High Blood Pressure: Natural Self-help for Hypertension, including 60 recipes (Eat to Beat) by Dr Sarah Brewer & Michelle Berriedale-Johnson

Author:Dr Sarah Brewer & Michelle Berriedale-Johnson [Brewe, Dr Sarah Berriedale-Johnson, Michelle]
Language: eng
Format: epub
ISBN: 9780007405091
Publisher: Thorsons
Published: 2003-03-01T16:00:00+00:00

Weight

Although butter, cream and sugar do appear in the following recipes, they do so only in small amounts. This means that you retain flavour but keep the calories down. All the recipes use copious amounts of fresh fruit and vegetables – indeed, many of the dessert and baking recipes do not use any sugar at all, getting their sweetness entirely from fresh and dried fruit. None the less, most of the recipes are pretty filling so you will not be craving a forbidden snack.

Salt

The vast majority of the salt in our diets comes from ready-prepared foods. Not just the packets of crisps or salted peanuts but the lasagnes and moussakas, the breakfast cereals and sometimes even biscuits and cakes. No doubt you have already become an avid ‘label reader’.

Never add salt automatically to any dish you are cooking – with the exception of a little in the water in which you cook your pasta! Many of these recipes use seaweeds, herbs and spices to add flavour so you should not need any salt.

The golden rule is not to banish salt from the kitchen but to taste before you add the salt, not afterwards. If you do decide to add salt to a dish, add a little less than you think it needs. Our taste buds have become dulled by years of over-salted foods and it takes them a little time to readjust. After a couple of months you will wonder how you could ever have salted food so heavily.

There are also a number of excellent low-sodium salts around – some of them natural sea salts and some ground seaweeds, so it is worth experimenting. These include:

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