Salt

Should you avoid salt? No. But a good salt rule is to either

cook with it or have it on the table, but not both. Use aluminum-

free sea salt, and make sure the salt is sterilized by heating five

minutes at 400įF in a glass pie plate to kill mold. (Sea gulls fly

over the salt flats where sea salt is gathered. Their droppings

provide a medium for mold.)

Sea salt flats are often roosting places for sea gulls.

The best salt is a mixture of 1 part of your aluminum-free,

sterilized sea salt and 1 part potassium chloride (another kind of

salt, see Sources). Potassium ousts sodium (salt) from your body,

so you can use twice as much of this kind of salt! Also, the extra

potassium helps lift fatigue and has other benefits.

Always use a non-metal salt shaker with a closable lid to

keep out moisture. Don't put rice in your salt because it invites

mold.

Since you, the cook, know where the salt is, (mostly in soups

and stews), don't serve as much of these when there is heart and

kidney illness or high blood pressure. Don't put salt in cereal,

cooking vegetables, or other dishes. Just leave it out! Use herbs

instead. Tip: encapsulated herbs stay fresher and are more

potent. Fenugreek and thyme are the most beneficial of the

common cooking herbs. Just open a capsule and season.



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