Author(s): Trevor Beard

Cooking

Salt occurs naturally in many of the fresh foods we eat, however it is also increasingly added to the processed foods we consume. Debate rages over whether or not salt is detrimental to our health. It has been argued that added salt has contributed to the increase in incidence of hypertension in the community one of the fastest growing diseases in industrial societies today. What implications does salt consumption really have for our health? Do we need added salt? Dr Beard, supported by the latest compelling research, presents a convincing argument for reducing the amount of salt in our diets. He explains why we need less salt for a healthy lifestyle and how to choose low-salt foods as well as outlining the Salt Skip Program a practical guide to achieving independence from salt by flavouring food without salt and cooking to conserve flavour.