HERBS AND SPICES, NOT SALT
We all need to rein in our use of the salt shaker, since too much of it can cause high blood pressure and other problems. Luckily, there are many alternative ways to add flavour to food. In Symi and Campodimele, herbs such as oregano and rosemary, wafting their scent from gardens and hillsides, go into all cooking. In Okinawa, it’s turmeric, garlic, and ginger; while Nicoyans love zesty lime, chilli and coriander. Herbs and spices deliver both taste and an array of health-enhancing nutrients, including antiinflammatory antioxidant and anti-microbial compounds. Keeping a supply in the kitchen means food never has to be bland, and can easily be given extra health-giving power.