The salt conversation (without losing flavor)

Salt makes food taste like home. The catch is that eating a lot of it, every day, can push your blood pressure up — and high blood pressure is hard on your heart because you often can't feel it.

You don't have to cook bland. You have to build flavor other ways too:

• Lean on aromatics. Garlic, onion, scallion, ginger, thyme, and pepper do a lot of the work salt used to.
• Add acid at the end. A squeeze of lime or a splash of vinegar makes food taste fuller, so you reach for less salt.
• Watch the hidden stuff. Bouillon cubes, adobo, sazón, soy sauce, and canned goods are where most of the salt sneaks in. Use less, or look for low-sodium versions.
• Rinse canned beans and veg. A quick rinse washes off a good chunk of the sodium.

Your taste buds adjust in a couple of weeks. Give it time.

Educational only — not a diagnosis. If you're watching your blood pressure, work with your doctor.