Favourite meals can change your behaviour

The good news? There’s a simple switch that could make a huge difference – and you won’t even taste it. Experts like GP Dr Sarah Jarvis and dietitians Nichola Ludlam-Raine and Azmina Govindji are championing potassium-enriched, lower-sodium salts such as LoSalt as a no-fuss alternative to regular table salt. You use it exactly the same way – in cooking, baking, or at the table – but with significantly less sodium, and a dash more health benefits. As Dr Jarvis puts it, this isn’t just about cutting sodium, but increasing potassium too, which helps lower blood pressure.

Behaviour change doesn’t have to mean self-denial or chucking out your favourite meals. It starts with small, smart swaps: tasting before you sprinkle, switching your salt shaker and learning to spot hidden sodium in everyday foods. And yes, there are plenty of delicious dishes that can help retrain your palate without feeling like a compromise.

To prove the point, we’ve rounded up a flavour-packed recipe that is full of colour, texture and spice – and low in salt.

Thai prawn noodle soup

Serves: 2

Prep time: 5 minutes | Cook time: 8 minutes

Ingredients:

2 very low salt organic vegetable stock cubes
1 lemongrass stalk, halved and thinly sliced
1 red chilli, deseeded and thinly sliced
2 heads pak choi, shredded (300g)
100g wholewheat noodles
150g raw king prawns
½ x 28g pack coriander, leaves only
1 tsp fish sauce
1 tsp LoSalt

Method:

   1. Place the stock cubes and 800ml boiling water in a large saucepan and bring to the boil. Add the lemongrass, chilli, white parts of the pak choi and noodles and simmer gently, covered for 5 minutes.

  2. Add the green parts of the pak choi, king prawns, coriander, fish sauce and LoSalt, cook for 1-2 minutes until the prawns are pink and cooked through.

  3. Serve in 2 soup bowls.

Cooks tip: Try using egg noodles or folded rice noodles and replace the prawns with roasted shredded chicken

The Independent