A salt-heavy diet is leading to more people developing hypertension, one of the key risk factors for cardiovascular diseases such as heart attack, stroke and heart failure.
Associate Professor Verena Tan, 43, programme leader of dietetics and nutrition at the Singapore Institute of Technology, thinks it can be done.“It’s a vicious circle,” she says. “The more salt you take, the more you crave next time. Studies have shown that if you cut back on salt, your palate will get used to less salt. That’s something not many people know, but they should be made aware of it.”
Each recipe comes with nutrition information, including the calorie count; and protein, carbohydrate and sodium content. Wholegrain noodles and wholemeal flour in some of the recipes boost dietary fibre, and healthier ways of cooking, such as air-frying goreng pisang and baking samosas, cut down on fat in food.Some recipes, such as Soy Milk Laksa, do not ask for salt to be added.
“The book recreates some hawker dishes,” she says. “The intention is to get Singaporeans to try cooking them at home, where they can control the amount of salt they add, and rely on herbs and spices for flavour.”
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