The flavor of my steaks shot up once I learned to put more salt on. In general, once I learned the reality of salt (eg there is no reason to limit consumption), my cooking got much better.
This caught my attention because I may have mild hypertension and am starting to be more conscious of my diet. Would you happen to have a source that I could start from?
I couldn't jog the citations back into my memory, but I may have another try after a bit.
My own personal experience reducing my creeping blood pressure came not from curing salt but from curing carbs. When carbs are reduced, the kidneys begin functioning better, reducing fluid in the blood which reduces blood pressure far more successfully than curing salt. This is just one of the many positive metabolic effects of low carb, high fat diets that are very well documented in scientific literature (others include normalized blood sugars, reduced inflammation, reduced liver and visceral fat, improved blood lipids, weight regulation and improved insulin sensitivity).
1. http://www.iom.edu/Reports/2013/Sodium-Intake-in-Populations...
2. Individuals vary. This is not medical advice. See a physician. Yada yada.
Thanks!