We hear frequently about how salt is harmful to us, but what about natural sources? Do the purported advantages outweigh the dangers of consumption, and just how do we make a choice about which kind of salt to use? Why don’t we distinguish the facts from the fiction. Salt, or sodium chloride, is important for essential physiologic features like muscle contraction, nerve activity and cellular fluid balance.
When sodium consumption drops incredibly low, our bodies actually pay by dramatically reducing sodium excretion-it’s that significant. Most research suggests that there is a dose response connection with dietary sodium intake and blood pressure level! as consumption increases past the stage required for homeostasis, blood pressure level increases in tandem.
Further research has clarified that this appears to be more likely in a few communities, like those over 50 years old, African Americans and people with renal disease. Not everybody is Sodium very sensitive, but presently there is no confirmed clinical examination to discover this. Interestingly, high potassium intake, which is realized primarily through fruits and vegetable intake, tends to mediate this sodium associated increase in blood pressure level. Calcium intake, from veggies as well as milk products, further can help to mediate sodium related hypertension.
Is processed table salt single handedly responsible for the bad effects of excessive sodium? Is sea salt an improved option? By weight, both table salt and sea salt contains about the same quantity of sodium chloride. Since sea salt deposits are bigger and coarser, there might be a difference in sodium by volume. A teaspoon of table salt may contain more deposits than the usual teaspoon of sea salt. It is easy to see the difference when thinking about the air spaces between granules of sea salt. Sea salt also includes some natural vitamins which are more accurately filtered from table salt during processing, but they’re present only in trace amounts.
These same minerals may easily be obtained in larger quantities throughout the use of other healthful foods, and their existence doesn’t outweigh the potential for high blood pressure to result from excessive sodium intake. Many people worry about the degree of processing associated with table salt. While table salt might contain 1 or 2 additives, it is hardly chemical laden. To produce table salt, raw natural salt can be blended with water and sodium hydroxide to precipitate undesirable impurities. The remaining brine is the vacuum dry, with the final result of almost 100% pure sodium chloride.