• 27/01/2023
• By wizewebsite
• 381 Views

The body needs salt, but it destroys a large amount of health.How to replace it?<

You must have heard or read it before. Salt is harmful, it causes high blood pressure, increases the risk of heart attacks and strokes, worsens kidney function and even contributes to thinning bones. But at the same time, the body needs it.

Salt is necessary for the normal functioning of many body processes. Together with other minerals, it is involved in maintaining the balance of fluids inside the cells, as well as for their proper functioning. It contributes to the functioning of the heart, nerves and muscles, as well as the absorption of nutrients in the intestines.

Doctors also use sodium chloride solution, specifically diluted as a saline solution, in infusions when administering drugs.

"According to current knowledge, the harmfulness of salt is not as clear as it has been for years," says Margit Slimáková, a specialist in nutrition and health prevention, for example. However, according to her, her restriction is appropriate. An adult should consume no more than 4 grams of salt per day. But even a sandwich that you buy for a snack can contain so much. On average, each Czech person takes 16 grams of salt a day, and a Czech woman takes about 10 grams of salt.

In the long run, excess salt is so undesirable. If we eat so much salt for months and years, we will not miss all kinds of health complications. We have already mentioned many. According to experts, for example, excessive sodium intake increases blood pressure. People who eat a lot of salt also have a higher risk of stomach cancer.

And the effect of salt on the development of obesity is also being investigated. Salt retains water in the body, causing a feeling of thirst. And how often do people drive her away? By drinking sugary drinks and sodas.

What about that? In order to limit salt to the right level, it is usually not enough just to stop adding salt to lunch or dinner. Up to three-quarters of the sodium we take in a day comes from industrially produced foods. Cooking and salting only account for about 10 percent of the daily intake of this mineral.

The basis is to cook at home

Margit Slimáková therefore recommends limiting industrially processed foods, which are often oversalted. "The food and catering industry traditionally relies on salt as a tireless helper that supplies their products the right taste," he points out.

The first step is therefore not to rely on industrially produced food and semi-finished products and to cook at home. "When preparing food at home, we easily find ways to bring out the natural flavor of the prepared food. Quality fragrant spices or herbs are the best choice," confirms Kamila Šťastná, a spice expert from Sonnentor.

Margit Slimáková recommends focusing on the quality of the food you buy, especially vegetables and fruit. “I also recommend the appropriate use of spices, herbs, citrus and other aromatic foods and the use of different sauces and ingredients from around the world. We are breaking the rule of locality here, but given that our territory does not have suitable climatic conditions for growing certain spices or that the quality ingredient or sauce in question is not produced here, it is worth a try," he adds.

Also keep in mind that whole grain products contain less salt than white flour products. Also, eat less food that is preserved with salt (sausages, salted meat). Fresh cheese, ricotta and cottage cheese are generally low in salt. On the contrary, hard cheese is quite salty and is better suited for cooking.

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