Mankind has been using this seasoning for a very long time. But many nutritionists advise keeping salt to a minimum, if not eliminating it entirely from your own diet. But is salt so definitely harmful?
Salt was christened "White Death" not so long ago; historically, salt served as an excellent preservative, it was a favorite seasoning for many tens, even hundreds of years. With the help of salting, people provided themselves with healthy food for the long winter, and even today we are happy to eat pickles, tomatoes, fish and other delicacies. Moreover, of the entire spectrum of preservatives, salt can be called the most useful and safe for us.
Food completely without salt seems unpalatable to us, and rightly so, since salt supports the normal functioning of our body. The lack of salt provokes the malfunctioning of many systems, and their insufficient development. Lack of salt provokes the impossibility of retaining water, on the basis of which our body works, which is why it is recommended to reduce the amount of salt in food when losing weight. Scientists have long proven that on a salt-free diet, the body, to put it mildly, feels very bad.
But, as with other substances, too much salt is undoubtedly harmful. Too much salt provokes too much water retention in the body, that is, edema, which affects the kidneys and urinary system. Blood pressure also rises, and too much pressure leads to diseases of the circulatory system.
What conclusion should be drawn from the above? Obviously, you should not rush from one extreme to another and it is best to keep your salt intake within the normal range, which is about 4-5 grams per day.
