Maybe a bit silly of a question, but im starting to become alot more strict on my paleo diet again (go me!), so im just wondering how much Salt do you put on your food and how much Pepper? Ive just gotten some Himalayan Salt but not sure how much to actually use and how often?
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Your taste buds will tell you how much salt and pepper to use.
I eat two or three eggs and an avocado every day for breakfast, and I have to load on the salt. Only one or two meals a week contains anything even mildly processed, so it's the only time my body receives non-trace amounts of sodium. If I don't add salt, I get sick and dizzy during the day. On especially hot days (I live in Florida), I straight up add salt to my water.
I say listen to your body. The amount of salt I use depends on the degree of taste I have at the time. My salt of choice is Himalayan pink salt which is said to contain 70+ minerals and trace elements; the majority being potassium, calcium, magnesium, and iodine. I found my body craved "salt" when first embracing the Paleo lifestyle. I now understand the body was establishing and maintaining its needed balance between sodium, calcium, potassium, and magnesium, listed in no specific order. My "cravings" are often more intense for a few days after a hard workout session.
For pepper, I use TJ's Tricolor pepper.
I use a fair amount of salt, a heavy pinch on most foods. I am somewhat of a salt snob, after using some high quality sea salts, store-bought (i.e. Morton's) salt tastes medicinal to me. Really good sea salt literally smells of the sea and has a range of minerals for better nutrition, and comes in flakes that dissolve immediately. Since I went Paleo I seem to want more salt on my foods.
I also really like pepper, and get strong Tellicherry peppercorns and grind them fresh. Store-bought granulated pepper has absolutely no flavor or aroma by comparison.
Since going Paleo, my tastes have changed somewhat and I no longer want complex sauces, in fact I eat most things with salt, pepper and maybe lemon.
I add a little salt to most things. I buy the high quality exotic salts, more as a fun hobby and experience--I don't think it makes a big enough difference in taste or nutrient profile to spend the money on it if you are on a tight budget. If you want to branch out, try adding seaweed to things instead of salt--it works really well on some foods.
As for pepper, I usually add a ton to any meat I'm cooking. I don't think you can have too much pepper.
After some problems with my thyroid, I salt pretty freely with iodized salt, esp. if I'm not having seafood that week. I have lots of nice finishing salts which unfortunately don't get as much use as they should.
If you read recipes, you'll find that most end with "salt to taste." Pepper is often very similar, although often times it's not optional - a recipe will require it.
Salt is paleo - adding salt to dishes that don't otherwise have it is a bit less so. However, a little salt can go a very long way. If you're cooking greens, for example, even a half of a dash can make the natural flavors really stand out. A tiny amount on an avocado or in guacamole is heavenly!