At Culinary Services Group, good food cannot exist without good nutrition. In March we celebrate National Nutrition Month which focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits. The theme for 2016 is “Savor the Flavor of Eating Right,” which encourages everyone to take time to enjoy food traditions and appreciate the pleasures, great flavors and social experiences that food can add to our lives. Spice up your meals by getting creative and introducing your taste buds to bigger, bolder, and more vibrant flavors other than salt and added fat when cooking meals.
Excessive salt plays a role in contributing to high blood pressure that can lead to heart disease and stroke. It also can affect the inner lining of our blood vessels and lead to enlargement of the heart causing it to pump less efficiently. Decreasing fats added to meals decreases the obvious; CALORIES! Opt for fuller flavors of herbs and spices and decrease the amount of added butter, margarine, or oils.
Be patient with your taste buds! It takes time for our palettes to adjust to using less salt.
Check out this chart below from cooksmarts.com to see which spices are used in which cuisines!