Excessive consumption of salt begins to hold water in the body, increases blood volume, which leads to increased pressure. Is and overload of the heart, which must pump more blood. Also swollen blood vessels. Because of this reduced clearance in them, which further increases the pressure.
But to abandon salt is impossible. Because then comes the opposite effect — the liquid begins to rapidly lose (through breath, sweat, discharge), the blood becomes thicker, heart is forced to overwork, and there is a risk of thrombosis. Therefore, dramatically reduce the use of salt in the summer is impossible, the body loses moisture due to high temperature.
Without harm to health, according to the norms of the who daily salt allowance for a healthy person is 5 — 6 grams a day. But the ordinary person usually eats a lot more — up to 15 — 20 grams of salt. After all, many do not consider the salt contained in other products — cheeses, sausages, bread, mayonnaise. And it turns out, the safe amount of salt is 3 grams per day. But not below.
Sodium chloride is contained in the vegetables, so the salt gets into the body even with insufficient salting food. After two or three weeks, if initially such food seemed bland and tasteless, salt works on our taste buds, You will begin to feel natural taste of the food. For a change of flavors you can add to your meals spices — garlic, dill, parsley, various greens.
Salt is a chemical, sodium chloride. These two chemicals are the main regulators of water balance in the body. Chlorine is impossible without the formation of hydrochloric acid in the stomach, and this makes it impossible for the digestion of proteins, leading to metabolic disorder. And sodium is the main macronutrient for the activities of the cells of our body. He is in the extracellular fluid, maintaining the potassium-sodium balance in the cell, regulates the conductivity of nerve fibers. In fact, in violation of the balance of sodium in either direction (over — or shortfall), disturbed osmotic pressure in the body, changing the volume of fluid affects the condition of blood vessels, heart and kidneys. In addition, sodium is included as a part of blood and in the lymph, so without it the body cannot survive.
Ordinary table salt that we use, are mined from the earth where it was formed millions of years ago. This is a closed field, and the product itself is environmentally friendly. Sea salt is extracted from sea water on the surface. Iodized salt is the most effective way to replenish the body with iodine, especially for people who live in iodine-deficient regions. Iodized salt should be added during cooking, and in the finished dish (iodine tends to evaporate). In addition, iodine “evaporates” in an open pack in 3-4 months, and closed the pack after 6 months of storage. This salt can be consumed daily for a long time, because the iodine does not accumulate.
In conservation it is necessary to add common salt is a natural preservative. When you ferment cabbage, you also need to add regular salt.
Another secret: in the summer time is to use ordinary table salt, not iodized, which “warms up” the thyroid gland and increases metabolism, while the body, on the contrary, need to be cooled. And when it’s cold, iodized salt.