Salt: How Good Or Bad Is It?
How much salt is enough salt? How does it impact our health? What is the ideal salt consumption recommended by health experts? Consultant Nutritionist Rupali Datta reveals.
We all know that salt brings out the best in food. It is the one seasoning that can boost the flavour factor of any dish, in just small pinches. But did you know that high salt intake is associated with hypertension; whereas, totally abstaining from salt can be equally dangerous. So how much salt is enough salt? How does it impact our health? What is the ideal salt consumption recommended by health experts? Consultant Nutritionist Rupali Datta reveals
Salt or common salt is found in every household across the world. Salt is also naturally found in every food we eat. Salt is made-up of 40 percent and 60 percent chloride. Salt is essentially used to add flavour to food; moreover, for preservation as microbes do not grow in the presence of high salt. Sodium is an essential mineral for our body to function as it is involved in nerve impulse conduction, muscle contraction and for maintaining the water and mineral balance. So, what is the problem in consuming salt? It’s simple! Salt consumed in excessive amounts may cause an increased risk of heart disease, high BP, stroke and kidney diseases.
World Health Organization (WHO) recommends a daily intake of 2 grams of sodium, which is 5 grams of salt or one teaspoon a day. When we consume high intake of sodium, the body retains water to dilute it and also pulls out water from the cells, causing dehydration and water overload that leads to bloating. Moreover, kidneys stop the excretion of urine to dilute the sodium. Excessive sodium in the blood increases the arterial pressure; it leads to stiffening of arteries like the arota and blood vessels.
Research has shown that this salt comes not from our daily food made with fresh ingredients but from the processed and preserved foods that have become a large part of our meals. So make sure you consume freshly made food with adequate salt and plenty of water.
Article by Rupali Datta
Source: food.ndtv.com
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