The recommended salt intake per person per day is 2,000 milligrams, or one teaspoon. However, most people consume a lot more every day. In a small quantity, salt is needed to regulate the water content in our body. However, excessive amount of salt may cause hypertension and even stroke. But how will the taste of food be with only a little amount of salt used? There is a simple way to help you reduce your salt intake without sacrificing flavour. The American Heart Association recommends using lemon, vinegar, or other herbs to reduce the amount of salt needed as flavour enhancer. Sunkist Growers and researchers from Johnson & Wales University in Providence, Rhode Island, found that the key to reduce salt content in home cooking could be simplified by adding lemon juices or lemon zest. In the study, the researchers asked a group of chefs to create recipes using chicken, fish, meat, vegetables, soup, salad, and grains. The dishes were categorised in four, based on the level of sodium: 30% less salt, 50% less salt, 75% less salt, and without salt at all. After that, they added a variety of lemon juice or lemon zest in all dishes. Apparently, consumers preferred to choose dishes with 75% less salt when they ate vegetables, 50% less salt for fish dishes and salad dressing, and 30% less salt for soup, grains, as well as chicken and meat dishes. "The result of this research shows that flavour and health consideration do not have to be mutually exclusive," said Global Master Chef Karl Guggenmos, WACS, AAC. Reducing salt intake may maintain your blood pressure, your heart health, as well as your ideal weight.

Text by Denistya Sagita

Stock photos from Google Image Search

Source(s):

• http://www.thepacker.com/fruit-vegetable- news/Sunkist-research- shows-lemons- can-replace-salt-266791331.html
• http://www.fruitsandveggiesmorematters.org/use-lemons- instead-salt