s to flavourful, satisfying, and slimming meals for you and yours! I can’t wait to see where your health journey takes you once you cut this condiment right back.

Remember: A slim, sexy body is your birthright, and I want to help you get it!

And, as always, I want to hear from you. What are your favourite ways to add flavour, sans salt? How has cutting down your salt intake revolutionized your weight loss or health journey? Share in the comments!

xx

Donna

Resources:
P Strazzullo, L D’Elia, G Cairella, L Scalfi, M Schiano di Cola. Recommending salt intake reduction to the hypertensive patient: more than just lip service. High Blood Press Cardiovasc Prev. 2012 Jun 1;19(2):59-64.
F P Cappuccio, S Capewell, P Lincoln, K McPherson. Policy options to reduce population salt intake. BMJ. 2011 Aug 11;343:d4995.
S S Lim, T Vos, A D Flaxman, G Danaei, K Shibuya, H Adair-Rohani, M Amann, and more. A comparative risk assessment of burden of disease and injury attributable to 67 risk factors and risk factor clusters in 21 regions, 1990-2010: a systematic analysis for the Global Burden of Disease Study 2010. Lancet. 2012 Dec 15;380(9859):2224-60.
K Bibbins-Domingo, G M Chertow, P G Coxson, A Moran, J M Lightwood, M J Pletcher, L Goldman. Projected effect of dietary salt reductions on future cardiovascular disease. N Engl J Med. 2010 Feb 18;362(7):590-9.
F Toldra, J M Barat. Strategies for salt reduction in foods. Recent Pat Food Nutr Agric. 2012 Apr 1;4(1):19-25.
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