en.aazsante.fr

The Largest Portal Of Health And Quality Of Life.

Analyzing label ensures correct sodium count in your food

Analyzing label ensures correct sodium count in your food

The nutritional labeling model has already gone through various information streams. It has been followed in a standardized way since 2001 to indicate the proportion of the main nutrients to aid in food choices, as well as to guide the organization of meals and, consequently, improve health. However, we note that many people do not use this tool at the time of choice and end up selecting their food for pleasure, not the wholesomeness they can give.

Salt consumption currently reaches approximately 12g / day, and therefore it has been studied which are the foods with greater presence of sodium in the food and that could be diminished. However, when we discuss this aspect, many people get confused when it comes to salt quantification, because in the labeling it is indicated as sodium only. In fact, we have two names to refer to sodium because of the composition of cooking salt. Let's describe who is who and where we find it.

Sodium is a mineral naturally found in some foods in small amounts, such as milk, eggs and viscera.

We have many industrialized foods that use salting salt, such as: sausages, cheeses, salgadinhos, biscuits.

Sodium chloride - whose formula is NaCl - is called cooking salt. It contains 40% sodium and 60% chloride. Therefore, in 1g of salt (amount of salt found in the sachet of restaurants), contains 400mg of Na (Sodium). The salt imparts salty taste to the food and is added for this purpose. We have many industrialized foods that use salt to salt, such as: sausages, cheeses, snacks, cookies. At home we also use salt to prepare our meals - in rice, beans, meats and salads.

Sodium can also be found in some sweeteners, such as saccharin and sodium cyclamate. Therefore, drinks that use these substances to sweeten will have higher values ​​of sodium when compared to sugary drinks.

We also find sodium to ensure the quality of food in composite substances, such as sweet biscuits, canned. It is also found in the form of monosodium glutamate. Therefore, keep an eye on the various possibilities of finding sodium, because the human body's need for this mineral is relatively small, and its increase has been causing negative impacts on the population, such as an increase in blood pressure.

Food in 100g
Whole <64
Unbleached beef76
Chicken egg168
Canned vegetables398
Tomato Sauce325
Mastic biscuit352
French bread648
Cooked salted cream cracker854
Pork sausage1.259
Instant noodles with seasoning1.516
Potato Chips5.632
Monosodium glutamate12,300
Raw salted cod13.585
Table broth22.180
Seasoning based on salt32.560

The recommendation for salt consumption is five grams per day. In this case, all the sodium should be counted: that of cooking salt, in natura foods, sweeteners and all mentioned in the text above. Remember to do the calculation for the conversion of the salt (NaCl) and, here, the total sodium recommended corresponds to 2000mg of sodium. The table above contains some foods in the amount of 100g with the respective sodium content. Good Choices!


Diet points: lose weight by eating everything

Diet points: lose weight by eating everything

Those who are trying to lose weight may have heard of the famous Diet of Points at least once. Created in 1970 by the endocrinologist of the University of São Paulo Alfredo Halpern, the diet consists of counting calories through points. In this system, explained in detail in The Diet of Points, everything is released.

(Food)

Look for foodborne care for those who have reflux

Look for foodborne care for those who have reflux

Who has not felt the unpleasant sensation of having swallowed a ball of fire that "burns" the stomach and reaches the throat after it has fed? Well, the technical name that medicine gives to this symptom is heartburn, also known popularly as heartburn. It is estimated that about 45% of the Western population has experienced this unpleasant sensation at least once a month and that 5 to 10% of this group can repeat the symptom daily.

(Food)