en.aazsante.fr

The Largest Portal Of Health And Quality Of Life.

Too much salt favors hypertension and heart problems

Too much salt favors hypertension and heart problems

Salt is a crystalline structure composed mainly of sodium and chlorine molecules, as well as other minerals in much smaller amounts. It also has added iodine. Salt can be obtained in two ways: from rocks extracted from underground mines or from sunny coastal regions by the simple evaporation of salt water from lagoons and from the sea. They are washed, milled, centrifuged and dried again at high temperatures. They are then sieved to remove impurities and receive some kind of anti-moisturizer (to make them very soft), as well as a dose of potassium iodate, required by Brazilian law.

Types of salt

There are several types of salt, know a little more about the main ones:

Refined salt: Refined salt, like sea salt, is obtained by the evaporation of sea water. However, the refined salt undergoes a thermal process so that its final moisture is at 0.05% and also by the refinement and bleaching. In both processes, the salt loses almost all traces of microelements or trace elements (which includes iodine) and only a high sodium rate remains. After refinement, the salt needs to undergo an iodination process. Each gram of this salt has about 390 mg of sodium and 0.025 mg of iodine.

Salt light: Light salt is also obtained by evaporation of sea water and undergoes refinement, but is formed by potassium chloride and sodium chloride. It has half the sodium of the refined salt and the same amount of iodine. It also has potassium, a key nutrient to balance blood acidity. It alters neural transmission, muscle contraction and vascular tone. It can be used in any preparation.

Coarse salt: It is obtained by evaporation of sea water, but it does not go through the refinement process. It consists essentially of sodium and iodine, with 1 gram of coarse salt having 390 mg of sodium and 0.025 mg of iodine.

Flower of salt: The flower of salt is composed of small crystals taken from the more superficial layer of the water of the crystallizers contained in the salt pans. Using the natural resources that are sea water, solar energy and a lot of wind, the salt flower is the result of the work of these elements of nature that together provide a thin film of crystals floating on the rosy bed of crystallizers and from where

In addition to sodium and iodine, the salt flower also has potassium, calcium, copper, zinc and magnesium. 1g of salt flower has 269mg of sodium and 0.03mg of iodine. The salt flower can be used as a seasoning in food, but it should not be put on the fire because it loses its crunchy texture. It is excellent for seasoning salads or adding to the food at the end of cooking.

Sea salt: Sea salt is obtained by evaporation of sea water. But it does not undergo any thermal processes, of refinement and or bleaching, and therefore it keeps all the nutrients that the refined salt ends up losing, including iodine. Thus, in addition to sodium, it relies on fluoride, calcium and magnesium and natural iodine. 1 gram of sea salt has 390 mg of sodium and 0.025 mg of iodine.

Excess salt promotes hypertension - Photo: Getty Images

Sea salt is used to season foods with less salt because it has a stronger flavor than refined salt and is a simple way to increase mineral consumption.

Salt without sodium: It is obtained industrially. A compound of salts, whose main component is Potassium Chloride. The other substances serve to adjust the flavor of the product, making it salty, very close to salt. This type of salt, as the name says, has no sodium in its composition. It has potassium, which helps regulate the pressure and alleviates the amount of sodium in the body, stimulating the kidneys to work better, to eliminate it, reducing their concentration in the body.It can be used in any food without restriction. The restriction that exists is not linked to food but to preparation. It should not be subjected to temperatures above 180 degrees, as the taste may be modified. 1 gram of sodium-free salt has 0.025 mg of iodine.

Black salt:

Black salt may refer to two types of salt: Sea salt infused with activated charcoal

  • Black Salt, one rock salt with infusion of herbs and spices, commonly used.
  • Black salt was originally obtained from natural volcanic mines in northern India and Pakistan or the salt lakes of that region. Traditionally, the salt has been processed with heat, charcoal and vegetable material, giving rise to a dark crystal rich in sulphide compounds. It consists mainly of sodium chloride, which is the main component of cooking salt, and traces of impurity sulfates, iron and magnesium. Black salt has a very distinctive sulfurous taste. Sodium chloride provides salty taste, iron sulfide provides its ash-rosy color and hydrogen sulfide provides its characteristic scent. Hydrogen sulfide is also one of the causes of characteristic odor, often compared to the odor of cooked egg yolks.

Its health benefits are numerous according to Ayurvedic medicine. However, there are no scientific studies to substantiate such claims. According to this medicine, black salt is recommended for constipation, indigestion, bloating, flatulence and goiter, for example.

The composition of black salt varies greatly and depends mainly on whether it is manufactured using traditional or modern techniques . The black salt made synthetically has a sodium content very close to traditional cooking salt.

In relation to cooking, its texture is crunchy and very soluble. It is ideal to be added to sauces, salads and pasta, and can be used to season recipes with meat, poultry and fish. Indian black salt is used extensively in Indian cuisine, such as yogurts, salads and all kinds of fruits.

Himalayan salt:

Himalayan salt is also known as rose rock salt because of its coloring. It is often appreciated by restricted vegans because this salt resembles the taste of eggs in vegetarian dishes. It is found in the Himalayan region, which was once washed by the sea.

Because of its composition, rich in more than 80 different minerals, people assume that this salt has a number of health benefits. It can be milled at home, in a cooking salt grinder, or bought. However, it is still high in sodium. It also contains a high content of calcium, copper, potassium, iron and magnesium, which give rise to the pink color of the salt, as well as zinc, selenium, bromine, phosphorus, iodine and zirconium. Himalayan salt is considered healthier than than traditional cooking salt as it does not contain any additives or chemicals. Can be used in the kitchen in whole or ground pieces, for a more delicate, less strong seasoning. Larger chunks can be added to soups, stews and sauces, where the high liquid content allows it to dissolve easily. It can also be used in meat, poultry and fish, as well as salads and vegetables, or even in finishing and decorating some dishes.

Despite its high mineral content, Himalayan salt is mainly a source of sodium. excess consumption can lead to a number of health problems, just like cooking salt.

Liquid Salt:

This type of salt is obtained by dissolving the common solid salt into mineral water. So it's also iodized. Can be used directly on all foods, and usually has spray application. Special care must be taken with this salt because, besides normal salt, it has addition of potassium iodate, another salt composed of mineral commonly used in light salt, being a substitute for sodium. In the liquid salt, therefore, we have the presentation of the two minerals: sodium and potassium. In some cases, the addition of potassium may be harmful. Therefore, ask for professional advice before you start drinking.

Salt of Hawaii: This salt is reddish in color due to the presence of red Hawaiian clay rich in iron dioxide. It has about 81% sodium chloride, and 19% other minerals, making it healthier than traditional cooking salt. Its consumption occurs in the in natura form, preserving all the minerals of this type of salt. It can be used in sauces, salads, vegetables and grilled red meat.

Smoked salt: It is smoked by cold smoke from burning wood, such as oak, walnut or apple tree. It is relatively new in its culinary use, such as gourmet salt. Care must be taken because adulteration may occur in this salt, artificial flavors and caramel colorants being added to refined or coarse salt, with a view to the production of smoked salt. However, the taste is not as delicate as that of naturally smoked salts.

By its preparation, we can emphasize that in relation to the sodium content, it does not differ in relation to traditional cooking salt. About the cooking, it is a very versatile salt and combines with vegetarian dishes, meats, poultry and fish. Pink salt of Peru:

The pink salt reserves of Peru are mainly located in a region of Peru where there was an ocean more than two thousand years ago. Some sources say that this type of salt is among the options with lower sodium content. It is ideal for seasoning raw fish, seafood and poultry. Iodine source:

There is a daily need for iodine in the diet, which can not always be naturally supplied by the foods common in our diet. Benefits of salt

tables, whether due to soil deficiency or habits that exclude seafood in general (since it is widely found in crustaceans and seafood). In this context, its addition to salt makes iodine available to all citizens in sufficient quantities.

Iodine is essential for thyroid hormones, which in turn play a vital role in energy production. Iodine deficiency is still the leading cause of hypothyroidism in the world. Deficiency of thyroid hormones slows down human metabolism. Among the symptoms are chronic fatigue, apathy, dry skin, cold intolerance, weight gain and enlargement of the thyroid (goiter). Heart ally:

Salt is a source of sodium and this mineral when combined with potassium is essential for muscle contractions and therefore helps maintain normal heart rate. The absence of sodium can lead to cardiac arrhythmia.

Prevents fatigue: Sodium in salt is involved in the supply of energy to the body. This is because it acts on the metabolism of carbohydrates, proteins and fats, turning these macronutrients into energy for the body. Therefore, the absence of sodium can lead to fatigue.

Good for muscles: This benefit occurs because salt sodium is involved in the process of muscle contractions. Thus, the absence of this mineral leads to muscle weakness.

Balances amount of water: Sodium in salt acts by retaining liquids in the body, while potassium causes the excretion of water. Thus, when there is a balance between the two, there is also the balance of the amount of water in the body, allowing the body's functions to occur correctly.

Recommended amount Guidance is to consume at least 3 grams and at most 6 grams of cooking salt for healthy people.

How to consume

Ingestion of salt requires moderation and uses in smaller quantities on the table. Also try to moderate salt in the preparation of food. The type of salt with lower sodium content per gram is light salt, but it is rich in potassium and not recommended for kidney disease patients. Salt of the Himalayan and Salt of Peru are the best for consumption, but still moderation is needed.To reduce salt intake in your day to day avoid industrialized foods, sausages, processed meats and salted cheeses. Drink more water than other industry-bottled drinks, whatever it may be. Try to eat more fresh food from home gardens, fairgrounds, butchers and butchers.

Risks of overconsumption

Excess salt consumption can cause a number of health problems.

Too much salt can harm the bones - Photo: Getty Images

Hypertension:

As already said, the sodium present in the salt retains water. Therefore, excess of the mineral takes the large amount of water in the body, which will increase the amount of blood to the tissues. With more blood the arteries and veins dilate, increasing in diameter. So we have an increase in blood pressure.

Heart problems:

As the amount of blood increases, so does the work of the heart. After all, it is he who will have to pump the extra volume. Over time, so much effort will result in heart problems. Bone problems:

Excess sodium in the body steals calcium from bones, increasing a person's risk of developing problems such as osteoporosis or osteopenia. the kidneys: With excess sodium, the kidneys need to expel more of this mineral and therefore work harder. Over time, this can lead to an overload of the organ and impair its functioning.

Promotes swelling: A person may develop swelling due to excessive sodium in the body if he has other associated problems such as obesity or heart complications

Excess of iodine: As the cooking salt also has iodine addition, excess of this other substance that favors thyroid problems can occur.

Nutritionist Patricia Carvalho de Jesus, Master in public health Nutritionist Regina Pereira, member of the Brazilian Society of Hypertension

Nutritionist Bruna Mello


Dangers that hide behind the dictatorship of beauty

Dangers that hide behind the dictatorship of beauty

The relentless pursuit of thinness, the perfect silhouette, and the exaggerated fear of getting fat are factors which increasingly lead young people between 12 and 20 years old to develop diseases such as anorexia nervosa and bulimia nervosa, both of which are classified as eating disorders. Bulimia nervosa What is it?

(Food)

Drinking more than two cups of milk a day can be harmful

Drinking more than two cups of milk a day can be harmful

Too much milk can reduce iron levels in the blood, favoring anemia. Study recommends a maximum of two glasses of milk daily. Milk is an important source of vitamin D and calcium in a child's diet, but drinking too much can be harmful. Drinking too much milk can reduce the amount of iron stored in our body, increasing the risk of anemia, according to a study published in the journal Pediatrics .

(Food)