According to healthline Do you know that some herbs can increase the perception of salt in food without increasing the long-term risk of hypertension? We all know that when blood sodium levels are abnormally high, a high salt diet is a major contributor to hypertension.
Yet, in accordance with a CDC publication, we will examine many herbs that impart a salty flavor to meals without contributing to hypertension. If you're trying to cut back on your sodium intake, this is a good strategy to employ.
I was wondering, what kinds of herbs can you use for this?
Garlic, for example, is one of the plants that can give food a salty flavor without actually adding any sodium to it. Individuals with hypertension (high blood pressure) are strongly encouraged to incorporate garlic into their diets as a means of enhancing salt flavor without significantly increasing sodium content.
Second, ginger is another plant that can give food a salty flavor without actually adding salt to it. Ginger's inherent blood-pressure-lowering properties make it a useful addition to the diets of people with hypertension.
Third, dried onions are another plant that can add saltiness to food without raising blood sodium levels. If you have high blood pressure and are concerned that salt may be the culprit, replacing part or all of the salt in your cooking with dried onions may be an adequate alternative.
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