Michel Cymes offers an amazing tip to reduce your use of salt in cooking

Are you a little heavy-handed when it comes to salt? Not only does your dish risk being spoiled, but this unfortunate habit is not without consequences for your health. Consuming too much salt can lead to hypertension, which, if left untreated, increases the risk of cardiovascular disease. It is therefore in our best interest to reduce the quantities of salt when cooking. In his latest work (“Cheers, it’s up to you!“), doctor Michel Cymes gives some advice for cooking less salty. We’ll tell you more.

It’s a little trick that is even used by chefs. Cooking with sparkling water allows you to have less control over the added salt. Because “the salt present in the water is enough to obtain a salty taste”specifies Michel Cymes.

An additional advantage is that cooking food with sparkling water also prevents its color from damaging. Of course, it is much more expensive than tap water, but you can make it yourself with machines (SodaStream type) that are easily found on the market.

Start by sorting out your diet by tracking down “hidden” salt. Avoid eating cold meats (cured ham, sausage, rillettes, etc.) too often, cheese, chips or ready-made meals, which are often very high in salt. Also be careful with certain sparkling waters, sauces, and even bread.

You can also replace the salt with gomasio, a mixture of salt and sesame seeds widely used in Japan. Also remember to season your dishes with herbs (thyme, rosemary, coriander, parsley, basil, etc.), spices (curry, cumin, chili) and condiments (garlic and onion in particular). By enhancing their flavor, you will avoid over-salting.

The WHO (World Health Organization) recommends not consuming more than 5g of salt per day. In fact, we consume twice as much! Today, in France, nearly 15 million people suffer from high blood pressure. A sobering figure…