The flavor of my steaks shot up once I learned to put more salt on. In general, once I learned the reality of salt (eg there is no reason to limit consumption), my cooking got much better.
> In general, once I learned the reality of salt (eg there is no reason to limit consumption)…
This caught my attention because I may have mild hypertension and am starting to be more conscious of my diet. Would you happen to have a source that I could start from?
This[1] is a good place for high level, but it won't help you individually. Sodium only has the ability to impact blood pressure by 2-3mmHg diastolic and 5mmHg systolic, so limiting its of very little value for most[2].
My own personal experience reducing my creeping blood pressure came not from curing salt but from curing carbs. When carbs are reduced, the kidneys begin functioning better, reducing fluid in the blood which reduces blood pressure far more successfully than curing salt. This is just one of the many positive metabolic effects of low carb, high fat diets that are very well documented in scientific literature (others include normalized blood sugars, reduced inflammation, reduced liver and visceral fat, improved blood lipids, weight regulation and improved insulin sensitivity).
That's a great start. I've been reducing my carb intake as well, but I probably need to throw a bit of cardiovascular exercise into the mix before I can see results.
My understanding was that the latest research showed that some folks are quite sensitive to salt, and that a low sodium diet is critical to their health. But that most folks are not, and there isn't a benefit to a low sodium diet for them.
I couldn't jog the citations back into my memory, but I may have another try after a bit.
