What is better to use instead of salt. What can replace salt with hypertension

Salt is now in almost all products - and adherents of a healthy diet urge to refuse it not only during a diet. Is it possible to replace salt and how it affects human health - the expert answers.

Daria Lisichenko, founder of the Garden City network

Why is salt harmful and why should it be replaced?

First, not all salt is unequivocally harmful. Salt is harmful because it is obtained by chemical processing of sea salt - it is pure sodium chloride. Such salt is considered very aggressive for the body, so it is better not to eat it at all. As for natural salt (sea or Himalayan), it is rich in iron minerals and is not harmful in reasonable quantities. Excess salt can be deposited in the kidneys in the form of stones, retain fluid in the body and increase blood pressure, which is fraught with various problems for the body.

Excess salt also has negative impact on the heart and blood vessels. If a person already has some predisposition to problems with blood vessels and kidneys, then an excess of salt will greatly aggravate them. Excess salt in the body leads to the appearance of cellulite and slows down the process of losing weight.

PHOTO sproutedkitchen

Artificial Salt Substitutes: Are They Harmful and Should You Use Them?

There are products in which sodium chloride is supplemented with potassium salts and other minerals. It happens that seasonings and dried herbs are mixed into the salt - a kind of flavor additive is obtained. But, as with salt, measured consumption of this product is important.

What are natural salt substitutes?

Better stop using table salt and pay attention to natural salt. There are many natural types of salt - in cooking there is even a separate section for this. Salt, depending on the region, like grapes, has its own taste and mineralization. The taste of salt is still very dependent on the shape of the crystal, so in some stores you can find a lot of spices and gourmet salt - this is all a completely natural product. Some of the most common types are pink and black Himalayan salts.

The type of salt depends on the minerals. For example, in black salt, these are minerals volcanic origin. In France, there is the famous salt - Fleur de Sel, the crystals of which are very carefully removed by hand. This salt is also a great alternative to table salt. There is also black Thursday salt - a product that is made by baking salt with various products (cabbage, herbs). Usually coarse wetted salt was mixed with leavened thick, crumb rye bread or herbs and put in the oven at the very heat. To prepare this salt, there was a special unique recipe - that is, it is not a completely natural product.

Many replace salt with soy sauce - how healthy is this?

If you really want to give up salt or, for medical reasons, it needs to be severely limited, then salt can be replaced with spices. For example, a small amount of dried garlic, curry seasoning or a mixture of herbs - they also perfectly enhance the taste of dishes. Also suitable as an alternative soy sauce, which contains salt in a minimal amount. I love Nama Shoyu sauce. And there is also a special fermented product - it, unfortunately, is not available in Moscow - Liquid Aminos: it tastes like soy sauce, but does not contain either gluten or soy. I also like Coconut Aminos, a fermented product made from coconut palm sap. It tastes like a cross between balsamic vinegar and soy sauce. Perfectly sets off the taste of dishes, especially since it is an organic product: it does not contain gluten, salt and soy. Great substitute.

A useful, interesting, article about a salt-free diet for weight loss, without harm to health.

Scientists have long written sodium as the enemy of our health. But a person cannot do without salt at all, because it takes part in the metabolic processes occurring in the body. Just use it in moderation.

Salt-free diet: is it possible to do without salt

Salt and its natural substitutes

• We must not forget that we get sodium not only from the salt shaker. It is found in almost all ready-made products that we buy in the store:

1. sausage
2. bread
3. Semi-finished products
4. sauces
5. eggs

• There is even a small amount of sodium in some vegetables. So, we will get our necessary portion of the microelement - about 3 grams per day - in any case, even if we do not additionally season the dishes.
• Another thing is that without salt, food does not seem so tasty to us. But her insipidity will bother only at the beginning of a salt-free diet. Then the taste buds will get used to it, and the natural taste of the products will even become pleasant.
• A salt-free diet is recommended by doctors not only as a way to lose weight. This is an excellent remedy for healing the body in many diseases: gout, hypertension, renal and cardiac edema. By giving up salt, we many times reduce the risk of being hit by a stroke or heart attack, getting problems with the thyroid gland and the genitourinary system.

Salt free diet rules

• All food that we cook ourselves is not seasoned with sodium
• You can not add it already on a plate. And so that there is no temptation, the salt shaker must be removed from the eyes
• The power scheme should be fractional:

1. During the day, you should eat at least 5 times, preferably at regular intervals
2. Dinner - a couple of hours before bedtime so that the food has time to fully digest

Cooking methods:

1. Cooking, including steam
2. Baking and stewing without oil

• Frying is strictly prohibited
• It is recommended to reduce the serving size by a third so that it does not exceed the volume of the palm
• After eating, a slight feeling of hunger is welcome.

Video: Salt-free diets - comments by nutritionist Ionova

Salt-free diet: how to replace salt

• Fresh food is really hard to get used to. To salt-free diet did not seem like a continuous torment, you can replace sodium:

1. spicy herbs
2. Various spices
3. Pomegranate and lemon juice
4. Garlic
5. Green and regular onions

• They can be added to fish, vegetables and meat, and to any side dishes, and even to kefir and low-calorie baked goods.
• The only exception is soy sauce, which contains a considerable amount of sodium in the composition. This product should also be discarded.

What can not be eaten on a salt-free diet?

Strict ban on fatty foods

In order to achieve significant weight loss in addition to the healing effect, you should not touch the following products for a month:

• Fatty broths
• Spicy, smoked and fried foods
• Pork and lamb
• Oily fish (catfish, salmon, mackerel, etc.)
• Sweets, including ice cream and chocolate
• Carbonated water (sweet)
• Pickles
• canned food
• Mayonnaise
• Chips, snacks and similar "snacks"
• Grapes, bananas
• Semi-finished products, sausages, sausages
• Industrial curds, yoghurts, etc.

Salt-free diet: what to base the diet on

Featured Products

The menu should be based on the most healthy natural food:

• Leafy salads
• Roots
• Vegetables
• Pumpkin, melon, watermelon
• Vegetable and light chicken broths
• Lean fish ear
• Boiled or baked low-fat fish
• Young turkey and chicken
• Lean veal
• Fruits and dried fruits
• Whole grain cereals and breads
• Milk and sour milk
• Homemade unsalted cheeses (brynza, suluguni)
• Quail eggs
• Any berries
• Vegetable oil

On such a diet, you can not only lose up to 10 kg per month, but also significantly improve your health.
Strengthen the effect of losing weight will help the principles fractional nutrition, which are described in the previously published in my block.

Video: Elena Malysheva. Is a salt-free diet harmful?

Colorless crystals have been the subject of controversy for many years: the body needs salt or only harms. Some believe that it should be completely excluded from the diet, especially when dieting, while others should be constantly used in moderation. The important thing is that both sides are right. Salt is a vital product for the body, but for a short time with a salt-free diet, consumption can be reduced as much as possible.

The benefits and harms of table salt for the body

Man cannot exist without salt. This substance is the main supplier of the most important trace elements for the normal functioning of the body - sodium and chlorine. A third of these elements are found in the bones, the rest - in the muscle, nerve tissues, extracellular fluid of a person. Salt is not produced on its own. Sodium is important for intracellular and interstitial metabolism, for maintaining acid-base balance, and for activating food enzymes. Chlorine is needed in the regulation of water metabolism, the formation of gastric hydrochloric acid.

With the complete exclusion of sodium chloride from the diet, serious problems with health. Mineral deficiency leads to:

• nausea;
• flatulence;
• lack of appetite;
• loss of taste;
• increased fatigue;
• decrease blood pressure;
• weakness, dizziness;
• memory impairment;
• weakening of the immune system;
• problems with skin, nails, hair;
• the development of infections.

Salt enters the body not only as a separate product: a lot of it comes with food. The source of a high concentration of salt minerals are canned vegetables, sauerkraut, salted herring, smoked sausages, sausages, semi-finished products and others. harmful products. Abuse of the mineral can lead to kidney problems, edema, high arterial, intracranial, eye pressure. Increased sweating, thirst, nervous irritability, frequent urge to urinate indicate an excessive amount of sodium chloride in the body.

Which salt is better to give preference

There are a lot of pros and cons of regular table salt. It is vital for the human body, but for a short time with a salt-free diet, it is recommended to reduce its consumption as much as possible. A good alternative is to change the usual edible salt to other types:

• maritime;
• Himalayan pink and black;
• cookery;
• iodized;
• stone.

Nearly 100% use table salt. This processed product has almost no useful minerals, after thermal exposure, only chlorine and sodium remain. Not everyone likes rock salt because of the smell, but it is softer, more suitable for cooking. Iodized differs from cooking only in that it is enriched with iodine. This product is recommended for those who have thyroid problems, but this salt is not suitable for pickling vegetables.

Sea salt

This type of salt is different from table or iodized salt, which can be purchased at any supermarket. Often you can find analogues of the sea, but far from it in composition. The mineral is obtained by natural evaporation from water. Distinctive characteristics of sea salt: large crystals, grayish color, slight humidity. Using the resulting product in a small amount, you can saturate the body with valuable vitamins and minerals: potassium, bromine, calcium, magnesium, iodine, etc. (more than 50 substances).

Himalayan pink and black

For those who decide to lose weight, a great alternative to table salt is Himalayan pink and black. Sold in pharmacies, online stores, and other retail outlets. This is an expensive, rare, perfectly balanced type of natural natural salt. The product is mined in Pakistan at the very foot of Himalayan mountains. Outwardly, it is pinkish in color, has a pleasant aroma. By chemical composition salt is unique: 84 trace elements that are necessary for normal human life.

What can replace salt during a diet

For very many people, the mineral is an integral part of their gastronomic addictions. Salt is used to prepare hot dishes, salads, snacks, but its uncontrolled use is often harmful to health. As a substitute for salt in food, spices and vegetables can be used. With these seasonings, any diet dish can be not only useful, but also tasty. The only restriction is not to use mixtures for the children's menu.

When giving up salt, you need to start small: gradually reduce the dosage. This measure will help to avoid a breakdown, not to return to the previous diet. There are a number of reasons why it's important to cut back or cut out salt entirely while dieting:

1. Normalization of the work of the heart, blood vessels. This is especially important for diabetics.
2. Removal of excess fluid from the body.
3. Stable weight loss.
4. Vision improvement.
5. Reducing asthma attacks.

You can make your own natural salt substitute. For this, a coffee grinder is used, which will turn dried vegetables, spices into a homogeneous mass. For example, you can mix thyme, basil, ginger, curry, cilantro, oregano, parsley, rosemary. Refuel with such a spicy herbal composition salads, cereals. Marinades that contain citrus fruits, such as orange peel, lemon, lime, are great for cooking meat and poultry.

Use of a natural salt substitute is recommended in moderation, starting with no more than a pinch per serving. Initially, taste buds may not accept a new unfamiliar taste. Over time, the body will change overweight will melt before your eyes. Taste qualities and features of new spices will improve the general condition of a person.

The seasoning, made on the basis of your favorite herbs and spices, is suitable for any dishes, giving them an unusual nutritional flavor. For example:

• olive oil with garlic and lemon juice will make the dish spicy;
• a mixture of mustard and honey will give fish, chicken a spicy-sweet taste;
• ground nuts, coriander, horseradish will add spice to the dish;
• smoked paprika, curry, allspice have a spicy, spicy aroma;
• you can replace onions and garlic with mustard powder, which will give the same pleasant bitterness;
• sea ​​kale, flax seeds, greens are suitable for meat;
• coriander will give a fresh lemon scent.

Soy sauce

The composition of natural soy sauce provides for a slight presence of salt, but its content is much lower than the amount of beans and wheat. A quality product does not contain other additives, with the exception of liquids containing ginger or other similar spices. Natural soy sauce is rich in amino acids, minerals, vitamins that rejuvenate the body. This seasoning is considered effective tool from premature aging than red wine. The recommended dose of the sauce is no more than 2 tablespoons per day.

Laminaria (seaweed)

Sea grass kelp is an algae that has a positive effect on digestion, replaces sodium chloride, enriches food with nutrients, vitamins, iodine. Used fresh or dried. Dried kelp is ground with a blender, coffee grinder until powder is formed. Dry seaweed is added to salads as an independent ingredient. To do this, the seaweed is soaked and cut into small pieces. The natural salty taste of kelp adds spice to the dish.

Celery

Celery is a dietary low-calorie plant, it contains organic salt. To get seasoning, celery stalks need to be peeled, finely chopped, dried (the temperature should not be higher than 42 degrees). To withstand the temperature regime when drying any vegetable or fruit, you can use a dehydrator. Dried celery is ground into a powder that is used to season food. The plant is used in dry and fresh form.

Garlic

Excellent substitute for garlic sodium chloride or garlic powder. The seasoning has an unusual spicy taste, has a lot of useful properties. In addition to salt addiction, garlic strengthens the immune system, it good remedy against tumors, premature aging. The peculiarity of the plant is a bright taste, a strong smell, so you can take chopped or powdered garlic to soften. It is recommended to use such a strong spice very dosed. Parsley or a glass of milk can kill the smell of garlic.

Seasonings without salt

Herbs and spices can replace salt:

• For example, the annual plant zira, which is native to the Middle East and Egypt, has a bitter, slightly nutty smell.
• Cumin, rosemary, mustard are similar in taste, they also work well in meat dishes, marinades, soups.
• Cilantro or coriander, basil, tarragon, oregano, parsley, thyme - such fragrant herbs will emphasize the taste of food.
• All types of peppers, curries are considered universal, suitable for many dishes.

Salt substitute for salads, first and second courses can be tomatoes, sweet bell peppers, onions and green onions. The pungent aroma of the latter is due to the high content of sulfur, which, when inhaled, disinfects and purifies the blood. All dried vegetables retain their aroma, and even surpass fresh ones in the concentration of vitamins. Most importantly, they are environmentally friendly salt substitutes that make dishes bright and rich.

A separate place is occupied by horseradish and ginger. The burning properties of the roots of these plants replace not only salt, but also many hot spices. They are added to food raw or dried, as separate ingredients, as components of sauces and dressings. Ginger tones, gives vigor, increases efficiency and improves memory. Horseradish is considered an excellent antibiotic: enriched with vitamin C, minerals, it perfectly protects the body from colds.

Lemon juice or natural vinegar

A good seasoning for many dishes is the zest, pulp and juice of citrus fruits. Lemon is the leader in this set. Cleansing, toning lemon juice makes any salad spicy. Lemon works well in combination with any herbs and hot spices, such as cardamom, zira or cumin, fennel, vanilla, mango. The antiseptic properties of lemon help to remove toxins and poisons from the body.

Natural vinegar, such as apple, wine, rice, balsamic, is a condiment that is ideal for seasoning, preparing many dishes. The liquid goes well with fragrant herbs. Sherry vinegar with chicory is used in cooking meat, rice vinegar is often used in Chinese cuisine. Apple, balsamic, wine, red are best for dressing salads.

Video

Salt - NaCl is the most important food product that is part of all body fluids, involved in maintaining the acid-base balance and water-salt metabolism, forming hydrochloric acid gastric juice. Sodium and chloride ions are necessary for life, so to say that salt is a "white poison" would be unreasonable. Table salt is completely excluded from the diet only in case of edema, kidney disease, lipid metabolism disorders.

Dietary salt intake for an adult male is 5-6 grams per day, the volume is slightly more than half a teaspoon. For the elderly, 2 grams is enough. And the problem is that the average person consumes 10 or even 20 times more salt than they need. Everyone should know that all raw food, ready meals contain salt, especially a lot of salt in semi-finished products and ready meals. Therefore, the problem of limiting salt in the diet is important.

The other side of the coin is that some chemical elements in our body are sorely lacking, in case of their lack, the latter are often added to salt. So the inhabitants of almost all regions of Russia lack natural iodine, therefore, in an industrial way making iodized salt by adding a few thousandths of a percent of potassium iodide to table salt. Eating iodized salt prevents goiter development thyroid gland and boosts immunity. Sometimes fluoride is added to salt, which is important for teeth.

How to reduce the harm caused by excessive salt intake?

Researchers have developed special dietary salt formulas that contain a very small portion of table salt and include potassium or calcium salts such as potassium formate or calcium formate. With arterial hypertension, atherosclerosis, kidney disease, obesity, in middle and old age, a salt-free diet is recommended, and these savory mixtures can be used. The results of numerous studies have shown that blood pressure is significantly reduced after salt intake is limited, after which it is possible to reduce the doses of antihypertensive drugs. The effect of a persistent reduction in blood pressure is quite persistent, so a salt-free diet should be recommended in the complex treatment of hypertension. Older people are more likely to suffer from hypertension and are more sensitive to salt, so salty foods should be abandoned as they age. Giving up salt opens up a lot of new, natural food flavors!

About salt substitutes

Some people cannot quickly give up salt, in these cases it is acceptable to use salt substitutes that do not contain sodium ions, instead of which the substitutes include potassium, calcium, magnesium salts of inorganic and organic acids. Table salt has preservative properties, salt substitutes do not have such properties, so it is useless to try to ferment cabbage or pickled cucumbers with them. Russian people are unlikely to refuse sauerkraut and pickles, but many other vegetables, fruits, berries do not have to be salted, for example, you can freeze, dry ...

domestic industry produces different kinds"safe salts" with low content sodium. Salt substitutes that are allowedfor use in food production in Russia are listed in the table

The designation of "salt substitute additive"	Chemical name of salt
	sodium formate
	calcium formate, potassium formate
	potassium lactate
	calcium lactate
	ammonium lactate
	magnesium lactate
	sodium tartrate
	potassium tartrate
	magnesium citrate
	potassium chloride
	ammonium chloride
	potassium sulfates
	glutamic acid
	calcium glutamate
	magnesium glutamate
	potassium-sodium tartrate
	calcium tartrate
	monosodium glutamate 1-substituted
	ammonium glutamate 1-substituted

Some salt substitutes are harmful, and even toxic in large doses, so it is advisable to consult a doctor before using them (they may be especially harmful in your particular situation). Such a salt substitute dangerous for the body is monosodium glutamate 1-substituted. It is precisely known that it even causes addiction, not to mention other undesirable effects. It is best to try to get used to the natural taste of food and simply reduce the use of table salt by several times, and instead add more aromatic herbs, spices, red pepper to dishes, lemon juice.

The menu of most diets implies minimal salt intake or its complete absence. Excessive food retains moisture in the body and adversely affects work internal organs and systems. It is difficult to completely eliminate the spice from the diet, because. its small percentage is found in many products. But this amount is not enough to change the taste of the dish.

If you choose the right salt substitute for a diet, you can compensate for all the shortcomings of the menu and make the products pleasant to eat.

The benefits and harms of salt for the body

It is impossible to completely exclude salt from the diet. In moderation, it is beneficial. The World Health Organization has established that without harm to human health, the daily norm should be within 2-3 g.

If sodium chloride is completely excluded from the diet, this will lead to the following consequences:

• loss of appetite;
• increased fatigue;
• muscle weakness;
• convulsions;
• stomach cramps;
• increased gas formation in the intestines;
• dizziness;
• memory impairment;
• fragility of hair, nails;
• dry skin;
• lowering blood pressure, etc.

If you abuse salt, then the harm to the body will be as follows:

• swelling of the limbs and face;
• increasing the load on the kidneys and reducing their performance;
• thirst;
• frequent urge to urinate;
• intraocular and intracranial pressure;
• increase in blood pressure;
• hyperhidrosis;
• exacerbation of chronic diseases (for example, gout);
• increased excitability of the nervous system, etc.

Sodium chloride is beneficial only if it is used in a rationed way. Thanks to salt in the body:

• metabolism is stabilized;
• the optimal fluid level is maintained;
• acid-base balance is normalized;
• required blood volume is maintained.

There are 3 main types of salt:

• cooking;
• marine;
• Himalayan.

All other varieties of spices, for example, iodized salt, differ from each other in the method of purification and the addition of additional components.

cookery

It is mined in mines and quarries. During its purification from impurities, there is a large loss of trace elements useful for the body.

Slows down the process of removing fluid from the body. For this reason, it is not recommended to use it during weight loss.

Maritime

The product is obtained by evaporating sea water. Sea salt contains many useful trace elements for the body.

Himalayan

Salt is mined from the deposit without the use of explosive chemicals. For this reason, the product is considered environmentally friendly and healthy.

The spice can be pink, red-orange and black. The first 2 types differ in the concentration of iron oxide and polyhalite. Black salt is mined from volcanic rocks. It has this color only in pressed briquettes. If crushed, it will be pink.

What can replace salt?

Replacing salt when losing weight with other products helps to diversify the menu and avoid bland (tasteless) food.

Kelp

Laminaria is seaweed. It can be consumed fresh, as a separate product, or used as a spice (dry). Dry seaweed is sold in pharmacies. Before use, kelp is ground in a coffee grinder or mortar, and then used as a salt substitute.

Seaweed is rich in vitamins and minerals. Laminaria not only makes food salty, but also gives it a tart taste, and also has a positive effect on the digestive process.

Celery

Celery has a salty taste due to the organic sodium it contains. In summer, you can use fresh leaves, and in winter, dried petioles.

In addition to the fact that the vegetable has the replacing properties of salt, it contains vitamins A, B6, C, K, E and PP. Green leaves are recommended to be consumed during the diet, because. they promote weight loss. Vegetable promotes the removal of toxins and toxins from the body, improves work digestive organs helps to strengthen the immune system, etc.

Garlic

Garlic does not add a pronounced salty taste to dishes, but compensates for the lack of sodium chloride in the body. In addition to vitamins, the vegetable contains the following trace elements:

• magnesium;
• phosphorus;
• potassium;
• sodium;
• zinc;
• manganese;
• iron;
• calcium;
• strong.

Garlic also contains other components necessary for the normal functioning of the body:

• proteins;
• fats;
• water;
• carbohydrates;
• polysaccharides;
• essential oils.

Garlic can be consumed fresh. It will give the dish a spicy flavor. Dry vegetable is also used for cooking first and second courses.

Bad breath that remains after eating a meal with garlic can be neutralized with citrus juice or fresh mint leaves.

Lemon

The sour taste of lemon juice compensates for the lack of salt. Therefore, during a salt-free diet, if there is no allergy to citrus, it can be seasoned with salads and combined with herbs. Lemon will also help improve the taste of meat if this product is included in the weight loss menu.

dried vegetables

You can mask the lack of salt in food with the help of dried herbs and vegetables. The advantage of such additives is that after drying, they retain not only aroma and taste, but also trace elements and vitamins.

You can spice up the dish with:

• ginger;
• tomatoes;
• bell pepper and chili;
• horseradish root;
• onions, etc.

Vinegar

To prevent dietary food from being tasteless, vinegar (rice, apple, balsamic or wine) can be added to it. It pairs well with herbs.

Adding vinegar to food improves more than just the taste. The acidic liquid has antioxidant properties. Vinegar-fermented products contain antimicrobial organic acids that suppress pathogenic microflora in the cells of the body.

Spices and herbs

An insipid dish can be made palatable by adding spices and herbs to it. You can make your own seasoning mix or buy it from the store.

You can hide the lack of salt in food with the help of:

• basilica;
• cumin;
• tarragon;
• parsley;
• coriander;
• pepper mixtures;
• rosemary;
• zira, etc.

Spices can be used during the preparation of hot and cold dishes.

salt-free diet

In order for weight loss to pass without harm to health, it is necessary to include in the daily menu products that contain all the vitamins, minerals, proteins, fats, etc. necessary for the body.

The diet will be effective and useful only if you follow all the recommendations. You should drink at least 1.5 liters of water daily. Physical exercise should be present, but in moderation. You should not overwork the body.

essence

The diet should reduce salt intake as much as possible.

Such a diet implies the complete exclusion of sodium chloride from the diet. The required percentage of this substance should be ingested only with products that contain natural salt.

To achieve the desired results, meals should be fractional (5-6 times a day), and the portions should be small. Food is recommended to be steamed, stewed, baked or boiled.

Most diets are designed for a few days or weeks, but to improve health, you should minimize salt intake (or completely refuse it) and after the completion of the weight loss program, provided that sodium chloride in the body is replenished with other products.

Contraindications

If you do not disturb the mineral balance in the body, i.e. stick to the recommended menu, then a salt-free diet has a small list of contraindications.

It is not recommended to radically change your diet to lose weight:

• during an exacerbation of chronic diseases;
• during the period of bearing a child;
• with hypertension;
• during a viral or bacterial infection;
• with severe pathologies of internal organs.

You should not go on a diet without a preliminary medical examination and consultation with a doctor.

Efficiency

With a salt-free diet, fluid is removed from the body, so it should be borne in mind that a large percentage of weight loss is not achieved by reducing body fat. In the first 7-10 days, the decrease in kilograms will be rapid, and then the process of losing weight will slow down. This process is explained by the fact that within a week, fluid will be excreted from the body.

Further weight loss occurs due to the normalization of the functioning of organs, the improvement of metabolic processes, the removal of toxins, the reduction in the number of calories consumed, etc.

According to reviews, a salt-free diet lasting 14-20 days helps to get rid of 5-7 kg.

Consequences

A diet that excludes salt from the diet can lead to a violation of the water balance in the body. It will make up for the shortage due to the salts that are in the bone tissues. The result of such processes will be an increase in the fragility of the skeleton. But such violations occur only if the diet is chosen incorrectly, i. when natural sodium chloride is not enough in products.

Recipes

During the diet, the following products are allowed:

• beef;
• chicken;
• rabbit;
• skimmed milk and dairy products;
• sea ​​fish;
• oatmeal, buckwheat and other cereals;
• dried fruits;
• soya beans;
• nuts;
• vegetable oil;
• green tea.

For cooking fish baked in foil you will need:

• salmon or trout fillet;
• lemon juice;
• bell pepper;
• dill seeds (or other herbs to taste)

Cuts are made in the fillet, covered with lemon slices, pepper is added, sprinkled with dill or other herbs, and then wrapped in foil and sent to the oven.

Can you cook while on a diet? cold soup. You will need the following ingredients:

• radish;
• celery;
• garlic cloves;
• cucumber;
• a tomato;
• fat-free kefir.

Tomatoes are poured over with boiling water, peeled and chopped in a blender to get juice. Vegetables are finely chopped, poured with kefir and tomato.

To prepare meat dish, necessary:

• chicken fillet;
• parsley;
• cilantro;
• pepper;
• garlic;
• vegetable oil;
• soy sauce.

The meat is infused in the marinade for 30 minutes, and then baked in the oven.

Useful and delicious diet salad, which is prepared from:

• onion;
• zucchini;
• cabbage;
• cheese;
• parsley.

The ingredients are crushed and seasoned with vegetable oil and vinegar.

To make the diet tasty, you can cook dessert. It will require:

• carrot;
• raw chicken egg;
• vegetable oil;
• fat-free hard cheese;
• cinnamon.

Carrots are boiled, chicken yolk is added and crushed until smooth in a blender. Dessert is laid out in a mold. The protein is whipped until a thick foam is obtained, mixed with cinnamon and spread on top of the carrots.