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Message: <blockquote data-quote="Buachaille" data-source="post: 19791" data-attributes="member: 1096">I have not used salt since 1978.  It comes in restaurant meals which I can'avooid when eating out and in canned veg, beans etc. You can therefore get all of the salt you need from 'hidden' sources.  One problem I now have is the terrible drouth experienced after having a Chinese although other spices tend to mask the amount of salt the meals contain.When we cook potatoes or vegetables at home we chop or crush garlic and add it to the pot.  Despite using large quantities of garlic in the cooking it can't be tasted and does not show on your breath - it does however enhance the flavour of the vegetables.  Smoked garlic is particularly good with dark green veg, winter cabbages, kale, spinach and with swede turnip.Potatoes are interesting.  If cooked, drained and left overnight in a tightly lidded pan the intense garlic flavour is wonderful - but none of the smell on breath that puts most people off.   Extremely nice if sliced and fried in olive oil and butter (with poached eggs and bacon).For soups, we gently sweat the vegetables in butter before adding stock.  We never add salt, either in the cooking or at the table.  Visitors have sea salt from Guerande available either as fine white salt or in the granular grey form through a grinder.  There is always peppercorns of various variety to grind.   Oddly, we find many friends who eat with us regularly remark that the vegetables/soups always taste 'sweeter'.</blockquote>

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