Don't Forget Salt

Salt becomes an integral part of the world of cooking. Once you forget to provide salt on food, the whole house is definitely screaming.

Without salt, the body is also losing a substance that helps to regulate fluid, dizzy for having no way to maintain each cell in order to staying healthy, couldn't produce hydrochloric acid that digests protein, and much more.

Salt inevitably needs to add to each dish in sufficient quantities. No exception is also on the menu with hypertension.

There're two kinds of salt on the market, farmed and purified. Lately, there's also a synthetic salt to hypertension. What's the difference among these salts?

All salts, either from farming or mining from the soil, have sodium and chloride. Unrefined and rock salts also contain minerals, such as magnesium, iodine, and zinc in small amounts. Meanwhile, the salt daily used for cooking or available on the dining table has been purified.

Salt that's been purified by recrystallizing the crudes generally contains 95 to 99.9 percent of sodium chloride. At the time of processing, salt is usually added with iodine needed by the body to produce thyroid.

This hormone deficiency can lead to enlargement of thyroid gland. To that end, when buying salt, please read the label whether it contains iodine or not.

Sprinkling salt on every dish ain't taboo for health because your body can generally tolerate the presence of salt as much as 2,300 milligrams per day, including if you have hypertension.

However, keep in mind, the source of sodium ain't only in salt but almost in all foods. It's just that the amounts are different. The water you drink also contains sodium in a very small amount, only one percent.

The amounts of sodium are most commonly found in processed foods, up to 77 percent. Meanwhile, the amounts of sodium in fresh foods are low enough, not to worry.

Meanwhile, recently, in the market, it's circulating synthetic salt if you have high blood pressure which need to limit the intake. The content of the synthetic salt is potassium chloride. It's indeed like salt.

However, this salt shouldn't be affixed when cooking because it'd leave less acceptable taste to the tongue. Better dab when the food is ready on the table.

When you decide to replace salt with synthetic, you'd consult your doctor first. If you're suffering from illness or taking certain medications that lower the body's tolerance to excess potassium, synthetic salts that have potassium chloride can be threatening life.

You may also like:

How to Cook Everything the Basics
Pressure Cooker Perfection
The Kitchn Cookbook
The Kamado Smoker & Grill Cookbook
Cook's Illustrated Baking Book

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