Take very little salt each day (6 gm)


 

This is too much....


SALT - (ONLY have SEA SALT in your food)- Please read carefully

Salt is necessary for our body. It keeps water balance in our body. It helps our nerves impulses and play  a role in muscle contraction. It also helps and regulates and balances the acid based fluids in our body. Only small amount of salt required. Almighty's kitchen has a natural salt that is to say that all the fruits and vegetables in His kitchen has enough salt which we required each day. In summer time if we play sport we must take care of our body salt. In the Almighty 's kitchen every things must be balanced and excessive oxygen or water will kill. So be very careful with salt it is a silence killer in your kitchen or on the table. All the vegetables and fruits we have everyday will provide us with the amount of salt our body needs, therefore, the excessive salt we take will make:

  1. The job of our kidney and liver very hard to put the salt out.
  2. The Uric acid to remain in the body if we take too much salt.
  3. High Blood Pressure.
  4. Blockage of our arteries.




What is the best substitute to salt:


a) Lemon- when you are having your food squeeze a fresh lemon over it and taste it to see the flavor of a live food
b) Vinegar- This is good substitute if it is an organic Cyder vinegar
c) Unripe Grape juice- It is used in Iran- Greece, Turkey. Spine. (The best one is coming from Kazeroon
 
 





WHAT IS SALT

Salt is a dietary mineral composed primarily of sodium chloride that is essential for animal life, but can be toxic to many land plants. Salt flavor is one of the basic tastes, making salt the oldest, ubiquitous food seasoning. Salt is also an important preservative. Salt for human consumption is produced in different forms: unrefined salt (such as sea salt), refined salt (table salt), and iodized salt. It is a crystalline solid, white, pale pink or light gray in color, normally obtained from sea water or rock deposits. Edible rock salts may be slightly greyish in color because of mineral content. Chloride and sodium ions, the two major components of salt, are necessary for the survival of all known living creatures, including humans. Salt is involved in regulating the water content (fluid balance) of the body. Over consumption of salt increases the risk of health problems, including high blood pressure.

1) Salt is unhealthy poison to the body, because it is not the natural salt
2) Salt is inorganic and it is unusable by body. It is use able by plants which turned into Sodium – used by body and Sodium keeps the body ALKALINE.
3) Too much salt will case:
a. Higher blood pressure;
b. Heat attack, stroke
c. Clogs arteries
d. Slat kill 100,000 people a day
e. We get our salt from vegetable and fruits we eat each day

4) Our body needs salt which we get it from fruit and vegetable we eat each day
5) If you mix soil with salt that soil will not be good for agriculture and will not provide you any product.
 
6) SALT IN HISTORY& RELIGION & HEALTH: In the King James Bible, forty-one verses mention salt the earliest being the story of Lot's wife, who was turned into a pillar of salt when she disobediently looked back at the wicked cities of Sodom and Gomorrah (Genesis 19:26). When King Abimelech destroyed the city of Shechem, he is said to have "sown salt on it;" a phrase expressing the completeness of its ruin. (Judges 9:45.) In the Sermon on the Mount, Jesus referred to his followers as the "salt of the earth". The apostle Paul also encouraged Christians to "let your conversation be always full of grace, seasoned with salt" (Colossians 4:6).
7) In one of the Hadith recorded in Sunan Ibn Majah, Prophet Muhammad is reported to have said that: "Salt is the master of your food. God sent down four blessings from the sky - fire, water, iron and salt"
8) Salt is mandatory in the rite of the Tridentine Mass. Salt is used in the third item (which includes an Exorcism) of the Celtic Consecration (cf. Gallican rite) that is employed in the consecration of a church. Salt may be added to the water "where it is customary" in the Roman Catholic rite of Holy water.
9) Salt is considered to be a very auspicious substance in Hindu mythology, and is used in particular religious ceremonies like housewarmings and weddings.
10) In Judaism, it is recommended to have either a salty bread or to add salt to the bread if this bread is unsalted when doing Kidush for Shabat. It is customary to spread some salt over the bread or to dip the bread in a little salt when passing the bread around the table after the Kidush. To preserve the covenant between their people and God, Jews dip the Sabbath bread in salt.
11) In Wicca, salt is symbolic of the element Earth. It is also used as a purifier of sacred space.
12) In the native Japanese religion Shinto, salt is used for ritual purification of locations and people, such as in sumo wrestling.
13) In Aztec mythology, Huixtocihuatl was a fertility goddess who presided over salt and salt water.
14) The ancient Egyptians, Greeks and Romans invoked their gods with offerings of salt and water. This is thought to be the origin of the Holy Water used in the Christian faith

Unrefined salt

Different natural salts have different mineralises, giving each one a unique flavor. Fleur de sel, natural sea salt harvested by hand, has a unique flavor varying from region to region. Some advocates for sea salt assert that unrefined sea salt is healthier than refined salts However, completely raw sea salt is bitter because of magnesium and calcium compounds, and thus is rarely eaten. The refined salt industry cites scientific studies saying that raw sea and rock salts do not contain enough iodine salts to prevent iodine deficiency diseases.  Unrefined sea salts are also commonly used as ingredients in bathing additives and cosmetic products. One example is bath salts, which uses sea salt as its main ingredient and combined with other ingredients used for its healing and therapeutic effects. Refined salt, which is most widely used presently, is mainly sodium chloride. Food grade salt accounts for only a small part of salt production in industrialised countries (3% in Europe) although worldwide, food uses account for 17.5% of salt production. The majority is sold for industrial use. Salt has great commercial value because it is a necessary ingredient in the manufacturing of many things. A few common examples include: the production of pulp and paper, setting dyes in textiles and fabrics, and the making of soaps and detergents. The manufacture and use of salt is one of the oldest chemical industries. Salt can be obtained by evaporation of sea water, usually in shallow basins warmed by sunlight; salt so obtained was formerly called bay salt, and is now often called sea salt or solar salt. Rock salt deposits are formed by the evaporation of ancient salt lakes, and may be mined conventionally or through the injection of water. Injected water dissolves the salt, and the brine solution can be pumped to the surface where the salt is collected. After the raw salt is obtained, it is refined to purify it and improve its storage and handling characteristics. Purification usually involves recrystallization. In recrystallization, a brine solution is treated with chemicals that precipitate most impurities (largely magnesium and calcium salts). Multiple stages of evaporation are then used to collect pure sodium chloride crystals, which are kiln-dried. Salt Crystals at Devil's Golf Course in Death Valley National Park. Single-serving salt packets. Since the 1950s it has been common to add a trace of sodium ferrocyanide to the brine in the United Kingdom; this acts as an anticaking agent by promoting irregular crystals. The safety of sodium ferrocyanide as a food additive was confirmed in the United Kingdom in 1993. Some anti-caking agents used are tricalcium phosphate, calcium or magnesium carbonates, fatty acid salts (acid salts), magnesium oxide, silicon dioxide, calcium silicate, sodium aluminosilicate, and calcium aluminosilicate. Both the European Union and the United States Food and Drug Administration (FDA) permitted the use of aluminium in the latter two compounds. The refined salt is then ready for packing and distribution.

Table salt

Table salt is refined salt, which contains about 97% to 99% sodium chloride. It usually contains substances that make it free-flowing (anti-caking agents) such as sodium silicoaluminate or magnesium carbonate. Some people also add a desiccant, such as a few grains of uncooked rice, in salt shakers to absorb extra moisture and help break up clumps when anti-caking agents are not enough. Table salt has a particle density of 2.165 g/cm3, and a bulk density (dry, ASTM D 632 gradation) of about 1.154 g/cm.  Sodium is one of the primary electrolytes in the body. All four cationic electrolytes (sodium, potassium, magnesium, and calcium) are available in unrefined salt, as are other vital minerals needed for optimal bodily function. Too much or too little salt in the diet can lead to muscle cramps, dizziness, or electrolyte disturbance, which can cause neurological problems, or be fatal. Drinking too much water, with insufficient salt intake, puts a person at risk of water intoxication (hyponatremia). Salt is sometimes used as a health aid, such as in treatment of dysautonomia.  Long term high levels of salt intake is associated with increased risk of stroke and cardiovascular disease. However, some scientists believe that excess salt intake has no significant role in hypertension and coronary heart disease, as adults' kidneys are able to remove excess salt. It is now also believed that excess salt consumption is not linked to exercise-induced asthma.
Evidence supports the link between excess salt consumption and a number of conditions including:

• Heartburn.
• Osteoporosis: One report shows that a high salt diet does reduce bone density in women. Yet "While high salt intakes have been associated with detrimental effects on bone health, there are insufficient data to draw firm conclusions."
• Gastric cancer (stomach cancer) is associated with high levels of sodium, "but the evidence does not generally relate to foods typically consumed in the UK." However, in Japan, salt consumption is higher.
• Hypertension (high blood pressure): "Since 1994, the evidence of an association between dietary salt intakes and blood pressure has increased. The data have been consistent in various study populations and across the age range in adults." A large scale study from 2007 has shown that people with high-normal blood pressure who significantly reduced the amount of salt in their diet decreased their chances of developing cardiovascular disease by 25% over the following 10 to 15 years. Their risk of dying from cardiovascular disease decreased by 20%.
• Left ventricular hypertrophy (cardiac enlargement): "Evidence suggests that high salt intake causes left ventricular hypertrophy, a strong risk factor for cardiovascular disease, independently of blood pressure effects." "…there is accumulating evidence that high salt intake predicts left ventricular hypertrophy." Excessive salt (sodium) intake, combined with an inadequate intake of water, can cause hypernatremia. It can exacerbate renal disease.
• Edema (BE: oedema): A decrease in salt intake has been suggested to treat edema (fluid retention).
• Duodenal ulcers and gastric ulcers
• Death: Ingestion of large amounts of salt in a short time (about 1 g per kg of body weight) can be fatal. Salt solutions have been used in ancient China as a method of suicide (especially by the nobility, since salt was quite valuable). Deaths have also resulted from attempted use of salt solutions as emetics, forced salt intake, and accidental confusion of salt with sugar in child food.
The risk for disease due to insufficient or excessive salt intake varies because of biochemical individuality. Some have asserted that while the risks of consuming too much salt are real, the risks have been exaggerated for most people, or that the studies done on the consumption of salt can be interpreted in many different ways.
Some isolated cultures, such as the Yanomami in South America, have been found to consume little salt, possibly an adaptation originated in the predominantly vegetarian diet of human primate ancestors However, the low salt diets of the Yanomamo Indians does not result in their low blood pressure, this has been attributed to their lack of a D/D genotype.

In the United Kingdom the Scientific Advisory Committee on Nutrition (SACN) recommended in 2003 that, for a typical adult, the Reference Nutrient Intake is 4 g salt per day (1.6 g or 70 mmol sodium). However, average adult intake is two and a half times the Reference Nutrient Intake for sodium. SACN states, "The target salt intakes set for adults and children do not represent ideal or optimum consumption levels, but achievable population goals." The Food Safety Authority of Ireland endorses the UK targets. Health Canada recommends an Adequate Intake (AI) and an Upper Limit (UL) in terms of sodium, as does the Auckland District Health Board in New Zealand. The NHMRC in Australia was not able to define a recommended dietary intake (RDI). It defines an Adequate Intake (AI) for adults of 460-920 mg/day and an Upper Level of intake (UL) of 2300 mg/day.
In the United States, the Food and Drug Administration itself does not make a recommendation, but refers readers to Dietary Guidelines for Americans 2005. These suggest that US citizens should consume less than 2,300 mg of sodium (= 2.3 g sodium = 5.8 g salt) per day.

Labeling

UK: The Food Standards Agency defines the level of salt in foods as follows: "High is more than 1.5g salt per 100g (or 0.6g sodium). Low is 0.3g salt or less per 100g (or 0.1g sodium). If the amount of salt per 100g is in between these figures, then that is a medium level of salt." In the UK, foods produced by some supermarkets and manufacturers have ‘traffic light’ colors on the front of the pack: Red (High), Amber (Medium), or Green (Low). USA: The FDA Food Labeling Guide stipulates whether a food can be labelled as "free", "low", or "reduced/less" in respect of sodium. When other health claims are made about a food (e.g. low in fat, calories, etc.), a disclosure statement is required if the food exceeds 480 mg of sodium per

Salt intake can be reduced by simply reducing the quantity of salty foods in a diet, without recourse to salt substitutes. Salt substitutes have a taste similar to table salt and contain mostly potassium chloride, which will increase potassium intake. Excess potassium intake can cause hyperkalemia. Various diseases and medications may decrease the body's excretion of potassium, thereby increasing the risk of hyperkalemia. Those who have kidney failure, heart failure or diabetes should seek medical advice before using a salt substitute. One manufacturer, LoSalt, has issued an advisory statemen that those taking the following prescription drugs should not use a salt substitute: Amiloride, Triamterene, Dytac, Spironolactone (Brand name Aldactone), Eplerenone and Inspra. The word salt is thought to come from the Latin sal, meaning salt. The English word "salary", which is similar in several European languages, is linked to the fact that salt was once a currency (legal tender) in many parts of the world.  Salt is a chemical compound called sodium chloride, with the formula NaCL (Na = sodium, CL = chlorine). Sodium chloride consists of 40% sodium and 60% chlorine. Salt is of low toxicity and is non-flammable. Seen under a microscope, table salt is made up of many cube-shaped crystals.

Salt exists naturally in seawater. When an area of seawater becomes enclosed it evaporates under the sun, a deposit is left. Over millions of years other sediments have been deposited over the salt, leaving beds of halite (rock salt) below the surface.  Salt used to be used just as a diet supplement and as a means of preserving food. Later, salt was used in such processes as tanning, dyeing and bleaching. Relatively more recently, salt has been used for glazing pottery, soap-making and the early manufacture of chlorine. Today salt is widely used in the chemical industry, and also for water softening.

The human body needs salt

Not only does salt help control your fluid balance, it also controls the way your muscles and nerves work. Our bodies automatically regulate how much salt, or sodium, there is present. If levels are too high we get thirsty and drink - this speeds up the elimination of salt through our kidneys. How does salt affect my health?  Studies have indicated that too much salt consumption is linked to health problems, such as hypertension (high blood pressure) and osteoporosis. If you suffer from hypertension you would benefit from consuming less salt.  Very young children, very elderly people, as well as people with kidney disease cannot excrete sodium and regulate body fluid efficiently. How much salt do I need?  According to the Food Standards Agency, United Kingdom, the human Guideline Daily Amount (GDA) should be:
• Age 11 years and over, 6g per day
• Age 7-10 years, 5g per day
• Age 4-6 years, 3g per day
• Age 1-3 years, 2g per day
Infants under 1 year should not be given salt because their kidneys are not matured.

How much is 6g of salt?

This is about one teaspoonful - not much. About three-quarters of the salt we eat is already in the food we buy.  It is impossible to work out exactly how much salt you eat in one day without knowing the precise salt content of each food and measuring the exact quantities you eat. However, knowing that a recommended daily maximum is 6g is useful, because you can then find out how much salt there is in some of the foods you normally eat. Most people are surprised at how much salt they eat when they sit down and work it out from the foods they are consuming.

What is the difference between sodium and salt?
 
Salt is sodium chloride (sodium plus chlorine). The sodium in the salt is what you have to look out for. 40% of salt is sodium. If sodium is listed on the label's nutritional information instead of salt you have to multiply the amount by 2.5 to get the equivalent salt content. For example, if a portion of food contains 1g of sodium per 100g, you will know it contains 2.5g of salt per 100g.  Food labeling - high and low salt foods. You should check the labels of foods to find out which ones are high and low in salt content. If the label has more than 1.5g of salt (or 0.6g of sodium) per 100g it is a high salt content food. If it has 0.3g of salt (0.1g of sodium) per 100g then it is a low salt content food. Anything in between is a medium salt content food.

• High salt content food = 1.5g of salt (or 0.6g of sodium) per 100g
• Medium salt content food = between the High and Low figures
• Low salt content food = 0.3g of salt (0.1g of sodium) per 100g

The amount you eat of a particular food decides how much salt you will get from it.
Doctors say we should try to avoid consuming foods that have a high salt content. It is a good idea to select, whenever possible, foods that say "no salt added".  UK traffic light labels Some UK supermarkets and manufacturers have traffic light colors on the front of the pack. They are designed to help you glance at products and make quick decisions.

• High (red) = eat less amounts of these
• Medium (amber) = these are mostly OK
• Low (green) = these are definitely a healthier choice

How do I know how much salt a portion of food has?

Look at the label. If it says, for example, 1g of salt per 100g, and you consume 500g, you will get 5g. If the label specifies sodium, multiply the amount by 2.5. The science behind recommendations on salt intake for humans. The Food Standards Agency, UK, aims to reduce the UK's adult population's consumption of salt to 6g per day by 2010. The Food Standards Agency (FSA) advice for salt consumption for adults and children is based on the recommendations of the SACN (Scientific Advisory Committee on Nutrition). SACN is an independent expert committee that advises the FSA and the DoH (Department of Health, UK).

In 1994 COMA (Committee on Medical Aspects of Food and Nutrition Policy) in its report - Nutritional Aspects of Cardiovascular Disease - recommended reducing the average salt consumption of the UK population to 6g per day. The recommendation was based on an association between high salt intake and hypertension (high blood pressure).

SACN reviewed the evidence since 1994. In 2003 SACN concluded that the evidence indicating a link between hypertension and high salt intake had, in fact, increased since 1994. The evidence indicated that current UK salt consumption increases the risk of developing hypertension. Hypertension raises the risk of stroke and premature death from cardiovascular disease. SACN confirmed that people would benefit from reducing their salt consumption to 6g per day maximum. Recommended daily consumption limits for babies and children were also lowered.

Alan Jackson, Chair of SACN, said "Meeting these targets would be of major benefit to public health. Even a small reduction in salt intake could help to reduce the burden of high blood pressure on our population." He added that the maximum salt consumption targets were achievable, and not ideal or optimum intake levels.

According to the FSA, the best way to reduce hypertension is to follow a diet that is low in salt, total fat and saturated fat, and high in vegetables, fruit and low-fat dairy products. People who maintain a healthy body-weight, do not consume too much alcohol, and are physically active are much less likely to suffer from hypertension, says the FSA. A study by Bibbins-Domingo and colleagues estimated that for the US population more than 800,000 life years could be saved for each reduction of 1 gram of salt (A Little Less Daily Salt Could Mean Fewer Deaths Among Americans).

Salt may be a natural anti-depressant

According to Kim Johnson, University of Iowa, rats that are deficient in salt shy away from activities they normally enjoy, like drinking a sugary substance or pressing a bar that stimulates a pleasant sensation in their brains. The researchers say that Evolution might have played an important part in the human hankering for salt. (Study Suggests Salt Might Be 'Nature's Antidepressant').
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