Why can not eat salt and what it can be replaced?
Table salt (also “table”, “stone”, “food”, and just salt) is a chemical compound of sodium with chlorine (NaCl). The first element in this bundle is responsible for acid-base and water balances, thereby ensuring the correct transmission of nerve impulses, while the second is involved in muscle contraction. In other words, ordinary table salt plays an important role in metabolic processes, and it seems logical to assume that table salt is simply necessary. However ... only in a certain amount (recommended daily intake is 5 g of salt, not more)! The habit of "salting" everything can lead to increased blood pressure, methodically disable the cardiovascular and nervous systems, disrupt the liver and kidneys ...
See how it works:
- We all know very well that our body consists mainly of water (70%), and salt is able to retain this water very well where it is not necessary (just think, each gram of salt retains about 100 ml of liquid). That is why after generously salted food you really want to drink.Therefore, if you complain of edema, salt it again, and as a reward you will get varicose veins, hemorrhoids and heart problems (yes, the edema puts pressure on the vessels, thereby overloading our main organ).
- Excess fluid in the body, stimulating the growth of fat cells, inevitably leads to obesity. And if you take into account the fact that salt has a superpower to increase the appetite, then the “inevitable” comes sooner, and it makes your heart even harder to tap the right rhythm ...
- A million times scientifically proven (unfortunately, tested on personal experience) that discomfort in the abdomen provokes nervous diseases. When it is bad, as a rule, all of us are drawn to chew on something harmful that, instead of the desired “consolation,” it only intensifies irritation, pain, appetite and ... It seems you have fallen into a vicious circle.
- Physiology, of course, suggested such a development of events and in case of an excess of fluid in the body provided us with two excretory systems (skin and kidneys). But the trouble is: when you feel bad (swelling, irritability and stomach ache), you don’t want to get up from your bed, let alone go to the gym to sweat it well.So all the dirty work falls to the share of the kidneys. There are at least two of them in the body, but if at least one starts to mess up, you can forget about the usual life.
Is there life without salt?
I will say in secret that the daily dose of NaCl can be fully replenished without tipping the salmon in a plate with lunch. And believe me, it will be no less tasty - to the extent necessary, sweet or salty, spicy, sour and, if you like, tart (depending on what products it consists of), because:
- Each vegetable / cereal / fruit (without exception) has its own individual, incomparable taste, which we don’t understand why, from an early age, we are taught to score with an amplifier of taste;
- There is a mass of natural and 100% harmless substitutes for the “white death” ranging from banal onions and garlic to spicy spices and overseas herbs.
What to replace the salt? Remember, here are my favorite combinations:
- Citrus juice along with zest + a pinch of ground black or cayenne pepper (in some cases it is very cool to rub ginger) = perfect # along with salt for baking vegetables (you don't even need to add oil here: just sprinkle the chopped vegetables with a mixture of juice and spices and send them to the oven) ; dressing for fresh salads; marinade to fish and seafood.
- Dried vegetables.Tomatoes, prairies, parsley root, parsnips and celery - all of them, like sea kale, are endowed with a salty taste and individually or together will become an excellent analogue of salt in soup and sauce for meat.
- Dry / fresh ginger, grated horseradish or natural mustard in tandem with sesame oil and honey will replace not only salt, but also pepper wherever you add them.
- Dry onion + garlic dried + dried sage + marjoram + dried basil + cayenne pepper + cumin + thyme + bell pepper = # excellent replacement of the salt. Finely chop and mix everything in equal proportions and add wherever sodium chloride has been sprinkled.
- Sea kale is already naturally salty. Eat it fresh in salads or chop the dried seaweed in a mortar or a coffee grinder, add to fish marinades, omelets or season them with ready-made meals. You will have salt, iodine, and protein in addition.