C ol - this is perhaps the most controversial product on our table. Mistress of spice is considered number one, and love for his ability to preserve food, and some nutritionists call it the "white death" and "slow poison" and recommends to completely abandon it. At the same time, doctors give a lot of evidence that the salt in the diet is essential for human health, because fluctuations in the salt content in the plasma leads to metabolic disorders, and severe consequences. So what is actually a salt? Salt is present in the human diet for centuries. Now it is a very affordable product, but in the old days because of the salt present war broke out, she paid taxes, and distribution of salt was quenched with peasant revolts. The salt used even as money. So in China salt solution boiled to a thick dough, sculpted cakes out of it, put it on the stigma of the emperor, dried and released into free circulation. Maclay, in his stories about life and customs of the Papuans, describes a method of obtaining salt, "pieces of wood, long lain in the sea water, the Papuans were burned, and the resulting ash salt used in food."
From the chemical point of view, salt is a complex compound in which there is not just sodium chloride, and magnesium, calcium, phosphorus and potassium. Sodium is needed by the body for several reasons: first, to maintain the acid-base balance, as without it, the pancreas can not produce digestive juices. Secondly, sodium is the main component of all body fluids and is involved in muscle contraction. Third, sodium saves us from dehydration, keeping moisture in the body. Stocks of sodium polonyat ever need, because they are lost through sweat, urine and other secretions of the body. Unfortunately, sodium is not produced by the body, and in plant foods it almost does not, so the most convenient and accessible source is the most common salt. Today, there are two main types of salt - rock and evaporated, each of which also varies by type of meal and clean (extra, extra grade, first and second grades). Rock salt is mined from the earth is subjected to grinding and sent to the counter. According to the housewives, the taste is significantly softer than that evaporated, so it is ideal for winter preparations. In the production of evaporated (table) salt is used the method of solution. In the salt layer, located below ground, pumped with distilled water and then raise the brine through the pipes to the surface and evaporated under vacuum to give a high salt treatment. salt, consisting of sodium and chloride, use more often than any other. Sodium is involved in the regulation of body water, and chlorine combines with hydrogen to form hydrochloric acid gastric juice, which is very important in digestion. Insufficient intake of salt leads to an increased release of water from the body and lack of formation of hydrochloric acid of gastric juice. Excess salt also leads to water retention in the body that contributes to the appearance of edema. Together with potassium sodium affects the brain and nerves.Excess sodium is always accompanied by deficiency of potassium deficiency which affects the willingness of the brain to work. Potassium deficiency is the result of vomiting or diarrhea, as well as due to the reduction of vegetables and dairy products in their diet.The ratio of potassium and calcium is important for normal functioning of the heart muscle. Calcium salts are necessary for the stabilization of cell membranes of brain cells and nerve cells, as well as for the normal development of bone tissue. In their absence or lack of cardiac activity slows and soon stops completely. Since salt - a product that we eat every day, and approximately equal amounts, it is increasingly used as a carrier of trace elements. Enrich the salt mainly iodine and fluorine. Iodized salt in our body quickly breaks down and releases iodine, which is required for the synthesis of the thyroid gland thyroid hormones. Salt enriched with fluorine, is used for the prevention of dental diseases. As for the negative qualities of salt, you first talked about them in the late 70s of the twentieth century. At an international symposium held in Germany, nutritionists carried salt to foods are extremely harmful to the body. Salt dubbed the "white death", the doctors recommend to reduce its consumption to a minimum and stick to "salt-free diet." However, over time it became clear that such diets do more harm than good. So Dr. Elderman more than two decades studying their impact on patients and came to the conclusion that the use of salt-free diets give negative results, until the deaths. The scientist found that a lack of salt promotes vascular narrowing and spasm, as well as thickening of the blood: it all leads to an increased risk of heart attacks and the possibility of blood clots. Despite the usefulness of salt, it, in any case, do not abuse it, so do not dosalivayte cooked food. Try to make the diet so that there were as many fruits and vegetables rich in potassium and magnesium, which appear due to the excess salt. Sauerkraut, pickles, mushrooms, tomatoes, herring - all this must be a "festive meal" and be present at your desk, in rare cases. Say a firm "no" chips, fast food, convenience foods and a variety of sauces - there is too much salt. Make the food tasty spices to help: for example, garlic, a good mask a lack of salt in meat and fish dishes, basil and rosemary are similar in vegetable soups, cinnamon and vanilla - in baking, bell peppers and onions - in salads, coriander, nutmeg, ginger, cloves also help remedy the lack of salt in various dishes. Remember to maintain a normal body function, we need about 1-2 grams of salt a day (about as much is contained in 100 grams of black bread and a piece of pickled herring), so do not overdo the salt, and follow the adage "No poison is the dose."
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