Herbs and spices can reduce salt intake
Chefs concerned with overusing salt in their cooking may want to consider replacing the seasoning with herbs and spices instead, as recommended by the Shasta County Health and Human Services Agency.
In an article for the Record Searchlight, the organisation observed that although the suggested daily limit for sodium is, for the majority of people, 1,500 mg, the average American consumes over twice this.
Ways to lower intake include removing salt and adding culinary spices, herbs, vinegar and lemon juice to recipe ideas.
Additionally, stocking up on fish, fresh poultry and lean meat instead of processed, canned or smoked products was advised.
"Everyone, not just those with high blood pressure, benefits from reducing salt intake," the body went on to conclude.
This comes after the Daily Telegraph's Kat Hannaford said having a wide range of spices and herbs in a kitchen could jazz up flavours when preparing dishes and all culinary spaces should be stocked with basics such as thyme, basil and oregano.
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