High Blood Pressure & Fermented Food?

[RottingBob]

A family member has high blood pressure and has been told, amongst other things, to:

a) Improve their diet (more veg, pro-biotics, fruit, etc etc).

b) Cut out salt.

While I'm a strong advocate of fermented food as a healthy option, I definitely can't recommend to them with hand on heart (scuse pun) that it is low in salt.

Even when rinsed or even soaked in fresh water, my ferments (mainly cabbage and cucumber thus far) have a definite saltiness to them.

I'd be interested to hear your thoughts on this.

TY

[Christopher Weeks]

It's definitely something your family member should bring up with their physician. Maybe it's a tradeoff and a small amount of kraut or pickles is healthy but a large amount would be detrimental.

[Tibor]

How about Kombucha, yogurt, or kefir (dairy or water) ?