Humanity has been using this seasoning for a long time. But many nutritionists advise that salt intake is minimized, if not completely eliminated from your own diet. But is salt uniquely harmful?
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“White death” was dubbed salt not so long ago, historically salt has served as an excellent preservative, and has been a favorite seasoning for many tens, even hundreds of years. With the help of salting, people provided themselves with healthy food during the long winter, and even today we are happy to eat pickles, tomatoes, fish and other delicacies. Moreover, from the entire spectrum of preservatives, salt can be called the most useful and safe for us.
Food completely without salt seems to us tasteless, and rightly so, because salt supports the normal functioning of our body. The lack of salt provokes the malfunctioning of many systems, and their insufficient development. Lack of salt provokes the inability to retain water, on the basis of which our body works, which is why when losing weight it is recommended to reduce the amount of salt in food. Scientists have long proved that on a salt-free diet, the body, to put it mildly, feels very bad.
But, as with other substances, an excess of salt is undoubtedly harmful. Too much salt provokes too much water retention by the body, that is, swelling that affects the functioning of the kidneys and urinary system. Blood pressure also rises, and too much pressure leads to diseases of the circulatory system.
What conclusion should be drawn from the above? Obviously, you should not rush from one extreme to the other and it is best to maintain your salt intake within the normal range of about 4-5 grams per day.