Ditching salt for a month changed my taste and reduced bloating

A 30-year-old London writer stopped adding salt for a month and reported less bloating, reduced evening thirst, and restored taste after about three weeks. Nutrition experts in the piece warned that long-term excess sodium can raise blood pressure and place strain on the heart and kidneys.

A 30-year-old London woman who trains regularly and eats largely whole foods experimented with removing added salt from her meals for a month. She described a long habit of adding salt to many snacks and meals and carrying sachets in her bag. The British Heart Foundation and NHS guidance cited in the piece recommend no more than six grams of salt a day, which she exceeded before the trial. To see how her body and taste would respond, she went cold turkey on added salt for 30 days. Key findings: - After about two weeks she reported feeling less bloated overall and particularly at night, and she drank less in the evenings. - Around three weeks in, she said her taste buds had reprogrammed and savoury foods began to taste more distinct. - After a month she said she felt reformed and intended to avoid carrying or adding sachets of table salt going forward. - An expert from the Institute for Optimum Nutrition said prolonged high sodium intake causes the body to retain water, can raise blood pressure and puts additional strain on the heart and kidneys. - The article reports that table salt is typically highly processed and lacks trace minerals, while some natural sea salts are described as containing many minerals. - A sea-salt producer quoted in the piece said individual sodium needs vary and that mineralised sea salts contain additional electrolytes such as potassium alongside sodium. Summary: The writer experienced reduced bloating, less evening thirst and a shift in taste perception after several weeks without added salt, and she plans to avoid added table salt going forward. Experts highlighted that long-term excess sodium is linked to higher blood pressure and strain on cardiovascular and renal systems, and the article contrasts processed table salt with mineral-rich sea salts.