At one time, salt was valued more than gold. Today it can be bought at a ridiculous price, but without it almost no dish can be prepared, except, perhaps, sweets. Nevertheless, nutritionists and doctors continue to argue that this essential spice, in large quantities, can cause enormous harm to both the figure and health. This is why it is important to choose the type of salt that is considered the least harmful.
Instructions
Step 1
The harm of salt to the body is enormous. If used incorrectly, this product can easily disrupt the water-salt balance in the body, leading to serious edema, hypertension, osteoporosis and other negative consequences. At the same time, a lack of salt is also fraught with diseases, for example, muscle cramps or electrolyte imbalances.
Step 2
But this does not mean that the salt offered in the store is useful and necessary for the body. Most food products already contain it in their composition, especially those that are produced industrially, for example, mayonnaise or sausages. And this amount of salt is quite enough for the body during its normal functioning.
Step 3
A person has been accustomed to salt since childhood, and food seems bland without it. To minimize the harm from this spice, it is best to use a small amount of purely natural sea salt. This product, as a rule, is obtained by evaporation of sea water, which retains in it a small amount of microelements useful for the body: magnesium, potassium, calcium, strontium, bromide and even a little natural iodine. Thanks to this composition, when using sea salt, a person does not receive pure sodium chloride, but a slightly more useful product. It is recommended to add sea salt to ready-made dishes.
Step 4
Even more useful is sea salt, mixed with various herbs and spices: basil, rosemary, dill, lemon zest, garlic, etc. This product contains even less pure salt, because it contains many additional ingredients that also enhance the taste of the dish. Due to them, much less salt is required. The main thing is to choose a product that is free of preservatives and dyes.
Step 5
Sea salt is much inferior to ordinary table salt, which consists of large crystals. During the cleaning process, a certain amount of trace elements (magnesium, calcium) is retained in it, but they are much less than in sea salt. The cookery does not look very attractive, moreover, it often strays into large hard lumps. However, this product is much cheaper, so it can be used from time to time to prepare various pickles.
Step 6
And, finally, the most harmful is considered to be fine table salt of the "extra" class, which has a uniform consistency and dazzling white color. It is she who is most often poured into salt shakers in various fast food establishments. Such a product is extracted from natural deposits, but subsequently undergoes such intensive purification that not a single useful trace element remains in it. When this salt is consumed, pure sodium chloride enters the human body. And sometimes various nutritional supplements are put into it to prevent the formation of lumps. That is why it is highly undesirable to consume fine salt even in small quantities.
