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Damper: Make a simple Australian bush bread using self-rising flour, salt, and water, traditionally cooked over a campfire.

Introduction: The Australian Bush Bread, Damper

Damper is a traditional Australian bread that has been a staple of the country’s cuisine for centuries. This bread was originally created by the early settlers who lived in the outback, where access to fresh bread was limited. The damper is made from a simple combination of flour, salt, and water, and is cooked over a campfire. This bread is easy to make and is perfect for camping trips, outdoor gatherings, or as a side dish for a hearty meal.

Ingredients: Self-Rising Flour, Salt, and Water

The ingredients for making damper are simple and easy to find. Self-rising flour is the key ingredient for this bread, as it contains baking powder, which helps the bread to rise. You will also need salt to enhance the flavor of the bread. Finally, you will need water to mix the dough. The amount of each ingredient you need will depend on how much bread you want to make.

For a basic recipe, you will need two cups of self-rising flour, one teaspoon of salt, and one cup of water. Mix the ingredients together until they form a dough. Knead the dough for a few minutes until it becomes smooth. You can add additional ingredients like cheese, bacon, or herbs to the dough to add extra flavor to the bread.

Method: Cooking Damper Over a Campfire

To cook the damper, you will need to have a campfire or a fire pit. The traditional method of cooking damper is to wrap the dough in foil and place it in the coals of the fire. Alternatively, you can place the dough on a stick or a metal skewer and cook it over the fire.

Cook the damper for about 30 minutes or until it is cooked through. The bread should sound hollow when tapped on the bottom. Once the damper is cooked, remove it from the fire and let it cool for a few minutes before slicing and serving. This bread is best served warm with butter or jam.

In conclusion, making damper is a fun and easy way to experience traditional Australian cuisine. With just a few simple ingredients and a campfire, you can create a delicious and hearty bread that is perfect for any outdoor gathering. Give this recipe a try and enjoy the taste of the Australian outback.

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Australia

Salt and Pepper Squid: Coat tender squid rings in a seasoned flour mixture and deep-fry until crispy and golden.

Introduction: Discover the Perfect Recipe for Salt and Pepper Squid

Succulent and tender, salt and pepper squid is a popular Chinese seafood dish that has made its way to restaurants all around the world. The dish is characterized by crispy, golden-brown squid rings seasoned with salt and pepper. This delectable treat is perfect as an appetizer or as a main dish with steamed rice.

Making salt and pepper squid is not as difficult as it may seem. With the right ingredients and a little bit of patience, you too can recreate this restaurant-style dish at home. In this article, we will take you through the steps to cook up a batch of crispy and flavorful salt and pepper squid.

Ingredients and Preparation: Coat Squid Rings in a Seasoned Flour Mixture for Best Results

The first step in making salt and pepper squid is to gather all the necessary ingredients. You will need 500 grams of cleaned squid rings, 1 cup of all-purpose flour, 1 tablespoon of salt, 1 tablespoon of black pepper, and 1 teaspoon of five-spice powder. You will also need vegetable oil for deep-frying.

To prepare the squid rings, first, rinse them under cold water and pat them dry with a paper towel. In a separate bowl, mix the flour, salt, black pepper, and five-spice powder. Coat the squid rings in the flour mixture, making sure each ring is evenly coated.

Cooking Instructions: Achieve Crispy and Golden Squid Rings with Deep-Frying Method

To cook the squid rings, heat up a pot of vegetable oil to 180°C (350°F). Carefully drop the squid rings into the hot oil, making sure not to overcrowd the pot. Fry the squid rings for 2-3 minutes until they are crispy and golden brown.

Using a slotted spoon, remove the squid rings from the pot and place them on a paper towel to drain excess oil. Season the squid rings with a little bit of extra salt and black pepper, and serve them hot with a side of sweet chili sauce.

In conclusion, salt and pepper squid is a delicious and easy-to-make recipe that is perfect for seafood lovers. By following these simple steps, you can achieve crispy and golden-brown squid rings every time. So, fire up that stove and get ready to impress your family and friends with your very own salt and pepper squid!

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Meals on Wheels: Too Much Salt, Not Enough Vitamins

If you don’t want to or can’t cook anymore, you can often have your warm meal delivered to your home. Older people in particular regularly order Meals on Wheels. But that is anything but healthy, as the samples examined now show.

Meals on wheels put to the test

The quality standards for the meals from Meals on Wheels are high: After all, the eaters should receive all the important nutrients – with good taste and delivered warm. But how much “good” is actually in the delivered meals?

The NDR magazine “Markt” took samples of the five most expensive dishes from well-known suppliers and had them examined in the laboratory. Measured against the quality standards for meals on wheels designed by the German Society for Nutrition (DGE), all samples were conspicuous, according to the report.

These Meals-on-Wheels meals were studied:

  • Cod fillet with potatoes and vegetables from the Johanniter for 8.39 euros
  • Roast leg of lamb with beans and rosemary potatoes from the country kitchen for 8.99 euros
  • Matjes in sour cream with bacon beans and potatoes from Hamburg kitchen for 8.90 euros
  • Green cabbage platter with sausage, smoked pork, fried potatoes, and onions from Hanse Menüdienst for 9.40 euros
  • Rostbratwurst with red cabbage and mashed potatoes from Meyer Menu for 6.90 euros

Too much salt

The results of the samples show that the salt content of four of the five samples tested was too high: the front runner with 8.7 grams of salt was the matjes with bacon beans and potatoes – although it must also be said here that this result is not surprising given a salty fish. Nevertheless, only six grams of salt per day are usually recommended – and not per meal.

Too few vitamins

According to the laboratory report, vitamin C was no longer detectable in any of the samples examined. If you order meals on wheels, you should realize that the meals are kept warm for a long time – sometimes even for many hours – and that many vitamins are reduced or even completely dissolved, as the nutritionist Matthias Riedl explains in an interview with “Markt”.

Low in minerals

Calcium and magnesium are important for healthy bones, among other things, but the levels in two of the samples tested were too low. The calcium content of the cod dish (87 milligrams) was around a third lower than the DGE quality standards for meals on wheels recommend (333 milligrams).

These standards also provide for a magnesium content of 117 milligrams for a menu. According to laboratory analysis, however, the grilled sausage with mashed potatoes only contained 56 milligrams of magnesium.

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Salt – Tips and Home Remedies

Salt is one of the most important substances for human life. Six grams is the daily requirement for an adult. Only the word root “Sal” from the Indo-European is also found in other terms. Salt used to mean power and wealth and has now become a cheap mass product. It was of great importance to the people of ancient Egypt. It served as a preservative and spice.

Types of salt at a glance

There are four different varieties and types.

  1. Rock salt is the original salt and was formed around 250 million years ago. It is mined in mines and is much healthier than industrially produced table salt.
  2. Table salt is refined and cheap. It is not entirely harmless to health.
  3. Sea salt is extracted from the sea by evaporation.
  4. Evaporated salt is extracted from the salt rock from underground rock salt deposits using water pressure.

Effect and use in the household

Salt is essential for the human organism, but only in moderation. It supplies the cells with minerals and traces elements. In addition, the fluid balance is regulated by it. The healing properties of salt are also used for medicinal purposes. For external use, salt is used in the form of brine envelopes (salt water solution). These are used for muscle tension, insect bites, or headaches. They can also be helpful for colds, liver or gallbladder disorders, and stomach and intestinal problems.

In the home, of course, salt is primarily used to flavor food. In addition, there are numerous other application examples. Salt is also used as a cleaning agent in the home. Red wine stains can be easily removed with table salt. Simply sprinkle onto the stain, do not rub in, and wash out again after a few hours. Other stains can also be removed with salt. Coffee and tea stains on porcelain, vegetable stains on the skin. Blood stains on the fabric can also be removed with a salt-water solution.

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Salt in Food is Harmful: Here’s How Cheese Can Protect Your Body

Cheese can be healthy? Yes! Many foods contain excessive amounts of salt, which is why many people exceed the daily recommended amount of salt. This can lead to kidney damage in the long term and damage the heart and blood vessels. According to a new study, cheese is the answer.

Too much salt excreted by the kidneys – significant water loss is associated

Too much salt in the body is primarily eliminated through the kidneys. There is a significant loss of water in the body. Over a long period of time, this puts a strain on the kidneys. Furthermore, the lack of water can lead to vasoconstriction and thus affect blood pressure and the heart. PennState University from Pennsylvania takes a closer look at this phenomenon.

Cheese is said to protect blood vessels from damage caused by excessive salt consumption

Accordingly, it is difficult to find a balance between delicious food and the right amount of salt, since a lot of food is characterized by a high salt content. Antioxidants in cheese have been found to help protect blood vessels from damage caused by high levels of salt in the body, in a new study from PennState University. Billie Alba, who led the study, confirms that the new findings could strike a balance between minimizing the risk of eating too much salt and eating tasty food.

Eleven adults follow four different diets for eight days

To support the theory that a diet containing cheese is good for blood pressure and heart health, 11 adults were included in the study. Each subject followed four different diets for eight days each: a low-sodium diet without cheese products, a low-sodium diet high in cheese, a diet high in cheese and sodium, and a high-sodium diet without cheese.

On the high-sodium diets, participants consumed 5,500 mg of salt per day, while those on the low-sodium diets only consumed 1,500 mg of salt. The cheese content in the high-cheese diets was about 170 grams, which translates to about four servings of different types of cheese per day. After each week-long diet, subjects returned to the lab for testing.

Drug acetylcholine helps with examinations

In order to obtain meaningful results, tiny fibers were placed under the skin of all test subjects and soaked with the drug acetylcholine. This ensures that the blood vessels relax. The blood vessels of each test person reacted differently to the drug – this allowed the function of the blood vessels to be measured. The subjects also had their blood pressure measured and urine tested to make sure they were consuming the right amount of salt.

Antioxidants in cheese have a positive effect on blood vessels

After the week-long high-salt, low-cheese diet, it was observed that the participants’ blood vessels did not respond as well to the acetylcholine and had more difficulty relaxing. This was not observed after the high-salt, high-cheese diet.

“While the participants ate the high-sodium chloride, no-cheese diet, you could see that blood vessel function dropped to levels seen in people at advanced cardiovascular risk,” said Lacy Alexander, professor of the cardiovascular system Exercise Science at PennState. “But when they consumed the same amount of salt and cheese was one of those sources of salt, those effects were completely avoided.”
While the test results cannot indicate that specific nutrients in cheese cause the effect, the antioxidants in cheese are considered contributing factors. According to Billie Alba, there is scientific evidence that milk-based nutrients, particularly peptides formed during the digestion of milk proteins, have beneficial antioxidant properties. This means they can scavenge these oxidant molecules, protecting them from their harmful physiological effects.

In the future, it is important to examine these effects in larger studies, as possible new mechanisms could help dairy products to maintain vascular health.

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Is Salt an Allergy Trigger? Researchers Discover Connection With Neurodermatitis

As the Technical University of Munich found out in a study, salt influences our immune system and thus promotes allergies. The assumption is obvious, especially in the case of neurodermatitis patients.

Misregulation of T cells leads to allergic reactions

Many people are plagued by allergies, in industrialized countries almost every third person. Neurodermatitis in particular is widespread, every tenth child suffers from it. What originally triggered such allergies was previously unknown. A research team from the Technical University of Munich led by Professor Christina Zielinski has now come to new conclusions in a study. When examining cell cultures, it was found that salt leads to the formation of so-called Th2 cells.

These cells are a subset of T cells, also called T helper cells. They are part of the immune system and play an important role in immune disorders. They are therefore part of the body’s defense against infections, for example. However, these cells can also develop malfunctions. Then they turn against parts of their own body or the environment. If such a malfunction occurs in Th2 cells, it can trigger allergic inflammation of the skin, such as neurodermatitis. Certain messenger substances are released in the process. Until now, it was not known what triggers such a dysregulation of Th2 cells.

More Th2 cells from saline

Salt is essential for humans and animals. Table salt, scientifically sodium chloride, is found in the body in the form of sodium and chloride ions. As Christina Zielinski’s team at the Institute of Virology has now discovered, table salt can influence human T cells in such a way that they increasingly release the messenger substances that trigger allergic reactions.

These T cells are not supposed to cause allergies, but exposure to salt can reprogram them into Th2 cells, which are potential causes of allergic reactions. This influence of the salt on the cells is declining. This means that the cells are reprogrammed when they are exposed to less high levels of salt. “Signals from the ions from the salt thus play a role in the formation and control of Th2 cells,” says Christina Zielinski in a statement from the university.

Eczema patients have more salt in their skin

As a dermatological specialist, Christina Zielinski also examined the effects on neurodermatitis patients. With her research team, she examined whether the diseased skin areas of those affected by neurodermatitis have higher salt levels. However, such measurements are difficult. “Measuring sodium concentrations within the tissue is complicated,” says Julia Matthias, the study’s first author. “While one can measure the soluble salt in the blood using standard clinical methods, for the skin we enlisted the help of colleagues from nuclear chemistry and physics reliant.” The skin samples examined at the TUM and the University of Mainz showed that the sodium value in the diseased skin areas was up to 30 times higher than in healthy ones.

Salt level of the skin is conducive to bacteria

With regard to neurodermatitis, the researchers were able to explain another phenomenon. Neurodermatitis sufferers often have a strong accumulation of the bacterium “Staphylococcus aureus” on their skin. “The elevated sodium levels in affected skin go well with another characteristic of neurodermatitis,” says Christina Zielinski. Because the presence of the bacteria has been known for a long time. The bacterium multiplies in salty conditions. Salt, on the other hand, is harmful to other bacteria on the skin.

According to Christina Zielinski, if you combine the findings of the new study with those already known, you come to the conclusion that there could be a connection between salt and the occurrence of neurodermatitis.

However, the professor limits the assumption, since it has not yet been possible to prove how the salt gets into the skin in large quantities. “We also don’t know whether a low-salt or high-salt diet can influence the development or course of neurodermatitis or other allergic diseases,” she says. The dermatologist and her team want to find out these and other open questions in future studies.

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Bloating, Constant Thirst, Trouble Sleeping: This is What Happens When You Eat Too Much Salt

Salt is a natural flavor enhancer and therefore indispensable in the kitchen. Unfortunately, most people eat too much of it. Too much salt can cause unpleasant symptoms that can lead to illness.

These symptoms appear when you eat too much or too little salt

Salt pulls water out of the cells to compensate for the increased salt concentration in the body, which manifests itself as thirst. The excess salt is excreted through the kidneys. In the long run, too much salt consumption can damage the kidneys. If you also drink too little, it can lead to vasoconstriction, which leads to high blood pressure. Vomiting and diarrhea are also typical symptoms, and in severe cases, the lack of water can even lead to cardiac and respiratory disorders. Physical signs of excessive salt consumption include:
Constant thirst (balance the water-salt balance by drinking)
Puffy face (salt binds water in the body, which accumulates in the cells)
weight gain (water retention)
Food tastes bland (taste buds become deadened, reduce salt intake to rejuvenate taste buds on the tongue)
Constant headaches (salt causes vasodilatation in the brain)
Kidney stones (increased salt concentration in the urine, crystals form)
High blood pressure (vasoconstriction makes the heart pump faster)
Weak immune system (low-salt diet boosts immune cells)
sleep disturbances (rise in blood pressure due to high sodium content)
Bloating (excess salt upsets fluid balance)
Too little salt in the body is of course just as unhealthy as too much salt. You can recognize sodium deficiency from symptoms that are very similar to those of excess salt: feeling unwell, headaches and muscle pain, vomiting, drowsiness, dizziness, cramps, loss of consciousness or intracranial pressure indicate a physical salt deficiency. This can be caused by frequent heavy sweating through sport or a visit to the sauna.

There is too much salt in these foods

Over 80 percent of daily salt consumption is in hidden form. Typical salt traps are ready meals such as fast food or pizza, which are not only unhealthy but also addictive. If we salt ourselves, we have a better overview of the quantity. But there are also unusual salt bombs in the daily diet. A lot of salt is hidden in these foods:
Finished products: pizza, canned meals, frozen meals, packet sauces
Sausage and meat: salami, cooked ham, meat sausage, beer ham, salmon ham
Packaged rolls and bread
Cheese: Gorgonzole, Feta, Gouda
Snacks: crackers, pretzel sticks, chips
So if you like to eat ready meals or hidden salt bombs frequently, you should take a look at the sodium content (salt content) the next time you go shopping and, for the sake of your health, opt for a lower-salt alternative.

Reduce salt consumption: low-salt alternatives

Of course, the optimal solution would be to cook for yourself several times a week in order to keep track of salt consumption. However, since many people do not want to do without certain finished products due to lack of time or lack of motivation, some lower-salt alternatives are very helpful in order not to exceed the daily dose of salt of around one teaspoon. There are these full-fledged alternatives to salt:

Finished products: Tarte flambée, tortellini, spaghetti with tomato sauce
Sausage and meat: cooked ham, turkey salami, mortadella, liver sausage or turkey breast
Cheese: cream cheese, Emmental, Camembert, mozzarella
Snacks: cheese pastries, puff pastry
Garlic has an antibacterial effect and strengthens blood circulation and the heart
Algae are the perfect source of iodine and taste salty
Celery naturally tastes salty
Soy sauce as a condiment
Yeast flakes have a cheesy note
Herbs or spice mixtures for a wide variety of dishes, completely without salt
A salt-free diet not only helps to prevent water retention in the body and thus relieves the heart, but also protects the taste buds. As a result, even a little seasoned food tastes delicious again. High blood pressure can also be reduced, and the risk of suffering a heart attack is also reduced by eating a low-salt diet.

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Low-Salt Diet: How Much Salt is in Popular Foods

Whether frozen pizza, ready-to-eat products or wheat pastries: table salt is hidden everywhere. However, high salt consumption has a negative effect on health. So how can you eat less salt? We explain which foods are suitable for this – and which ones you should stay away from.

What nutrients are in salt?

The nutrients in table salt are considered vital minerals for our body. Table salt contains the minerals sodium and chloride, but small amounts of calcium, magnesium or phosphorus can also be found in it. In addition, many salts that are commercially available are enriched with additives. The most common additions are:
Iodine is a vital trace element that the organism needs, for example, to produce thyroid hormones.
Fluoride protects teeth from tooth decay and is therefore often added to toothpaste.
Folic acid is needed by the body for cell growth and blood formation. It protects against heart attack and stroke.
Salt is the main source of sodium and chloride in the diet, which are essential for certain bodily functions. These include maintaining the fluid balance in the cells or regulating blood pressure. Sodium chloride also transmits nerve impulses, which is important for the heart, bones and muscles. Sea salt* is very popular at the moment because it has a stronger flavor than regular table salt. Himalayan salt* is also popular and of very high quality. Other types of salt* are table salt, rock salt, smoked salt, sapphire salt or pearl salt.

Health consequences of increased salt consumption

Due to its taste-giving and preserving properties, table salt is mainly added to processed foods such as convenience products, bread, meat, sausage and cheese. However, since the salt content is often so inconspicuous, many consumers are not even aware of the high salt consumption. The WHO recommends around five grams of salt a day. On average, every German eats twice as much. But too little salt can also be harmful. It should still be at least two to three grams of salt per day.

Too much table salt increases blood pressure and thus increases the risk of developing high blood pressure (hypertension), which in turn increases the occurrence of cardiovascular diseases. So if you have heart problems, you should urgently check your salt consumption. Too much table salt also increases the risk of stroke and heart attack.

According to a study, too much salt also has a negative effect on our immune system. A high-salt diet therefore weakens the ability of certain immune cells to fight bacterial pathogens. As a result, infections are more severe and heal much more slowly.

How much salt is in which foods?

According to the consumer center, 75 to 90 percent of the daily salt intake comes from processed foods and eating out. Ready meals such as frozen pizza, ready pasta dishes or pickled herring already contain the daily salt requirement. Most of the salt in Germany is absorbed through bread and rolls. They contain between 0.78 and 1.68 grams of salt per 100 grams. Bread with around 1 gram of salt per 100 grams is recommended.

But meat and sausage products, dairy products and cheese are also the main sources of high-salt nutrition. A pair of Vienna sausages, 100 grams of smoked ham or salami also already contain the daily dose of salt. A proportionate amount of salt can also be found in dairy products such as Gorgonzola, Gouda or Feta.

Most of the time, consumers find it impossible to tell how much salt is in certain foods. If available, the nutritional value table on the packaging is often very confusing, because often it is not the salt content but only the sodium content that is stated. Multiply this content by 2.54 – then you get the table salt content.

Tips for reducing salt consumption in the diet

It is best to start with the products that are eaten in larger quantities and try to buy lower-salt alternatives. In general, the consumption of processed foods should be reduced and the consumption of unprocessed foods, such as vegetables and fruit, increased. It is also worth looking for alternative types of bread with less salt. When shopping for many food groups, you should pay attention to the salt content. There are often big differences, so that a low-salt diet does not pose any major restrictions.

Alternative foods (salt in grams per 100 grams):
Wholemeal toast (1.0) instead of wheat toast (1.4)
Pretzel croissant (0.8) instead of pretzel (3.1)
Mortadella (1.7) instead of salmon ham (6.1)
Lyoner (2.0) instead of salami (5.4)
Cream cheese double cream level (1.0) instead of processed cheese (3.1)
Emmental (0.9) instead of Gouda (2.8)
Cheese pastries, puff pastry (0.5) instead of peanut chips (1.9)
Peanuts (0.03) instead of salted and roasted peanuts (1.0)
Wrap with lettuce and chicken (0.8) instead of cheeseburger (1.7)
Tortellini (0.6) instead of Maultaschen (1.5)
Spaghetti with tomato sauce (0.3) instead of cheese spaetzle (1.4)
Fresh foods such as fruit and vegetables usually contain no salt at all, so a vegan automatically lives with less salt than a consumer of animal products. You should also avoid fast food and convenience products. You can also save on unnecessary salt by making your own bread, pasta and pastries. And sausage and cheese from local farmers have been shown to contain fewer preservatives.

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Too Much Salt: This is How Badly The Spice Damages Your Brain

Excessive salt consumption can have a negative effect on blood flow to the brain. According to a recent US study. In the worst case, this can lead to massive brain damage – and permanently.

New US study: Too much salt can cause serious brain damage

The researchers from the University of Georgia examined the influence of salt on the blood flow in the brain and the neurons. The focus was on a specific region in the brain, the hypothalamus. The study found that salt actually slows blood flow to the brain. What the team calls “inverse neurovascular coupling” could lead to hypoxia. Hypoxia (hypoxemia) is a reduced oxygen content in the blood or a lack of oxygen. According to netdoktor.de, irreparable brain damage can occur in such cases.

The researchers establish the connection to salt through a compensation mechanism in the body as soon as salt is consumed. In order to lower sodium levels, the body activates neurons that release the hormone vasopressin. In order for the neurons to be able to operate the salt stimulation for a long time, hypoxia is assumed to be an auxiliary mechanism. According to the researchers, in order to “fight” the salt, the body puts itself into hypoxia.

The approach of the study could be used for future insights into other brain diseases. Until then, it would be advisable for many people to save on salt. In addition to brain diseases, there are other symptoms that can occur with excessive salt consumption.

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Salt in Coffee: Disgust Alarm or Taste Explosion – Have You Tried it Yet?

Salt instead of sugar in coffee: have you heard of this unusual nutritional trick? Here’s why you should definitely try it.

Too much coffee powder, too strong beans or too hot water when pouring – and the coffee tastes unpleasantly bitter in the morning. Most people then reach for milk or a sugar bowl and try to make the pick-me-up enjoyable again. But that doesn’t have to be the case: a pinch of salt is enough.

A pinch of salt in the coffee: a real taste experience?

It sounds strange at first, but it actually works: A pinch of salt in the coffee dissolves the bitter substances in the drink and you can save on the sugar. The sodium neutralizes the bitter taste and enhances the aroma. US chemists have already proven this scientifically, as they report in the specialist journal “Nature”.

The fact that the salt dissolves the bitter substances could explain, among other things, why we so often eat salty foods. Unpleasant flavors are blocked by the sodium. Bitter substances are removed from the food – it tastes tastier.

So don’t worry: the morning coffee doesn’t taste salty because of the pinch. But it is important to really just leave it at just this one pinch.

It’s that easy: Your coffee without milk and sugar

The coffee with salt can be made very quickly and easily: Brew your coffee as usual. Then you simply add a pinch of salt to the drink and stir well. You can also mix the salt directly into the coffee powder. But it is also important here: do not overdo it.

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