Which cooking method is generally less likely to add sodium to meals?

Boiling is typically the cooking method that is less likely to add sodium to meals because this technique usually involves cooking food in water without the addition of any seasonings or salt. When foods are boiled, any sodium content inherent in the food remains until consumed, without additional sodium being introduced during the cooking process.

In contrast, other cooking methods, such as frying or grilling, often involve the use of oils, sauces, or marinades that can contain high levels of sodium, significantly increasing the overall sodium content of the final dish. Baking can also involve the use of various seasoning blends or salt within recipes that could add sodium.

Therefore, boiling stands out as the method that minimizes sodium contribution from the cooking process itself, making it a preferred technique for those looking to reduce sodium intake in their meals.