How much to use? What type? Should you even use salt at all? Just as important as whether and how much to use is when to add it to your food. Even Ben Jacobsen, whose entire business, Jacobsen ...

Scientists have used mathematical models to determine the ideal ratio between sodium and potassium for blood pressure control ...

However, the salt you add to food at home isn't usually the problem. It's often the salt added during food processing and preparation at restaurants. "If we're not cooking at home, we don't know ...

The good news is that, if you’re eating mostly home-cooked food, you’re already well ... and other canned vegetables. No-salt-added versions of these types of products, however, are readily ...

Some foods you don’t think of as salty ... If you buy them in a can, look for those with no salt added. Rinse them off before you eat them to remove extra sodium. Cereals.

Plant foods like legumes, including beans, lentils, and peas, are great alternatives to animal proteins. Choose dried or ...

But it has the added benefit of being fortified with iodine, which Celtic salt doesn’t have. Iodine is an essential nutrient but it’s not available in a lot of foods in a typical North ...

I have a weird habit of checking out food labels; it goes with the job. This one really grabbed my attention. It was on an electrolyte beverage and stated its case for the 1,000 milligrams of sodium ...

Salt is available as sea salt or rock salt. Sea salt is more highly prized than rock salt, which is mined and must be further refined to make cooking salt and table salt. Saltiness is masked by ...