To date, salt is considered to be one of the most ancient seasonings. Her man began to add to food much earlier than spicy herbs. Well and about harm of salt have started talking already in the Middle Ages. However, this did not stop people from loving salt and organizing real riots and wars when it was not enough, or its production was subject to prohibitive taxes. With this substance there are many signs and superstitions, magicians of all stripes and qualifications literally sprinkle numerous drugs with salt, since it is considered to be the simplest energy crystal. In addition to the "main" purpose, salt is used in cosmetology and folk medicine.

Useful properties of salt The useful properties of salt are due to the fact that it contains sodium and chlorine compounds. They promote the retention of the necessary amount of fluid in the human body, the synthesis of hydrochloric acid in the stomach, the maintenance of a normal chemical environment in the body, as well as ... the contraction of muscles and nervous activity. Animals seek and consume salt just because of its ability to balance the water content in the body.

It is believed that salt-free diets are harmful to a healthy person if he uses them for a long time. In combination with active physical activity, they can lead to severe dehydration, impairment of nervous activity, weakness and tremor in the muscles.

A small amount of salt is beneficial for the development of children, and can be used even during pregnancy. However, we are not talking about the constant use of salines in food, just about the natural compounds that make up the foods plus a little salt as seasonings in ordinary dishes.

Different nutritionists call different figures regarding the safe rate of salt. In principle, a healthy body needs 3-4 grams of this product, everything else goes only to the detriment of. However, advocates of a more rigid approach advise eating no more than 1-2 grams of salt per day.

Harm of salt Serious discussions about the dangers of salt have begun since mankind invented semi-finished products and changed almost completely its diet. If in our historical past salt was valued, at times, in weight of gold, and no one came to mind with handfuls of it to pour into soup and porridge, today this "food mineral" has become unusually cheap. Manufacturers of food products invested huge money in increasing consumer demand. A salty provokes not only an abundant drink, but also seizing the main food with additional, often unnecessary, healthy human foods. Some experts associate the epidemic of obesity not only with increased consumption of sugar and cooking fats of artificial origin, but also with increased salt intake. So too salty food is a provocateur of overeating. That's why losing weight is recommended to limit the intake of salt 2-3 grams per day. This is approximately one teaspoon without top. Cooking should be done without adding salt, and only then season it with dishes. Replenish the "lack of salinity" - with the help of such condiments as lemon juice, wine vinegar and garlic.

Salt is contraindicated at elevated blood pressure. This seasoning literally "thickens the blood" and leads to an even greater increase in blood pressure. Most cardiologists associate the onset of this disease with enthusiasm for salinities and semi-finished products.

Particularly "against" a person works a combination of table salt and spices with sodium glutamate. In hypertension, salt is limited to "symbolic" 1-2 g per day, or even put the patient on a strict salt-free diet until the symptoms ease.

Limit salt in renal and liver failure, gestosis of pregnant women, edema associated with cardiovascular disorders. In these cases, the patient is simply "insured" against kidney and liver failure and the accumulation of excess fluid. In general, in the modern world, salt is added to almost all finished products, and therefore it is worth limiting its content in home cooking dishes.

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