Blood pressure and the salt you do not see
High blood pressure strains arteries and heart muscle. Much of the UK’s excess salt comes from bread, ready meals, sauces, cheese and takeaways - not the salt cellar.
Cooking at home lets you choose how much salt goes in. Herbs, citrus, garlic (if tolerated), pepper, vinegar and spices build flavour without relying on sodium.
If you are on blood pressure medication, keep taking it - food supports treatment; stopping tablets because you “eat well now” is risky.
Fats: type and context
Trans fats are largely removed from UK food manufacturing but still appear in some imported snacks. Saturated fat from pastry, fatty meat and cream raises LDL when eaten often.
Olive oil, nuts, seeds and oily fish fit a Mediterranean-style pattern linked to lower cardiovascular risk in population studies. Deep-fried takeaways twice a week undo steady home cooking - frequency matters.