High salt intake leads to high blood pressure, and also affects other body systems in a negative way. Excessive salty diet increases the risk of stroke, cardiovascular diseases, kidney failure, stomach cancer, etc.
To reduce salt intake to a safe level, it is necessary to include foods with a high content of salt in the diet less often.
fewer finished products with deep industrial processing (meat and sausage products, fish delicacies, savory crackers and crackers, canned products);
use pickles and pickled products less often, strive to use low-salt or salt-free methods of harvesting and storing products;
Follow the message: "More taste, less salt" — instead of salt, you can use pepper, lemon juice, garlic, spices and herbs;
root vegetables (celery root, onion, carrot), roots (ginger root), herbs (basil) and other fragrant vegetables (celery stalks, leeks) are suitable for giving a piquant taste to the broth;
reduce the use of ready-made sauces such as soy sauce, ketchup and salad dressings containing large amounts of hidden salt;
when using canned products, it is necessary to drain the liquid, and rinse the products themselves with water to reduce the salt content;
by removing the salt shaker from the table (from the quick access zone), it will be possible to avoid the temptation to add salt to an already prepared dish.