Salt is made up of two components, refinement salt and trace minerals. Refined salt is more respectably used as it has a clearer appearance and bland taste, and is abundant in table salt.
Refined salt as a table salt is nothing else but blasted, pure, empty calories in body. Medical practitioners in Greece have proved that our Greek people, who eat a dietarrange similar to that of the Mediterranean people do not suffer from heart disease, cancer, arthritis, asthma, or many other modern diseases prevalent in our world. The reason can be attributed to the long and healthy lives of the people of the island.
The major function of sea salt is to regulate blood pressure and water levels in the body. Many scientific studies conclude that salt consumption has a direct correlation with decreasing the risk of having a stroke and may even slow the progression of the diseases mentioned above, in some cases reducing the possibility of death due to them by a few percentage points.
Effects of regular salt consumption are also evidenced in decreasing cases of hypertension, kidney disorders, and kidney stones, as well as in reducing the risk of suffering from coronary artery disease and many types of heart illness other than coronary artery disease, relieving the suffering from arthritis and may even be a cancer preventive agent.
Natural sea salt that is unrefined is pure, containing the abundance of minerals that our bodies need for optimal health. The importance of using only natural salt has been recognized since ancient times.
As an added benefit to using the mineral rich salt, there is also a seldom realized conjunction between salt and our bodies’ absorption of calcium and in fact the calcium build up is very dependent upon salt.
A single gram of processed and refined salt has more than a day’s worth of sodium and less than one day’s worth of potassium. This may be a coincidence, but it is noteworthy that the Western diet is thought to be high in refined salt as opposed to the traditional, more ‘balanced’, diet that our ancestors in the Amazon or the Amazon stepperosa fed on rainforest fruits and nuts.
Tony cities salt
Excess salt can have an assortment of side effects, such as raising blood pressure levels and raising the risk of heart attack and stroke. Salt intake can make the arteries constrict, which in turn can lead to hypertension. On the other hand, taking too little salt can trigger the dangerous potassium deficiency, which can lead to muscle cramps and fatigue, if it is not corrected.
A number of diseases have been found to be associated with either a low salt intake or with reduced salt absorption: kidney disease, peripheral artery disease, hypertension, diabetes, arthritis, and kidney disease just to name a few.
It is therefore imperative that we maintain an appropriate salt intake to maintain optimal health. We need to do this in order to help our bodies to perform their everyday functions. Salt is also necessary for regulating body temperature, and blood pressure levels. Salt is the basis for making our muscles contract, this is why table salt causes our muscles to clench as we concentrate so hard to nod, as we take a tired elevator to work. Salt is a necessity in our survival, but like most things that are essential, too much really is not good, and can lead to some serious health issues.
The best way to cut down on your salt intake is to go through thegrams daily process, and not necessarily salt everything. I personally don’t measure every day, and there’s at least a 99.9% confidence that I am doing it right. The truth is I don’t know exactly how much salt I’m taking in, and I am aware that the amounts stated on the labels are not always the same in all the different products.
If I was to be able to cut back on salt consumption by as much as 6 grams a day, I’d lose a lot of weight, and be able to go a long way towards being salt free, or even salt free for that matter. If salt was that important to me, I’d be a dead man walking. Do you have any idea of how much sodium I could cut back without really affecting the way I eat and how much sodium I really do want to take in?
I drench my veges in vinegar instead of butter. This is a major reduction in saturated fat intake, and a huge benefit to those of you who have to do the slicing for me.
I get the majority of my meals immediately after the supermarket. This is no doubt due to the fact that sliced food takes a long time to plow into your belly. Sliced fish and veges take literally minutes to render there nutrients needed for energy, and if you slice it really well, you get tons of nutrients just from the slice itself.