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The next time you’re cooking, consider using less salt and more herbs and spices. “At first, reduce salt by about 25 percent ...

Salt substitutes can reduce your blood pressure and risk of heart disease and stroke. These include citrus, herbs, vinegar, ...

3 Adding salt to home-cooked food is a major source of dietary sodium. 4 Salt isn’t important in baking. 5 Salt makes water boil faster (or slower). 6 Using salt without iodine is bad for your ...

The more salt you are accustomed to eating, the more it takes to perceive saltiness in food. So by habitually eating a lot of salt, we trap ourselves into needing an excess for food to taste good.

No-salt-added isn’t the only option for store-bought staples. Plenty of ingredients are available in reduced- or less-sodium versions. The best example is soy sauce.

How often people add salt to their food is a unique behavior variable to measure, said Dr. Lu Qi, a professor in Tulane University's School of Public Health and Tropical Medicine and director of ...

If I had to choose one ingredient I couldn’t live without, salt would be at the top of my list—it has the remarkable ability to transform even the blandest of foods. Composed of chlorine and ...

Lemon-herb blend: Like salt, lemon brings out the flavors in a dish. You can pick up a premade lemon-herb mixture, but check that there’s no sodium in the blend, Della Polla says.