Keep an eye on salt
Most of the salt we consume is in the food we buy, such as bread, cheese, meat products, ready meals and restaurant meals. Turn over the pack and look out for the salt content, or check the Keyhole symbol. You'll see it on food containing less salt.
Cut back on salt but not the flavour! Use fresh and dried herbs, lemon, garlic, fresh ginger, chilli, curry and other spices. You can add lots of fabulous flavour to your food even if you use less salt.
Do a taste test
Some ingredients, such as stock and soy sauce, already contain lots of salt. You might not need any extra salt?
Don't put salt on the table
Don't always put a salt cellar on the table. People sometimes add salt automatically without actually needing it.
You can get salt and herb salt containing less sodium than standard table salt. Read the packaging! And don't forget, choose salt with iodine.
If you love salt, you can cut down gradually. Your taste buds will get used to less salt over the course of just a few weeks, and you'll get better at tasting saltiness. You will be able to detect other flavours more readily, and over time your food will taste even better.
Salt contains sodium, which is vital for various bodily functions. But sodium occurs naturally in many foods, and cutting back on salt doesn't present a risk of sodium deficiency. Lots of sodium can increase blood pressure, which in turn increases the risk of cardiovascular disease and kidney damage.
Choosing salt with iodine is a good idea as iodine is needed for the metabolism. But you don't need huge quantities of salt to get enough iodine, you'll find iodine in milk and seafood as well.