is not ordinary table salt. Ordinary table salt and natural sea salt has very little in common. Ordinary table salt undergoes a great deal of processing and comes out approximately 97.5 percent sodium chloride (the mineral called salt) and 2.5 percent chemicals such as iodine and moisture absorbents. It's dried at over 1,200 degrees Fahrenheit which alters the natural chemical structure of the salt. You'll find the latter in most processed foods.
On the other hand, natural salt or unrefined salt is 84 percent sodium chloride and 16 percent other NATURALLY occurring minerals. So your salt should be complete with all-natural elements and free of pollutants. Check out Himalayan Crystal Salt from a trusted source.
Because our bodies need the"good" salt, the question is really how much is too much. Our bodies need natural salt for the many biological processes such as being a component of blood plasma, and lymphatic fluid. It carries nutrients into and out of your cells. It helps the lining of your blood vessels regulate blood pressure. Helps your brain send communication signals to your muscles.
But like even oxygen and water too much of a good thing can hurt you.
Before we talk about how much is too much Im thinking about measurements of added salt to whole food. Not the voluminous amount of processed salt in "packaged" food. These foods are loaded with salt to improve the taste of overcooked, bland, nutrient butchered food in a package. The shift is to salt whole food with pure all natural sea salt your body needs and avoid the refined salt that comes in processed foods that hurt your body (processed meats are the worst offender).
The AMA recommends limiting sodium consumption to fewer than 1,500 mg per day. That is somewhere between one half and three quarters teaspoon. When you think about adding a "pinch" of salt to your food I think a half teaspoon is quite generous for our daily intake.
On the other hand, natural salt or unrefined salt is 84 percent sodium chloride and 16 percent other NATURALLY occurring minerals. So your salt should be complete with all-natural elements and free of pollutants. Check out Himalayan Crystal Salt from a trusted source.
Because our bodies need the"good" salt, the question is really how much is too much. Our bodies need natural salt for the many biological processes such as being a component of blood plasma, and lymphatic fluid. It carries nutrients into and out of your cells. It helps the lining of your blood vessels regulate blood pressure. Helps your brain send communication signals to your muscles.
But like even oxygen and water too much of a good thing can hurt you.
Before we talk about how much is too much Im thinking about measurements of added salt to whole food. Not the voluminous amount of processed salt in "packaged" food. These foods are loaded with salt to improve the taste of overcooked, bland, nutrient butchered food in a package. The shift is to salt whole food with pure all natural sea salt your body needs and avoid the refined salt that comes in processed foods that hurt your body (processed meats are the worst offender).
The AMA recommends limiting sodium consumption to fewer than 1,500 mg per day. That is somewhere between one half and three quarters teaspoon. When you think about adding a "pinch" of salt to your food I think a half teaspoon is quite generous for our daily intake.
great post. i salt just about all of my food i prepare. i use sea salt and keep it in a jar and literally sprinkle food with my fingers. i think it enhances food dramatically. i find that just a touch of salt after food has been cooked brings out the natural flavor of it. i would say all in all, i probably use less than a teaspoon a day.
ReplyDeleteI don't think I really understood the need for unprocessed salt so I probably have denied myself unnecessarily. My diet is pretty clean as far as processed food so I'm going to start enjoying like you say a pinch on certain foods. I use a cajun seasoning for my chicken breasts and I just noticed the number one ingredient is "salt" (sure not the good kind)
ReplyDeleteDo you have any good "cajun" mixes that may include salt but also other natural seasonings?
i make all of my "mixes" homemade. i keep them in little jars i pick up at the container store. but for a cajun mix i blend the following:
ReplyDelete2.5 tb of paprika
2 tb of sea salt
2 tb of garlic powder
1 tb of black pepper
1 tb of onion powder
1 tb of cayenne pepper
1 tb of dried oregano
1 tb of dried thyme
this will last in your pantry for 6 months.
Can't wait to start using this. Love it!
ReplyDeleteWhat about the iodine in the table salt? Don't we need it? I understood that the reason for it being added to salt was that there are few other ways of getting it.
ReplyDeleteHi Maridonna!
ReplyDeleteIodine is added to processed table salt and occurs naturally in sea salt.
Check this out:
What foods are naturally high in iodine? Iodine is a component of almost every living plant and animal. No standard measurements of iodine in food exist because iodine concentrations vary across the world. In general, foods from the sea contain the most iodine, followed by animal foods, and then plant foods. Of all foods seaweed, like kelp, is the most famous and reliable source of natural iodine, however egg and dairy products can also be good sources.
How much iodine do I need? In your entire lifetime you will need less than a teaspoon of iodine to ensure good health, however, your body cannot store iodine so you have to eat a little bit every day. You only need 150 micrograms (or a 1000th of a teaspoon) to meet your daily requirement.