| Good one, with that comes increased water intake due to increased thirst, therefore quicker satiation due to being full quicker. Restaurants like salt because customers won't order water (even though tap water is free here in NL it makes one look as too much of a cheapskate); they'll order a drink like wine which they can upsell and already has large profit margins. Nephrologists won't be happy though (although it does generate them more customers, they probably got more than enough as it is). My suggestion would be: less salt + umami + herbs. Herbs is a bit vague, it really depends on the dish (and there's more than herbs; look at things like garlic, ginger, and turmeric you can buy these dried as well, in same tins or glasses as herbs are). Personally, I'm a fan of the Italian spices as well as mixes like baharat and ras el hanout even though I don't have a background in any related culture (I'm Dutch). You can achieve umami in various ways: yeast extract, Vetsin, E621, MSG, etc. In the end its all the same, but I put the one consumers fear the least first in the list wink |