Is it better to add salt to the dishes at the beginning or towards the end of cooking?
Vaidya replies:
It is best to add the salt at the beginning because it gets to interact with and penetrate into the molecules of the food with a head-start. In SV Ayurveda we always recommend to add the salt at the beginning so that it becomes part of the molecular structure of the food. So when you minerals, such as sodium, they do not overwhelm your blood stream immediately because they get broken down with the rest of the molecules slowly and in a longer sequence. So, in general for a healthy person, it is best to add the salt at the beginning and cook with it.
