Salt

Salt has been an indispensable attribute of human food for centuries. Salt is very important for the life of the human body and other living beings.

In ancient times, people burned plants using ash as a seasoning. And the first salt works are eight thousand years old.

And although today salt is available to the common man at a completely democratic price, we are still captivated by many myths about it. Is it good or bad? Is iodized salt needed? Let's deal with myths!

Salt consumption should be limited. Everyone knows that salt is a white death and should be used less. This is the most enduring myth about her. However, a study from the University of Pennsylvania found that a diet low in sea salt did not differ much from a diet low in sea salt. So, in fact, there is no evidence of the dangers of salt. American doctors generally believe that there is no reason to keep salt intake to a minimum. Of course, a reasonable dose should be observed - this is 5-6 grams of sea salt per day. But for people with a predisposition to certain diseases, this figure is 1.5 grams. And a myth appeared thanks to the adherents of healthy eating, Paul Bragg and Herbert Shelton. They suggested that salt contributes to the occurrence of hypertension, heart disease, and kidney failure. However, there is a lot of evidence that salt is needed for the body to function properly. Thanks to it, hydrochloric acid is formed - the main component of gastric juice, which is involved in fat metabolism, helps to grow bone tissue, and to work the central nervous system. Without sodium, which is part of the salt, the body will not be able to transmit nutrients and oxygen, and transmit nerve impulses. So the salt reserve in our body is consumed and replenished exclusively to maintain the most important physiological processes.

Salt tends to be deposited in the joints. In fact, it does not store anything in the joints, especially salt is not capable of it. Rather, it is about the superficial abrasion of the cartilage. From this, the joint begins to ache, because the destruction leads to irritation of the adjacent soft tissues. And the cartilage begins to wear off for a number of reasons. These are age-related changes, trauma, genetic predisposition, excessive physical activity, and overweight. Initially, a crunch is symbolized by the erasure of cartilage, then pain appears with tissue inflammation.

Table salt causes salt deposits. In fact, salt is not just commonplace NaCl. Deposits occurring in different parts of the body, most often, do not belong to table salt. In the gallbladder, salts of calcium and bile acids are deposited, in the kidneys - calcium oxalate, phosphates and ureates, and in the joints - uric acid. In a healthy person, the main thing in the water-salt balance is just the balance of consumed and removed salt. The ratio of salt in the body is maintained to the required extent, which is ensured by the work of the body. He himself removes those surpluses that he does not need, leaving the necessary. If the salt metabolism is disturbed for some reason and the salts begin to be deposited, then the emerging disease must be considered. So when we talk about an excess of salts in the body, we are still talking about accumulations in tissues that are not directly related to the table salt that we eat.

All salt is the same. To think so is wrong. If we talk about ordinary table rock salt, then it can be dirty and gray in color. This is due to the presence of third-party impurities. But table salt "extra" is already undergoing a serious cleaning procedure. It is even artificially lightened with chemicals and high temperatures. We can safely say that this salt is 99.9% sodium chloride. Special attention should be paid to sea salt. The best examples are not chemically cleaned, and there are no harmful anti-caking or bleaching agents. But there is something that distinguishes sea salt against the background of the usual one - a large number of useful trace elements. This is iodine, manganese, zinc, potassium, sodium, magnesium, calcium and much more.

Due to salt, fluid in the body is retained. The role of salt is not universal for everyone, it depends on the individual and the diseases present. So salt is a helper for some, and an enemy for others. And the sensitivity to it is different for everyone. There are people who even physically suffer from salty food. And to define your own attitude to salt and your group is quite simple. You need to eat something salty (sauerkraut, cucumbers, herring), and then look at the reaction of your body. If swelling appears on the arms and legs, the face takes on a puffy appearance, then we can state that salt is the enemy. If the reaction is not visible, then you can safely eat pickles, realizing that salt will not retain water in the body.

A salt-free diet can help you lose weight. Nutritionists often recommend a salt-free diet. It is predicted that in 15 days of such a diet, people can lose up to 4 kilograms of weight. But the weight will go away not because of the breakdown of fats, but because of the dehydration of the body. Only now, along with the liquid, many useful microelements will leave it. This is magnesium, calcium, and potassium. As a result, there may be a lack of them, a violation of the electrolyte balance in the body. As a result - fatigue, dry skin and hair, loss of strength. So if there is a desire not to disrupt the work of your cardiovascular system so clearly, causing depression, anorexia and osteoporosis, then you should keep a little salt in your diet.

Salt destroys tooth enamel. In fact, only hard rock salt, which is mined in mines, can destroy tooth enamel. Sea salt is not so hard to damage the enamel. There is even a Fleur de Sol variety that can even be chewed. It is believed that salt can even whiten teeth. But such a tool can still be used no more than once a month. To do this, in equal proportions, you need to mix salt and honey, wrap them in gauze and gently massage your teeth and gums.

Sea salt can replace iodized salt, because it also contains iodine. Although salt is obtained from seawater with a certain, albeit small amount of iodine, it will almost completely disappear when evaporated, purified and dried. So, one gram of sea salt contains about 1 mcg of iodine, and iodized - 40 times more! So it is better to buy iodized sea salt. It will taste like seafood and healthy, like iodized.

If you eat a lot of iodized salt, an overdose of iodine is possible. In fact, for an iodine overdose, you need to eat about 50 grams of salt per day. But with such a salty food, the food will simply become inedible.

Iodized salt is not suitable for hot cooking. It is believed that when heated, all the iodine from the salt will evaporate. But this is incomplete truth. Due to the high temperature, iodine will be partially lost, from 20 to 50%. But the remaining iodine is more than enough for the body. Indeed, in the production of iodized salt, the main trace element is already placed with a margin.

Iodized salt is not suitable for baking bread. The iodine used for salt enrichment is heat resistant. This is what allows you to save up to 70% of the trace element when baking baked goods. It is important to remember that bread is a product of mass consumption and, due to the rapid period of its sale and consumption, iodine will not be lost during the further life of the product.

Iodized salt is not suitable for home preservation, salting meat or fish. The opinion that iodized salt is of little use for pickles comes from the past. Twenty years ago, potassium iodite was used to fortify salt, which really had a bad effect on the quality of salting. Also present in the salt was such a chemically active substance as sodium thiosulfate. But since then another form of iodine has been used - potassium iodate. Those unpleasant substances are no longer in modern salt, therefore, there is simply no one to spoil the quality of pickles and their taste. In some CIS countries (Turkmenistan, Georgia, Armenia, Azerbaijan, Kazakhstan), only iodized salt is generally sold. Local residents still canned food, salted, but no one complains about bad taste, blown up cans, etc.

Iodized salt has a shelf life of only 3-4 months. And this is not true. Iodized salt can be stored for at least a year, and some types even longer. And the myth was born quite logically. Until the end of the 1990s, potassium iodite, a rather unstable compound, was used to produce this salt. But in 2000, a new GOST was adopted, according to it, the enrichment is due to the much more stable potassium iodate. Manufacturers have also doubled the mass content of iodine in salt. This allows the microelement not to decompose in the light, and the product itself does not need special packaging and is stored longer.

Iodized salt is more expensive than regular salt. If we talk about iodized salt produced in Russia, Ukraine or Belarus (it is sold in plastic or paper packaging), then it will really cost the consumer more. However, the difference is almost imperceptible - only about 10%, that is, almost rubles, but a penny. And the reason for the emergence of the myth about the high cost of iodized salt lies in the fact that shops, along with ordinary salt in ordinary packaging, also offer expensive imported iodized salt. A domestic product is also offered, but in more expensive packaging, including cans. That is why iodized salt turns out to be much more expensive, and the simple cheap variety is often deliberately blocked the way to the counter.

Watch the video: SALT - Official Trailer (October 2020).