Tuesday Tips: Cut the Salt Without Cutting the Taste

View at Picasa 28-Jun-2005 18:02, Canon Canon EOS 350D DIGIT, 9.0, 88.0mm, 0.005 sec, ISO 100

Last month (April, 2010) the Culinary Institute of America (CIA) and The Harvard School of Public Health (HSPH)  published ‘Tasting Success with Cutting Salt.’ A joint white paper which includes 25 ideas and recommendations for both home cooks and professional chefs to reduce sodium intake while continuing to maximize the taste of food while limiting the intake of sodium.

Studies have shown that a 35 percent daily reduction in salt (from 3,400 mg to 2,300 mg) could save up to 90,000 lives and billions of dollars in health costs each year. Sodium causes high blood pressure, a disease that affects nine of every 10 Americans during their lifetime. Click here to read the full report.

Along with policy change recommendations, this initiative between the CIA and HSPH offers practical ideas, such as:

• Produce first: Fill half your plate with fruits and vegetables.
• Go nuts for healthy fats in the kitchen.
• Know your seasons, and, even better, your farmer.
• Sear, sauté, and roast to add flavor without adding salt
• Spice it up: Use fresh herbs and spices to build taste.

Practical and do-able suggestions for lowering sodium intake while enjoying the flavors of your food.

Sources: Harvard Medicine + Science and Culinary Institute of America

Photo Credit: SALT & PEPPER © Micha Fleuren | Dreamstime.com