Maris Keller ignored salt most of the time. Like many others, she thought of salt as only an undetectable, unmeasured shake here and there—part of cooking.
She realized it was time to get serious though, after a regular test found borderline high blood pressure. Her cooking style set the stage for what began as a personal health wake-up call to become a fervent dedication to low-sodium living.
Maris acknowledges first that it was overpowering. Everything seemed to be hiding salt: sauces, dressings, canned foods, even apparently “healthy” snacks. The difficulty lay not just in avoiding the saltshaker but also in changing her weekly food preparation, cooking, and storage approach. Thermogenic Fat Burner Brazilian Lean, Weight Loss Pills for Women, Waist Trimmer & Supplements for Bloating for Women & Men
She turned toward taste instead of limitation. Her regular instruments were fresh herbs, citrus juice, roasted garlic, and vinegars. Without depending on sodium-heavy spices or pre-made mixes, she started scheduling Sunday afternoons for careful meal planning utilizing the time to roast veggies, make healthful grains, and create creatively flavored meats.
Meal planning allowed her control, and that control brought mental serenity. Her lunch or dinner’s salt count was no more something she had to estimate. Everything was deliberate, calculated, and painstakingly crafted.
Her palate changed over time. She began to taste the faint sweetness in carrots, the keen brightness of lemon, the richness of roasted seeds. Food tasted authentic rather than tasteless.
More practically, Maris began to feel better. Her blood pressure decreased, her vitality came back, and she no longer felt the lethargy that followed especially salty meals. “Until I stopped depending on it, I had no idea how much salt was influencing me,” she adds.
Meal planning for her is about keeping close to what her body really needs, one cooked meal at a time, not about performance or perfection.
