SALT :Know some facts
Humans have a close connection with salt, tears, blood, sweat - all taste salty. The chemical reactions inside the body require sodium, one of the elements that make up salt with chloride - sodium chloride.
Salt has been discovered by natural sources such as salty springs, sea water, etc. All salts that reach your table, are either mined or come directly from the sea and are produced by evaporation. All are nutritionally the same except for a few differences. Salt has always been a key component in preserved food.
The most common variety that we use is table salt - ground rock salt, a fine grained refined salt, which is generally fortified with iodine and treated with magnesium carbonate (lime) to prevent clumbing.
Iodine is essential for thyroid gland, which is naturally found in fruits and vegetables if they are grown in iodine rich soil. Alongwith it sea-fish, seaweeds and cow's milk are also a good source of iodine. Iodine is essential for brain development in the first year of age, extraordinary important up to 3-5 years of age.
This does'nt mean you can sprinkle salt on every dish because too much salt can raise blood presure, which then triples risk of developing heart disease and stroke at any age. Salt also affects kidneys. Healthy kidneys regulate the exceretion of sodium in the salt according to the intake, but excessive retention of sodium makes kidneys hold on to water instead of excreting it thus resulting in water retention and oedema.
A little is therefore essential for good health. Excessive loss of sodium occurs through profuse sweating, vomiting, long term fasting, etc. Also, at the time of loose motions or diarrhoea or working out at gym.
Foods low in Sodium
Cereals -rice,wheat, maize.
Fats - oil, unsalted butter, cream.
Sugar, honey and jam.
Vegetables - brinjals, cabbage, cauliflower, tomatoes and peas.
Food high in Sodium
Biscuit, pastries, egg white.
Dried fruits - resins
Meat, fish and poultry.
Milk, cheese and salted butter.
Salted nuts.
Vegetables -Beetroot, carrot, radish and spinach.
Salt has been discovered by natural sources such as salty springs, sea water, etc. All salts that reach your table, are either mined or come directly from the sea and are produced by evaporation. All are nutritionally the same except for a few differences. Salt has always been a key component in preserved food.
Iodine is essential for thyroid gland, which is naturally found in fruits and vegetables if they are grown in iodine rich soil. Alongwith it sea-fish, seaweeds and cow's milk are also a good source of iodine. Iodine is essential for brain development in the first year of age, extraordinary important up to 3-5 years of age.
This does'nt mean you can sprinkle salt on every dish because too much salt can raise blood presure, which then triples risk of developing heart disease and stroke at any age. Salt also affects kidneys. Healthy kidneys regulate the exceretion of sodium in the salt according to the intake, but excessive retention of sodium makes kidneys hold on to water instead of excreting it thus resulting in water retention and oedema.
Foods low in Sodium
Cereals -rice,wheat, maize.
Fats - oil, unsalted butter, cream.
Sugar, honey and jam.
Vegetables - brinjals, cabbage, cauliflower, tomatoes and peas.
Food high in Sodium
Biscuit, pastries, egg white.
Dried fruits - resins
Meat, fish and poultry.
Milk, cheese and salted butter.
Salted nuts.
Vegetables -Beetroot, carrot, radish and spinach.
upma
