Salt is necessary for health
In fact, if the salt (sodium chloride) can be harmful (if taken in excess), and in some cases, we must eliminate the food, it is not possible or practical to follow a diet low in Sodium free because the tissues of the body must make a balance between chlorine and physiological components of sodium salts, and even among these and other ions (potassium, calcium, etc.). Read the rest of this entry »
In some exceptional cases are not sufficient to eliminate the salt when preparing meals, as some foods also contain natural salt for themselves. Care must be taken with certain foods or eliminate them completely.
Examples of foods low in salt are: fruit juice, fresh and dried fruits (except bananas), fresh vegetables and salads (except spinach and celery), oils, honey, jam, bread without salt whole grains and products without salt, rice, cereals, yogurt, whole milk and egg yolk (not clear), cream, onions and herbs for seasoning or for tea.
Sodium chloride
It is the chemical compound that forms the salt and sea salt as much table salt with this composition. A sea salt sold it without adding any external element, while table salt are added anti-caking agents such as calcium silicate or silicon dioxide, as well as dextrose (sugar) and iodine.
Sea salt has no additives, but contains some trace minerals and other elements that are naturally.
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It is a subject that is very important because it is used in all our meals and is also hidden in many products.
Is obtained from the evaporation of sea water or extracted from mines in the ground. Its main element is sodium and nervous system can not live without it. Prolonged sweating, vomiting, diarrhea and frequent use of diuretics can cause depletion of sodium and this deficiency will cause muscle cramps, weakness, headaches … chloride is also present in the salt and is very important because chlorine is a component of hydrochloric acid from the stomach and that is why, in Ayurvedic medicine is considered digestive.
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Sea salt can reduce overall intake of sodium, therefore less is needed to flavor
Table salt or sodium chloride (NaCl) is the most common and is sometimes enriched with iodine (see the label provided).
Sea salt is a product obtained by evaporating seawater. Addition of sodium chloride (NaCl) contains other salts, trace elements and minerals, including iodine. This salt is better than ordinary table salt, as it has a more pronounced flavor that can use less seasoning when meals of salt. This translates into a lower intake of sodium consumed in excess mineral has negative health implications, especially in cases of hypertension, cardiovascular disease and fluid retention.
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Salt intake should go slowly decreasing, so that the palate gets used, which normally occurs to most people in a short time.
Most foods in their natural state contain sodium, some small amount such as fruit and vegetables, others larger quantities and certain meat (pork), offal (kidneys, liver), seafood, etc (see table of content of sodium food). Moreover, the sodium we eat comes mostly from processed foods by humans because they are particularly rich in salt.
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Black lava
Known as the black salt, is composed of active charcoal and salt. There is a process which unite the two elements. This salt is highly prized by top chefs from around the world since the flavor is unique and gives presents a remarkable presentation.
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SAL DE MALDONADO: Size between thin and fat. Crystals because they are flat in thin plates in their natural state. The main feature of this salt is the great English natural purity. It has a strong salty taste.
GUERANDE SALT: Sea salt from Brittany France. It has a characteristic gray color of the sea floor under the salt. It is more of a middle-size crystals, is a salt rich in trace elements. It’s natural, additive-free, salt is “integral” par excellence.
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Salt is part of our life and is indispensable for a good balanced diet. However, the needs of salt is very low, a reasonable amount of sodium in the diet is 2 grams per day, equivalent to the amount of sodium that fits into a teaspoon.
However, the salt in our usual diet, even in hypertensive patients is higher than 150 mmol per day, equivalent to 9 grams of salt, and in some areas even exceeds consumption of 20 grams of salt a day. However the sodium we consume in our daily lives do not come exclusively from the direct action of adding salt to meals, but we know that all foods have sodium in your own composition.
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