Just salt

    Salt is probably the oldest and most "scandalous" seasoning. At the time, it was valued its weight in gold. Salt has firmly taken its place in the fairy tales, sayings and superstitions. Only one sign "sprinkle salt - to quarrel" is worth. Invented a ritual to neutralize the harmful effects! How many copies of the broken in the battle of opinions about the benefits and dangers of salt, do not count! Some say that salt is necessary for all living beings and cite as an example of elk, deer and cows who lick the salt with great pleasure. Others appeal to the moderation and even complete rejection of salt, citing numerous studies prove a direct relationship of high blood pressure and the appearance of edema and other troubles on the amount of salt consumed. Let's try to understand this delicate matter.     

    To begin to answer the most frequent question - do salt to our body? Only one answer, and it is not negotiable. Yes, we have.Moreover - vital! Let us make a small digression into biochemistry. Salt mainly composed of two elements - sodium and chlorine. Each of these elements in the body performs its work. Sodium involved in the maintenance of water and acid-base balance in the transmission of nerve impulses and in muscle contraction. Chloro, inter alia, is required for the production of gastric juice. Chloride, part of the salt, promotes the development of amylase enzyme necessary for the absorption of carbohydrate-containing foods. By the way, the salt - it is almost unique and irreplaceable source of chlorine, as in other food products the content is extremely small. Sol - is a natural stimulant enzymes. If completely eliminate salt from your diet, the digestive system deteriorates, you may experience cramps, weakness, loss of sense of taste, fatigue, shortness of breath and disruption of the heart.

    But why, in that case, the consumption of foods with a high content of salt can increase the risk of of heart disease, liver and kidney, and a diet low in salt, on the contrary, it is an effective means of preventing the emergence of edema, reduction of proteinuria, and (increasing the amount of protein in the urine)? Why very authoritative experts frighten us osteoporosis and potassium deficiency in the body, and at least respected their opponents argue that salt-free diet helps get rid of acne and is effective for oily skin? What is most interesting that all these allegations are true! How can this be? It's simple: in the heat of a heated debate about the dangers and benefits of salt, many lose sight of one important fact - refining. Yes, refined products will ruin us!

    Salt also has not escaped refining. Small salt Class "Extra" - a product of the thermal and chemical treatment.Such a salt not only loses its original structure and many useful properties, but also carcinogenic and to cause an increase in blood pressure. Before we get to our table salt is dried in large ovens at temperatures above 650 ° C! At this temperature the molecules of salt mad just burst and change their structure. Then add salt chemical evaporators moisture to dry and salt was not coalesce into an unappetizing lump. Instead of natural iodine salts that are removed during processing, a salt is added to pota
ssium iodide, which may be toxic if it is "overeating." To volatile iodine compound did not depart too soon, in the salt added dextrose, iodised salt which gives a pinkish hue. To restore the whiteness of the chemical bleach used ...    just a big wash some, by God. As a result, the salt becomes alien to our body. It is this salt causes serious imbalances of our health.There is a paradoxical situation: people who consume a lot of refined salt, salt craving arises. After all, the refined salt does not satisfy the needs of the body in trace elements, and we instinctively reach for the salt, desperately trying to find what we need ... but sodium chlor
ide in the form in which it is converted, after purification and clarification for any living organism - the poison. Marine fish, placed in a solution of ordinary table salt, will not last long. 

      For our bodies need a real, untouched by civilization, and salt. Sea salt is the best fit for our body and does not cause such terrible consequences (under moderate consumption of it, of course!). Just do not say that you have a bunch in the kitchen "real sea" of salt purchased in the department of healthy food in a supermarket - alas, and this salt is produced the same barbaric (more precisely, civilized) methods, and it costs many times more than usual . Such is the double deception.

    We are talking about a real sea salt. It is this salt, dried naturally in the sun, it contains elements of marine flora and fauna, of which our body receives organic forms of iodine. Iodine in such forms remains in the body fluids within a few weeks. According to the theory of acid-base balance, almost all chronic diseases - is the result of acidification of the blood, lymph and tissues of our body. A real sea salt is one of the alkaline elements needed by the body. In addition, natural sea salt by only 85-95% consists of sodium chloride, the rest - are all possible compounds whose native composition of our liquid (plasma, blood, sweat, tears) with seawater. Sea salt contains almost the entire periodic table, excluding gas, and this element 84, and approximately 200 chemical compounds!The composition of the crystal sea salt is so complicated that a person has not yet managed to create it artificially. Yes, nature is still the best chemist than a man.

    In our country the vast reserves of salt. By type of domestic salt production is divided into 4 types:

• Stone - mined mine and quarry methods. It is clean, dry salt, it contains a high percentage of sodium chloride - 98-99%.

• Evaporated - Brine extracted from the earth and evaporated to give the salt. The content of sodium chloride in it as high - 98-99,8%. 

• Sedimentary - formed by the evaporation of sea water or salt lake water in special pools. It features a lower content of sodium chloride - 94-98%. In addition, such a salt is much more than other ions, so it may differ in taste.

• Deposited lump - extracted from the bottom of salt lakes. This salt is deposited on the bottom naturally. Lake Baskunchak - the largest deposit of the salt in our country. The sedimentary and salt deposited lump least sodium chloride, so it is this salt is considered to be the most beneficial for health. Any salt - is the former seabed. From sea salt with iodine is literally nourished, Russian salt differs its absence. Therefore, pay attention to the exotic Himalayan pink, red Hawaiian, Papuan black, French or English healing salt (not to be confused with a laxative!). 

    The best, some experts believe the French sea salt. For example, CelticSeaSalt - it is slightly damp grayish salt, wherein the concentration of nutrients is recognized as one of the highest in the world. Another fork of the French salt - Fleur de sel - harvested by hand from the surface of the water.It looks like a flower petals (which is reflected in the title). Sel Gris Grey contains valuable antioxidants, a special taste of the salt contained in it gives oceanic microalgae Dinaliella salina. Salt mixed with seaweed, herbs, slices of dried vegetables. It turns out fragrant and useful seasoning. The French even smoked sea salt on his sliver of the old oak barrels from the chardonnay, in the end it turns out just a delicacy smoked flavor to the wine.

   Pink Himalayan salt (halite) - it is a pure crystalline salt, formed over 250 million years ago. This salt contains copper, magnesium, potassium, calcium, iron and many other minerals. It is due to iron Himalayan salt has a pink hue. On a plate of pink Himalayan salt can be prepared as a frying pan. Just put on a heated plate of salt a piece of meat or fish and fry as usual. Salt is not needed! 

   To The red Hawaiian salt owes its color istolchёnnoy fine clay that is mixed with ordinary sea salt. This salt is not as salty and longer dissolves.Hawaiian salt is mined manually by evaporation of the salt lagoons. Variety Hawaiian salt - black - is particularly rich in minerals due to the impurity of the smallest particles of volcanic ash. Indian black salt is not black, but rather pink. It contains a lot of sulfur and other minerals, and its smell and taste strongly reminiscent of spiced egg. It is because of the smell of Indian salt is not for all dishes, but the assurances of naturopaths, it is easily excreted from the body and is deposited in the joints.  

   The Papuans mined salt rather original way: they collected in the sea wooden poles impregnated with salt water, and burned at the stake. Salt was obtained with a high content of activated carbon, making it an excellent absorber of such salt, and potassium, sulfur, iron, and other trace elements. The taste of her little egg that not everyone likes.

     And in Russia since ancient times prepared Chetvergova salt - too black. The process of preparing such a salt was rather laborious: common salt mixed with jingoistic-grounds, green cabbage leaves, rye flour and wild herbs and fired in a kiln. Our ancestors were far wiser than we - knowing nothing about the chemistry and biology, they purified salt from all harmful organic compounds, heavy metals, and excess chlorine. Black salt is enriched with calcium and finely porous coal, the salt retains water less than normal in the tissues of the body and removes toxins. 

      During the preparation of different dishes salt is used in different ways. For example, some rules: 

• Broth solite before the end of cooking, or the meat in it will be tough. 

• Vegetable and fish broth salt to immediately after boiling. 

• Salads solite before to fill them with oil - salt is poorly soluble in oil. 

• Water for boiling pasta solite before dip them in boiling water, or pasta sticks, even if you will wash them well with hot water after cooking. 

• Potatoes solite immediately after boiling water. 

• Chips solite before the end of cooking. If you salt it before, then slices will nepodzharistymi and soft. 

• Beets when cooking is better not to salt it already delicious. 

• Meat frying salt to the moment when it is formed crackling, otherwise it will lose its juice and hard .

• The fish salt for 10-15 minutes before cooking and wait until the salt is well absorbed, then the fish will not fall apart during cooking. 

• Dumplings, dumplings and dumplings at the beginning of salt to cooking. 

• If you accidentally overdo soup, before the end of cooking lower in a gauze bag of rice for 5 minutes - Figure "will take" the excess salt.     

      About iodized salt should be discussed separately. The fact that it is impossible to pickle cucumbers, have long been known - cucumbers are soft, flaccid. So it is believed that iodized salt should be added to cooked dishes and salads, as under the influence of high temperature iodine evaporates. True, but if you decide to bake homemade bread with iodized salt, most of the iodine will remain in the final product.

     What if the doctor has prescribed you a salt-free diet? Raw foodists easiest - their bodies are able to produce their own desired minerals from plant foods and iodine are prepared from raw seaweed. If you are not a supporter of the raw food, the first thing totally abstain from the use of refined salt. This means that cheese, sausage, mayonnaise, ketchup, all fast food should just disappear from your diet. Try not to buy bread in the store, bake your, home, mixed with bran on natural mineral water. The dough can be added onion juice, cumin and other spices. Pasta without salt there can not be - do not eat! And the figure is more useful. A couple of fish and potatoes in their skins do not require salt. Eat more of lemon and apple juice, herbs, onions, garlic, fresh vegetables, fresh and dried seaweed - all sources of natural salt. Rub 1 part salt to 12 parts of crushed sesame or flax seed - will gimmassio, useful and tasty seasoning. Initially, it will be very difficult, but eventually you get used to the taste of natural food and it will become a connoisseur. In any case, remember the least. A healthy person should consume no more than 4 grams of salt per day (this takes into account the hidden salt in manufactured food products and semi-finished products). And more: a lethal dose of salt for all of us - only 30 grams. like this.