In recent years, more and more people, ordinary kitchen salt replaced with Himalayan and unrefined sea salt. However, the problem is not only in the type, but also the excessive intake of spices.
Salt is certainly the most important and most common spice in every kitchen. Without it, most dishes were completely tasteless. There are many types of salt, but with us is mostly used an ordinary kitchen (also the unhealthiest). This spice is of vital importance: to participate in the regulation of water in the body, balances the pH value of the organism, regulates metabolic processes and blood sugar levels, slow aging body, stimulates the absorption of nutrients, prevents muscle spasms, strengthens bones … chefs, selected on the basis of salt taste , texture and color. Grain size also affects how the tongue to experience what we eat. Larger salt has a stronger taste and longer stays on the tongue.
What is salt?
Salt is a crystalline mineral that consists of two elements – sodium (Na) and chlorine (Cl), both of which are essential to the life of all living beings, and thus the people. These elements have very important functions in the body – among other things, help the brain and nerves to send electrical impulses. Much of the salt is obtained from the salt mine and evaporation of sea water or other rich minerals. In addition to improving the taste of food, the spice is used as a preservative, because the bacteria difficult to survive in a salty environment. In general, the salt is seen as unhealthy (in large quantities), because it binds water in the bloodstream and raises blood pressure. The biggest problem is the manufacture of processed foods that contain too much of this spice. People who consume mostly fresh food, or prepare all the foods themselves, do not have to worry about when it comes to this spice.
What’s the problem with kitchen salt?
Most people use ordinary – table salt, which went through a complex process of industrial processing. Ground is very small, and in addition to impurities, removed her and minerals, which contains trace. Otherwise, it is a sea salt, which was created millions of years ago due to the drying of large ocean. Most often passes several stages of industrial processing, and contains numerous additive, which generally prevents the salt hardens. Often contains aluminum, which is associated with various health disorders. Table salt is mainly composed of pure sodium chloride (97% and more). Often, the salt is added iodine to compensate for the lack of this important mineral, which was, and still is one of the leading causes of hypothyroidism, mental disorders and numerous other health problems. Therefore, if you decide to remove the food from iodized salt, make sure you increase your intake of foods that contain large amounts of this mineral, such as fish, seafood, dairy products, eggs and algae. Lack of iodine can be recovered and using supplements, but they should not be taken on their own, ie. without prior consultation with the doctor.
Types of salt
Sea salt results from evaporation of sea water. And table salt, makes it generally sodium chloride. However, depending on where it is collected and how it is processed, usually contains few minerals such as potassium, iron and zinc. What is sea salt darker, contains more “dirt” and nutrients. Remember, because of the pollution of the ocean, sea salt can contain traces of heavy metals, such as lead.
It is probably the most popular type of salt, and many experts claim that it is the purest. Himalayan salt is collected in Pakistan, and is extracted from the salt mine Kevra, the second largest in the world. Originally from unpolluted ecosystems, the old more than 250 million years. It contains 84 minerals and elements in the same proportion in which they are preserved in our body. The best pieces are ground by hand in order to preserve all their nutrititvne value. Often contains traces of iron oxide, which gives it a pink color, as well as a small amount of calcium, potassium and magnesium. It contains less sodium than regular salt.
This type of salt originally was used for religious purposes. Jewish law prescribed that the pre meals of meat must squeeze all the blood, and it was used precisely kosher salt. What distinguishes it from ordinary salt is the structure of the grain. Kosher salt is much larger, so if you eat it accelerated, will give him a different, more intense taste, but if dissolved in food, there is no difference compared with kitchen salt. It usually contains fewer additives and iodine.
Black salt comes from the volcanic regions of Pakistan and India. It is also not black but also has a purple color and characteristic odor of sulfur, similar to the smell of eggs, especially popular in Ayurveda (traditional Indian medicine). Particularly interesting among vegans and vegetarians (often used as a condiment tofu). It is believed that black salt improves digestion, eliminates flatulence, prevents constipation, relieves gastritis and rejuvenates the body.
How much salt is needed ?
0 to 12 months of age – less than 1 g daily
1 to 3 years of age – 2 g daily
4 to 6 years old – 3 g daily
7 to 10 years old – 5 g per day
11 years and older – 6 g per day (about one teaspoon per day)