Table or kitchen salt is the only mineral salt that every person regularly adds to food. Salt has always been one of the most appetizing elements of food. However, almost everyone knows that salt is called “white death.” Why are so many people addicted to salt and salty foods? Obviously, such widespread use of salt has its reasons. The famous doctor Michael Goren believes the following.
Firstly, the more salt you consume, the more you want to drink. Innkeepers and innkeepers took advantage of this circumstance: the more salty a visitor eats, the more he drinks and the higher his income. So the habit of salty food gradually took root.
Secondly, salt served to preserve food from spoilage and rotting. To preserve food (when there were no refrigerators and freezers yet), salt was used. After tasting vegetables from brine, people began to pickle, ferment and soak fresh vegetables. A person is so used to salting everything that he is even ready to put up with some diseases, just not to switch to a salt-free diet. Gradually I developed the habit of salting all kinds of food without even trying it.
Thirdly, a person knows little about how much sodium and chlorine his body requires. Many products contain these substances in quantities that are excessive for humans. And the so-called salt-free diet, with an average consumption of foods and without milk, contains at least 1 g of salt per day and more than 2 g of salt per day if the diet includes bread and potatoes.
Harm from salt. Does the body need salt? How much salt to eat and what to replace salt with
With a healthy heart and kidneys, the human body can excrete 25 g of salt per day - mostly in urine and partly in feces and sweat. If a person consumes more than 25 g of salt per day, the remaining salt will accumulate in his body. In pulmonary tuberculosis, with profuse sweating over a long period, only 2 g of salt per day can be released in sweat. The urine of a healthy person contains no more than 9 g of sodium chloride in 1 liter. If a healthy person with healthy kidneys receives 12 g of salt per day, but excretes no more than 1 liter of urine, then 3 g of salt is retained in his body daily. If this process continues for many years, it is not difficult to imagine what happens in the body and blood: the body becomes a warehouse of salted cells. The balance between potassium and sodium is disrupted. A person is swollen with edema.
The skin and subcutaneous tissues, lungs, bones, muscles of a person receive a significant amount of sodium chloride, therefore, at the same time, the content of other important mineral salts in its tissues, such as potassium salts, calcium salts, magnesium salts, phosphorus, iron, etc., decreases. This is natural , leads to illness.
When a reasonable person decides to change his diet and completely abstains from adding salt to food, then excess sodium chloride (table salt) will begin to gradually be eliminated. Unfortunately, the amount of salt excreted never reaches 25 g. This is only theoretically possible. In urine and sweat, 3-4 g can usually be excreted per day.
In addition, we are talking about a healthy body; if a person is seriously ill with something, then table salt increases the load on the heart, kidneys, and inhibits the movement of blood through the vessels. You need to know: diseases of the blood, lungs, liver, blood vessels, heart, and kidneys first of all require a complete exclusion of table salt from the diet.
At the same time, it is necessary to ensure that the body removes excess accumulations of sodium chloride from it. This can be facilitated by sour milk and a salt-free diet, which is especially necessary for all forms of inflammation or swelling.
Some doctors object to a salt-free diet; they believe that when sweating, the body loses salt and this loss should be replenished by adding salt to food. This is a gross misconception. The body itself tries to maintain the level of sodium chloride in the blood at any cost. We must not forget that our body should contain only 15% sodium. Salt accumulated in tissues quickly passes into the blood, so the required level of sodium chloride in the blood returns to normal even if a person loses it through sweat, bowel movements or vomit. So, even if you eat only raw vegetables and fruits, then even then a person receives more than 1 g of sodium chloride, i.e., table salt per day. This means that we can say that even with a salt-free diet, salt is present in the food.
When it comes to a salt-free diet, this only means that you do not need to add refined table salt to your food. Otherwise, all the positive results of natural nutrition may come to naught. If it is impossible to buy bread without salt, it is better to bake your own homemade bread by kneading flour along with bran in mineral water, which contains a “bouquet” of salts. You can add onion juice, cumin or other spices to the dough.
Cooking without salt is not easy. Some foods without salt are generally inedible. But, fortunately, most of these products are not important for our health, or even not needed at all (like everything harmful, steamed). You can add one-day yogurt, fresh herbs, garlic, and onions to the soup. It’s even better to avoid soups altogether, if your budget and climate allow. A person came to soup out of poverty, sometimes because of the cold.
Noodles, pasta, and other flour products lose their taste without salt, but you can safely exclude them from the diet, or, as a last resort, enrich them with fresh vegetables - tomatoes, onions, garlic, herbs, of which there should be 3 times more. It is better to avoid foods that require salt. Baked potatoes are good without salt, especially if you divide them into two halves, bake them in the oven and then eat them with the peel and vegetable oil, as well as with a sauce made from sour cream or vegetable oil with garlic and herbs. You can add to this dish a salad of fresh vegetables or sauerkraut containing as little salt as possible.
It is not easy for a pickle lover to get used to food without salt. It is difficult for a housewife to learn to cook without salt. But for health, to get rid of diseases, it’s worth working hard. After 6-8 weeks, having gotten used to natural food, a person will not need an artificial addition of salt, and unsoaked cheese or herring will seem tasteless, since he will have a different taste, and he will become a subtle taster of the food intended for him by Nature.
A salt-free diet is often a matter of life and death. Garlic, onions, horseradish, radishes are natural salts, and lemon and apple juices are an excellent substitute for table salt. For various diseases, the use of sea salt is sometimes prescribed, which, in addition to chlorine and sodium, contains a number of other mineral elements and rare metals that are almost never found in food. It's better to eat
Sea table salt has been on sale in stores in our country for a long time. Now it rightfully takes its place of honor on the shelves among other bulk substances. But most housewives, out of habit, reach for a pack of regular table salt in the store. Any other one is perceived with distrust. At the same time, there are real “fans” of sea table salt. Considering that it is much healthier than regular one, some people put it indiscriminately in all dishes. The more, the better, seafood lovers are sure.
Unfortunately, the phrase “white death” doesn’t mean anything to many of us. We continue to generously sprinkle the snow-white salty granular substance into any food without exception during cooking. Under-salted food is not food, some say. What do doctors say about this? What salt should you use when cooking? How is regular salt different from sea salt? And what is the benefit of the latter, if it exists, of course?
There is no such thing as salt! This product is produced in completely different forms. So, there is purified and unrefined (rock salt), there is coarse and finely ground salt, there is pure and iodized, with and without additives, and there is also sea table salt and some other types.
If we talk about salt in general, then experts have two directly opposite opinions: some insist on the obligatory presence of salt in human nutrition and consider its daily use necessary, others, on the contrary, call for an absolutely salt-free diet. So what should we do, ordinary people who cook their own breakfast, lunch, and dinner every day?
First, we should explain what the difference is between regular salt, which we are used to using in cooking, and sea salt, and which is better and why.
So, regular salt, or as it is also called, table salt, food salt, table salt. As biochemists explain, this is a refined food product, that is, freed from impurities, the properties of which completely change when processed. Due to the fact that table salt undergoes processing before it hits store shelves, it does not contain any useful minerals or trace elements at all. And that's a fact. This salt is 99% sodium chloride (NaCl). The remaining share comes from various impurities.
Most often, iodides, carbonates, and fluorides are added to table salt. The latter are used to prevent dental diseases.
The exceptionally white color of table salt is given by the bleaches used in processing the substance. This is not a very pleasant picture, if we also take into account that in excess NaCl is not only harmful, but also simply extremely dangerous to life.
Experts have calculated that the physiological norm for one person is 1.5 grams of salt per day. That's less than a teaspoon! How much salt do you eat? Didn't you think so? But in vain. The amount of salt should be controlled, since otherwise the body can “revenge” you with very, very unpleasant diseases.
It is known that salt retains water in the body and in large quantities poses a fairly serious threat. According to the World Health Organization, systematic intake of excess salt compared to the recommended norm leads to increased blood pressure, the development of cardiovascular diseases, kidney and gastrointestinal diseases, as well as osteoporosis. In excess, sodium salts can cause some eye diseases and even stomach cancer. It’s not for nothing that this product is called “white death”.
It has been established that the lethal dose is 3 grams per 1 kilogram of body weight. Simply put, for a person weighing, for example, 80 kg, already one-fourth of a regular one-kilogram pack of salt is simply deadly.
Unlike table salt, sea salt is a natural product that has a very complex composition. While regular table salt is mined from underground deposits and undergoes a purification process, sea salt is produced by evaporating seawater.
It contains slightly less NaCl than regular table salt - up to 95%. In addition, it contains a huge amount of minerals, making it slightly different in taste, texture and color from table salt. Sea salt, in particular, contains trace elements such as potassium, sodium, calcium, magnesium, iron, bromine, chlorine, manganese, zinc, selenium, copper, and silicon. Well, it’s probably not worth talking about the fact that all of them, without exception, are necessary for human health.
One of the distinctive features of sea salt is the presence in it of such an extremely useful (in moderate quantities, of course) substance as iodine. Its deficiency is fraught with diseases of the thyroid gland. Sea salt can partially help fill iodine deficiency. So, 5 grams contains our body’s daily need for iodine.
The undoubted advantages of sea table salt also include the fact that it does not contain artificial additives.
And most importantly, it is known that salt extracted from the depths of the sea has healing powers. The healing properties of this product have been known since ancient times.
Sea salt, like sea water, has a pronounced therapeutic effect. This is an indisputable fact. It stimulates regenerative processes in tissues and can provide antiseptic and anti-inflammatory properties. All specialists in the field of traditional medicine, without exception, write about this in their books.
On websites dedicated to health, you can read that processed sea salt is used during bathing, inhalation and rubbing. This salt has a beneficial effect on the cardiovascular system, helps with diseases of the musculoskeletal system, and stimulates metabolic processes in the body.
Doctors will tell you that sea salt helps cope with diseases such as poor circulation, periodontal disease and toothache, arthrosis, rheumatism, radiculitis, swelling and many others. This allows many to conclude that when cooking, it is better to replace table salt with edible sea salt. Some people do just that.
What do experts say about this? They say that in this case, as elsewhere, measures are needed. Moreover, they emphasize that it is necessary to distinguish edible sea salt from sea salt that is not suitable for food.
And if doctors advise you to avoid regular salt altogether, then they recommend using edible sea salt, despite all its beneficial properties, to a minimum and in no case overdo it. The thing is that both types of salt contain approximately the same amount of sodium chloride. 95% or 99% NaCl - the difference, you agree, is small. So the definition of “white death” applies not only to table salt, but also to edible sea salt.
In this regard, American nutritionists insistently urge you not to overestimate the benefits of sea salt and use it in minimal quantities, so that people who are not very knowledgeable about these issues do not tell you or advise you. Food that is too salty cannot be healthy, even if “healthy” salt from the sea was used in the preparation. Experts from the USA made this conclusion based on the research conducted. They also insist that the daily intake of sodium chloride in human food should not exceed 2-3 mg, which corresponds to about one teaspoon of regular salt.
At the same time, experts advise not to salt food during the cooking process, but to add sea salt to ready-made dishes. Otherwise, this substance will lose all its beneficial properties during heat treatment.
Dishwasher users have long been arguing about whether dishwasher salt is needed and why, can it be replaced with regular table salt or is it better not to use anything at all? We decided to express our opinion on this matter, after first understanding the chemical composition of salt and the structure of the dishwasher.
Composition of special salt for PMM
Not many of us will remember chemistry lessons at school, and therefore we will try to explain as simply as possible the composition of dishwasher salt, which manufacturers strongly recommend using.
On packs of well-known salts such as Finish or Somat, it is written that they contain sodium chloride, the chemical formula of which is NaCl. What is sodium chloride? It is the sodium salt of hydrochloric acid. Sodium chlorine is popularly called table salt, the composition of which consists of 98% of it. On a pack of Ecover salt the composition is indicated as follows: evaporated 100% rock salt, which is identical to the concept of “table salt”.
However, it looks somewhat different from the usual table variety, at least in that its granules are much larger and more uniform. But we'll talk about this later.
How salt works
Why is it necessary to put specially treated sodium chlorine into the dishwasher? This is primarily due to the design of the dishwasher and water hardness. Everyone knows that tap water can be very hard, as evidenced by limescale deposits in the kettle, limescale streaks on the taps, etc.
When water is heated to a high temperature, the calcium and magnesium salts it contains precipitate, which we call scale. Limescale will shorten the life of the dishwasher heating element. To do this, a special tank filled with ionized resin was inserted into the dishwasher device. Water passing through the resin becomes softer due to the fact that the positively charged calcium or magnesium ions are attracted to the negatively charged sodium ions in the resin. The water that enters the dishwasher tank is already soft.
Over time, the resin's ability to soften water decreases. To restore it, it is necessary to add sodium ions to the resin, which are precisely contained in salt. If salt is not used, the ion exchanger will soon fail, and the harder the water, the faster this will happen. Thus, salt is necessary:
- to soften water;
- prevent the appearance of scale on the heating element and the inner surface of the tank;
- in order to wash dishes better, because it is known that in soft water everything is washed and washed much more efficiently.
It is mandatory to use salt in the dishwasher, but you can do it in different ways. If the water in your region is soft enough, then salt can be replaced with dishwashing tablets, which already contain salt. But if the water is hard (you can find out using a special test strip), then you need to use salt separately. After all, if it is not poured into the ion exchanger, it will become clogged with deposits and break down, since water will constantly flow directly through it. As a result, repairs cannot be avoided.
For your information! In some models of dishwashers, when using tablets, water passes into the machine bypassing the ion exchanger, which will not affect its performance.
When there is not enough salt in the ion exchanger, the indicator on the dishwasher panel lights up. You need to add salt to the tank, the question arises how much? You can immediately pour more, but so that the compartment is not too full. How much salt is enough depends on the quality of the water; the harder it is, the higher the consumption. Using tablets containing salt, the question of how much salt to pour will not arise; there is as much salt in it as will dissolve in one washing cycle. For such a tablet, you can divide it in half, but do not crush it into powder.
Special or food: is there a difference?
The need for salt in a dishwasher is more than clear; salt is needed and you can’t do without it, no matter what they say. But is it possible to replace special salt with regular table salt if their composition is 98% the same, despite the fact that table salt is several times cheaper than special salt? But there are still differences between them.
If you change the regenerating salt to table salt, then only to “Extra” salt, since it undergoes better processing. But even in this case, before pouring salt into the compartment, look to see if there are any obvious impurities or stones in it.
Important! Table salt should not be poured to the top of the salt compartment, otherwise it may not dissolve at all and stick together.
Thus, you must definitely use salt for the dishwasher, and why and how much, we hope you understand this. What kind of salt it will be, decide for yourself - the one that is more expensive, but probably without impurities, or the one that is cheaper, but with the risk of breakage for the dishwasher.
Can dogs eat salt? Where is the truth? Probably every good owner has asked this question, because we are so afraid of harming the health of our pet. There are several views on this matter. Some are convinced that table salt in a dog’s diet is an unnecessary and harmful element, since it causes various diseases in the animal.
There are also supporters of the opposite theory. They argue that, like humans, dogs need salt, and its lack leads to improper development of the animal.
Who is this insidious salt?
First, let's figure out what salt is and where it comes from. Table salt is a combination of sodium and chlorine ions. Sodium particles are necessary to optimize the rhythm of the heart, as well as the functioning of muscles and nerve cells. Chlorine performs an important function in the creation of hydrochloric acid, which is part of the gastric juice, thanks to which the digestive system can function normally.
Unfortunately, salt is not formed inside the body and in order to supply all organs and tissues with it, it must come from the outside, i.e. with food. Absorption of salt occurs entirely in the small intestine, and elimination from the body occurs through the kidneys, sweat glands and intestines.
It will be necessary to know about blankets for dogs.
Also, the benefit of salt is that it retains water in the body, that is, it helps to avoid dehydration, which is very dangerous. In addition, it stimulates neural conduction, and therefore brain function. Some may ask the question: “Does a dog need salt, and if the body needs it so much, then the more it is given to the pet, the better?” Undoubtedly, salt is necessary for both humans and animals. And don’t forget the main thing - everything needs to be done in moderation. This applies to any food product in a dog’s diet.
There is a myth that since dogs are carnivores, they should be fed meat. But that's not true. The fact is that the stomach of a domestic dog has long been accustomed to our food, and it cannot be compared with a wolf’s. Therefore, you cannot feed your pet pure meat, as his body simply cannot handle it. However, meat cannot be completely excluded, because it contains many irreplaceable beneficial elements.
As for table salt, its excessive consumption can not only negatively affect the pet’s body, but also lead to death. Scientists have experimentally determined that the lethal dose of salt is 3 grams per kilogram of weight. However, it is in pets that salt poisoning most often occurs, and a lack of water aggravates this situation.
Then the question arises: should you add salt to your dog’s food? It is worth noting that if you feed your dog high-quality food, then there is no need to add salt to the food. The entire daily requirement is already included in the feed. You can add salt if the products are not bought in stores, but from trusted sellers.
Salt glut
Any organism works normally only under conditions of overall balance, and if at least one element functions incorrectly, the entire system suffers. Excess salt makes itself felt almost immediately. The first sign is dehydration. When there is a large amount of salt in the body, the water balance of cells is disrupted. Your pet will constantly feel thirsty, regardless of whether it is hot or cold.
As you know, salt retains water in the body, which subsequently accumulates in the tissues, causing the animal to experience swelling of the limbs and bloating. At first glance, the accumulation of fluid is a harmless phenomenon, but this is not at all the case.
Due to the increase in the volume and density of blood, which must be constantly pumped through the body, the cardiovascular system suffers. Unfortunately, the heart does not have the ability to work at its limit for a long time, which leads to the destruction of organ cells.
The excretory system is also affected. The accumulation of water in the body contributes to a sharp increase in blood pressure, which, in turn, causes deformation of the walls of blood vessels. This can lead to a number of cardiovascular diseases, including hypertension.
The nervous system is not spared either. An excess of salt leads to stress in the hypothalamus, reducing its performance, which causes a disruption in the regulation of all body processes. If a dog suffers from excess salt for long enough, it can lead to complications:
- Osteoporosis is a disease of bone tissue. Occurs due to a large loss of calcium by the body.
- Kidney stones - over time, salt is deposited in the body and disrupts the functioning of the kidneys, causing calcium to accumulate in them, which forms stones.
If you find yourself in such a situation and don’t know what to do, then the first thing you need to do is contact a veterinary clinic to cleanse the body of excess salt, and also check the heart and kidneys, as failure or stones may be detected.
The situation is much more dangerous when the dog has received salt poisoning. In this case, rapid dehydration of the body occurs. Due to a sharp shortage of water, the body does not have time to adapt to the desired regime, which leads to the dysfunction of all organs; the blood becomes so thick that the heart cannot pump it.
In such a situation, the animal needs the help of specialists as quickly as possible, otherwise, this can lead to the rapid death of the pet.
How to understand that there is not enough salt?
The lack of salt is also not indifferent to the animal’s body. Salt deficiency leads to stress and lethargy in the dog, and causes a constant feeling of thirst. The functioning of the digestive system is also impaired. Gastric juice consists of hydrochloric acid, which is formed on the basis of chlorine particles, and the acid-base balance is ensured by sodium ions.
Do dogs need salt?
As mentioned earlier, there is no consensus on this matter, even among scientists. Some experts believe that salt deficiency leads to abnormalities of the skeletal system, especially in puppies during the active growth period. Therefore, your dog’s food must be salted yourself.
Salt comes into the body directly from natural products, and there is no need to artificially introduce it into your pet’s food.
However, whether or not your dog’s food needs to be salted is up to you to decide. As the experience of many dog breeders shows, there is no single proper nutrition plan that is suitable for absolutely everyone.
How not to harm your pet?
Let's summarize all of the above:
- salt is an essential element for any living organism. It is involved in the creation of blood, promotes the formation of gastric juice, and also affects appetite. Undoubtedly, salt in large quantities is dangerous for dogs, since an excess of it can lead to the death of the pet. However, there is no need to be afraid of it, you just need to be extremely careful. One pinch of salt is enough for a dog’s body.
- Be sure to read the ingredients of what you feed your pet, choose only high-quality products, and don’t get caught up in advertising. Also pay attention to its composition. A reputable manufacturer, confident in its products, has a composition that is well-formed and accessible to customers.
If you often give your dog clean meat or fish, then there is no need to salt them, since they already contain the required amount of salt. - You also need to carefully monitor how much and how often your pet gets from your table. All cheeses and sausages contain a lot of salt. Of course, nothing will happen from one slice, the dog’s body will simply receive the daily requirement, and there is no need to add salt to the main food.
and do not forget about clean water in the required quantity. It will help you monitor your dog's salt balance. If the amount of salt increases sharply, the pet will drink more. Therefore, always ensure that the drinking bowl is full.
It is not surprising that every good owner strives to do only the best for his pet. That is why he thinks about whether or not to add salt to food. However, before you decide, you need to carefully weigh the pros and cons. After all, the line between excess and deficiency of salt in dogs is so thin, and the life of your beloved pet may depend on it.
About the author: Anna Mikhailovna Tarasova
My specialty is surgery and veterinary medicine for dogs and exotic pets, I also do internal medicine and radiology. Read more about me in the "About Us" section.Svetlana Markova
Beauty is like a precious stone: the simpler it is, the more precious it is!
Content
Scientists around the world unanimously declare the dangers of salt during a diet, because it has the ability to retain fluid in tissues. Completely giving up the seasoning helps you quickly lose weight by removing fluid, but when you return to your usual diet, the weight will return. The main question is how to replace salt in a salt-free diet, so as not to spoil the taste of food and at the same time not harm the body, because health depends on the correct amount of this product. It is necessary to replace the usual seasoning with an analogue and monitor the consumption rate.
What is a salt-free diet
Most people believe that unsalted food becomes tasteless, which is partly true. The tongue receptors get used to a certain amount of seasoning and require an increase in dosage. A diet without salt helps get rid of toxins, relieves swelling and removes excess weight, so it is recommended to limit seasoning for kidney disease, hypertension, and problems with the cardiovascular system. In order not to harm the body, the diet is carried out for one to two weeks. You need to drink plenty of fluids and compensate for the lack of iodine and fluoride by consuming other foods.
Contraindications for a salt-free diet:
- hot weather (in such conditions a person sweats a lot and fluid is excreted along with useful elements);
- pregnancy (any strict diet during this period is unnecessarily dangerous to health);
- peptic ulcer, gastritis and other stomach diseases.
How much salt can you eat when losing weight?
It will not be possible to completely give up salt, since it will still enter the body along with food. But reducing its quantity is quite possible. The daily salt intake for a person is 4 grams, but when losing weight, you need to reduce the dosage to 0.5 teaspoons per day (2.5 grams). To eat less of this product, you need to salt dishes only after cooking and get up from the table with a slight feeling of hunger, and not wait until you are completely full. Food portions should be small, divided into 4-5 meals. The quality of the seasoning is no less important than its quantity.
Prohibited foods on a salt-free diet:
- salted butter, margarine;
- spicy, sour dishes;
- smoked, canned products (fish, meat, vegetables);
- sausages;
- snack products (chips, crackers);
- store-bought sauces, ketchups, mayonnaise;
- instant food products (soups, noodles and other semi-finished products);
- sweet sparkling water;
What can be replaced
Salt is a real catalyst for the taste buds, but in addition, it stimulates the appetite, which is very undesirable during a diet. It is not for nothing that the familiar seasoning received the title of “white death”, since it contains practically no useful substances. The body needs salt of exclusively natural origin, because it maintains water and acid-base balance, so you need to use a salt substitute when dieting. Gradually replacing table salt and reducing the amount has a positive effect on the body.
How can you replace salt during a diet:
- onions, garlic;
- oriental spices;
- homemade sauces;
- seaweed;
- soy sauce;
- lemon juice and juice from other sour fruits;
- fermented milk products;
- celery.
Garlic
One of the best foods that can improve the taste of dishes is garlic. It strengthens the immune system and improves digestion. In its raw form, the smell prevents it from being consumed daily, because not all people can tolerate it. Therefore, it is worth taking a closer look at dried garlic and its powder; it is less aromatic, but has the same properties as raw garlic. When losing weight, garlic reduces the body's need for salt and serves as an excellent addition to most dishes. If you need to get rid of the smell, you can chew a sprig of parsley or mint, drink a glass of milk or citrus juice.
Spices for diet
In the East, it is customary to use a huge amount of aromatic spices in food (turmeric, saffron, basil, thyme), these powders are very aromatic. How to replace salt on a salt-free diet? Spices instead of salt have a milder effect on the body, increase appetite, and add piquancy to familiar foods, because most spices initially have a salty taste. Ginger or horseradish, both dry and raw, work well to improve the taste of dishes. It is no less tasty to add dried vegetables to food, for example, tomatoes, bell peppers.
Kelp
Sea kale has been known to many since the Soviet past; it has a specific tart taste and a huge amount of useful substances. The most important thing is that daily consumption of kelp saturates the body with iodine. True, canned seaweed is not used instead of salt; vitamins and minerals are not preserved after preservation. It is best to use dried kelp without additives (you can chop it up and sprinkle it on food) or fresh kelp; it gives a pleasant salty taste to food. Dry seaweed is soaked and added to salads and other dishes.
Soy sauce
Recently, Japanese soy sauce has become increasingly popular. True, it contains salt, so it cannot completely replace it. Using soy sauce instead of salt when losing weight is convenient during the transition period, because you can add up to 30 ml (2 tablespoons) of sauce per day to dishes. An important point is that the seasoning must be of high quality; it can only contain water, soybeans, wheat, and salt. A good sauce often costs much more than cheap or low-quality substitutes.
What kind of salt can you use in your diet?
As strange as it sounds, you can replace table salt with salt. Natural seasoning is not produced chemically, but is extracted from sea water (precipitated), is not bleached, and is not crushed to a powder state. After such processing, its beneficial properties disappear. Conventional seasoning does not contain the required amount of iodine, magnesium, calcium and potassium, but there is an excess of sodium. You can use salt in your diet, the main thing is to pay attention to its quality and production method, because its effect on the body depends on this.
Marine
Occasionally, powdered salt is found on store shelves. This means that it has already been refined and bleached. The buyer should immediately think about it, because after grinding the salt loses its positive properties. Ideally, the sea fish is large, light gray in color. The process of making such a seasoning involves drying it in the sun. Sea salt during a salt-free diet has a healing effect on the body if used in moderation. The basic rule is to salt food after cooking so that the seasoning is not subjected to heat treatment.
Cardiosol
If you add fucus, red fermented rice, and magnesium to organic sea salt, it begins to have healing properties. Thanks to its therapeutic effects, 5-star cardiosol is becoming popular on the seasoning market; it helps with the functioning of the heart and vascular system. The use of cardiosol is recommended after 45 years of age; it acts as a prophylactic against stroke or myocardial infarction. The seasoning is used exclusively after cooking, otherwise there will be no benefit from it.
Himalayan
Himalayan black salt is produced according to a special recipe, by roasting with rye bread and other additives. This seasoning has a rich composition and has a pronounced egg flavor. Regular use of this seasoning helps in solving digestive problems and adds energy to the body. Himalayan pink salt (halite) is made from being dried in the sun for several thousand years. The red color indicates that it contains iron and other components. Thanks to its special composition, it is completely absorbed by the body.
