Salt Intake

[leodenn]

I'm getting real confused on this salt issue as to making sure that ones intake is not to much. What I can't figure out is if you're eating pressed salads and umeboshi plums is that consider salt intake?[b][i]

[hendrik]

"Hi leodenn,

The salt issue, I am sure you can consider pressed salad as a
part of your salt in taking. But this counts for all your food.
You can make a nishime and use too much salt. Or you prepare
Kombu and don’t soak before you cook or you eat too much of it.
Also pickles, including umeboshi plums,too strong miso soup, or what ever you are cooking in most of the time you are using salt or
salt products it brings out the taste of the food. But more in portend
(important) it brings balance to more yin quality vegetable food. The
whole grains in your meal are the center make sure
they are cooked well not too much and not too little salt. It’s every day different, it depends upon your
constitution, condition and climate, and what you want to be
doing (relaxing or be being active). And than build you’re
other dishes around that to your desires and needs. One day too much
the other day too little that's how we learn.
Take care.

Greetings, hendrik."

[macroPsychotic]

I thought this quote from hendrik was great. He takes into account are desire of what we want to be and the essential element of trial and error in truly learning macrobiotics. Instead of all this intellectual discussion and reading which really doesn't go far.

" It’s every day different, it depends upon your
constitution, condition and climate, and what you want to be
doing (relaxing or be being active). And than build you’re
other dishes around that to your desires and needs. One day too much
the other day too little that's how we learn."

Thanks for presenting a dynamic perspective on an often times static intellectual pursuit.