Salt is present in the diet of each of us, almost no dish can do without it. Sometimes this spice is used in small quantities even in dessert recipes. Nutritionists advise limiting its consumption to those who follow their figure. Why should white crystals be avoided? What is the calorie content of regular salt?
Salt on our table
Salt is a seasoning that has long been used for cooking. It is a white natural substance, sodium chloride. In everyday life, the expressions “stone”, “cooking”, “edible” salt are often used. What is the difference between these concepts? If you determine how many calories are in salt, is there a difference between its individual types?
In stores you can find salt in different forms:
- coarse or fine grinding, extra;
- purified or unrefined (stone);
- iodized, fluorinated and not additionally enriched;
- different shades, up to black (it all depends on the composition of the minerals).
Sea salt is recognized as the most useful, which contains almost half of the periodic table. If earlier it was used mainly for external treatment, today there is a purified marine product. How many calories are in table salt? Is it possible to use it in unlimited quantities?
Probably, for many consumers it will be a discovery that the calorie content of salt in 100 gr. equals zero. This indicator does not depend on the type of spice. However, this does not mean that white crystals can be eaten in unlimited quantities. The fact is that our body needs very little of this spice: scientists tend to figure 5 g per day.
If the calorie content of table salt is zero, then what is included in its composition and what kind of it will be most useful? White crystals contain about 0.1% fat and carbohydrates and no proteins at all. The basis of salt is sodium chloride, but this is far from the only mineral in the composition of the product. To a much lesser extent, it includes:
- ash;
- potassium;
- calcium;
- magnesium;
- iron;
- cobalt;
- manganese;
- molybdenum;
- zinc;
- copper.
Sometimes salt is artificially enriched with iodine or fluorine. Sea crystals have the richest composition. Today, consumers have many new varieties of salt at their disposal, for example, Himalayan pink, considered the most valuable, "Flower of the Sea", brown, etc. Everyone chooses according to their taste.
Our wicked friend
Although the crystalline product contains all the substances necessary for human existence, one should not exceed the daily allowance of 10-15 g. If a person consumes too much of this natural substance, he is threatened by diseases of the cardiovascular system, kidneys and stomach. However, the most surprising fact is that salt, the calorie content of which is zero, can lead to obesity! The spice, entering the body, stimulates human consumption of sugar and fats, impoverishing the diet and depriving it of foods rich in fiber and calcium. As a result, lovers of salt become owners of a whole bunch of diseases, the worst of which is diabetes.
But you don't have to give up salt completely. This threatens to upset the stomach (the spice supports its work, promotes the production of gastric juice), worsening of cardiac activity. Sodium is essential for the transmission of impulses through the nerves and muscles. This crystalline substance is very important for normal water-salt metabolism.
With its imbalance, the activity of the nervous system is disturbed, the person becomes irritable and restless.
Also, the most common symptoms of salt deficiency are:
- nausea;
- loss of taste;
- dizziness;
- weakness, drowsiness.
However, if you adhere to the norm in the use of spices, the body will always be in good shape.
Food salt is essentially a universal product, a mineral that has been accompanying a person since ancient times. A long time ago, people realized the importance of this seasoning in their lives, which is why there are a number of proverbs and sayings, for example, “Eat a pound of salt with someone” or “Leave without salty bread” and of course many others that reflect the great respect of the people for this product . And edible salt very often in many civilizations was used as a bargaining chip, for a certain small amount of which you could even buy yourself a slave.
The process of extracting table salt is not much different in our time from the ancient methods. Moreover, the extraction of certain species is carried out in almost every country. The production of edible salt is different, most often carried out in the following three ways:
- Salt is self-planting, which is formed by the natural evaporation of sea water.
- Self-planting salt obtained from the bottom of salt lakes, or in salt cave reservoirs.
- Rock edible salt, obtained through the development of mines. Such salt is not subjected to any heat treatment during extraction.
The chemical composition of edible salt
The chemical composition of edible salt according to GOST is actually very simple. This is a compound formed by the interaction of alkali and acid, two chemical elements - sodium and chlorine. Therefore, the formula of edible salt is NaCl. This compound is obtained in the form of white crystals (see photo), which we are used to seeing in our salt shakers.
Benefits of edible salt
The benefits of this product are very unlikely to be underestimated in a person's life. Nowadays, the variety of different types of salt on the shelves of shops and supermarkets is incredibly wide. You can see sea, and iodized, and Himalayan, and pink with black, and many other species. All of them differ in the place of extraction, cleaning methods and many other factors that affect the presence of additional useful ingredients in the composition of the salt.
Thanks to all this, this product has a huge number of useful properties. Every day, about five grams of this mineral must enter our body to maintain water balance. It also serves as the basis for the formation of hydrochloric acid in the stomach, which perform the lion's share of the digestive process. This mineral must be present in the blood and liver of a person, and even at the cellular level. Due to its unique composition, it helps to maintain the necessary level of electrolytes.
Application in cooking
The use of edible salt as an additive in cooking is used all over the world. There is not a single cuisine in the world where this seasoning would not be used. In addition to adding flavor, it is also used as a preservative for the long-term preservation of vegetables, meat, and fish. It is important to remember that it should be used in moderation.
Useful properties and use in treatment
The beneficial properties of edible salt and the use of this composition in the treatment have been known since ancient times and are confirmed by modern research. Sodium chloride, this is the name of the compound, due to its indispensability in biological processes, both in humans and the rest of the plant and animal world, plays an important role in the life of every organism.
Sodium is, in fact, the main cation involved in maintaining the required level of acid-base balance, moreover, it is he who is responsible for the constancy of osmotic pressure.
The sodium-potassium compound ensures the penetration of glucose and amino acids through the cell membrane. With the insufficiency of this component in the human body, the transmission of nerve impulses and the activity of various muscles, including the heart, will not be able to function properly.
Without sodium, it will be quite difficult for the colon to absorb certain nutrients.
Chlorine is responsible for the formation of hydrochloric acid and some other substances in the body responsible for the breakdown of fats. It is the main stimulant of the reproductive and nervous systems, and with its insufficient presence in the body, the full formation of bone and muscle tissues is impossible.
The use of salt to benefit the body is possible not only with the help of its ingestion. We can greatly improve our health by applying some topical sodium chloride recipes.
For example, salt baths are very popular to strengthen the nail plate. To get it, dissolve a few tablespoons in a cup of water and dip your fingertips in it for a few minutes.
Also, with a runny nose, it is advised to do such a warm-up: heat a glass of salt in a frying pan, pour it into a bag of gauze or canvas, and warm the bridge of the nose.
Even in the fight against excess weight, extra food salt will become a faithful assistant. Dissolve two kilograms of salt in a bath of hot water and plunge into the resulting solution for fifteen minutes.
In addition to these, there are many other ways to use this product for the benefit of your own body.
Harm of salt and contraindications
There are many theories about the harm of this product. The most important thing that all researchers note is not to overdo it in use. Fifteen grams of sodium chloride per day is considered the optimal norm for a healthy adult. And it should be counted as such. Ten grams enters the body already in the composition of consumed products. And only five grams can be consumed additionally when preparing various dishes.
Extra food salt can in large quantities lead to clogging of the cells of our body with various harmful substances, can cause tissue edema and additional stress on arterial vessels and the heart. It should be borne in mind that excessive consumption of this product can lead to complications in the work of the whole organism. In addition, the nutritional value of edible salt is also quite high, and an excessive amount of salt in the body leads to additional stagnation of water in the body.
Therefore, it is worth being moderate in salting dishes, and, if possible, avoid additional intakes of this mineral, because the benefits and harms of edible salt will always depend only on your prudence. And then this ancient flavoring product will serve only for the benefit of your health.
Edible table salt is a universal mineral product that has been widely used in cooking, medicine, cosmetology and animal husbandry since ancient times.
The substance is a crushed transparent crystals with a pronounced taste and odorless. Depending on the purity, in accordance with GOST R 51574-2000, four grades are distinguished: extra, highest, first and second.
Salt can be finely and coarsely ground, various additives (iodine and other minerals) may be present in the substance. They give colorless crystals a grayish, yellow or even pink tint.
The daily requirement of salt for a person is 11 grams, which is about one teaspoon. In hot climates, the norm is higher - 25-30 grams.
Nutritional value of salt:
Edible salt is essential for the proper functioning of any organism, but it is very important to follow the recommended dosage. Lack or excess of a substance can cause significant harm to health. Let's see how NaCl is useful and harmful, how it is produced and where it is used.
The chemical composition of edible salt
The formula of edible salt is known to every student - NaCl. But you will not find absolutely pure sodium chlorine either in nature or on sale. The substance contains from 0.3 to 1% of various mineral impurities.
The composition of table salt is regulated by GOST R 51574-2000, which we have already mentioned above. Regulations:
| Name of indicator | Extra | Top grade | First grade | Second grade |
|---|---|---|---|---|
| Sodium chloride,%, not less than | 99,70 | 98,40 | 97,70 | 97,00 |
| Calcium-ion,%, no more | 0,02 | 0,35 | 0,50 | 0,65 |
| Magnesium ion,%, no more | 0,01 | 0,05 | 0,10 | 0,25 |
| Sulfate ion,%, no more | 0,16 | 0,80 | 1,20 | 1,50 |
| Potassium ion,%, no more | 0,02 | 0,10 | 0,10 | 0,20 |
| Iron(III) oxide,%, no more | 0,005 | 0,005 | 0,010 | |
| Sodium sulfate,%, no more | 0,20 | Not standardized | ||
| Insoluble residue,%, no more | 0,03 | 0,16 | 0,45 | 0,85 |
According to the same GOST, salt is a crystalline bulk product without impurities, except for those associated with its production. Sodium chloride has a salty taste without foreign aftertastes. In the salt of the highest, first and second grade, there may be dark particles, within the content of iron oxide and a water-insoluble residue.
Salt production
Methods for the extraction of sodium chloride have not changed much since ancient times, and the production of the substance is available in almost every country. Let's name the main methods:
- Evaporation in special sea water tanks. In this case, the composition usually includes many useful elements, including iodine.
- Extraction from the bowels of the earth in quarries and mines - such a substance contains almost no moisture and impurities.
- Washing out and evaporating the brine, thus producing salt of the "Extra" variety, it is distinguished by the highest degree of purification.
- Collecting from the bottom of salt lakes, this is how self-planting salt is obtained, which, like sea salt, contains many mineral elements necessary for organisms.
Salt types
Today there are many types of salt. Among them there are, one might say, classic and exotic. The first have long been included in our diet. They have long been used to this day in cooking and the creation of various medicinal and cosmetic products:
- Rock salt - ordinary salt without special impurities.
- Iodized salt - sodium chloride, which is artificially enriched with iodine, it is very popular in regions where people suffer from iodine deficiency.
- Fluoridated salt - enriched with fluorine is good for teeth.
- Dietary salt has a reduced sodium content, which makes it taste slightly different.
Exotic types of salt are used in various cuisines of the world, including volcanic Indian salt, Himalayan pink, French smoked and many others. Such products differ in shades and the presence of specific flavors.
Beneficial features
Salt is not produced by the body on its own, but is very important in metabolic processes. Chlorine is needed for the synthesis of hydrochloric acid in the stomach, as well as other substances that are responsible for the breakdown of fat. And sodium ensures the correct functioning of the muscles and the nervous system, it affects the condition of the bones and the absorption of nutrients by the large intestine.
Salt is involved in metabolic processes at the cell level, thanks to it the tissues receive the required amount of elements. The sodium-potassium compound is responsible for the penetration of amino acids and glucose through the cell membrane.
Nutritional value and chemical composition "Edible Salt".
The energy value Food salt is 0 kcal.
- Teaspoon ('with top' except for liquid products) = 5 gr (0 kcal)
- Calcium is the main component of our bones, acts as a regulator of the nervous system, is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
- Sodium- the main extracellular ion involved in the transfer of water, blood glucose, generation and transmission of electrical nerve signals, muscle contraction. Sodium deficiency is expressed by such symptoms as: general weakness, apathy, headaches, hypotension, muscle twitching.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
- Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
- Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
- Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
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- Artemovskoye field, located in the Donetsk region. Salt is mined here by the mine method;
- Lake Baskunchak, transportation is carried out on a specially built railway;
- potassium salts were found in large quantities in the Verkhnekamskoye deposit, where this mineral is mined by the mine method;
- in the Odessa estuaries, mining was carried out until 1931, at present the deposit is not used on an industrial scale;
- in the Seregovskoye deposit, brine is being evaporated.
** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the My Healthy Diet application.
Main source: Skurikhin I.M. etc. Chemical composition of foodstuffs.
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Tags:Food salt calorie content 0 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Food salt, calories, nutrients, useful properties Food salt
Energy value or calories is the amount of energy released in the human body from food during digestion. The energy value of the product is measured in kilo-calories (kcal) or kilo-joules (kJ) per 100 grams. product. The kilocalorie, which is used to measure the energy content of food, is also known as the "food calorie", so the prefix kilo is often omitted when referring to calories in (kilo)calories. You can see detailed tables of energy value for Russian products here.
The nutritional value- the content of carbohydrates, fats and proteins in the product.
Nutritional value of a food product- a set of properties of a food product, in the presence of which the physiological needs of a person in the necessary substances and energy are satisfied.
vitamins, organic substances needed in small amounts in the diet of both humans and most vertebrates. The synthesis of vitamins is usually carried out by plants, not animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and "lost" during cooking or food processing.
Formula and properties of table salt. The use of table salt
Table salt, whose formula is NaCl, is a food product. In inorganic chemistry, this substance is called sodium chloride. In the crushed version, table salt, the formula of which is given above, is a white crystal. Insignificant gray shades may appear in the presence of other mineral salts as impurities.
It is produced in various forms: crude and peeled, small and large, iodized.
biological significance
Salt crystal, which has an ionic chemical bond, is necessary for the full life and activity of a person, other living organisms. Sodium chloride is involved in the regulation and maintenance of water-salt balance, alkaline metabolism. Biological mechanisms control the constancy of the concentration of sodium chloride in various fluids, such as blood.
The difference in NaCl concentrations inside the cell and outside is the main mechanism for the entry of nutrients into the cell, as well as the removal of waste products. A similar process is used in the generation and transmission of impulses by neurons. Also, the chlorine anion in this compound is the main material for the formation of hydrochloric acid, the most important component of gastric juice.
The daily requirement for this substance is from 1.5 to 4 grams, and for a hot climate, the dose of sodium chloride increases several times.
The body does not need the compound itself, but the Na+ cation and the Cl- anion. With an insufficient amount of these ions, the destruction of muscle and bone tissue occurs. There are depressions, mental and nervous diseases, disturbances in the activity of the cardiovascular system and digestive processes, muscle spasms, anorexia, osteoporosis.
Chronic lack of Na+ and Cl- ions leads to death. Biochemist Zhores Medvedev noted that in the absence of salt in the body, one can last no more than 11 days.
Tribes of pastoralists and hunters in ancient times, to meet the body's need for salt, used raw meat products. The agricultural tribes consumed vegetable food, in which there was a small amount of sodium chloride. As signs signaling a lack of salt, weakness and headache, nausea, dizziness are distinguished.
Production features
In the distant past, salt was extracted by burning certain plants in fires. The resulting ash was used as a condiment.
Purification of table salt obtained by evaporating sea water was not carried out, the resulting substance was immediately eaten. This technology originated in countries with a hot and dry climate, where a similar process took place without human intervention, and then, when it was adopted by other countries, sea water began to be heated artificially.
Salt works were built on the shores of the White Sea, in which concentrated brine and fresh water were obtained by evaporation and freezing.
natural deposits
Among the places characterized by large reserves of table salt, we highlight:
The biological properties of table salt have made it an important economic object. In 2006, about 4.5 million tons of this mineral were used on the Russian market, with 0.56 million tons going to food expenses, and the remaining 4 million tons going to the needs of the chemical industry.
physical characteristics
Consider some of the properties of table salt. This substance is quite soluble in water, and the process is influenced by several factors:
Salt crystal contains impurities in the form of calcium and magnesium cations. That is why sodium chloride absorbs water (it becomes damp in the air). If such ions are not part of table salt, this property is absent.
The melting point of table salt is 800.8 °C, which indicates a strong crystalline structure of this compound. By mixing fine sodium chloride powder with crushed ice, a high quality coolant is obtained.
For example, 100 g of ice and 30 g of common salt can bring the temperature down to -20 °C. The reason for this phenomenon is that the salt solution freezes at temperatures below 0 ° C. Ice, for which this value is the melting point, melts in such a solution, absorbing the heat of the environment.
The high melting point of table salt explains its thermodynamic characteristics, as well as its high dielectric constant - 6.3.
Considering how important the biological and chemical properties of salt are, its significant natural reserves, there is no need to develop an option for the industrial production of this substance. Let us dwell on the laboratory options for obtaining sodium chloride:
- This compound can be obtained as a product by reacting copper (2) sulfate with barium chloride. After removing the precipitate, which is barium sulfate, evaporating the filtrate, you can get salt crystals.
- In the exothermic combination of sodium with gaseous chlorine, sodium chloride is also formed, and the process is accompanied by the release of a significant amount of heat (exothermic form).
What are the chemical properties of table salt? This compound is formed by a strong base and a strong acid, so hydrolysis in an aqueous solution does not occur. The neutrality of the environment explains the use of table salt in the food industry.
During the electrolysis of an aqueous solution of this compound, gaseous hydrogen is released at the cathode, and chlorine is formed at the anode. Sodium hydroxide accumulates in the interelectrode space.
Given that the resulting alkali is a substance in demand in various production processes, this also explains the use of table salt on an industrial scale in chemical production.
The density of common salt is 2.17 g/cm 3 . The cubic face-centered crystal lattice is characteristic of many minerals. Inside it is dominated by ionic chemical bonds formed due to the action of forces of electrostatic attraction and repulsion.
Since the density of table salt in this compound is quite high (2.1–2.2 g/cm³), halite is a solid mineral. The percentage of sodium cation in it is 39.34%, chlorine anion - 60.66%. In addition to these ions, in the composition of halite there are ions of bromine, copper, silver, calcium, oxygen, lead, potassium, manganese, nitrogen, hydrogen in the form of impurities. This transparent, colorless mineral with a glassy luster is formed in closed water bodies. Halite is a product of runoff on volcanic craters.
It is a sedimentary rock from the evaporite group, which consists of more than 90 percent halite. For rock salt, a snow-white color is more characteristic, only in exceptional cases the presence of clay gives the mineral a gray tint, and the presence of iron oxides gives the compound a yellow, orange color. Rock salt contains not only sodium chloride, but also many other chemical compounds of magnesium, calcium, potassium:
Depending on the conditions of formation, the main deposits of rock salt are divided into several types:
It is a mixture of sulfates, carbonates, potassium and sodium chlorides. In the process of its evaporation in the temperature range from +20 to +35 °C, the less soluble salts initially crystallize: magnesium and calcium carbonates, as well as calcium sulfate. Further, soluble chlorides, as well as magnesium and sodium sulfates, precipitate. The sequence of crystallization of these inorganic salts may vary depending on the temperature index, the rate of the evaporation process, and other conditions.
In commercial quantities, sea salt is obtained from the water of the seas by evaporation. It differs significantly in microbiological and chemical parameters from rock salt, has a high percentage of iodine, magnesium, potassium, manganese. Due to the different chemical composition, there are differences in organoleptic indicators. Sea salt is used in medicine as a remedy for the treatment of skin diseases, such as psoriasis. Among the common products offered in the pharmacy chain, we highlight the salt of the Dead Sea. Also, purified sea salt is also offered in the food industry as iodized.
Regular table salt has weak antiseptic properties. With a percentage of this substance in the range of 10-15 percent, the appearance of putrefactive bacteria can be prevented. It is for these purposes that sodium chloride is added as a preservative to food, as well as other organic masses: wood, glue, leather.
salt abuse
According to the World Health Organization, excessive consumption of sodium chloride leads to a significant increase in blood pressure, as a result of which diseases of the kidneys and heart, stomach often develop, and osteoporosis is formed.
Together with other sodium salts, sodium chloride is the cause of eye diseases. Table salt retains fluid inside the body, which leads to an increase in intraocular pressure, the formation of cataracts.
Sodium chloride, commonly referred to as common salt, is an inorganic mineral that is widely distributed in nature. This fact greatly simplifies its use in the food and chemical industries. There is no need to spend time and energy resources for the industrial production of this substance, which affects its cost. In order to prevent an overabundance of this compound in the body, it is necessary to control the daily intake of salty foods.
The most popular spice, which is a white crystal. It can be fine or coarse grinding, with the addition of iodine, etc. As a rule, salt includes impurities of various mineral salts, which give it a brown or gray tint.
The chemical formula is NaCl.
Manufacturing
Salt is obtained by evaporating sea water or water from salt lakes, mined in mines or salt caves.
Kinds
On the Russian market, domestically produced salt is represented by four varieties: “extra”, higher, first, stone (second). In addition, there is lick salt used to feed animals. Varieties "extra" and higher can be enriched with iodine.
Salt "extra" and the highest grade is best used for marinades, for the preparation of blanks - stone. Most recipes call for "extra" salt, although many nutritionists consider rock salt to be the healthiest, as it contains beneficial admixtures of other mineral salts. Iodized salt is not suitable for salting.
Usage
Salt is added to almost all dishes, as it helps to bring out the taste of food. Without it, the dishes seem bland and tasteless. In addition, salt is used as a preservative that kills putrefactive bacteria.
The laying of salt in dishes should be carried out according to certain rules. When preparing meat broths, salt is added 25-30 minutes before cooking, fish - after the foam has been removed, vegetable and mushroom - a few minutes before the end of cooking.
When cooking legumes, salt is added after they soften or at the end. During stewing or cooking vegetables - immediately after boiling. Vegetables and fish should be salted before frying, potatoes at the end, because under the influence of salt they lose juice. Steaks should be salted at the end of cooking. If you salt the meat before frying, then it will lose the juice and will be more stewed than fried.
Most often, salt is added “to taste”, however, when salting or preparing marinades, a strictly defined amount is measured. When stewing or steaming vegetables, the norms for laying salt are reduced by a third. 20 grams (2 tsp) of salt per 1 kg of meat are placed in minced meat and fish.
If the meat was salted during cooking, then it is recommended to serve it with butter or flour unsalted sauce, fish with unsalted mashed potatoes or stew in sour cream with parsley and dill. Salted mushrooms are served with sour cream, rice, mashed potatoes, and onions. Over-salting soup can be corrected by adding rice, potatoes or unsalted noodles to it.
Beneficial features
Salt is an important element of human metabolism. It is necessary for the production of gastric juice, digestion of food, transmission of nerve impulses, and muscle function. With a lack of salt in the body, weakness, increased fatigue, destruction of muscle and bone tissues, the appearance of nervous and mental diseases, disruption of the cardiovascular and digestive systems, anorexia, osteoporosis, spasms of smooth muscles are observed.
Use restrictions
Both deficiency and excess of salt in the body lead to negative consequences. Studies show that people often consume more salt than necessary. This can lead to hypertension, diseases of the cardiovascular system, liver, kidneys, osteoporosis, stomach cancer, eye diseases.
The daily intake of salt for an adult is 10-15 grams, in conditions where there is increased sweating - up to 30 grams.
The impact of excessive salt intake on the body is confirmed by the example of Finland: when the average salt intake decreased by a third, the death rate from heart attacks and strokes decreased by 80%.
The salt market offers many varieties of this spice. Now you can find pink Peruvian, smoked French, Himalayan rock pink and other types of salt. Some restaurants even have "salt sommeliers".
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