Salt is one of the most talked about foods. And more often on the negative side. So, her doctors regularly advise to remove from the diet to the maximum. The norm is called no more than 5 grams per day, and this is subject to the salt contained in various products. That is, in fact, it is recommended not to add salt to food. However, such a recommendation is often bewildering – after all, our receptors are already accustomed to a certain taste.

Doctors also note that it is quite possible to rebuild. And besides, there are many salt substitutes that will allow you to achieve a pronounced taste.

“Salt is made up of sodium and chloride and is widely used in food preservation and flavoring, and is also the main source of sodium in the diet. Absolutely no salt, too. A small amount of sodium is necessary for maintaining health, as it contributes to the production of the necessary volume of circulating blood and tissue fluids in the body. However, most people consume much more salt than they need,” explains Elena Mamontova.


Why is too much salt dangerous?

Endocrinologist Mamontova notes that adding too much salt to food can increase blood pressure levels, causing hypertension. People suffering from diabetes, chronic kidney disease and overweight, as well as the elderly, are especially susceptible to the negative effects of excess sodium on blood pressure,” warns Elena Mamontova. Therefore, they should be especially careful in matters of salting food.


Excessive salt in food can cause other diseases. Among them:

  • heart failure;
  • edema (fluid retention);
  • stroke;
  • stomach cancer;
  • left ventricular hypertrophy (thickening of the heart muscle).

“High sodium intake increases the amount of calcium excreted in the urine, which ultimately leads to the development of osteoporosis and increases the risk of bone fractures,” explains the endocrinologist.

Is it possible to readjust?

It is quite possible to rebuild – there would be a desire. “Human taste buds adapt to a reduced salt content in food within a few weeks, so gradually reducing its amount in the diet is a key success factor,” says endocrinologist Mamontova.

The specialist notes that it is recommended to gradually reduce the consumption of this substance, and then completely abandon the addition of salt at the table and when cooking.

“To avoid future health problems, you should also stop eating fast food and takeaways with a high salt content,” the doctor advises.

Instead of salt to enhance the taste of dishes, you can use:

The best option can be chosen empirically, experimenting with additives and looking for the most acceptable options.