Their leaves smell rather like pine, so they were often used to clear the air, either by strewing them on floors, or by burning the berries on a fire as the Swiss used to do. In cookery they are used with game and duck, and go well with garlic, onions, thyme, sage, oregano, bay leaves and allspice.
On average, adults in the UK eat about 8.1g of salt (3.2g sodium) a day. This may not sound like much, but to reduce the risk of high blood pressure, it is recommended that adults should not be eating more than 6g of salt (2.4g sodium) a day. Salt intakes should be much lower than this for babies and children. Babies under 12 months old should have less than 1g of salt a day. The daily recommended maximum amount of salt children should eat depends on their age: 1  1 to 3 years â 2g of salt a day (0.8g sodium). 2  4 to 6 years â 3g of salt a day (1.2g sodium). 3  7 to 10 years â 5g of salt a day (2g sodium).
This information is brought to you by many of the Australian nutrition professionals who regularly contribute to the Nutritionists Network ('Nut-Net'), a nutrition email discussion group. The National Health and Medical Research Council has set an âAdequate Intakeâ of 20â40 mmol (460â920 mg) of sodium per day. This corresponds to 1.15â2.3 grams of salt. Most Australian adults have a daily salt intake of about 10 grams, i.e. many times the maximum value of the Adequate Intake range.