A reader has asked me to spend some time with low sodium cooking. There are a variety of reasons people need restrictions in their diets, low sodium is only one. The most common restrictions will come from food sensitivities and/or allergies. Sodium restrictions generally come from hypertension or a few other physically related causes.

While the human body must have some salt in the diet, we, here in America, tend to consume more sodium than is minimally necessary. Much of this has to do with the convenience foods that dominate our culinary landscape. Most of these foods are just loaded with sodium, this is in part as a natural preservative, but even more so to boost the flavors that convenience foods generally lack.

So, that's what salt is really for in our cooking. To enhance flavors, highlight flavors, and generally make our finished dish delicious. A famous chef once said,” We use salt in our cooking not so that we can taste salt, but so that we can taste everything else."