Without salt, it does not taste too much is unhealthy. Why salt is considered as an antihypertensive agent and how to find the right mea...
Without salt, it does not taste too much is unhealthy. Why salt is considered as an antihypertensive agent and how to find the right measure - all the answers here.
There is already a certain degree of discipline in order to eat healthy. It is easier for someone to fight others every day, not to strain the body too much. Here you will be meticulously checked to see how many calories are on the plate, whether the food contains sugars and how to reduce salt consumption. Whether the latter is always as healthy as expected, depends on the quantity.
The fact is that salt gives our food a spicy taste, which only a few do not want. To boil entirely without salt is not an option for most people, because the taste of the dishes is only felt as bland and boring.
❶ Do we really have to take salt with us?
The answer is relatively simple: Yes. With the salt intake, we add vital sodium and chloride to the body. Among other things, sodium is responsible for keeping our fluid balance balanced. Everyone has already experienced a defect once, namely when diarrhea is present. Through the increased bowel movements, the body loses water, which is compensated by the absorption of salt. In this case, doctors often recommend salt sticks as the first domestic measure. Also, our brain needs salt to function. If salt is completely dispensed with, it can lead to confusion and disorientation.
❷ How much salt is compatible?
The German Society for Nutrition gives a very clear answer to this question. About 6g of salt per day is sufficient for humans. This corresponds approximately to the quantity, which fits on a teaspoon. Now it is difficult in everyday life to estimate personal salt consumption. It is not enough to "count" the salt of salt that is on the breakfast egg, because in many food is already contained salt, think only of bread and butter.
❸ Why is too much salt unhealthy?
Excessive salt consumption is the cause for cardiovascular disease, primarily for hypertension. Those who already suffer from hypertension must pay particular attention to their salt consumption. In this case, make better use of the finished product. If you cook freshly, it has a better influence on the quantity of salt. Replace some of the salt with herbs, so your food does not lose taste and your blood pressure remains within the normal range.
❹ How can I control my salt consumption?
The Deutsche Hochdruckliga e.V. DHL® recommends that you carefully look at the manufacturer's instructions on food packaging. In addition to the fat and sugar content, the quantity of sodium per 100g is usually also given. This is a guideline for the consumer; however, he can not accurately detect the amount of salt, unless every gram is weighed and the sodium content determined. In the case of food such as bread, it becomes even more difficult because fresh bread from the baker is not marked at all. The Deutsche Hochdruckliga e.V. DHL® therefore supports initiatives aimed at reducing the salt content in food in general.
❺ Is salt equal to salt?
Salts are already available for a few cents. Pure from the taste you could think salt is equal to salt. Surely, salt tastes salty, how else should it taste, but there are still some differences in the production and production.
"Table salt
Underground salt corks are the supplier of the food salt we know from the supermarket. In order to recover the salt, water is added to the salt layer. The resulting salt solution is heated and crystallized. The fine, known salt-grains are formed. To prevent iodine deficiency in the population, simple plate salt is enriched with iodine. In trade, "normal" food salt is almost always available with the addition of fluoride.
" Sea-salt
Sea salt differs visually from the food salt, by its larger grains. Although there is also fine sea salt, in most households, however, coarse sea salt is preferred. For sea salt the consumer has to spend a little more than for table salt. During the production, seawater is pumped into so-called evaporation piles and so concentrated. This process takes place in several steps up to the final salt preparation. Here the sea salt for the food trade is cleaned and dried.
"Pansy
The term pans has nothing to do with the fact that the salt is used in a pan. The conceptual designation results from the form of salt production. Pfannensalz usually gets the name of the saline in which it is won. For example, the Luisenhaller pans salt, which is produced in the only, still existing, Pfannensaline of Europe. This is the oldest form of salt production, with the saline water being pumped upwards from a depth of 450 meters. In the pans, which give the salt its name, the brine is heated and crystallized - until it can ultimately be skimmed off. Due to its delicate structure, Pfannensalz is regarded as particularly noble.
COMMENTS