Author Topic: Article on Salt  (Read 1073 times)

Offline Terriblewriter

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Article on Salt
« on: August 30, 2008, 01:44:23 PM »

                                     “Appraisal of Salt from Diet Angle”

We all consume salt as a part of our dietary habit mainly to enhance the taste.  A common myth is that salt will increase the blood pressure. Not at all, if it is consumed in a  measured quantity of one and half tablespoons for cooked foods per day for four diets. On the contrary, it is benevolent for health. Various parts of the body namely the  heart, liver, kidney and the adrenals glands require salt for proper functioning. Salt  has pros and cons and it has a tremendous useful role for daily diets.



Harm:

1. Salt is a stress food and it energizes the sympathetic nerve.
2. Salt preserves the water content of the body.  Excess consumption of salt beyond the recommended limit increases the risk of high blood pressure.
3. Salt sucks the calcium of the bone and causes damage.
4. Salt causes difficulties  to flush out the unwanted ingredients of the body and because of this, the level of uric acid increses,as does the chance of developing gout.
5. Excess consumption of salt damages the kidney function.

Usefulness:

1. Salt is very useful for the function of nerve cells.
2. Patients with  low blood pressure must consume salt to the prescribed limit, specified by a doctor.
3. Salt is equally useful to reduce cold symtoms.  Sinus congestion feeling particularly for the people who are prone to cold is get eradicated by use of salt.
4. For a dry cough with coughing at equal intervals, if very low quantity of salt is kept in the mouth for a while, enough relief is obtained.
5. With use of salt, blood vessels and cells are contracted and keep our body warm.  Because of this, we take little more salt during winter.



 What are the possibilities to reduce the usage of salt?

1. During cooking, usage of salt should be proportionate to the requirement of taste. It should be used sparingly. During breakfast and snacks, there is not much use of salt but during lunch and dinner, specific attention should be made not to consume salt from the salt shakers.  In fact, the dining table should not have this at all.
2. The style of cooking should be changed. Try low salt recipes. Foods can be prepared with different herbal based spices.
3. Lunch or dinner must include carrots, broccoli, cucumber, corn in the form of salads.  These vegetables  have low sodium and low fat.
4. Consumption of pickles, tomato soup, and vegetable soup may increase the level of fat because  it contains high sodium and from the menu of the foods, these are to be eliminated to the extent possible.
5. Substitutes of salts can be used.  Table salt and potassium chloride and other mineral based salts should be included in diets. Now-a-days, herbal based salts are available which can be used.

6. Minimize the consumption of frozen foods, packaged foods. These foods contain high sodium level. If at all, these foods are to be taken, then low sodium based is to be consumed.

BuddhadebBasu

Nadine L

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Re: Article on Salt
« Reply #1 on: August 31, 2008, 12:04:16 AM »
Hi,

I moved this here from the welcome board. If this isn't where you wanted it, just PM me and tell me where you want it moved.

Nadine