How can we do this? These days salt is everywhere. Back Meridian Health Protocol Review in the day, not too much snacking was done, certainly manufactured treats were only kept for special occasions, in the days when we mostly ate fresh fruit and vegetables, homemade bread, and had meat just a couple of times a week, it would have been easy not to have had too much salt, but today salt is added as a flavour enhancer to most of our processed foods; so we haven't got a chance if these groceries make up most of your daily diet.
To be fair I think a lot of us are completely confused. We get so much conflicting messages; especially today with the array of stylish cookery and food programmes thrown at us weekly, we are seeing top chefs throwing the salt around here, there, and everywhere. Stock cubes are used in abundance: and we all know they are full of salt, but we see them being rubbed into, sprinkled on, mixed with, and added to dishes 'to enhance the flavour' Surely these cheery learned presenting professionals must be all too aware of the dangers of exceeding the recommended daily amount?
Maybe they just know without this enchanting ingredient, their food would taste bland and boring and we wouldn't rush out to buy their cookery books so readily. I think, as usual we have to examine the evidence ourselves. If what our grandparents were doing before the advent of us all eating too much monosodium glutamate, salt, sodium, smoked foods, processed, cured and dried foods and, being healthier for it: maybe the answer is to just cut back generally.For me, it would be sacrilege to give up having salt on my chips. We all enjoy our food tasting nice and our taste buds are our rulers, and we must obey. Until we can adjust to the taste of anything without this enhancer, we are at the mercy of our finely tuned papillae receptors.
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