Salt
Salt is a simple compound made up of
sodium (a mineral) and chlorine. By weight, it is 40% sodium and 60%
chlorine. Sodium is an essential nutrient, a mineral that the body
cannot manufacture itself but which is required for life itself and
good health. Our bodies need sodium to help us regulate blood
pressure and blood volume. In addition, it also assists in keeping
our muscles and nerves in top-top shape by aiding our movement by
stimulating nerve conduction.
Chlorine, too, is essential to good health. It
preserves acid-base balance in the body, aids potassium absorption,
supplies the essence of digestive stomach acid, and enhances the
ability of the blood to carry carbon dioxide from respiring tissues
to the lungs.
The combination of sodium and chlorine, salt, is
therefore essential to every day life and should be the part of
every family’s daily food consumption. But as in all things,
moderation is the ultimate key. Never take too much nor too less to
remain healthy and stay in shape.
Many people do consume salt but sometimes far too
much, often to the point where it becomes harmful to our health. The
Heart, Lung and Blood institute urges everyone to limit their salt
intake to 2400 milligrams a day (about a teaspoon). When we take
excessive amounts of salt, high blood pressure is likely to occur,
which may lead to heart disease or heart attack as too much sodium
thickens the blood.
High blood pressure is sometimes referred to as
hypertension. This means there is too much blood pressure from the
heart into the blood vessels. This extra pressure over-works the
arteries causing "stretch marks" where plaque forms. A pressure
above 140/90 is usually considered high blood pressure. The tendency
to have high blood pressure is inherited. If you have relatives who
have high blood pressure, it would be a good idea to eat less salt.
(Click here to read an
article about reducing blood pressure)
Be careful in your salt intake because you may not
realize that you have taken enough salt. Salt occurs in incredibly
high percentages in processed foods; frozen and canned food; as well
as in drugs. So, pay attention to your food’s label because you may
be taking adequate amount of salt even when you haven’t add salt to
your own food.
Iodine deficiency disorders (IDD) may happen as well
if you do not take sufficient amount of salt. When this happens,
your body will not function properly as salt is helping to maintain
fluid balance. Nevertheless, the number of people that have iodine
deficiency disorder is quite small, considering that in most parts
of the world, the necessity of salt has been realised.
The importance of salt as a cooking ingredient is
obvious; it’s in almost every recipe. Salt is not actually a
flavour, but more of a flavour enhancement. A pinch of salt will
bring forth the flavours that are already present. Never take too
much. Use moderately to remain healthy, yet adding lively-flavour to
your food.
See our bonus article on 60 Uses of Salt.
Click here.
Reducing Sodium in our Diet
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