For millions across Asia, high blood pressure is more than just a clinical metric – it is baked directly into the region’s rich culinary spread. From soy sauce and fish sauce to dim sum broths and salted egg patties, high-sodium condiments and preserved ingredients are at the core of daily flavour. While public health groups have long urged people to cut back on salt, fresh research suggests we have been missing half the equation: balancing sodium by significantly increasing dietary potassium at...