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How much salt should I be having? I know that not enough salt is also bad for you but I seem to be having very little of it. Probably only in bread. Should I be adding it to water when I cook pasta/ rice etc.
Hi, MrsDeRopp. The generally recommended range is 1500-3500, but it is very individual. If you don’t have a history of blood pressure issues, kidney problems, heart failure, or liver disease, etc., or swelling up from too much salt, then adding it to cooking water and some at the table should be fine. The major problems start when you use heavily pre-salted processed foods, which we don’t encourage.
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