Vegetable salt is an excellent substitute for salt with a shelf life of up to 4 months

Vegetable salt is an excellent substitute for salt with a shelf life of up to 4 months
Chop a quarter cup each of the rosemary, sage, and thyme leaves (all stems removed) and a large garlic clove. Add half a cup of sea salt. Mix until you get fine crumbs. Add a little more salt if the mixture is too wet. Pour the prepared mixture into a glass jar and store for up to 4 months. Use for soups, stews, dressings and the like.
Excess salt in the diet can make it difficult for patients to control the underlying disease and cause numerous health problems.
It is also important to use unrefined sea salt, but in small quantities
Salt is normally an element that warms the body from the perspective of Eastern doctors. Salt activates internal energy, contributes to cleansing the body, increases vitality, stimulates sexual activity, restores hair and bones, strengthens concentration and mood.
Salty taste has a positive effect on the digestive system – according to Eastern medicine – because it stimulates the secretion of saliva and gastric juices.
Salt has positive effects only if used in small quantities.

As a result of the uncontrolled use of salt, some health problems occur (hypertension, blockage of blood vessels, menopause problems). Excess salt can also contribute to mental inflexibility, tension and irritability.
Sea salt is a food with a lower sodium content. However, the amount of sodium varies depending on the manufacturer, the place where the salt is collected, and the method of processing. You should look at the table with nutritional values on the packaging. Table salt contains only sodium chloride, while sea salt has over 80 minerals and other nutrients that are important for the functioning of the body.
It is preferable to use unrefined sea salt, but in moderate quantities. Spice mixes with sea salt are a great addition to any dish. For example, coriander gives dishes a refreshing taste and quality. Coriander is great in combination with vegetables, but it also goes well with meat, baked tofu or baked kohlrabi and carrots.
Dill has long been valued for its pleasant smell and taste, but also as an important part of phytotherapy. The leaves and seeds are used for tea, which is great for digestion and appetite. Dill is an excellent antiseptic and solves stomach cramps. Dill was once used as an aphrodisiac and tonic. Essential oil is used in cosmetology for the production of soaps and deodorants.


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