How much salt to add when boiling veg?

[KeepTrying0]

I wondered if I could ask a question about adding salt to the water when vegetables are boiled?

I remember my Mum used to bung in what looked like about half a teaspoon of salt when she boiled rice or vegetables, and that was fine.

But she also told me that salt was really bad for people and caused heart attacks. We lived near Glasgow which had a reputation for being the heart attack centre for Europe at the time, so I took her words seriously. A recipe book at the time said I should never add salt to anything.

Then when I started cooking for myself I stopped adding salt to veg, but I never felt quite normal after that, even though I ate plenty of processed stuff, and certainly have enough salt in my diet (I've checked).

I wondered if I could ask what other people do?

Do you add salt to boiling veg and rice? Do you rinse the rice afterwards or just drain it?

I'm still totally confused and my Mum has dementia so I can't ask.

I'm also being tested by a cardiologist for something called dysautonomia, which is something to do with electrolyte imbalance, so really starting to wonder if my errant veg boiling habits are catching up with me.

Thanks!

Erm did you read the whole quote? Which was in response to the original question.

I completely agree, I don't ever use salt.

This is really interesting. I had no idea that it could be so varied.

My FIL used to add so much salt at the table that he kept a tiny bucket of salt with a spade for sprinkling it. The first time I cooked for him he was so shocked by my no-salt cooking that he spent the whole meal carefully sprinkling salt onto each piece of food before picking it up and eating it. After that the ILS always went to restaurants when they visited, and refused to eat my food ever again. FIL had high blood pressure and heart problems and so does MIL but I don't know if it was connected. My family are all quite low salt and have normal blood pressure and no heart problems. I get low blood pressure sometimes, and my Mum did too when she was younger.

I did my duty by King and Country this morning and had four quite salty sausages, and they were very nice.

Thank you all so much for telling me what you do with salt. This is the kind of therapy that money cannot buy and I really appreciate it. I was stressing so much about not knowing.

I never add sslt to water when cooking vegetables, rice or potatoes. Only afterwards depending on the final product for rice and potatoes. Cooked vegetables when serving - never. I might add other things such as olive oil or spices.
I add salt during cooking complete meals such as a stew or stir fry.
I add lots of salt to water when cooking pasta to make it as salty as sea water because that's what an Italian friend once told me.

Tomatoes, eggs, avocado all taste better with a bit of salt on them I think
Some seasonings have salt added so worth checking before you add seasoning and then salt
I'm not throwing it about liberally but a few bits of nice flaky salt on scrambled eggs is lovely