Wantanee Kriengsinyos, a lecturer at Mahidol University’s Institute of Nutrition, said more people were turning to healthy cooking instead of buying takeouts. But many still use too much flavour-enhancing seasoning powder, which is 20-50 per cent sodium. This is a contributing factor to sodium overdoses.
Wantanee urged people to study labels and choose food with care – or to adopt a traditional cooking method of using sugar, sauce and spices that would be easier to control and reveal the actual amount put into food.
She also suggested the use of broth, from boiling chicken or pork bones for one to two hours, to give a pleasant savoury taste instead of using sodium-laced powder.