Although there has been much discussion of the dangers of salt intake is pertinent to indicate that it is beneficial to the body but always in small quantities.
Clinical trials show that the body needs 3 / 5 teaspoon (about three grams) of salt a day, otherwise suffer nausea, weaken and eventually die. However, most people eat five to ten times the amount reasonable, which itself is dangerous.
The chemical name for table salt is sodium chloride, sodium and it is the harmful element. We all know what foods salt is present in large amounts: bacon, cod, beef jerky.
However, the list of non-salt containing sodium is really quite surprising and among which we mention below
- Canned soups
- Tomato sauce
If these foods will we unite all the salt that is included in the kitchen and the table will have an idea of the huge amounts of sodium consumed daily.
Doctors excess salt associated with all sorts of ailments, from swollen ankles to premenstrual pains. However, hypertension (high blood pressure) is the most alarming of the ills associated with the salt.
In simple terms, the pressure is the force exerted on artery walls, blood flowing through more de100.000 miles of blood vessels that are in the human body. When that force is too high pressure rises causing stroke, kidney failure or heart attack. For this reason, in many regions of the world to hypertension is considered the leading cause of illness and death.
The risk of hypertension is how quiet it is. A person may be hypertensive and may not know it, because you do not notice symptoms until the evil has caused irreparable damage to the kidneys, eyes, arteries or heart. Hence the importance of pressure taken regularly.
This disorder is not only reserved for older people but attacks to young people without distinction of sex or social status.
Based on the foregoing, we wonder, then, how can we reduce salt intake? How can we get used to eating little salt? How can we enjoy the food without salt?
Answering these questions is not easy because, as mentioned, the salt is present in almost all foods. This does not mean you have to give up their favorite foods, but you should eat more than they are low in sodium, such as beans, fresh corn, raw tomatoes, green peppers and fresh fruit.
The real secret of getting used to eating low salt is to persevere. To do this, we recommend the following ideas that will make life easier:
- Purchase a cookbook specializing in recipes with low sodium content.
- Season the beans, broccoli and other vegetables with a drop of oil, a little lemon juice, garlic or pepper.
- Discover the delights of herbs and spices such as tarragon, basil and saffron.
- Liven up the beef with onions, chopped mushrooms, and bay leaves. Sprinkle with red table wine (the kitchen sometimes contains sodium).
- Keep handy in your refrigerator with low-sodium foods such as grapes, papaya, apples and peaches.
- No sale of food while cooking or before you have proved it. If you are bland, not seasoned with salt. Just sprinkle it with some granite.
- Eat more fruits, vegetables and fresh juices (check labels on canned and see how many contain sodium).
- Avoid garlic salt, onion and celery that are sold in jars.
- Keep the salt shaker in the deepest recesses of the pantry where it is almost impossible to achieve.
- Remember that your body needs some salt. Not eliminate it completely from your diet. If you are pregnant, consult your doctor before drastically reduce their consumption and remember that moderation is what allows us to enjoy long the good things of life.