— Yvonne Thomas

I don't know if no bull product is still on the market Lonnie. Maybe you could try it on that one too. I know Lonnie Rader. She was a one of my mentors at Culinary Institute America when I was there and then she started doing a low salt food additive not additive a low salt vegetable base that basically took the place of salt. It was really incredible. I don't know if that's still on the market but something else that I've come across recently Green Salt. So this is a dehydrated salad cornea, which is see asparagus or sea beans, which you sometimes you might see fresh in stores like Whole Foods or Fancy Food Markets Etc, but it is an ocean plant. So it thrives in saltwater itself has a potassium based salt. So it doesn't have the same effects and impacts on our cardiovascular and circulatory systems. I am not a heart scientist or a Horton nutrition heart trained and nutritionist, but I teach alongside of a couple who do recommend this it's higher. It's very high in other vitamins minerals and nutrients that also help to boost flavor. Well not necessarily adding sodium. so this is something that I have come well to use and really like it. Yes. It has a rather green flavor to it, which once you it? Honestly, it takes a little bit of getting used to but it works and it works really well and it's a delicious flavor mommy Rich. So it adds sort of this this unctuousness at the back of your palette that fermented foods do that really gives you a lot more flavor base to kind of play with and draw out a lot more of the inherent flavors, so Sure. Try it on green things that already have a green flavor like roast on your roasted broccoli Etc. It's pretty astounding what it does and look into into the website into the product for a little bit more but it has fit. Just reading the back of the label of 50% less sodium than normal salt. There you go. That's what I recommend more so than this Dash but also just regular old. Spice Blends whether you're talking about Harissa spice Blends, whether you're talking how Mexicans Facebook whatever it is. There's so much flavor and depth of Interest. That is gained from spices that really makes food a lot better and that's to me. Salt makes things taste more like they are right. All that's really doing is making the broccoli more interesting to you because I miss there and then we get so used to salt on the palate that things without it taste flat, right? That's because they've not been perked up the other so spices really do that by continuously adding interest to the palate because well, what's that? Oh, it's a new different flavor combination and just it keeps things Lively. The other thing I recommend is acid limes lemons Citrus vinegars. I make my own vinegars and I have a whole range of them back here. Vinegar acid also acts like salt in that it makes things taste more like they are it just brightens and enlivens them. So those are my two tips for you.