WHY DO WE NEED SALT?

Often in practice, the same terminology salt and „Sodium“ are used. This is not correct. Salt consists of sodium 40% and chloride 60%. Most foods contain sodium in the form of sodium chloride about 90%, or it is present in various nutritional supplements such as sodium bicarbonate or as monosodium glutamate. Sodium is first and foremost a basic nutrient. It serves to maintain blood pressure, for the intake of various nutrients from the small intestine, transmits impulses in muscles and nerves. The question is often asked, how much salt is needed in one day?
Adults need 920-2300 mg. of sodium per day. That would correspond to 6 g. of salt or, practically speaking, 1.5 teaspoons. Sodium is often found in food naturally, but it is supplemented due to preservation or better taste.
Care should be taken when adding salt to the diet, especially with various diseases, excessive intake of sodium is associated with various disorders:
-High blood pressure
-Kidney disease
– Edema
-Stroke
– Osteoporosis (due to increased excretion of calcium)
– Heart failure
– Stomach cancer
It is important that the salt is iodized at the factory. Iodine is needed for the production of thyroid hormones, its deficiency slows down growth and development. It is especially important where there is no iodine in the soil and vegetables grow without iodine. Sea salt is iodine-free.
It is necessary to limit foods that contain more salt:
*Dried meat products, ham, bacon.
*Canned soups, salads, sauces.
*Pates, smoked meat, smoked fish.
*Hard cheeses
*Pickled factory vegetables
*Snacks, fast food
Choose food that contains little sodium: meat, fruit, vegetables, milk and dairy products. Avoid subsequent salting of food, when sitting at the table. For better taste and appetite, use spices such as oregano, rosemary, garlic, lemon juice, cinnamon.