Folk signs about salt. The amount of salt a dog needs for the body. Do I need to add salt?

Salt has the magical property of suppressing bitterness, which is why some coffee drinkers add a pinch of salt to their coffee before brewing it. And this is why salted olives are so delicious (raw olives have a very bitter taste). Testing this property is very simple: you need to put salt on one side of the tongue and something bitter on the other. You'll immediately feel the salty taste overpower the bitterness.

Add a little sweetness

This applies to those products that contain both bitter and sweet tastes. A good example of such a product is grapefruit. The sweet pulp of this fruit is enclosed in a bitter shell of a thin film. If you remove this film, you can enjoy the sweetness. You can also not remove the film (this is quite a troublesome task), but add a little salt instead, and the bitter taste will go away. Moreover, salt not only removes the bitter taste, but also enhances the sweetness.

Enhance the aroma

In addition to removing bitterness and enhancing the sweet taste, salt also enhances the aroma. For example, if you salt grapefruit or melon, their flavor will become sweeter and stronger.

When to salt?

The timing of adding salt to various dishes can significantly affect their taste and aroma.

Mushrooms. Mushrooms also need to be salted only at the very end of cooking, otherwise they will turn out limp, wrinkled and not so fragrant.

Meat and sauces. If you want your sauces and meat dishes to reveal their full flavor, you need to salt them at the very beginning of cooking. You remember the recommendations for cooking steak: chop, salt, pepper and leave to rest for 15 minutes.

Paste. Typically, cooks salt water that is just starting to boil, and only then add pasta to the salted boiling water. Also, many people add very little pasta water to the pasta sauce.

26.01.2018

Relatively recently, the question of whether it is possible to add salt to dogs’ food has come to a head. Some new owners actually faced dictatorship from breeders: “Don’t give salt!” There is also a flip side, which claims that if the puppy is not given salt, the bones will suffer and, in general, the dog will not develop properly. Where is the truth, and how not to harm your pet? Let's figure it out.

Let us immediately take it as an axiom that any product in excess is harmful. Here is a simple example: a dog cannot be fed pure meat, it will quickly die from this... the dog must be given meat, otherwise it will get sick and will not live half its life. This statement applies to absolutely any type nutrition , even the highest quality and most expensive, advertised and praised...any one!

Another axiom - salt is the most famous and cheapest preservative known to mankind since ancient times. It is this preservative that is generously flavored with all low-quality industrial animal feed and, by the way, salt is not the most dangerous substance that can be found in the composition of an economy product.

Wild dogs don't get salt, so shouldn't domestic dogs?

Let's get it straight, wild dogs. get salt from food, not a lot, not every day, but they get it. Salt in its pure form, that is, sodium, is present in the metabolic process of any dog (wild and domestic). So should you add salt to your dog's food? If you are guided only by this argument, the answer will be negative...plus a dozen nuances.

Can a wild dog get sausage, cheese, store-bought milk? No, he can not. Do you treat your pet to these foods? Even if you take into account that you strictly follow your diet and do not give sausage, cheese and milk are allowed. How much salt is in industrial cheese? You can only find out by submitting the product to a laboratory.

The conclusion is simple: salt is present in a dog’s diet, even if it lives in an apartment and eats a strictly prescribed diet! There is only one exception - if you yourself grow (or otherwise obtain) all the products that your ward eats and are sure that they do not contain salts. By the way, plants are “fed” with additives that contain sodium. A completely different question is how much salt is already present in your dog’s diet and is this amount dangerous...and are there standards?

Everything is possible in moderation!

Anyone familiar with cynology knows that absolutely In all service kennels of the USSR, dogs' food was salted. The norm was measured by eye, approximately half of the amount that is comfortable for a person. Regular rock (proven) salt was added to the porridge... not refined, not iodized, not sea salt. The conclusion is simple: cynologists of the USSR raised and raised thousands of excellent, healthy dogs. Why was there such a drastic ban? If you take modern literature, thenin every book it will be written that dogs cannot have salt. What's the catch?

Sodium is one of the most important trace elements in a dog's metabolism - that's a fact. Salt is a key substance that helps retain water in an animal's body., that is, avoid dehydration , which (by the way) is dangerous and deadly. Another work of salt ensures neural conduction, that is, brain function!

Based on scientific, rather than “expert” facts, the conclusion is obvious - dogs need salt! The amount of salt in a natural diet (provided that all components of the serving do not contain salt) is 100 micro(!) grams per (0.0001 gram) per 15 kilograms of weight per day. This norm was established through a study conducted by several large groups of US scientists. Next, a number of nuances:

The daily salt requirement is included in all high-quality feeds, that is atIn industrial feeding, dog food cannot be added with salt.

On the recommendation of a doctor, the dog can be transferred to salt-free diet(temporarily).

With a tendency tourolithiasis , you need to remove fish, store-bought products (which may contain salt) and rock salt from your diet.

A small amount of salt is found in everything “homemade”, There is more salt in factory products than needed. Conclusion: if you buy meat in a store, do not salt your dog’s food; if you bought the meat from a trusted seller, you can add salt.

How do you know if there is too much salt?

Salt retains and absorbs water, that is, a dog whose tissues have accumulated sodium will drink a lot . The pet will feel thirsty regardless of the air temperature. The natural consequence isfrequent urination. The color of the urine will be lighter than usual. The changes occur because the dog's kidneys work faster, trying to eliminate as much salt as possible in a short time.

The kidneys will withstand work at this pace for a long time (assuming the dog is otherwise healthy), the first gap, from excess salt, "appear" in cardiovascular system. When one organ speeds up its work, the body must adjust. The heart will not be able to work at the limit for a long time and in a dog swelling of the limbs will appear. The next stage is intestinal dysfunction and diarrhea, vomiting, seizuresand neurological abnormalities.

Even in such a frightening state, not all is lost. The dog needs to be put on a therapeutic diet and help its organs recover. Needs to be examined heart and kidneys , since there is a high probability of insufficiency or formation stones . The situation will be much more dangerous, one might say, more critical if the dog has eaten salt. The pet will not do this on its own, but if you unknowingly added a lot of salt to the food - poisoning quite possibly.

Note! A dog can suffer from mild to moderate salt toxicity throughout its life from drinking contaminated water.

Salt poisoning in dogs is fraught with rapid and critical dehydration, since trace elements literally absorb water. As is known, without water, the body can live no more than a day, and according to many doctors, the period is shorter than 24 hours. With a sharp lack of water, the body does not have time to adapt, all organs actually cannot function, the blood thickens and the heart cannot pump it. Salt poisoning is not a myth, but a quick death of a pet. Moreover, forcing a dog to drink will not improve the situation. The only chance for survival is to provide the animal with professional help as quickly as possible.

Important! If you suspect that your dog has consumed or is consuming too much salt, it is recommended to conduct a preventive examination to ensure that the chosen diet is not harmful to your pet.

The condition can be treated with intravenous fluids, but this will not be enough. In parallel, the quadruped needs the support of the heart and kidneys. The problem is that poor functioning of organs will lead to the accumulation of toxins. Giving a dog saline will only dilute the blood, which will spread these toxins throughout the body... and the dog will die.

How not to cause harm?

The only universal advice is to think for yourself, read, consult and analyze. You should not listen to the opinion of radicals, that is, generously salt your food or eliminate salt altogether. The experience of thousands of dog owners, both professional and amateur, shows that There are no universal recipes for proper nutrition!

If you feed your dog fish, it should be raw (boiled) and oceanic. If there is fish in the diet, you do not need to salt the dog's food., this is a proven fact and recommendation from most reputable veterinarians. Many dogs love lightly salted fish, but this product can only be considered as a treat! In addition, frequent consumption of so-called trash fish (sprat, capelin) can lead to neurological disorders that have nothing to do with salt.

Be sure to read the ingredients of the foods you feed your dog. This recommendation is more about industrial feed. Be vigilant and do not trust advertising. If the food contains unclear names, it is better to immediately discard this product; alternatively, an explanation of the terms can be found on the Internet. The simpler and clearer the composition of the feed is formulated, the more decent the manufacturer, the more confident he is in the quality of his products. Almost all therapeutic lines for animals with urolithiasis completely exclude the presence of salt in food, but salt is replaced with another preservative and it is important to know which one.

Important! There is no salt or preservatives only in products whose shelf life is limited to a very short period!

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Material

Let us immediately take it as an axiom that any product in excess is harmful. Here is a simple example: a dog cannot be fed pure meat, it will quickly die from this... the dog must be given meat, otherwise it will get sick and will not live half its life. This statement applies to absolutely any type, even the highest quality and expensive, advertised and praised...any!

The conclusion is simple, there is salt in the dog's diet, even if she lives in an apartment and eats according to a strictly compiled diet! The only exception is if you yourself grow (or otherwise extract) all the food that your ward eats and are sure that they do not contain salts. By the way, plants are “fed” with additives that contain sodium. A completely different question is how much salt is already present in your dog's diet and is this amount dangerous ... and are there standards?

Everything is possible in moderation!

Anyone familiar with cynology knows that absolutely In all service kennels of the USSR, dogs' food was salted. The norm was measured by eye, about half of the amount that is comfortable for a person. Ordinary rock (trusted) salt was added to the porridge ... not purified, not iodized, not sea. The conclusion is simple: cynologists of the USSR raised and raised thousands of excellent, healthy dogs. Why was there such a drastic ban? If you take modern literature, then in every book it will be written that dogs cannot have salt. What's the catch?

Read also: How to wean a dog from marking: identifying the causes and determining methods of influence

Sodium is one of the most important trace elements in a dog's metabolism - that's a fact. Salt is a key substance that helps retain water in an animal's body., that is, avoid dehydration, which (by the way) is dangerous and fatal. Another job of salt provides neural conductivity, that is, the work of the brain!

Based on scientific, and not "expert" facts, the conclusion is obvious - dogs need salt! The norm of salt in a natural diet (provided that all constituent portions do not contain salt) is 100 micro(!) grams per (0.0001 gram) per 15 kilograms of weight per day. This norm was established through a study conducted by several large groups of US scientists. Next, a number of nuances:

The daily salt requirement is included in all high-quality feeds, that is at In industrial feeding, dog food cannot be added with salt.

On the recommendation of a doctor, the dog can be transferred to salt-free diet(temporarily).

If you are prone to this, you need to remove fish, store-bought products (which may contain salt) and rock salt from your diet.

A small amount of salt is found in everything “homemade”, There is more salt in factory products than needed. Conclusion: if you buy meat in a store, do not add salt to your dog’s food; if you bought the meat from a trusted seller, you can add salt.

How do you know if there is too much salt?

Salt retains and absorbs water, that is, a dog whose tissues have accumulated sodium will . The pet will feel thirsty regardless of the air temperature. The natural consequence is this. The color of the urine will be lighter than usual. The changes occur because the dog's kidneys work faster, trying to eliminate as much salt as possible in a short time.

Read also: How to choose the right Chihuahua puppy: tips and advice from experts

Even in such a frightening state, not all is lost. The dog needs to be put on a therapeutic diet and help its organs recover. It is also necessary to examine, since there is a high probability of insufficiency or formation. The situation will be much more dangerous, one might say, more critical, if the dog has eaten too much salt. Your pet won’t do this on its own, but if you unknowingly added a lot of salt to the food, it’s quite likely.

Note! A dog can suffer from mild to moderate salt toxicity throughout its life from drinking contaminated water.

Salt poisoning in dogs is fraught with rapid and critical dehydration, since trace elements literally absorb water. As is known, without water, the body can live no more than a day, and according to many doctors, the period is shorter than 24 hours. With a sharp lack of water, the body does not have time to adapt, all organs actually cannot function, the blood thickens and the heart cannot pump it. Salt poisoning is not a myth, but a quick death for a pet. Moreover, forcing your dog to drink will not improve the situation. The only chance for survival is to provide the animal with professional help as quickly as possible.

Important! If you suspect that your dog has consumed or is consuming too much salt, it is recommended to conduct a preventive examination to ensure that the chosen diet is not harmful to your pet.

The condition can be treated with intravenous fluids, but this will not be enough. In parallel, the four-legged animal needs support for the heart and kidneys. The problem is that poor functioning of organs will lead to the accumulation of toxins. Giving a dog saline will only dilute the blood, which will spread these toxins throughout the body... and the dog will die.

How not to cause harm?

The only universal advice is to think for yourself, read, consult and analyze. You should not listen to the opinion of the radicals, that is, generously salt food or exclude salt altogether. The experience of thousands of dog owners, both professional and amateur, shows that There are no universal recipes for proper nutrition!

Useful tips

Content:

Did you know thatsalt Can it remove the bitterness and enhance the sweet taste? Or that the appearance of the dish is also affected by the timing of the addition of salt during the cooking process? How to eat less salt? What to do if you oversalt your food? You will find answers to these and many other questions in our article.

1. In order to understand the degree of saltiness of the dish, cool it. If you try it hot, then it will seem to you not as salty as it actually is.

2. When cooking soup, taste only the broth. If its degree of salinity suits you, then all its components will be well salted.

3. Salad should be salted just before serving, and if you season it with mayonnaise or salty sauce, then it does not need to be salted at all. This is because tomatoes, cucumbers and other vegetables, upon contact with salt, begin to secrete juice, losing both appearance and taste.

4. While preparing a dish, try it a minimum number of times, because the more times you try, the more your sensitivity to salt will dull.

5. Different manufacturers have different salt tastes, so it’s better to choose “your” salt and always use it.

6. Be careful when using ingredients that already contain salt. These are mayonnaise, tomatoes in their own juice, canned vegetables, tomato juice, olives, capers, tomato paste, pickles, cheese, bouillon cubes, canned fish, deli meats. Little or no salt may be required. Also try to use unsalted butter when cooking.

7. If you cook with spices, remember that some of them enhance the taste of salt. Therefore, it is better to deliberately under-salt your dish, so that after adding all the sauces, spices and seasonings, you can make sure that there is as much salt as needed.

8. Any filling for pies, pies, vertut, kulebyak, cabbage rolls, etc. It is salted more than usual because some of the salt will go into the unsalted vegetable or dough casing (or will go into the cooking medium) during baking, boiling or frying.

9. The vast majority of dishes are salted at the final stage of preparation. Last but not least, this is done in order to avoid over-salting, because when the dish is almost ready, the amount of liquid is already as needed (important for soups), and dishes made from meat and fish, mushrooms and vegetables already have such a consistency that the salt can remove them. soak evenly, and not just superficially, as would be the case if you added salt at the beginning.

Another reason to add salt at the end is that food will cook faster in unsalted water. Moreover, if, for example, beets and carrots are boiled in salt water, then you will only worsen their taste.

Among other things, there is a list of products that need to be salted only at the end of cooking. These are beans, peas, lentils, mung beans.

10. At the beginning of cooking, dishes are salted only in two cases: if you need water, broth or milk for making flour products, or if you want to boil fish.

A few more tips from the chef

- get rid of bitterness with salt

It is for this reason that some coffee drinkers prefer to add a pinch of salt to their coffee before brewing. And this is why salted olives have such a great taste; raw they are very bitter. You can test this property of salt very simply: put something bitter on one side of your tongue and salt on the other. You will instantly feel how the salt kills the bitterness.

- add a little sweetness with salt

Here we are talking about products that combine both sweet and bitter tastes. A good example is grapefruit. The sweet pulp of this fruit is hidden under a bitter film shell. If you remove the entire film, the fruit will become even tastier. But you don’t have to remove the film, as this is quite troublesome, but just add a little salt, the bitterness will go away. At the same time, salt will not only remove the bitterness, it will also enhance the sweetness.

- enhance the flavor with salt

Salt enhances the flavor of many foods; try salting melon or grapefruit and you will see great results.

When and how to salt fish

It is best to rub fish with salt before cooking, and not salt it in the usual way, like other foods. Fish needs a lot of salt, approximately 3 teaspoons per 1 kilogram. If you want your fish soup to be without under-salting and without over-salting, then add about 4 teaspoons.

You will need a little more salt for the soup, because other components of the dish take some of the salt for themselves. The main rule in the case of fish is to salt it before cooking.

How and when to salt meat

Since meat itself is not a fresh product, it does not need a lot of salt. For this reason, most problems arise with meat dishes. The amount of salt depends on the method of cooking the meat. Baked meat requires about half a tablespoon per 1 kilogram, an average fried steak will need 1 teaspoon of salt, and for cutlets half a teaspoon per 1 kilogram of minced meat will be enough.

Salt the fried steak after cooking, while you are setting the table, it will arrive just in time. If you have time, you can salt it one hour before you start cooking, then it will have time for all the juices released to be absorbed back, and the meat will turn out soft. Do not salt the steak immediately before cooking; salt will draw all the juices out of the meat very quickly.

When cooking meat, it is better to salt it after the water boils and you remove the foam. This way the salt can penetrate deep into the meat and it will have a deep flavor. As a rule, if meat is salted before the end of cooking, it does not have time to be saturated with salt, and it turns out salty only on the outside.

How to salt sweet pastries

It's no secret that sweet baked goods also need to be salted. This is done in order to emphasize the sweet taste and lightness of the dough. As a rule, one small pinch of salt is enough for a sweet dough. Yeast dough needs two pinches, and puff pastry made with butter needs half a teaspoon of salt per kilogram of dough.

Salt unsweetened baked goods

Flour dishes with meat filling can be salted evenly if you under-salt the dough a little and over-salt the filling. Be sure to salt the meat fillings well, then upon contact with the almost unleavened dough you will get an excellent balanced taste.

How to salt porridge

Milk porridges should be salted less than porridges cooked in water. Salt should be added to any cereals and porridges when they are almost completely ready, so it will be absorbed more evenly.

Buckwheat already initially has a slightly salty taste, so its preparation requires a minimal amount of salt. A couple of pinches of salt per 250 grams of cereal will highlight its natural taste. When it comes to rice, the same amount of salt will require more - about 1 teaspoon.

Salting vegetables

It is best to salt vegetables at the very end of cooking, because salt added at the wrong time can cause vegetables to become tough. There are a few things to keep in mind. For example, when preparing fried eggplants, before frying, heavily salt the oil and fry the vegetables in it. However, do not salt the eggplants themselves at all, as they will take the amount of salt they need from the oil.

It is better to salt the potatoes about 15 minutes after the water boils, when they are almost ready. For one kilogram of potatoes, take half a tablespoon of salt. Adding salt in time makes vegetables more juicy. For this reason, vegetable salads, tomato and squash caviar, and vegetable sauces are salted ready-made.

When to salt soup

It is best to salt the soup when all its components have already been cooked. The standard proportion is 1 teaspoon of salt per 1 liter of dish.

Salt dumplings and pasta

Any dish that is cooked in water or broth and consists of unleavened dough must be salted at the boiling stage of the liquid, because from the salted liquid the dish will itself take as much salt as it needs. For pasta, this is the proportion of 1 liter of water - 1 teaspoon of salt, for dumplings and dumplings - 0.5 teaspoon of salt per 1 liter of water.

What to do when we over-salt a dish? What methods of salvation are there?

How to save over-salted meat

Over-salted meat is much easier to salvage than anything else. For example, you can add a fresh sauce based on unsalted butter or flour. This sauce will instantly absorb excess salt.

Another way is to add rich sour cream to the dish. You will get an excellent gravy, and sour cream, mixed with meat juice, will give the dish a new taste and remove excess salt. If you decide to use sour cream, remember that it should not be added to the dish being prepared, as the effect will be insignificant.

Transfer the finished dish to a porcelain bowl (it's better than a metal one), add chilled sour cream, mix well and let cool. Later, if you want to heat the food, do it in a water bath.

A bland side dish will also help to save the situation with over-salting. When you have over-salted the minced meat, you can easily add grated raw zucchini, potatoes or finely chopped cabbage to it. Such additives will not only save the minced meat, but also make the cutlets more juicy and tender.

How to save over-salted fish

Fish absorbs salt more actively, so if it is over-salted, it will be more difficult to save the situation, because animal meat, as a rule, absorbs salt only in a superficial layer, which cannot be said about fish.

The first way is to stew salted fish in sour cream, adding a lot of onions and parsley (dill). The second way is to prepare an unsalted side dish, mashed potatoes or cereal.

The third way is to soak the salted fish in cold water. To do this, small fish need to be completely filled with cold water, periodically refreshing the water, and large fish should be cut into pieces so that the salt comes out faster. Water is often replaced with milk.

How to save over-salted vegetables

An over-salted vegetable dish will either have to be completely changed or thrown away. If, for example, you have over-salted root vegetables (potatoes, carrots, beets, rutabaga), then the only way out is to puree them and mix them with the same puree, but unsalted. Of course, in this case, you will spend more time and products.

If the vegetables are only slightly salted, then add a little flour, fat, sour cream, beaten egg white or a whole beaten egg to the puree of such vegetables. It is important to understand that over-salted vegetables can only be saved by pureeing.

There is no need to worry about an over-salted vegetable salad at all. Add a few more cucumbers, tomatoes and more greens to it. Tomatoes will save vegetable stew from excess salt. They just need to be finely chopped and added to the dish while continuing to cook. Vegetables that you have cooked whole and salted, you just need to pour boiling water over and cook for a couple of minutes.

How to save over-salted mushrooms

Mushrooms can be saved with flour, mashed potatoes or rice, which of course must be boiled without salt. Stewing in sour cream or cream with onions will also help. It all depends on how much salt the dish is. If the oversalting is insignificant, then adding an additional portion of mushrooms will correct the situation, but there is no guarantee that the dish will become homogeneous in salt.

You may come across both salted and unleavened mushrooms, that is, you won’t be able to achieve uniform saltiness, but you will be able to smooth out the taste. Unfortunately, fresh mushrooms do not know how to draw out excess salt; unsalted acidic liquids (water acidified with lemon, sour cream) and starchy substances such as flour can do this.

How to save over-salted rice

The easiest way to “bring back to life” is over-salted rice. You just need to rinse it under cold water or boil it in unsalted water for a few minutes. You can also remove excess salt from pasta, buckwheat and many other grains. The main thing in this matter is not to overdo it, so as not to end up as a mess.

How to save over-salted soup

At first glance it may seem that nothing is simpler. Just add water and you're done. However, this method is best left as a last resort, otherwise the taste risks being hopelessly spoiled. It’s great if you have unsalted broth in stock, but if you don’t, then a bag of rice will come to your aid, which you need to keep in the soup.

Rice has excellent absorbent properties and will quickly absorb all the excess salt. There is another way to save soup - using refined sugar. A spoon with a piece of sugar is immersed in the soup, and the melted sugar is replaced with new sugar, doing this until all the unnecessary salt is gone.

Pasta and potatoes have good absorbent properties. If the recipe allows, add more of these ingredients. If not, just simmer a few whole peeled potatoes in the soup and then remove them after 10-15 minutes. The potatoes will absorb the excess salt without spoiling the taste.

How to save over-salted salinities

Sauerkraut, pickled cucumbers, and tomatoes are often heavily salted. They will be saved by running cold water, in which it is necessary to soak the vegetables.

How to eat less salt

It remains to talk about the most important thing, how to learn to eat less salt. The average person consumes about 15 grams of salt every day, although the body only needs 3 grams. Want to eat less salt? This is not easy, especially if you are used to salting everything. We'll tell you four ways to help you move towards a healthier, less salty kitchen.

Step #1

First, you must clearly understand that excessive salt consumption is dangerous, it is associated with the development of hypertension and increased blood pressure. The latter, in turn, is the main cause of premature death and the development of heart failure.

Among other things, excessive salt intake is associated with cataracts, stomach cancer, osteoporosis, diabetes, edema and fluid retention in the body.

Step #2

Taste food correctly. Learn to taste your food before adding salt. If you are one of those who salt out of habit, then try to begin to re-understand the taste of unsalted food. Over time, you will realize how much salt hides the real taste of food. Learn new things.

Step #3

Reduce your salt intake. There are several ways to help you reduce your salt intake in cooking, at the table, in takeout and during lunch. Some dishes, for example soups, taste much better if they are salted a little. If you want to reduce the amount of salt rather than eliminate it completely, try pouring the salt into your hand first, which will allow you to see how much salt you want to use.

To reduce the amount of salt in the kitchen

Just stop adding salt to your food. Start by halving the amount of salt called for in the recipe. Continue to reduce gradually, replacing salt with seasonings.

At home at the table

Do not reach for the salt shaker; remove it from the table altogether. If you can’t help yourself, then shake the salt shaker once over your food and try to wean yourself from this habit each time. Be careful with seasonings, as many side dishes and sauces are seasoned with a lot of salt.

takeaway food

Ask that fast food they make for you not add salt. Don't eat food that you know has been salted. Chips, crackers, and French fries acquire their enticing aroma, not least thanks to the generous amount of salt.