Research shows that salt intake and hypertension is positively proportional to the average daily intake of salt every increase of 1 gram, the average blood pressure rose 2 mm Hg, low pressure rose 1.7 mm Hg. The main component of salt is sodium chloride, such as excessive sodium intake can cause water retention in the body, increased intravascular pressure, resistance to increase the load on the heart, resulting in cardiac hypertrophy over time, heart failure, renal function abnormalities and other incurable diseases. Doctors often advise hypertensive patients that salt restriction is helpful in treatment. A low-salt diet is one of the basic treatments for hypertensive patients, and in the early stages of hypertension or mild hypertension, simply restricting salt may return blood pressure to normal. Salt restriction in patients with moderate hypertension is also beneficial in that it may increase the effectiveness of anti-blood pressure medications and reduce the dosage of antihypertensive medications, which reduces the side effects that may occur with heavy use of antihypertensive medications and also reduces medical costs. Some patients mistakenly think that salt restriction means the less salt you eat, the better, or even no salt, which is a serious misunderstanding. Excessive salt restriction has certain side effects. Insufficient sodium intake will make the osmotic pressure inside and outside the cells of the body lose balance, prompting water to enter the cells, thus producing varying degrees of cerebral edema, which can lead to impaired consciousness in mild cases and accelerated heart rate, anorexia and nausea in serious cases. Therefore, we should learn to correctly “reduce salt” in our daily life, and the following are a few tips: 1. Reduce cooking salt The salt intake of China’s residents mainly comes from cooking salt, so daily dietary salt should be “quantized”, such as the use of Therefore, the salt used in daily diet should be “quantized”, such as the use of “quantized” special small spoon. The amount of salt consumed per person per day should be strictly controlled at 2-5 grams, i.e., about one small spoon. The amount of salt should also be subtracted from the sodium contained in the soy sauce used for cooking; 3 milliliters of soy sauce is equivalent to 1 gram of salt. 2. 2. Change the cooking method Salt should be put in after cooking, so that the salt can be retained on the surface of the food, which is easy to make people feel “salty”. Can also be cooked into a sweet, sour or spicy flavors, so that the dish can be less salt and rich flavor. 3. 3. Eat more vegetables and fruits Fresh fruits and vegetables are rich in potassium, especially kelp, seaweed, fungus, yam, bananas, potatoes, fish, tomatoes and dried mushrooms, etc., can fight against sodium in the body of the “pressurization” effect. 4. Eat less food containing “invisible salt” such as pickled products, animal offal, shellfish and spinach and yellow sauce, etc., and alkali (sodium bicarbonate) buns and monosodium glutamate (MSG) also contains a lot of sodium. A little carelessness will lead to excessive sodium intake.