Hi All,
Today let us start with Natural health related techniques category..
Here are few techniques on how to lower to sodium/sodium chloride/salt/uppu/namak, which is one of the white poisons in our daily intake.... they are currently I am practicing from experiences or advised by Dr.Manthena in various speeches as well.. Please share your experiences as well..
Usually taste-holics (better name salt-holic :-) ) are not ready to taste Salt less food even they will not ready to listen about it..... But this is not that bad if you try this salt less food (but in real this is not a salt less food)... First 10 days will be bit hard to satisfy your tongue..slowly our tongue cells or tissues would be accustomed ..
By the way, the so called common salt or table salt is a chemical compound of sodium and chlorine called sodium chloride. We need sodium in our body day to day activities... but that requirement is very less nearly 200 mg on average.. (for hardworking people may be up to 800mg) .. studies recommended up to 1200 mg intake found safe... i.e., maximum limit but there is no guarantee that no sickness will come with that.. Our current average in take is nearly 2000mg to 3000+ mg.. this is too high.. we need to reduce our intake.. There is a huge list of reasons for sickness or diseases some hundreds..
Q. Is it not using table salt at all would lead to sodium deficiency in our body as sodium also plays vital part in implication of our health..?
A. Not at all if you follow the cooking techniques advised by Dr. MSR... by the all the vegetables will have some sodium in milligrams they will not lose even we cook it.... we feel tasteless after cooking is just because of some loss in potassium and other nutrients from vegetables.. to cover tastelessness, we are adding more salt or chilli or spices etc.. but that is not real taste..
By the way apart from vegetables, milk and milk products also natural resources of sodium. That's why, doctor suggested butter milk/milk to be used while in cooking to replace Oil and salt as well..
Q. Can we replace the taste healthily in cooked food without adding salt or dry chilli powder?
A. Yes, sometimes you don't believe that is cooked without table slat..
Few techniques:
1) Practice having vegetable juice every morning
2) Don't use processed or Refined grains or cereals
3) Use Curd or Milk while cooking instead of Oil and table slat
4) Squeeze lemon while cooking and before eating
5) Use Curry Powder (Powder of made from Fried Chana Dal, Fried broken black gram, Roasted sesame and Roasted Peanuts)
6) Use Fresh green chilli or red chilli instead of Red Dry chilli powder
7) Use some taste trapping techniques until our tongue accustomed with it..
8) Use grated coconut in veggie or green leaf curries..
etc.. etc..
Some explanations as well:
1) Practice having vegetable juice every morning which is blended with beet root, carrot, tomato, snake guard or bottle guard or ridge guard, fresh curry leaves and also can add fresh palak leaves.. Don't add any sugar.. Use Honey and dates as replacement... don't add any ice... Try to prefer single gear or double gear juicers for blending otherwise normal centrifugal juicer (normal blender) also ok..
Having vegetable juice, everyday your body will be energized with required vitamins, minerals and enzymes a lot.. All fruits and Vegetables also having sodium naturally, but it slightly varies depend on area of cultivation.. And Dr.MSR suggested vegetables cultivated on hills usually lack in sodium or minerals..
You can find the sodium quantity from the following link of Sodium Food Chart "http://www.healthyeatingclub.org/info/books-phds/books/foodfacts/html/data/data5a.html"
2) Don't use processed or Refined grains or cereals, always use whole grain for cooking. For example for making Idly / Dosa / Vada / chapathi /Rice etc.. use whole black gram / green gram / Wheat (with its bran) / Unpolished Rice. Don't use refined ATA for making rotis.. instead mill the wheat and use it..
The minerals mostly available along with grains bran... so if you use whole grain for cooking it is very tasty... try once..
3) Use Curd or Milk while cooking instead of Oil and table salt. First let cook the veggie’s or green's with its own moisture and then add one or two ladles of curd / milk for slow cooking.. Curd/Milk will help to act as oil and not to stick the veggies or greens to cookware.. And more over, it will have sodium naturally in it.. Nearly 600+mg of sodium in 100gm of curd/milk.. this is excess to the greens and veggie’s already having..
4) Squeeze lemon while cooking and before eating. While cooking use lemon or grated green mango or young tamarind (not old tamarind) for creating little sourness and to create taste for cooked food. And also don't forget to squeeze lemon before eating whether it is cooked vegetable / chutney / or even sprouts. It will induce plenty of c-vitamin as well..
5) Use Curry Powder (Powder of made from Fried Chana Dal, Fried broken black gram, Roasted sesame and Roasted Peanuts). Based on type of curry use curry powder all mixed powders mentioned above or selected powders to create taste. May be whoever wish to lose weight use 1 or 2 spoons others can add more up to their taste.. Those are fried or roasted without oil so no danger of LDL cholesterol.. twist here need to understand is peanut oil will produce LDL cholesterol in our body but not with whole peanut.. maybe we will discuss it in another post more elaborately..
6) Use Fresh green chilli or red chilli's instead of Red Dry chilli powder.. more chilli taste will mesmorise cooked food to cover lack of table salt.. So practice this.. Also it is good to have 4-5 liters of daily water intake but not just before eating, during or after..
7) Use some taste trapping techniques until our tongue accustomed with it.. using spices are not always suggestible.. they need to use occasionally or whenever required.. then only they will work like natural herbs.. If any taste-holics (correct word may be salt-holics) wants to come out from it.. use little quantity of coriander while cooking or any other spice as per accustomed taste..until our tongue relieve from salt-holic.. But once you accustomed in 10 days to 1 month.. start reducing spices...
8) Use grated coconut in veggie or green leaf curries.. yes this is another good technique it will induce taste.. whoever wants to reduce their weight use in little quantity..
If we follow even few methods of above, do we still need to use so called table slat? We are getting more than enough daily value of sodium naturally.. Our body will try to discharge in different ways..via sweating or urine etc..
Please write your feedback.. also help to provide any other information need to add or pointout if anything I am mistaken as well..
Best Regards,
Manyam Kuala Lumpur
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