A low-salt diet is only recommended for those with certain medical conditions and should be prescribed and monitored by a doctor. While a completely salt-free diet is very restrictive, it is important to reduce salt intake to prevent hypertension. One should taste food before adding salt and aim to limit added salt to no more than 3 pinches per meal, as that covers daily sodium needs. Home cooked meals tend to be lower in salt than processed foods.

1. Low-salt diet
A diet completely without salt is justified only when renal, hepatic and cardiac pathologies
very precise or during a long-term treatment with corticosteroids. It should always be
prescribed and monitored by the doctor. But it is also necessary to reduce the salt of its
hypertension prevention in food because we eat too much.
General of excess salt
It is certain that we consume too much salt generally and that this excess can promote
hypertension. That is why in France, AFSSA (French Agency for Food Safety) has for several
years a campaign among industrialists and artisans of the food that they salted least their
products (breads, cold cuts , cheese, ready meals, soups, etc.). This campaign began to bear
fruit.
How to eat less salt?
It is not really difficult to reduce salt diet. It is already estimate quantities:
1 pinch salt = 1-2 g
1 teaspoon salt 5 g =
1 tablespoon salt 10 g =
One must always taste before adding salt, when cooked, but when we are at the table
before grabbing the salt shaker. And say that 3 pinches of salt added in the plate cover about
sodium requirements for the day ... Everything else will be superfluous. If we really need to
add salt, instead of shaking the salt over the plate, it is better to do it in the palm of the
hand. Thus, one becomes aware of the amount that is added and beyond a pinch, we surely
will throw the rest. It is also necessary not to salt the cooking water from vegetables, pasta,
etc. One tablespoon salt soup is quite sufficient to salt 1 liter of eau.Et, of course, to be
preferred foods cooked at home than in the food industry, more and more rich in salt and
whose can not control the quantities.
Salt-free diet
The strict salt-free diet requires deleting table salt and table and any foods high in salt,
either naturally or during production, that is to say, seaweed, shellfish and crustaceans , fish,
eggs, frozen breaded fish, smoked fish and meats, all meats and cheeses, salted butter, most
margarines, butters and margarines low fat, canned, prepared dishes of trade, sauerkraut ,
soups in bags and boxes, dried fruits for appetizer, bread, biscuits and crackers, all
confectionery and biscuits (sweet), condiments (mustard, pickles, pickles, etc.) sauces trade,

2. the powder or broth cube, most sparkling mineral waters. Without strict salt is extremely
restrictive, difficult to follow, and cutting of all social life. Particularly unpalatable (the salt is
an exciting appetite), it can cause weight loss and / or unbalanced diet. There are a number
of dietary products depleted of sodium that can help support the monotony of this diet:
bread, rusks and biscuits, confectionery, condiments, preserves, etc. It must be widely use
spices, herbs of all kinds to make up the blandness of the food.
For details, see: http://bit.ly/1u6aNek