Kumud Gandhi

Just a little dash of salt does make the world a little bit better.

It tastes bitter.

The food isn't going to hit the same notes.

It's just going to be lacking in depth.

Salt helps to round off the flavours.

It helps food to taste more like itself.

It removes the innate bitterness of foods.

We're going to have to find alternative ways to replace that.

Celery is a fantastic way of salting food because it has innately saltier flavour, for example.

Yeah.

In fact, food manufacturers use dried celery to emulate salt as well because it actually has very deep flavours.

They have people like me who are in their laboratories trying to think of ways to replace salt, but of course it's significantly more expensive.

You could also use potassium chloride.

The downside to that is that it is very bitter and you'd have to work very hard to reduce the bitterness out of the food.

Miso and seaweed would be a good replacement.

Fish stock, something that's made with shellfish, for example.

Nausea, dizziness, confusion are all symptoms of low sodium and that's because salt sits both inside our cells and also outside our cells and every time we're trying to make a decision, move, do anything, it's like an electrical impulse which fires up in order to power that activity and that's

happening more slowly and you're losing your sense of balance because the water doesn't know where to go because the salt isn't in there.

Yes, it also depends on how much exercise you do, how much you're sweating out, and the need to replace that if you are very active.

So that is a tricky one.