Salt has been known since Prehistory. Its chemical properties and interactions with food have made it extremely valuable. Major milestones in world history are associated with salt, its production and to his trade. Even our salary reminds us, through its etymology, of the link to precious white crystals. Throughout the ages, salt has played a essential role in the conservation and theseasoning food. It is even used in certain religious rites.
Today, salt remains a primordial compound. Its production has obviously developed and amplified thanks to new industrial techniques. The salt is everywhere. It is closely part of our feed. Like many things, its balanced consumption East beneficial to our body. Her excesson the other hand, can generate large public health issues. Therefore, reducing our daily consumption of salt becomes a major issue for our welfare.
The main problem with salt comes from its almost universal use. We consumes so often without even knowing it. THE magazine Here is relay thus some concerns issued by Véronique Chaouat, journalist and former head of the health section at 60 million consumers. She is the author of the book It’s decided, I’m reducing my salt intakein which she makes revelations about the salt risks. The conclusion is clear. The WHO (World Health Organization) recommends a daily intake of 5g. In Francewe would consume almost the double.
Some people (not just lovers) tend to have the heavy hand on the salt shaker. It depends on taste too. However, even if you’re not one to over-salt your food, you consume without a doubt more salt than you think. In fact, it is widely used as flavor enhancer and to help the conservation. Our feeding patterns obviously play an important role in theexcessive intake salt.
Salt is everywhere!
Many foods that we eat on a regular basis are high in salt. The bread for example, a symbol of French gastronomy, sometimes contains too much. The addition is now controlled for its manufacture but this does not concern, for example, the industrial sandwich bread. THE cheese and the deli are also very high in salt. Even if their association is delicious, it is not not recommended to make one regular consumption. More unexpectedly, we even find them, in significant quantities, in certain sparkling waters. The amount of sodium can expect 1.7 g per liter there.
Eat better, reduce salt.
Salt is unfortunately very present in a lot of processed industrial products. Whether it’s soft cheese but also (and above all) prepared dishes or even from cereals for children, sodium additions are far from trivial! A careful look at the labels and the exact composition of the products may surprise you. Salt is everywhere, even in the sweet products. This overconsumption paves the way for cardiovascular risks but also at the Water retention and the cellulite formation. It is therefore urgent to reduce OUR consumption.
The first thing to do is obviously to control your daily intake. The easiest way to do this is to reduce or even ban processed industrial products and the fast food. We will prefer them fresh fruits and vegetablescooked in homemade recipes. Therefore, it is easier to limit salt and replace it with combinations ofspices for more flavors. Think about using miso (fermented soybean paste) oralgae into tastier alternatives. THE lemon tricks your taste buds. The addition of a lemony touch can bring a salty sensation due to the proximity of the taste receptors.
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