 Ossie-Sharon 12 years ago | The easiest technique is to just gradually use less and less compared to what you used before. You can also try cutting the salt with a salt substitute such as “light salt” (potassium instead of sodium). Note that foods in general have a fair amount of sodium naturally, and so unless you have a specific medical condition, you will not get to a dangerously low dietary level. |
 Turkey77 12 years ago | In some of the recipe’s it calls for salt to taste. When your weening yourself off of salt, how can you tell when enough is enough? My reasoning for this question is I believe my taste buds are not adjusted to a lower salt content and when I season to taste I still could be using to much. I understand the body needs salt and it dangerous to cut it out completley. |
