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Soda in the diet sources, consequences of excess
Table of Contents
1. The Court basic information
Sodium compounds used in everyday life include purified sodium (sodium hydrocarbon, NaHCO3) and cooking salt (sodic chloride, NaCl). It is a soft, silver metal, but it does not occur in this form in the environment binds to other elements.2. Sodium functions in the body
Maintaining optimal sodium concentrations in the blood is very important for the proper functioning of the body. Both sodium deficiency and excess have a negative effect on human health. In the body, its main roles are: maintaining acid-base balance, contributing to the function of the hydroelectricity economy, which maintains the body's hydration at an adequate level, while ensuring the proper amount of water needed for proper physiological processes such as digestion or excretion. maintenance of regular fluid pressure in the circulatory system; participating in the transport of constituents from cells to tissues, ?? participating to metabolic processes, and being involved in the metabolism of neurotransmitters, which involves the release of electrical substances into the bloodstream.3. Court the consequences of scarcity and excess
In addition, regardless of the effect on blood pressure, excess sodium negatively affects the blood system, resulting in increased blood flow to the heart muscle fibers and enlargement of the left ventricle of the heart. This causes people who eat sodium in large quantities to be more likely to die from diseases of the circulatory system, but also have a higher risk of developing blood pressure in the brain. This effect negatively impacts blood work, thereby increasing the risk of the expansion of the blood vessels from the heart to the right ventricles. The diet can also lead to increased blood supply to the body's blood cells and organelles, as well as to the increase of blood supply and blood supply. This is also known as increased blood sugar consumption, which is associated with increased blood circulation, increased blood pressure and increased body fat consumption.4. Supply demand and consumption in Poland
The World Health Organization (WHO) recommends that sodium intake should not exceed 2 g per day (equivalent to 5 g of salt). However, observations show that the vast majority of the population exceeds the recommended levels. The exact amount is difficult to determine due to the difficulty in estimating the salt intake in meals.5. Sodium is a dietary source
In addition, it may be consumed in the form of certain food additives, e.g. a commonly used flavor enhancer glutamine sodium or a sodium benzoate preservative. People diagnosed with hypertension should pay attention to the composition of the water and choose a low-sodium one. Large amounts of sodium soybeans can also be found in salt-based confectionery blends, such as universal confections, but also in salted or salted sausages. When analysing the above values, it is worth taking into account the typical consumption of the product, for example, salted soybean sauce or ketchup products, which are consumed as fast food products, as well as salted rice or pizza, which have already been processed, and which are made up of natural rice, chicken, cheese, cheese and cheese, which is produced in the US.6. How do you check the sodium content of the product?
Therefore, when calculating the amount of sodium per sodium, it should be multiplied by 0,4 and, in the case of salt per by 2,5. Some foodstuffs have a graphic designation GDA (measuring the number of nutrients and the percentage to which they satisfy the requirement established for a healthy adult with a normal body weight and moderate physical activity). However, please note that in the GDA values are given for a portion of the product (as determined by the manufacturer) and not 100 g as in the nutritional value tables.7. How can you reduce your sodium intake?
It is important to note that in recent years, the popular Himalayan salt itself consists of sodium chloride (NaCl), so its consumption will provide the same amount of fresh sodium as the use of kitchen salt. If it is useful in some cases to remove the salt from the table its absence may result in a reduced need to add salt. In addition, it may also reduce the added value of the salt by adding a few salt substitutes to the salt or other salt products, and it may be better to reduce the amount of salt from salt to salt, salt, and salt from soybean to salt. It may also be possible to replace it in a variety of formulae, e.g. 1, 2, 4, and so on.
