Salt – genesis, norms, curiosities
A FEW WORDS ON INTRODUCTION
The word “salt comes from the Latin language sal. An interesting fact is that in English the word “salary or salary came from the salt, because once salt was almost a currency in many parts of the world.
Salt is a chemical compound called “sodium chloride, with the NaCl formula (Na = sodium, CL = chlorine). Sodium chloride consists of 40% sodium and 60% chlorine. The salt has low toxicity and is non-flammable. Viewed under a microscope, table salt consists of many crystals in the shape of a cube.
It occurs naturally in sea water. When the sea water area is sunny, the water evaporates, while the salt that is there “is deposited in the deposit. For millions of years, other settlements were also deposited on the salt, leaving layers of hytites or rock salt under the surface.
Rock salt (halityt)
Sedimentary chemogenic rock complex From halite (sodium chloride); usually colorless, white or bluish, b. Krucha; arises by evaporation of lagoons, sinuses, moroes. Or salt lakes; raw material of the chemical industry, consumption (kitchen salt) and others.
Salt was used only as a supplement to the diet, as well as for the long-term preservation of food. Later, salt was used in processes such as tanning, dyeing and bleaching. Quite recently, salt has been used for the production of glass, ceramics, soaps and early chlorine production. Today, salt is widely used in the chemical industry, as well as for softening water.
THE HUMAN BODY WILL NEED SALT
Salt not only helps control our fluid balance in the body but also in a way is responsible for the control of the nervous and muscular systems. Our bodies automatically regulate the amount of salt or sodium that is present at the moment. If these levels are too high, we have a thirst and we help ourselves to drink – it speeds up the elimination of salt through our kidneys.
HOW SALT INFLUES HEALTH
Studies have shown that too much salt is associated with health problems such as hypertension (high blood pressure) and osteoporosis. If you suffer from hypertension, use less salt.
Very small children, the elderly, as well as people with kidney disease can not excrete sodium and thus effectively regulate the fluid in the body.
WHAT SELL WE NEED
According to the Food Standards Agency, the United Kingdom, the Daily Amount (GDA) human guidelines should be consumed
. Age 11 and above, 6g per day
. Age 7-10 years, 5g per day
. Age 4-6 years, 3 g daily
. 1-3 years old, 2 g daily
Infants below 1 year of age should not be given the salt because their kidneys are not fully developed.
WHAT IS IT 6G?
That’s about one teaspoon – no more. About three-quarters of the salt is already consumed from the purchase food.
It is impossible to check exactly how much salt we had on a given day without knowing the labels of the products. However, knowing that the daily recommendation is a maximum of 6g is useful, because you can find out how much salt is found in some of the foods we normally eat. Most people are surprised by how much salt they eat, when they sit down and check how much salt they actually consume from food.
THE DIFFERENCE BETWEEN SOD AND SALT
The salt is sodium chloride (sodium and chlorine). The amount of sodium in salt is the information you need to pay attention to. If the sodium content is not written on the label, you must multiply the amount by 2.5 to obtain the equivalent salt content. For example, if a portion of food contains 1g of sodium per 100g, you’ll know it contains 2.5g of salt per 100g.
Check on food labels to find out which ones are high and which low in salt \ If the product contains more than 1.5g of salt (or 0.6g of sodium) per 100g it is high in salt
If it has 0.3g salt (sodium 0.1g) per 100g it has a low salt content
High salt content in food = 1.5G salt (or 0.6g sodium) per 100g
. Average salt content in food = between high and low data
. Low salt content in food = 0.3g salt (sodium 0.1g) per 100g
The portion of food you eat determines how much salt you deliver to the body.
Doctors believe that we should avoid products containing high salt content, and look for those that do not contain it at all.
Great Britain and etiquette
Some British supermarkets and manufacturers use traffic lights on the front of the packaging. They are to help clients make quick decisions.
. High (red) = eat as little as possible
. Medium (amber) = suitable for consumption are OK
. Low (green) = definitely the healthiest choice
HOW TO KNOW WHAT IS SALT IN THE FOOD DISTRIBUTION?
And if the product has, for example, 100g of salt per 100g and we have eaten 300g, then we also consumed 3g of salt. If the product has 1g of sodium per 100g and we have consumed 300g, we have supplied 2.5×3 = 7.5g of salt.
FEW INTERESTS FROM GREAT BRITAIN
The Food Standards Agency in the United Kingdom aims to reduce salt consumption to 6g per day by 2010 among adult citizens.
The Food Standards Agency (FSA) recommends salt intake based on the issues contained in SACN (Scientific Advisory Committee on Nutrition). SACN is an independent commission expert who advises the FSA and DOH (Department of Health, UK).
In 1994, the COMA (Committee on Medical Aspects of Food and Nutrition Policy) in its report – Nutritional Aspects of Cardiovascular Disease – recommended limiting the intake of salt of the average British population to 6g per day. This recommendation was supported by the association of high salt intake with hypertension.
Hypertension increases the risk of stroke and death from cardiovascular disease. The recommended daily intake of salt limits for infants and children has also been reduced.
According to the FSA, the best way to reduce hypertension is to follow a diet that has a low salt content, total fat and saturated fat, and is rich in vegetables, fruits and low-fat dairy products.
People who maintain a healthy body weight, do not consume too much alcohol, and are physically active are much less exposed to hypertension, says the FSA.
You can read also: Salt, harmful or not?Posted on: February 18, 2019