Salt is essential for fluid balance, muscle and nervous system function. Likewise, we hear that too much salt is harmful to us. Similarly, low salt intake is also harmful. The human body tests how much sodium it contains. If high levels are present, we get thirsty and the kidneys speed up the Redemption process.
The body use sodium to maintain fluid levels. A balance of liquid and sodium is necessary for the health of the heart, liver and kidneys. Sodium regulates blood flow and prevents low blood pressure. The American Heart Association (AHA) recommends eating a maximum of 1.5-2.3g of sodium per day. Every 10g of salt we eat contains 4g of sodium. People with high blood pressure, diabetes or cardiovascular disease should be especially careful to keep their sodium below 1.5g.
If salt is low in the body,
If the body has too much fluid, it can cause low sodium levels. In this case, diuretics are given to reduce fluid retention. Other causes of low sodium in the body include see below.
- Addison’s disease
- Blockage in the small intestine
- Diarrhea and vomiting
- Non-functional thyroid gland
- Heart failure
- Drink too much water
If the level of sodium in the blood goes down, this can affect the functioning of the brain. The person may feel sluggish and lethargic, and then they may experience muscle twitches, seizures, unconsciousness, coma and death. If sodium levels fall quickly, this can happen very quickly. In older people, the symptoms can be severe.
If salt is high in the body,
High sodium intake is associated with health problems such as osteoporosis, kidney disease and high blood pressure, which can lead to cardiovascular disease and heart attack. The American Heart Association (AHA) explains, “When the blood contains too much sodium, it draws more water into the blood”. As the volume of blood increases, the heart has to work harder to pump it around the body. By the pass of time, this stretches the layers of the blood vessels and increases the risk of damage.
Some uses of Salt and content in foods
Salt has long been use for flavor and food preservation. Salt has also been used for tanning, dyeing and bleaching, and in making pottery, soap and chlorine. Today, it is widely used in the chemical industry.
Most of the salt we eat today is available in cooking foods, but some natural and processed foods contain salt or sodium. It is found naturally in meat, seafood, eggs, some vegetables and dairy products. Sea salt, Ground salt and kosher salt all contain about 40% sodium by weight. They may contain additional potassium and other minerals, but in very small quantities.
All types of salt should be use in quantity. Vegetables are low in sodium but canned vegetables are high in salt and sodium content. The words “lite” or “law fat” do not mean a bit of salt, but have a lower salt content than the regular product.
Here are some of the types of salt we use
1. Table salt
The most commonly harvest from underground salt reserves. Dirty salts and minerals are remove in this process. Most table salt is iodized, and this helps prevent iodine deficiency.
2. Kosher salt
Kosherin salt or kosher salt is more pellet than ordinary table salt. It is often use to sprinkle on meat, where it gives off an astonishing taste. Most kosher salt does not contain any iodine.
3. Sea salt
Sea salt produced from evaporated seawater is generally a more unrefined and coarse salt than table salt. It also contains several minerals. Among them, sea salt containing zinc, potassium and iron gives a more complex flavor. Used to enhance Different mouth feel and taste than table salt.
4. Himalayan Pink Salt
Pink salt is one of the world’s purest salt, harvest from the Khewra Salt Mine in the Himalayan Mountains of Pakistan. Its color ranges from white to deep pink. It is rich in minerals and contains 84 natural minerals and elements from the human body. Its mineral content gives it a bolder flavor than many other salts, so use it as a cooking and finishing salt. Himalayan pink salt retains heat for hours.
5. Celtic Sea Salt
Also known as sel gris and ash salt. Celtic sea salt is harvest from tidal ponds off the French coast. Minerals rich in seawater, moist crusty gray in Celtic salt, give a bright taste. As great as cooking and finishing salt on fish and meat.
6. Kala Namak Salt
Kala Namak is a Himalayan salt variety and also known as “black salt” in Nepal. It is stored in a container containing charcoal, herbs, seeds and bark, heated in an oven for 24 hours and used later. This process gives Kala Namak its red-black color, giving it a darker salt taste and a faint sulfur aroma of eggs. It is often use in meat-free and vegetarian foods to give the egg a flavor, as well as use in Ayurveda.
7. Black Hawaiian Salt
Also known as black lava salt, it is harvest from the volcanic islands of Hawaii. The activated charcoal adds to its deep black color. Crunchy and crispy black Hawaiian salt is great for tasting pork and seafood
8. Red Hawaiian Salt
Red Hawaiian salt derives its name and color from the red, iron-rich volcanic clay aleea. The red Hawaiian salt, which has been used for centuries for the blessing of tools and cleaning, is also great in the kitchen. It adds an attractive finish and strong flavor to seafood and meat.
9. Smoked salt
It is produce by slowly burning for two weeks on a wood fire, and the smoke salt adds an intense and smoky flavor. Depending on the timing of the smoke and the wood used, the flavors vary by brand. Smoked salt is one of the best types of salt that can be use to get a flavor of potatoes for meat and favorite vegetables.