Salt has long been seen as the enemy of our cardiovascular health, with low-sodium foods and diets falling among the top suggestions to avoid high blood pressure and other cardiovascular conditions like heart disease.
However, recent research shows that lowering your risk of heart complications may not have to require drastic reductions in sodium after all.
In fact, the implications of a recent study suggest that one simple trick may actually reduce your risk of cardiovascular disease: All you need to do is refrain from adding salt to your food after it's prepared.
failure and heart disease, including ischemic heart disease (IHD). When the research began, every individual was completely free of cardiovascular disease (CVD).
However, after following up with participants a little over 11 years later, researchers discovered a significant association between the frequency at which salt was added and heart health.
Researchers learned that the risk of CVD seemed to decrease when participants added salt to their food less often while also incorporating a DASH-inspired diet.
Prior to this research, it was generally assumed that reducing your risk for cardiovascular disease hinged on totally eliminating salt from your diet altogether while cooking.
However, the implications of these recent findings might mean that there's potential to drastically reduce your risk of heart complications by simply refraining from adding more salt to your dish after plating,