Articles tagged with: salt

How much sodium is in Asian salty sauces?

How much sodium is in Asian salty sauces?

Salty sauces like soy, fish or hoisin sauce are a key feature of Asian cuisine and are used in countless ways as marinades, splashed into stir fries and soups, as a basting sauce on roasts and barbecues, as a dipping or a table sauce. These sauces are an easy way to add flavour to meats, fish, vegetables and plain rice or noodles. Their one drawback is the huge load of salt (sodium) they deliver. Read on for the best and worst of these sauces and how you can minimize their damage.

4 November 2020 by Catherine Saxelby

What is your relationship with food and eating?

Salt types from free-flowing to chunky

This is based on content from my latest book Nutrition For Life which you can purchase here, plus a little extra that didn’t make...

5 February 2020 by Catherine Saxelby

Q. Are cashew nuts as good for us as walnuts and almonds - I never see them listed in the 'good' nuts to eat?

Q. Are cashew nuts as good for us as walnuts and almonds - I never see them listed in the 'good' nuts to eat?

A. Cashew nuts are nutritionally much the same as other nuts: all nuts are high in fat (50 percent or more), and are rich in vitamin...

15 January 2014 by Catherine Saxelby

Q. Do all types of salt contain sodium? Is any one healthier than another?

Q. Do all types of salt contain sodium? Is any one healthier than another?

THE QUESTION IN FULL Q. We have been advised not to add salt to our food as my husband has high blood pressure. Do all types of salt...

12 November 2013 by Catherine Saxelby

Q. What level of sodium should I look for on a food label?

Q. What level of sodium should I look for on a food label?

[THE QUESTION IN FULL] Q. When comparing the label of a food, I am unsure what level of sodium is acceptable for a healthy diet....

24 September 2013 by Catherine Saxelby

Q.  How can I manage on a salt-free diet?

Q. How can I manage on a salt-free diet?

Q. My doctor's just ordered a virtually salt-free diet which I'm finding is a challenge! It seems anything with flavour has way more...

2 July 2013 by Catherine Saxelby