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Kitchen salt has its advantages and disadvantages
Table of Contents
1. Cooking salt plays the role of sodium in the human body
It plays an important role in regulating the body's water-electrolyte economy, ensuring proper blood pressure and adequate osmotic balance in the extracellular body fluids. Sodium is involved in the transport of amino acids and sugars. Despite its important functions in the body, excess sodium, mainly in the form of cooking salt, can contribute to the development of many dangerous diseases. It is the most important cation found in extra cellular fluid.2. The effect of excessive salt consumption on disease development
There is also an increased risk of infection with Helicobacter pylori, which can also be a cause of cancerous changes in the stomach. This is due to the fact that excess sodium has an adverse effect on the overall calcium economy. Excessive sodium also increases magnesium urine excretion. Salt has no direct effect on their development, but causes increased appetite, which is often accompanied by sugary drinks in the group of products that contribute to obesity, as their excess is associated with an increase in energy intake during the day.3. The salt content of foodstuffs
The natural content of sodium in products ranges from a few to several dozen milligrams per 100 g of product. Food products purchased per day may contain large quantities of salt. Therefore, when purchasing a product, it is already necessary to pay attention in the store to the amount of salt in the product. Currently, providing information on the salt/sodium content on the product packaging is voluntary. Only about 10% of the sodium consumed daily is related to its natural content in products such as milk and its preparations, protein, meat and eggs, vegetables, fruits. However, the use of efficient processing processes adds to the fact that the salt content can increase up to several hundred times in relation to the raw materials used in the preparation of this product.
