What are dietary salts?
- IODIZED SALT: the choice of adding iodine to common salt was made to reduce the incidence of thyroid problems in the population. This mineral, contained mainly in algae, fish, turnips and spinach, is in fact essential for the synthesis of thyroid hormones. Its lack in nutrition can cause hypothyroidism (goiter) and the Italian diet is often poor.
Iodine, indirectly, therefore intervenes in the regulation of the basal metabolism, increasing it and promoting growth and development. The iodized salt must be used raw; it is useless to add it to the pasta during cooking as the high temperatures destroy this very important mineral. - HYPOSODIUM SALT: added to potassium chloride, it contains less sodium and helps fight hypertension.
- ASODIUM SALT: totally sodium free (max 0.12%).
- WHOLE SEA SALT: unlike the others it is a 100% natural salt that has not undergone any refining process. For this reason the crystals contain important minerals such as iodine, magnesium, sulfur, zinc, copper, phosphorus etc.
- GOMASIO: obtained by adding salt to toasted sesame seeds or algae. Of oriental origin, but now widespread and also known in Europe, it can be used instead of traditional salt to dress salads or cereals.
Gomasio - What is it and How to Prepare it
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In any case, before venturing into the choice of a dietary salt, it is good to consult your doctor. The iodized salt, for example, could be contraindicated to those suffering from hyperthyroidism, the low-sodium one in case of heart or kidney diseases. Both of these salts could also interfere with medicines taken to treat other conditions.
These indications are especially valid for elderly people who are more prone to hypertension and cardiovascular diseases than young people.
Salt? It is "just a" habit
The preference for salty foods is a subjective factor that derives from dietary habits and cultural factors. The search for foods rich in salt is in fact not connected in any way to the increased demand for sodium by the body. Just think that some peoples do not use salt in their diet.
The salty taste is dampened by the sweet, but is enhanced by the bitter and sometimes by the sour (with the exception of lemon and vinegar which, if pleasing to the palate, allow you to halve the addition of salt to dishes).
The positive news is that one's palate can be polite and that after a couple of weeks of restriction, foods rich in salt are not very tasty because they are too salty.
In the meantime, to accustom the palate, in place of traditional salt, various spices and aromas can be used, such as chilli, herbs, garlic, parsley, rosemary, sage, oregano etc.
Other articles on "Diet Salt"
- salt
- Integral salt
- Hyposodic salt
- Iodized salt
- Diet and Hypertension, DASH Diet
- Sodium
