— Michael Senteck

So the, uh, the way to do this, a a couple of things, I think, and these can work simultaneously. One is to bring up the flavor through other ingredients. And, you know, we do this by bringing in things like onion and, and garlic and the relatives of those ingredients, you know, like scallions and leeks and neg and other items, as well as herbs and spices, which add a lot of interest to the dish, and also allow your body time to adjust to a low sodium environment. Okay? And over time, you know, as, as we reduce things like sugar and salt, those are probably the two best examples. Your, your body, your palate, your brain will adjust to that, and you'll be able to get by and a lot less salt, uh, than you currently do. So those are, you know, my two suggestions, and they require some patience, patience, number one, in learning to use things like herbs and spices in a, in a coherent way. And in that context, I strongly recommend that you go for established recipes. Uh, these are gonna be global recipes, right? Taking inspiration from all the, the wonderful cooks of the world that have been doing this for hundreds and, and thousands of years, and have come up with combinations, uh, of ingredients that are sensible and that work together with whatever main ingredient you're focusing on. And so start there, uh, before you start to branch off and get, uh, crazy creative okay with these things, because odd combinations can be a little bit off-putting, uh, and, uh, odd combinations or, uh, I would also include ratios in other, in other words, if you have too much of this and not, not enough of this other thing, then the balance is off and it can be, uh, harsh or, you know, bitter too astringent or just offensive in some way to the palate. So, uh, do take a look at established recipes, uh, initially anyway. And then, uh, again, have patients, uh, to allow your body to adjust to the new level of salt that you're using. It can take some time. Each person is a little bit different, but do give yourself, uh, adequate time because, uh, your body will adapt as it does to any other environmental inputs.