No Salt

No Salt, Add A Spice!

Saturday, September 11, 2021

Health Coach Irene Jones

It is the evening time and the first day of the weekend Saturday.

This week I had Fresh Vegetables cooked and Water and Iced Tea to drink. During the week, it is an excellent idea to try to add in more Fresh Vegetables if you can and drink more water for better health and prevention.

Plant-Based Nutrition

" Most of our salt intake comes from processed foods instead of the Salt that we add to our food. Avoid consuming foods that have more than 1.5g of Salt per 100grams of food. Adding extra herbs, spices, citrus fruits, etc., can increase flavor without adding Salt."

Cooking Tip from Health Coach Irene Jones

When cooking Fresh Vegetables, instead of adding Salt, you can add Spices. Have you tried "Chinese-Five Spice"?

Chinese-Five Spice

" Five-spice powders, and it's usually a combination of Chinese cinnamon, fennel seed, star anise, and cloves."

Health Benefits

Cinnamon - "Improves Gut Health, Lowers Blood Sugar and Reduce Blood Pressure, Antioxidants, and Anti-Inflammatory"

Fennel Seed - "Source of potassium, a nutrient that helps in naturally controlling the acid-base balance, regulates the heart rate, dilates the blood vessels and stabilizes blood pressure."

Star Anise - "Helps improve digestion, alleviate cramps and reduce nausea. In addition, consuming star anise tea after meals helps treat digestive ailments such as bloating, gas, indigestion, and constipation."

Star Anise Nutrition Facts

For more information, Click Here

Cloves - " Cloves are full of antioxidants. These compounds help your body fight free radicals, which damage your cells and lead to disease. By removing free radicals from your system, the antioxidants found in cloves can help reduce your risk of developing heart disease, diabetes, and certain cancers."

One Spice gives a lot in one Bottle for health enhancement and flavoring your food with One to Two Tbsp tablespoons.

Health Coach Irene Jones

Dr. Sears Wellness Institute

Global Institute

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