Healing diets >>>> Spices and herbs for a salt-free diet

Spices and herbs for a salt-free diet.

Typically spicy - flavoring plants are used in dishes that are salted and / or sweetened to balance the palate by creating a balance between bitterness and sweetness, and between sour and salty. But what should people do for whom salt in food is categorically contraindicated? Diseases associated with impaired functioning of the kidneys, pancreas and liver, and, accordingly, the urinary system and biliary tract, categorically prohibit table salt. But many spicy - flavoring plants also contain bitterness that irritate the parenchyma of the kidneys and liver, contribute to the deposition of stones, which has a very negative effect on the course of the disease and complicates treatment. And if the ban on salt is taken into account in the diet of such a person, then an omission is made regarding the spices used in cooking, which reduces the therapeutic effect of the diet to zero.

Spicy plants containing bitterness and aromatic oils can be combined with unleavened dishes, but such plants are used selectively, taking into account the general taste of the product from which the dish will be prepared. For the preparation of dishes with a salt-free diet, plants that are overly pungent in taste and contain purine compounds are not used.

Herbs and spices for a salt-free diet include: basil (table, clove), salad onions (mildly spicy), marjoram, allspice peas - these plants will improve the taste of any product without salt and sugar.

Fennel, dill, parsley, celery, thyme and coriander will help treat diseases associated with a salt-free diet, as they have carminative and diuretic properties - these herbs are not contraindicated in a salt-free diet.

Horseradish, garlic and tarragon are placed in the dishes, scalded with boiling water and kept in boiling water for 1-2 minutes.

Spicy onions are blanched in boiling water for one minute and then put into dishes.

Juniper and rosemary in a salt-free diet are used in limited quantities.

Vanilla, cloves, nutmeg, incense, cinnamon, ginger, turmeric, and bay leaf can be added to the regular recipe for the salt-free diet.

With a salt-free diet, it is categorically not accepted to eat such spicy plants and spices as arugula, watercress, mustard, black and red ground pepper, anise, sage - these plants excessively irritate the parenchyma and mucous membranes and do not contribute to the treatment of diseases with a salt-free diet.

On a salt-free diet, you should avoid eating freshly harvested seeds and ground seeds of spicy and aromatic plants, as the seeds contain irritants in high concentrations. Ready-made collection of spices should not be used in the preparation of dishes for a salt-free diet, since these collections, in addition to plants undesirable for the diet, may contain some salt.