Suggestions for Flavouring Salt-Free Diets

Some diets tell you to serve as little salt as possible with your foods. This means you must cut out the use of salt at the table, and as much as possible in cooking. If you have been told for health reasons 'no salt at all', the salt should be kept out of cooking entirely. The following suggestions could help you in making the food more appetising.
Many starch-reduced products are very low in salt content but, of course, you cannot have them if you have to cut out salt completely. Here are a few suggestions for flavouring a salt free diet.

1. Use pastry without salt.
2. Get a chemist to make up for you a salt-free baking powder from cream of tartar and tartaric acid.
3. There are 2 products which act rather as saccharine does to sugar called NEOSELAROM and ANALOS. Both contain potassium.  NEOSELAROM  is strongly flavoured so you will have to experiment to find out how much to use for your own taste. A good pinch of  Neoselarom put in the water for boiling, and not scattered about on the food, ensures evenness of taste. When flavouring for sauces or thickening, mix it well with the dry ingredients. ANALOS is used in exactly the same way as Neoselarom.
4. A good grocer can supply salt-free vinegar.
5. Yeast extract is often free of salt and very good for flavouring savoury dishes.
6. Also one can buy salt-free margarine, butter and lard for cooking and eating, and you should find no difficulty in finding shops which stock these products.