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Cooking salt Advantages and disadvantages
Table of Contents
1. Cooking salt plays the role of sodium in the human body
Sodium is an essential element of the human body. It is the most important cation found in extracellular fluids. It plays an important role in regulating the body's water-electrolyte economy, ensuring proper blood pressure and proper osmotic equilibrium in the outer cellular system fluids.Sodium and potassium affect the potential of the cell membranes, without which proper conduction of nerve impulses or muscle cell function would not be possible.Sodum is involved in the transport of amino acids and sugars.It is also important in the regulation of the acid-base of the body.2. The effect of excessive salt consumption on disease development
Excessive salt intake may contribute to: increased blood pressure, cardiovascular disease, and increased risk of stroke; overweight and obesity. Salt has no direct effect on their development, but causes an increased appetite, which is often fueled by sweetened drinks in the group of products that contribute to obesity, as their consumption is also associated with an increase in the amount of energy consumed during the day.3. The salt content of foodstuffs
Only about 10% of the daily intake of sodium is related to its natural content in products such as milk and milk products, egg proteins, fresh meat and fish, vegetables, fruit, etc. The remaining 90% is salt used for food preparation, preparation of ready-to-eat foods and added during food technology processes. The natural sodium content of products ranges from a few to several dozen milligrams per 100 g of product. However, the use of processing times means that the sodium level may increase by up to several hundred times compared to the original content of the raw material used. Food products or products purchased per day may contain a large amount of salt.
