At one point salt was a necessary part of life ““ but that may not still be true today.
Before refrigeration, salt was used to preserve food. In the 1920s, iodine was added to table salt to reduce thyroid goiters in the U.S.
Salt’s glory days went by the wayside with the increased awareness of the negative effects of salt on heart health. With the arrival of sea salt on the grocery shelves and in cooking shows, salt is once again on the tips of our tongue. But, you may not want to start adding it liberally to each meal.
What is salt?
- Salt ““ or sodium ““ is necessary for survival. It maintains proper water balance in the body and normal blood acidity, and it is needed for stomach, nerve and muscle function.
- Too much sodium can result in potassium imbalance, water retention, blood pressure elevation, congestive heart failure, kidney and liver disease. The main cause for too much sodium is eating too many salty foods and over salting.
- A sodium deficiency can result in abdominal cramps, confusion, dehydration, dizziness, heart rhythm changes, low blood pressure and many other symptoms. The most common cause of low sodium is diarrhea or use of diuretics in combination with a low sodium diet.
What is the difference between table salt and sea salt?
- Table salt is mined from underground salt deposits. It is processed to eliminate minerals and usually contains an additive to prevent clumping. Most table salt also has iodine added to help maintain a healthy thyroid.
- Sea salt is made by evaporating ocean water or some other natural source of salt water such as a salt lake. Depending on the water source, minerals and elements ““ which add flavor and color ““ are left behind after the evaporation process.
- The differences boil down to taste, texture, and processing” both have the same basic nutritional value and comparable amounts of sodium per weight.
Can I put the shaker on the table?
Yes, if you stick to the following rules:
- Limit your total daily salt intake to less than 2,300 mg per day.
- Limit your daily sodium intake to 1,500 mg per day if you have diabetes, elevated blood pressure or chronic kidney disease, or are 51 years old or older.
