Salt is an indispensable attribute of human food for many centuries. There were times when it was real value and only the wealthiest people could afford it. Salt is very important for the life of the human body, and other living beings.
In ancient times man burned plants, using ash as a seasoning. And the first saltworks are eight thousand years old.
And although today salt is available to a simple person at a quite democratic price, we are still in captivity of many myths about it. So is it useful or is it harmful? Do I need iodized salt? Let’s deal with myths!
Consumption of salt should be limited.
That everyone knows that salt is a white death and should be consumed less. This is the most enduring myth about it. However, a study conducted at the University of Pennsylvania, showed that a diet with a small amount of sea salt is not much different in terms of benefits from the usual. So, there is really no evidence of the harm of salt. American doctors generally believe that there is no reason to note the use of salt to a minimum. Of course, a reasonable dose should be observed – it’s 5-6 grams of sea salt per day. But for people with a predisposition to certain diseases, this figure is 1.5 grams. And there was a myth thanks to the adherents of a healthy diet to Paul Bregg and Herbert Shelton. They suggested that salt promotes hypertension, heart disease, kidney failure. However, there is much evidence that salt is needed for the normal functioning of the body. Thanks to it, hydrochloric acid is formed – the main component of gastric juice, which participates in fat metabolism, helps to grow bone tissue, work the central nervous system. Without sodium, which is part of the salt, the body can not transfer nutrients and oxygen, to transmit nerve impulses. So the reserve of salt in our body is spent and replenished exclusively to maintain the most important physiological processes.
Salt has the property of being deposited in the joints.
Actually, in the joints nothing is postponed, especially not capable of this salt. It is rather a superficial erasure of cartilage. From this, the joint begins to ache, because destruction leads to irritation of neighboring soft tissues. And the cartilage begins to wear off for a number of reasons. This and age changes, injuries, genetic predisposition, excessive physical exertion, excessive weight. Initially, the erasure of the cartilage is symbolized by a crunch, then pain appears with the inflammation of the tissues.
Table salt causes the deposition of salts.
In fact, salt is not only banal NaCl. Deposits occurring in different parts of the body, most often to table salt and do not belong. In the gall bladder, salts of calcium and bile acids are deposited, in the kidneys – oxalic calcium, phosphates and ureates, and in the joints – urate potassium. In a healthy person, the main thing in the water-salt balance is precisely the balance of salt consumed and excreted. The ratio of salt in the body is maintained to the desired degree, which is ensured by the work of the body. He himself brings out those surpluses that he does not need, leaving the necessary. If the salt exchange is disturbed for some reason and the salts begin to be delayed, then we must consider the disease that has appeared. So when they say about the excess of salts in the body, it is still about the accumulation in tissues that do not have a direct relationship to that common salt that we eat.
All the salt is the same.
To think so erroneously. If we talk about the usual table salt of rock salt, then it can be dirty and gray. This is due to the presence of foreign impurities. But the table salt “extra” is already undergoing a serious cleaning procedure. It is even artificially clarified with chemicals and high temperature. It can be safely asserted that such a salt is 99.9% sodium chloride. Particular attention should be paid to sea salt.Its best samples are not subjected to chemical cleaning, there are no harmful additives against sticking or bleaching. But there is something that emits sea salt on the background of the usual – a large number of useful trace elements. This and iodine, manganese, zinc, potassium, sodium, magnesium, calcium and much more.
Because of salt, the fluid in the body is delayed.
The role of salt is not universal for all, it depends on the individual and the diseases that are present in him. So salt for some is an assistant, and for others – an enemy. And the sensitivity to it all are different. There are people who even physically suffer from brackish food. And to determine your own attitude towards salt and your group is quite simple. It is necessary to eat something salty (sauerkraut, cucumbers, herring), and then look at the reaction of your body. If there will be swelling on the hands and feet, the face will take a puffy look, then we can say – salt is the enemy. If the reaction is not visible, then you can safely eat salting, realizing that salt will not hold water in the body.
The salt-free diet helps to lose weight.
Diet doctors often recommend a diet without salt. It is predicted that in 15 days of such a diet, people can lose weight to 4 kilograms of weight. But the weight will go not because of the splitting of fats, but because of dehydration of the body. Only now, along with the liquid, many useful trace elements will leave it. This is magnesium, calcium, and potassium. As a result, there may be a lack of them, a violation of electrolyte balance in the body. As a result – rapid fatigue, dry skin and hair, loss of strength. So if there is a desire not to violate the work of your cardiovascular system so clearly, causing depression, anorexia and osteoporosis, then it is worth keeping some salt in your diet.
Salt destroys the tooth enamel.
Actually, only hard rock salt, which is mined in mines, can destroy the tooth enamel. Sea salt is not so hard to damage the enamel. There is even a sort of Fleur de Sol, it can even be chewed. It is believed that you can even whiten teeth with salt. But such a tool can still be used no more than once a month. To do this, in the same proportion, you must mix salt with honey, wrap them in cheesecloth and gently massage your teeth and gums.
Sea salt can replace iodized, because it also contains iodine.
Although salt is obtained from sea water with a certain, albeit a small amount of iodine, it will disappear almost completely during evaporation, purification and drying. So, in one gram of sea salt contains about 1 mcg of iodine, and in iodized – 40 times more! So it’s better to buy iodized sea salt. It will taste like sea, and useful, as iodinated.
There is a lot of iodized salt, then an overdose of iodine is possible.
In fact, for an overdose of iodine, you need to eat about 50 grams of salt per day. But with this brine the food will simply become inedible.
Iodized salt is not suitable for making hot dishes.
There is an opinion that when heated, all iodine from salt will evaporate. But this is an incomplete truth. Due to the high temperature, iodine will be partially lost, from 20 to 50%. But the remaining iodine body is enough with a vengeance. After all, in the production of iodized salt of the basic trace element and so put with a margin.
Iodized salt is not suitable for bread baking.
The iodine that is used to enrich the salt is heat-resistant. This is what allows to save up to 70% of the microelement when baking bakery products. It is important to remember that bread is a product of mass consumption, and because of the rapid period of its implementation and consumption, iodine will not be lost even in the further life of the product.
Iodized salt is not suitable for home preservation, salting meat or fish.
The opinion that iodized salt is not suitable for pickles comes from the past. Twenty years ago, potassium iodide was used to enrich the salt, which really had a bad effect on the quality of salting.Also in the salt there was also a chemically active substance, such as sodium thiosulfate. But since then, another form of iodine, potassium iodate, has been used. In the modern salt of those unpleasant substances is no longer, therefore, to spoil the quality of the pickles and their taste is simply no one. In some CIS countries (Turkmenistan, Georgia, Armenia, Azerbaijan, Kazakhstan) only iodized salt is sold. The locals are still able to preserve food, salted, but no one complains about bad taste, blown up banks, etc.
Iodized salt has a shelf life of only 3-4 months.
And this is not true. Iodized salt can be stored for at least a year, and some of its types and even more. And the myth was born quite logically. Up to the end of the 1990s, potassium iodide, a fairly unstable compound, was used to produce such salt. But in 2000 a new GOST was adopted, according to which enrichment occurs due to a much more stable potassium iodate. Manufacturers also doubled the mass content of iodine in salt. This allows the microelement not to decompose into the light, and the product itself to abandon the special packaging and to be stored longer.
Iodized salt is more expensive than usual.
If we talk about iodized salt produced in Russia, Ukraine or Belarus (it is sold in polyethylene or paper packaging), it will really cost the consumer more. However, the difference is almost imperceptible – only about 10%, that is, almost ruble, and a penny. And the reason for the myth of the high cost of iodized salt lies in the fact that shops, along with ordinary salt in the usual packaging, also offer expensive imported iodized salt. The domestic product is also offered, but in more expensive packaging, including in banks. That is why iodized salt is much more expensive, and a simple cheap variety often deliberately closes the way to the counter.