Vegetarian World
What is the best salt to consume?
Salt is a crystalline and ordinarily white substance, soluble in water . It is a condiment used to season meals.
From a chemical point of view, kitchen salt is mainly an ionic compound called sodium chloride (NaCl), made up of sodium (chemical symbol Na+) and chlorine (Cl-) ions.
Mineral salts are inorganic molecules that, in living beings, can be precipitated or dissolved. Being in water, these salts appear ionized. Some specific ions make salts fulfill various structural functions in the body, such as regulating pH or driving biochemical reactions.
In living beings, salts form solid structures. This is the case of silicates (as the support in some plants), calcium phosphate (which makes up the skeleton of vertebrates) and calcium carbonate (used in the shells of arthropods).
The dissolved salts are found in the water and allow you to control muscle contraction and intervene in the osmotic balance.
Another possibility is that the salts are associated with organic molecules, such as phospholipids, phosphoglycerides and phosphoproteins.
Salt molecules under the microscope
Our salt is not is salt. De sal it has just the flavor...
When it leaves the saline and arrives at the processing sector of the industry, it takes the first step to stop being salt and become just two molecules, one of chlorine and the other of sodium and some traces of minerals.
It will be washed under high temperature, and will lose most of the micro and macro elements that are important in the crystallization of enzymes and coenzymes, and also lose trace elements such as bromine, zinc, copper, molybdenum, etc., in addition to natural calcium, magnesium. , sulphur, microalgae that fix natural iodine, and soon after it passes through a vacuum chamber for drying and loses more nutrient in this process.
To for it to look as we know it today, calcium oxide is added (quick lime, which helps it not stick to the inside of the salt shaker and not form pellets).
This lime is very harmful because it is related to the appearance of stones in the kidneys and gallbladder.
There is even more poison in the salt: ferrocyanide and sodium yellow prussiate, aluminum tricalcium phosphate, aluminum silicates, aluminum hydroxide, potassium iodate and anti-wetting agents are added, dextrose as a stabilizer in the addition of iodine to not oxidize and not leave it changes color (turns purple) and then another additive (sodium carbonate) comes in to make it white.
Magnesium promotes the activity of vitamins and stimulates numerous metabolic functions and enzymes such as alkaline phosphatase. Salt is extremely important for maintaining acid-base balance, metabolism intracellular and for the immune system.
The fleur de sel is considered the supreme of sea salts. A rare and expensive product that for some time was only found abroad.
Our salt flower comes from Mossoró. is made by a handcrafted process where seawater flows by gravity to tanks dug into the ground, that receive this salt water.
It passes from one tank to the other, becoming more and more concentrated. With the strong sun and constant evaporation, a thin film forms that crystallizes on the surface d'água and the fleur de sel appears, which is collected with a kind of sieve .
The flakes are crispy and hollow with a light flavor and less salty. It dissolves in the mouth!
This method was developed in France, in Guérande, where in the year 945 monks of the abbey of Landévennec created a system of salt pans from which the fleur de sel is extracted until today.
The best salts are:
This salt comes from an extinct ocean in the Himalaya valley, which millions of years ago was bathed by the sea, it is one of the best because it is the purest and oldest. It has almost half of sodium found in common salt and is very rich in minerals.
It is found in the salt desert in Peru and was formed millions of years ago by an ocean that dried up and is light pink in color.
There is no relationship between sodium and high blood pressure, in fact, those who ate more salt had lower mean blood pressure than those who ate less salt.(Intersalt, BMJ, 1988)
"A diet rich in fruits, vegetables and low-fat dairy and low in saturated and total fat can substantially lower blood pressure. This diet offers an additional nutritional approach to preventing and treating hypertension.".( DASH-sodium, NEJM, 1997)
"There is little evidence of long-term benefits of reducing salt intake." (Cochrane, 2003)
Low sodium diets led to higher mortality rates among those with cardiovascular disease, which "raised doubts about the possibility of a survival advantage accompanying a lower sodium diet." (Nhanes II, Am J Med, 2006 )
Low sodium diet results in worse clinical status for people with congestive heart failure, due to disease, “damaging kidney and neurohormonal effects.”.(Clin Sci London, 2008)
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