— Mitch Miglis

Let me, let me jump on this for a second. So a couple of things I'm gonna say about that, uh, if you remember early on in your studies, you had that lemon assignment. And, um, remember that lemon and salt, that their flavor responses, flavor responses are on the same side of your tongue. So I like to layer up with lemon. Uh, nowadays, um, sanji, um, Tamar low sodium tamari comes in 25% off, 50% off. It still carries sodium. There's about 700 milligrams of sodium in a tablespoon, but remember that a teaspoon of table salt contains, um, about 2100 milligrams. So here's some low sodium tamari, which is good, much lower in sodium. Next is going to be, uh, Braggs aminos, which also work very well and only carry 140 milligrams per teaspoon. So remember that salt is an acquired taste. And, um, I, I have often seen people who start out really loving salt, and then we'll use as many milligrams in soy sauce to get that flavor, when in reality, you're still going over 2100 milligrams of sodium a day as prescribed by the World Health Organization. So I say more spices, more lemon, and um, also just, uh, sort of walk away slowly every day backwards from that salt. And it's funny because sometimes, um, if we go out to eat or something, I will have to send something back because to me it tastes terribly salty and my husband will taste it and say, oh, it tastes great to me. Uh, so, uh, it's an acquired taste and you can unravel it.