Salt added when?

Last night I was a news about how much salt recommended everyday it is only 1 tablespoon. You should limit the intake of salt in our food. There are many cases of high blood today because of so much intake of salt. I'm also guilty of that I can't avoid eating salty foods like dried fish and salted shrimp paste. It is very common in our culture to eat this kind of food but now I think I need to avoid it. I don't want to have a high blood because it is run in our family so I think I should watch out my salt intake and my eating habits.

Adding salt to food is very unhealthy and in most cases not at all necessary. My simple rule is to avoid using salt. To add salt to fried onions or a curry is something I have never even thought about. If somebody needs to add salt it can be added when the food is ready. when there is too much in the food you can not take it out. My one exception is "Fish and Chips". Plenty salt and vinegar! Lovely but still very unhealthy. Try using less or even no salt and see if you still find your food tasting good. We are all different and what goes for one does not suit another.

salt is added usually after all the ingredients are placed, veggies and meat needs to be cooked first for its flavors to come out and then that is the time where salt and pepper are usually added.

I put salt while frying onions, it helps to fry the onions fast. Before switching off the flame, I check the level of salt and add some more if needed. I use a lot of salt. I believe that salt has a major part in providing taste to the dish.

If you go to culinary school they will tell you to season every step of the way. This means if you start by sauteing onions s&p should be added right away, when you add in the potato and meat (if that's what you do I don't know) you should again season because it adds depth of flavor to the dish, when you are finished you are to check the flavor and adjust the seasoning if needed...HOWEVER large quantities of salt like this are not good for you. I would recommend seasoning when you are finished or using none at all. There are three main types of salt: iodized (aka. table salt or that stuff in the container with the girl holding the umbrella here in the US), kosher, and sea salt. Generally as a rule of thumb, NEVER EVER EVER use iodized (aka table salt). This is because it is extremely concentrated and it is very easy to over salt your food. Go to any respectable restaurant and the cooks will die if you tell them to use table salt. Many people feel their food is very bland when they stop using table salt, but give it a while your taste buds need to remember you're trying to taste the food, not the salt. Kosher salt is used for cooking everything. This is the recommended salt to use in all recipes because it is not concentrated and it is very difficult to over salt a dish with kosher salt. Sea salt is ONLY used to finish a dish. Example: you bring home a nice steak you should use kosher salt and pepper to season the outside before cooking then at the end if you prefer more salt at the table use sea salt. It is even milder than kosher salt and you basically have to dump a container into your food to over salt with it. If you can't tell the difference between the three I encourage you to obtain all three which should all be in the same area at the grocery store. Taste them all as they come, drinking plenty of water in between and you will see what I am talking about. Trust me if you do that you will never use iodized/table salt ever again.