The addition of salt in the dish during cooking is necessary, because with natural products in the human body receives an insufficient amount of table salt. The salt content of various foods varies greatly: most of all we consume sodium chloride with bread, cheese and meat products. Products of vegetable origin contain the amount of salt that is determined by their appearance and growing conditions. In the "sweet death" - granulated sugar, sodium chloride is not included at all.
What salt to salt food with?
In the process of cooking and podsalivaniya food in addition to the usual table salt used food salt, extracted from sea water, it is called sea salt. The composition of edible sea salt, in addition to sodium chloride, includes other salts and some other important for the human body micro- and macroelements, which makes it even more useful.
Iodized salt, fluorinated, iodinated-fluorinated and a special salt, where sodium chloride is partially replaced by potassium chloride, is popular, and is recommended for those who are forced to reduce salt intake due to the state of health.
It should be remembered that iodized salt is not suitable for billets, salt cucumbers or sour cabbage with such salt can not. Do not put it into food when cooking, because its useful properties will be lost( iodine compounds decompose at high temperature, and it passes into a form that is not completely absorbed by our body).It is best to use iodized salt for salting already cooked food.
It is better to under-salt than overdo it!
The property of brines to increase osmotic pressure and thereby suspend the activity of microorganisms, is used to prevent food spoilage. Brine is not only a wonderful antiemetic and "antipohmelnym" means, but also has a remarkable cosmetic effect. Brine baths keep the skin of the hands soft and gentle, and washing the brine of the facial skin visually rejuvenates it. This is a very old cosmetic product used by all layers of the female population.
At the same time, excessive salt intake is as harmful as any other excess. It is very important not to overeat the food. It is better to be too small, than to overdo it. Since nedosol is easily corrected in accordance with the tastes of consumers, but salting is much harder to fix.
When salt becomes an enemy
In cardiovascular diseases, inflammatory processes, with renal insufficiency, consumption of table salt is recommended to be limited. In exceptional cases, the doctor can prescribe a salt-free diet - there is only the amount of salt in foods that is contained in foods, additional dosing is not allowed, absent in such a diet and foods high in salt, such as cheese.
But such kind of salt-free diets are not prescribed for obesity, especially caused by the patient's unbridled appetite. Unsalted food suffers from a lack of taste, poorly saturates the body and provokes a desire to eat something tasty. And from here and possible disruptions from the diet, and dangerous attacks of bulimia.
How to properly salt the food
To those who are accustomed to dosing meals on the table, when cooking food, it is better not to put salt in the dishes. Thus, it is easier to avoid exceeding the salt intake rate. Fresh or dried herbs and spices will give the dishes the necessary flavor and aroma. Salted delicacies should remain so and take their place in the diet of a person who adheres to a healthy lifestyle. Suffocated soy sauce is mixed with salt, and therefore can not act as its substitute. Other ready-made sauces and condiments should also be studied for the amount of table salt they contain.
A more useful alternative to salt may be lemon juice, hot pepper or garlic. At present, the salt, which consists of sodium ions and potassium ions, has gained popularity. But with some diseases, like diabetes or kidney disease, such a replacement is contraindicated.
The general conclusion is simple: in all it is necessary to observe the measure, and this applies not only to salt.