Salt is a food product used by humans to give cooked
dishes of a more refined taste. More often found in a ground form
– small white crystals. Natural table salt
often has impurities of various mineral salts that give it
different shades, most often it is gray. It is produced in all kinds
species – unrefined and peeled, fine or coarsely ground, clean,
sea, iodized and many others.
According to the production methods, salt can be evaporated, rock
and cage (sea). Rock salt is mined in mines and quarries.
It includes a considerable amount of dirt and sand impurities. From the body
mineral impurities are not removed, therefore rock salt is considered
not entirely beneficial to the human body.
Evaporated salt is also mined from the ground, but it looks like
saline solution, which is further digested to obtain salt.
It tastes the most salty, pure and free of impurities. But also
does not contain useful minerals.
Sea salt is extracted by evaporating sea salt water
from various lakes. It does not go through the cleaning process, and thanks to
it preserves all the mineral substances inherent in it by nature.
Sea salt is not so salty, but healthier for the human body,
as it contains up to forty micro- and macroelements.
Salt is classified into grades: extra, superior, first, second.
There is also an artificially enriched with minerals
salt. For example, iodized. Yoda
there is usually enough in it, but it disappears very quickly. As
more useful alternative manufacturers produce sea salt
with kelp. Dried, shredded seaweed preserves
long-term persistent organic compounds
iodine.
How to choose
When choosing salt in the store, carefully study the packaging and pay
attention to:
- the origin of the salt;
- sort and grind;
- information on the addition of nutrients;
- the presence of chemical additives that prevent clumping;
- daily intake recommendation (no more than 5-6 grams per day);
- name, telephone number and address of the company.
How to store
Edible salt should only be stored in a dry place, in any glass
or ceramic containers. It is advisable to put the jar in a closet nearby
from the stove, this will protect the salt from moisture. Be sure to close tightly
dishes, then the salt will not form lumps and cake.
If the salt is damp, add 10% potato flour to it, then
it will remain dry at any humidity. Small amount of starch
will not affect the color and taste of the salt. You can also add a few to the salt shaker
grains of rice,
or put a couple of blotting leaves on the bottom of the container with salt
paper.
Reflection in culture
In Japan, they sprinkle salt on a sumo wrestling platform, which they believe is
drives away evil spirits.
Thousands of years ago, salt was so expensive that wars were fought over it.
In the .th century. there was a Salt Riot, which was caused
the highest prices for salt. And today salt is the cheapest of
known food additives other than water.
Caloric content of salt
For many, this may be news and surprise, but in salt
no kilocalories, like in water. Accordingly, the calorie content of salt
is 0 kcal. Because of what, then, salt, like sugar, is called
dangerous if their calorie content is exactly the opposite?
The thing is that excessive salt consumption is capable of not only
throw on extra pounds, but also lead to such a disease,
like obesity.
Salt helps to retain excess fluid in the body, stimulates
hunger and consumption of fatty and sugary foods. Such food is far away
not correct and not balanced. Everything should be in moderation.
Nutritional value per 100 grams:
Proteins, g Fats, g Carbohydrates, g Ash, g Water, g Calorie content, kcal – – – 99,8 0,2 0
Useful properties of salt
Composition and presence of nutrients
Salt is a mineral substance – sodium chloride with
a small amount of impurities of useful mineral salts. Often
these are: magnesium, calcium, zinc, iron, copper, manganese, potassium, phosphorus,
molybdenum, sulfur, cobalt.
Sodium is one of the main cations that are essential for the exercise
the most important functions of the body. About half of all sodium in our
the body is in the extracellular fluid, in cartilage and bones
– 40%, and in cells – 10%. Sodium is also found in blood, bile,
pancreatic juice, cerebrospinal fluid, breast milk.
Sodium also takes part in maintaining acid-base
balance, water-salt metabolism, ensures the balance of osmotic
pressure. It is also necessary for the quality work of nerve endings,
muscle activity, transmission of nerve impulses, for assimilation
intestines and kidneys of certain nutrients.
Chlorine is involved in the formation of substances that contribute to the breakdown
fat. It is also required in the formation of the main component of the gastric
juice – hydrochloric acid. Chlorine stimulates the central nervous system
and the reproductive system, takes care of the excretion of urea from the body, promotes
the formation, growth of bone tissue.
Salt is a vital element for people with diabetes
the first type. This is due to the ability of salt to regulate blood levels
sugar levels, thereby reducing the need for insulin.
To get the benefits of salt, you should use natural,
unrefined salt. It is imperative to remember that the dining room
fine salt has no beneficial minerals.
But do not forget that salt is useful only in moderate, recommended
quantity.
Useful and healing properties
Salt has a complex effect on the digestive system, which increases
vitality. It, as mentioned above, contains a considerable
the amount of water-soluble nutrients, important trace elements
and minerals. A small amount of salt in the diet makes
asthma attacks
more rare.
Salt contains selenium – a trace mineral with excellent antioxidant
properties. It serves as a protector of cells from destructive destruction
free radicals.
With the help of salt, harmful substances are removed from the body. She is wonderful
copes with poisoning, as it slows down the absorption process
intestinal mucosa of toxic substances, and also delays their entry
into the blood. Salt is involved in the body’s fight against radiation and other
harmful radiation. She is also a source of education in
gastric juice of hydrochloric acid, which has a beneficial effect on digestion
food and kills germs.
In cooking
In cooking, salt is used in the preparation of almost all
dishes as one of the most important seasonings. She has a characteristic taste,
which gives an easy definition of its excess or deficiency in this or
a different dish. Unsalted food seems bland, but oversalted in general
impossible to use. Table salt is characterized by antiseptic
properties that allow it to be used in conservation, salting
fish and meat for their long-term storage.
In cosmetology
Salt is often used in cosmetology. It is added to creams
gels, shampoos, scrubs. This makes it possible to restore in the skin
mineral balance. The ambractiveness of salt helps open pores and unclog
skin from dead cells. Therefore, it is often used during
carrying out pilling to make the skin silky.
In addition to ready-made cosmetics, you can make a cream for yourself
yourself. One has only to mix a little salt with a fat cream.
This composition is applied to the skin with light massaging movements.
And after ten minutes it is washed off with plenty of water. Procedure
renews the skin and opens the pores, making it easier for them to absorb
useful substances of tonics and creams.
Dangerous properties of salt
The main requirement for salt intake is moderation. To man
1,5-4 grams of salt is required per day, in hot regions the dose can
increase slightly, but we must not forget that we use salt
not only in pure form, but also in already prepared dishes, pickles,
ready-made fish and meat products, etc. Salt needs to be consumed very
moderately for diseases of the kidneys and heart, with high blood pressure. Should
drastically reduce salt intake in inflammatory processes,
edema of cardiac origin.
Excessive salt intake can lead to eye diseases
and deterioration of vision, to serious diseases of the stomach. Suffering from gout
osteoarthritis, rheumatoid arthritis, rheumatism,
salt is categorically contraindicated.
The most interesting thing about salt. Deposits, extraction, use.
