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