Salt

When you think of salt as a source of vital minerals and not just a condiment, a new world will open to you.

You will start to see the difference between industrially produced white salt and that coming from various mines or the seas.

Thanks to the rising numbers of blood pressure, heart disease and stroke cases, salt has come into the field of vision of the masses as something we should watch out for.

These illnesses can be avoided or brought back under control with a low Sodium diet.

Industrially produced salt is almost 100% Sodium Chloride, whereas naturally sourced salts are rich in many trace minerals. They bring with them not just lesser amounts of Sodium, but also a varying flavour profile.

Try rock salts from the local mines and sea salt from neighbouring seas. Himalayan pink salt is sold in most grocery stores in the West now. Black rock salt, or kala namak is also a great option to bring in a different kind of flavour in your meals, particularly salads and chutneys. Ayurveda recognises it for its digestive properties.

If you are a regular home-cook and have been told by your doctor to reduce your salt intake, you should totally avoid regular white salt and replace it with any of these natural salts. You can also gradually reduce the amount of salt you use. Low-salt food is an acquired taste. Over time, you will become able to enjoy food cooked with little salt.

A wonderful way of enhancing flavour is using spices and fresh herbs. And if you use good quality produce (fresh, organic, heirloom varieties, self grown), with good quality oils (organic, cold pressed), their flavour will also shine. The salt is just there in the background to provide the base.

Try this one! https://ishalife.sadhguru.org/in/induppu-rock-salt-1kg-pink-natural-salt-0004907101?srsltid=AfmBOor4CpfumeO6ZMcFrBGq0sbpHO1WSuE5t99QJwg0Zmx7zaQa8SIs