Shall I use boiled water for cooking low salt recipes?

It is very true that to reduce weight you need to control the intake of salt and sugar. Both these have tendency to increase body weight if not digested or absorbed properly and fully by the body. It is also true that water retention in the body, which is caused by accumulated salts in the body, plays a vital role in weight gain.

As far as your question is concerned, whether to cook the low salt recipe, which you have found on the net, in normal water or boiled water, let me tell you that it does not make much of a difference. because the percentage of salt, if at all there is any, is so minimal that it hardly adds to the existing salt content of the food you are cooking in it. The proportion and percentage in both types of water may vary but their effect on the food is as good as nothing.

I believe you are afraid that low salt food will absorb salt from normal water while cooking. But that is not the case. It is the same with boiled water. You are not cooking the food in sea water, so there is no scope of salt getting absorbed in to the meal and becoming salt rich. So you may choose any method and be ensured that the salt content will not increase if you cook the food either in normal or boiled water.