#SaltAwarenessWeek - everything you need to know

It's #SaltAwareness week and it's the perfect time to learn more about salt!

Speaking to dietitian, nutritionist and spokesperson of the Academy of Nutrition and Dietetics, Isabel Maples there are some eye-opening facts and figures you should know about salt

Salt and sodium are not exactly the same thing. Salt is made of sodium and chloride. One teaspoon of salt is equal to 2,325g sodium, or about a day’s worth of salt.

Whether it’s table salt, sea salt, kosher salt or pink Himalayan salt, salt contributes sodium. For example, Kosher salt is not less salty than regular table salt. But when measured, the larger, irregular crystals of sea salt or Kosher salt don’t pack together as densely, which can mean you get less salt (as compared to the small grains of table salt which can pack in all the crevices of a spoon).

Your taste buds can be trained for more (or less) saltiness in food. As you consume more (or less) sodium, your taste buds adjust to what you perceive as the perfect amount of salt for you. Tame your taste buds by cutting back gradually. Taste your food before salting.

If you enjoy some salty foods, balance that by choosing others that are not as salty.

Cut back on your portions. For instance, if you normally eat three slices of pizza for dinner, cutting back to two slices reduces your sodium intake by a third. Cutting down on your calories can also mean taking in less sodium.

When sodium intake is low, the body conserves sodium to have enough for normal function. (Vomiting or diarrhoea for prolonged periods can lower blood sodium levels).

Whatever you do, this is the week to really evaluate how much salt you actually need as seasoning and when you're cooking