- If you use salt during cooking and at the table, gradually reduce the amount you use over several weeks. Your tastebuds will adjust.
- Limit your intake of processed and cured meats such as bacon, ham, salami and sausages. Or compensate by reducing your salt intake from other foods.
- Canned and instant soups can be high in salt. Use them as a base: add extra fresh vegetables. Or make your own soup.
- Season food with herbs and spices instead of salt.
- Choose “low salt” stocks when making up powdered stock – or add extra water. Better still, make your own.
Slash the salt guides
Download our handy guides - Slash the salt brochure (PDF 3 MB) and Salt wallet guide (PDF 718 KB).
About PDFs
The guides are presented as PDF documents. To view them you will need Adobe Acrobat Reader software installed on your computer. If you don't have this software, it is available free from Adobe.
Report by Libby Manley.
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