Proper use of salt in a healthy nutrition

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There is a general recommendation that the World Health Organization gives us concerning the consuming of salt, no more than five grams per day, which is about a teaspoon.

Clinical studies have shown that there is a statistically significant, direct, progressive relationship between salt intake and blood pressure. There is a simple formula, the more salt is in the food, the higher the blood pressure is: the effect is determined by the dose. The best scientific evidence suggests that reducing the amount of sodium in the diet is especially important for middle-aged and older people and all patients with hypertension. The recommendations of the international cardiological associations are being updated, so reducing salt intake for the prevention of hypertension is quite a reasonable measure.

Low consuming of salt is not the only possible prevention of myocardial infarction and stroke associated with high blood pressure. The excess salt also increases the risk of stomach cancer

Sodium is needed by the body – it plays a role in maintaining water-salt balance and transmitting nerve impulses. However, hyponatremia, that is, a decrease in the concentration of sodium ions in the blood, may develop not only because of serious diseases such as cirrhosis of the liver or heart failure. For people without chronic conditions, “water intoxication” can occur. If you drink several liters of water in a few hours, the sodium concentration decreases, which can lead to heart problems, kidney problems and the most dangerous – brain swelling.

As a rule, most people should take a closer look at the amount of salt that enters with food. Salt can be replaced with spices, herbs, lemon juice, onions, and garlic to make the food tastier.

In refined salt, sodium chloride is almost 100%, and there are no important elements at all because they are destroyed during thermal processing. It is clear that such salt has practically nothing useful, although some trace elements are added artificially.

For instance, iodized salt is known to everyone, but when using it, the need for it starts to increase. The addiction occurs, and people begin to overdo food – the body tries to find minerals, but it has no mineral elements.

 In this case, replacing it by the sea salt will be more useful and beneficial for health. The potassium and sodium in the sea salt help nutrients penetrate our cells; calcium improves blood clotting and the nervous system; magnesium normalizes metabolic processes and prevents the development of allergies; bromine has a soothing effect and improves skin condition; iodine promotes thyroid function, etc.

It is known that in those countries where marine or mineral salt is eaten, diseases of the joints and the cardiovascular system are very rare to happen. European doctors also recognize the health-giving powers of seawater and salt and use them for the treatment and prevention of various diseases.

Among other things, there are substitutes for salt with a high content of potassium – however, before using them, you should consult with your doctor.

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