Nova Scotia Capital Health Cuts the Salt

From the Canadian Press:

Hold the salt.

Nova Scotia’s Capital Health district is demonstrating a low-sodium menu at two Queen Elizabeth II Health Sciences Centre cafeterias this week.

The recipes are all from a new book by staff dietitian Maureen Tilley.

Tilley says excessive salt is a key risk factor for high blood pressure which affects one in five Canadians.

Tilley says the trick is in knowing alternative cooking methods and the ingredients that will easily replace the salt without impacting the taste.

Greg Bayne, general manager of retail food services, says they are focused on introducing healthier food choices to customers.

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