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NEWS & VIEWS SPICE BUSINES S SEEK OUT HEALTHIER ALTERNATIVES TO SALT


WHILE salt is quite often described as an added flavour or seasoning in cooking, this mineral is also essential in keeping the human body functioning. When consumed in moderation, sodium is beneficial to our health. On the other hand, if sodium becomes an addiction it can lead to detrimental health effects on the body. It is recommended that adults in general should


not consume more than 2,300 mg of sodium per day, but people with certain heath conditions such as high blood pressure or diabetes should take in no more than 1,500 mg a day. There are foods that


have naturally occurring sodium such as in a variety of fruits and vegetables, and if you consume some animal products, in meats and cheeses. From fast-food to pre-packaged shelf foods, added salt is found in many different pre-made foods that are contributing to you eating way more sodium than your body can successfully process. So, what is the best way to go about reducing, even eliminating, salt from your diet? Although sodium is the main element


found in salt, it is also naturally present in most herbs and spices making them excellent and tasty alternatives to using salt in cooking. Some include basil, cayenne and garlic, onion and curry powder. Another suggestion is to sprinkle or crush sunflower seeds over salads or in your morning cereal. Sunflower seeds are not only packed with nutrients, but are also a rich salt alternative. Other great sources of healthier, natural sodium come in the form of fresh fruits and vegetables including: celery, carrots, broccoli, artichokes, bok choy, melons, pineapple, and lemon juice. According to One


Green Planet, “When it comes to cooking and


Fashionable new restaurant


A FORMER women’s clothes shop in Cheltenham is being transformed into an Indian-Thai restaurant. Raja Miah, a member of the family which runs the Passage to India and Baburchi restaurants in nearby Gloucester, is due to reopen The Ballroom, which was once a high class ladies’ clothes store, by the end of September. The ground floor of the three-storey Regency building will be open in the daytime as a cafe and wine bar, while a mezzanine floor will


accommodate around 100 diners. Subject to planning permission, a balcony area will be open for diners and drinkers and there will be a seating area outside on the pavement too. Mr Miah, who has been in the restaurant trade


for more than 30 years, says, “The building is going to be beautiful and will compete with other restaurants and bars in the area. We want a European, open-air atmosphere, which will attract sophisticated clientele.”n


baking without salt, or reducing the salt used, just remember that even though it may seem impossible at first your body will thank you. You only get this one body, so take good care of it!” One Green Planet is an online guide to making conscious choices that help people, animals and the planet. Its goal is to ‘cut through the green noise and provide high quality resources, experiences and product recommendations that empower you to re- imagine the way you eat, buy and think.” One Green Planet


was founded by Nilesh Zacharias, who oversees editorial, marketing and overall strategic direction and Preeta Sinha, who handles all development and operations for OGP. n


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OCT/NOV 2013 ISSUE 49


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