Salted summer aperitifs, tension in danger!

Even on vacation, vigilance on blood pressure. However, A fortiori when you are hypertensive. Therefore. In addition, it is better to limit the consumption of salt, because the aperitifs and dinner buffets are full of particularly salty products. Similarly, Pickles, olives, cheeses and cold meats … Meanwhile, The Hypertension Unmask Foundation The hidden salt of our aperitifs. Meanwhile,

“Lacto-fermentation of vegetables (sauerkraut. Moreover. In addition, pickles, pickles, olives) brings too much hidden salt“, Prevents Professor Xavier Girerd, cardiologist and president of the hypertension foundation to act on his tension. In addition, The amount of salt in a pickle depends on the size of the vegetable. Similarly, If it is the size of a small pickle. However, it will be necessary to consume a salted summer aperitifs, tension danger! new dozen to reach a gram of salt.

Olives are soaked in salted summer aperitifs, tension danger! Therefore, salt water at 10 %. In addition, Concretely, in a jar containing 100 ml, there are 10 g of salt, in order to make the olives consumable. For example, “”This salt does not evaporate: it enters the flesh of the fruit. Nevertheless. causes progressive softening thanks to the action of lactic bacteria present naturally on the surfaceexplains the hypertensiologist, and modify the texture. Meanwhile, When we consume olives, we absorb flesh … but above all salt. This is called hidden salt.”

Italian hard pastry cheeses and the Blues are the most salty

What are the most salty cheeses in Europe? Italian grated cheeses! (Parmesan et company …) “This is what makes them so tasty in pasta. gratinssignals Professor Girerd. Because salt is a taste of taste: the more a cheese contains it, the salted summer aperitifs, tension danger! new more tasty it seems.”
Blue cheeses are always more salty than the others, because salt penetrates inside from salted summer aperitifs, tension danger! ripening. For other cheeses. to know if it is a “salty trap”. an indicator can be the crust: if it is salty to the touch, we do not consume it. Conversely, a white and appetizing crust is eaten, which considerably increases the salt intake. This is why in the end, the Camembert is more salty than the Saint-Nectaire.

Sausage: 5 % salt on average. often more

Salasons, meat -based products (often pork but not only), always contain significant amounts of salt. On average, “The health authorities believe that sausages contain 5 % saltnote the specialist. The more artisanal manufacturing, the higher the salt content. The more we descend to the south of France or Europe, the more salty the preparations. Additionally, The Corsican salt, for example, is salted summer aperitifs, tension danger! new excellent … but extremely salty. At this level, consumption greatly exceeds the official recommendations. Here again is a massive contribution of hidden salt.”

salted summer aperitifs, tension danger!

Ham: the more traditional, the more salty!

Country ham is one of the salt salt salt. In contrast, so -called “White” or “Paris” hams are much less salty. Their average content revolves around 1.5 g of salt per 100 g, two to three times less than that of dry hams.

Since the 2020s, the regulations have forced manufacturers to reduce the quantities of salt in cooked cold meats. Result: white hams often display mentions like “-25 % salt” or “-30 % salt”. “”There is salt, but in moderate quantityspecifies Xavier Girerd. One or two slices of white ham (pork or poultry) bring little salt. This product can therefore be preferred in the event of vigilance on blood pressure.”

Lowering salt is good. salted summer aperitifs, tension danger! new increasing potassium is even better

Potassium is an essential micronutrient that helps balance the recommended contributions are 3.5 g per day for a man and 2.5 g for salted summer aperitifs, tension danger! a woman (WHO).

Avocado is the most rich in potassium food, in front of the banana, with a moderate caloric intake. The fruits, as a whole, also contain attractive quantities. Once dried, their content increases because potassium is concentrated: dried apricot, in particular, is one of the best sources. The most known fruit as bringing potassium is banana. but the champion is actually dry apricot with almost 1 g of potassium per 100 g of fruit against 0.5g.

Tomato is another summer option. Its flesh is naturally rich in potassium, whether consumed raw, cooked or in coulis. Watch out for industrial tomato sauces: their taste often masks a high salt content.

The squash seeds, sunflower seeds, peanuts salted summer aperitifs, tension danger! new or cashews are naturally rich in potassium. One handle per day makes it possible to take advantage of it. Better to choose them not salty, because the industrial versions of aperitif contain significant salted summer aperitifs, tension danger! amounts of added salt.

Precision. Multiply the sodium figure by 2,5 pour know the equivalent in sel of a food.

To find out more: HTA Foundation