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How do we reduce salt consumption in fight against diabetes?

While it is well-known that sugar is a major culprit in diabetes, salt, too, is bad for blood pressure. But how to reduce consumption?

Few Singaporeans would realise that yellow noodles have 35 times the salt content that kway teow or bee hoon has.

The salt increases the strength of the gluten, giving the noodle its characteristic "springy" texture that is not found in rice-based noodles. Also, without it, the noodle would break when cooked.

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A version of this article appeared in the print edition of The Straits Times on November 22, 2018, with the headline 'Don't take with a pinch of salt'. Print Edition | Subscribe