Part 3/7:
Adapting to a low salt diet proved difficult for Ray, especially given the common reliance on eating out and the difficulty in estimating sodium content in everyday foods. He described the experience of preparing and eating a no-salt lunch, noting the tinge of nostalgia for the ease of choosing any meal from food courts or supermarkets without concern for salt levels.
Throughout the experiment, Ray kept a food journal, documenting his portion sizes and the taste of his meals. He reported feeling lighter, which he attributed partly to smaller portions, but also reflected on how his taste buds became more sensitive to salt. For instance, after eating a piece of fried chicken from a friend's plate, he felt overwhelmed by its saltiness, illustrating how his palate adapted to lower salt levels.