An amazing seasoning is simple, and at the same time it is so difficult to refuse it. No dish, even dessert, is complete without a pinch of this mineral. The public has long been divided into two sides: some praise salt, the second threaten adverse consequences after its use. And the truth, as usual, is somewhere in the middle.
Salt regulates the water balance of our body, and it is impossible to deny the fact that salt is vital for any person. On the other hand, the abuse of salt leads to the retention of that very water and is fraught with pressure surges, edema and more serious disorders for the body. The daily norm of salt is 10-15 grams (on average 7 kg per year).
If there is a lot of salt
The habit of over-salting food or eating too salty foods leads to the fact that excess fluid accumulates in our body, which nourishes fat cells and hence an increase in volume occurs – that’s why the problem areas of our body often swell. There is a mandatory violation of metabolic processes, the blood vessels, kidneys and heart are overloaded, the appetite is awakened again – and then on the roll. Hence the excess weight and constant puffiness.
If there is not enough salt
On the contrary, unsalted food drives away water – first excess, and then necessary. The electrolyte balance is disturbed, the necessary trace elements are removed. And as a result, the body is exhausted, weakness appears, the appearance melts and fades.
What seasonings can replace salt and enhance the taste of food?
These are horseradish, garlic, onions of all kinds, radish, dill, parsley, cranberry, pomegranate and orange juice.
Salt happens:
– Extra-pure sodium chloride, all other “impurity” trace elements are removed by evaporation and purification. The saltiest and least useful kind.
– Iodized-is contraindicated without passing the appropriate tests. It is prescribed by a doctor for diseases of the thyroid gland, but if the activity of the gland is elevated, it is very dangerous to eat such salt. Therefore, do not be fooled by advertising and do not use extra vitamins.
– Stone-unrefined clarified natural salt. Cook-cleaned industrially, and therefore again the least useful. These two types are the most popular in use.
– Sea-enriched with minerals, the most useful of all, consumed in food. It also happens to be purified, but it is better to prefer its natural appearance. Another plus of sea salt is that it does not have an expiration date. The remaining salt is stored for no more than 9 months from the date of production.
– Black-rich in iodine, sulfur, potassium, iron and other trace elements. It improves digestion and does not retain fluid in the body. It has a specific taste and a high price, because it is problematic to meet it on the shelves of supermarkets.
– Dietary-it is created not for weight loss, but for people for whom a diet is prescribed for the disease osteochondrosis. It is additionally fortified and balanced.
The grinding of salt does not affect health, but it is applied relative to the dish. So small, instant, it is convenient to salt ready-made dishes and serve in salt shakers. Medium grinding is used for rubbing, preserving, baking and smoking, pickling. Large is used in decoration, used for salting and preservation.
Some facts:
– The world salt production is approximately 193 million tons.
– The largest salt-producing country is the United States.
– The most expensive type of salt is vacuum salt.
– The cheapest type is salt solutions, which are used in industry and to combat slippery roads.