A chef says she is "really concerned" by the amount of salt in processed foods, and shared her "top hack" to keep food tasting good without the extra sodium.
It follows renewed pleas from the Stroke Foundation calling for mandatory standards to limit the amount of salt in the products we eat, describing it as a "hidden killer".
Researchers recently measured almost 7000 products on New Zealand supermarket shelves to assess the amount of salt in each product, finding almost two thirds exceeded benchmarks set by the World Health Organization.
Researchers recently measured almost 7000 products on our supermarket shelves and found two thirds exceeded safe limits for salt — increasing the risk of stroke. (Source: 1News)
The Stroke Foundation also believes many Kiwis have no idea how much salt they're consuming, saying it is often hidden in everyday packaged foods.
Cookbook author Nici Wickes told Breakfast it's important for Kiwis to understand how packaging tricks people into believing products are healthier than they really are.
"[Salt] is a flavour enhancer; it brings up all of the other flavours in whatever you put in your dish, and that's why we like to ladle it on.
"It's also why there's a lot of it in processed food, because the manufacturers want their products to taste absolutely amazing," she said.
Wickes said the recommended daily sodium intake is 2000mg, which equals around a teaspoon and a quarter of salt per day.
"So if you notice us chefs ladling it on, that's something that us chefs are doing because we are cooking. We know how much salt is going in that food.
"Whereas if you're grabbing something that is pre-packaged or takeaways, you really don't know how much salt has gone into that, so you're really not in control of that."
Wickes said "we should be very, very concerned".
"When you're in the supermarket, you really want to be thinking about the marketing on the front of the package and the education and information is on the back. So don't read anything really on the front, saying 'oh this is healthy, five stars, whatever'."
She said it's important to look at the back of the packet to find out exactly how much sodium the product contains.
'Other options are plentiful'
Wickes said we have become used to saltiness — but swapping out salt for a hit of acidity is a "wonderful way to increase the flavour" in everyday meals.
"For example, you could add a squeeze of lemon juice, is my top hack, I suppose if you're going without the salt.
"Or adding a little bit of vinegar into stews [and] soups. And that also will just hit your tongue and bring all of those taste sensations alive."
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