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The 'S' in Seasoning Stands for Salt

Por MyDiet™ -
The 'S' in Seasoning Stands for Salt

Before, we used to go to the supermarket and buy just plain salt. Today, this simple decision is a thing of the past; there are dozens of salt varieties that not only add different flavors to our dishes, but also allow us to make healthier decisions.

Low-sodium salt, herb salt, garlic salt, and salt from Brittany are just a few of the new terms used to define sodium chloride, or in other words, the one and only table salt.

In line with today's nutritional tendencies, salt is currently promoted on the market not as a foe of blood pressure, but rather as a "friend." Because it contains magnesium, iodine, calcium, and other minerals, this seasoning contributes to a healthier diet.

The various types of salt available differ according to factors such as taste, grain size, color, composition, and solubility. The origin of the mineral, whether extracted from seawater by means of evaporation or from inland fossil deposits (gem, rock, or mineral salt), and its subsequent treatment and processing give rise to a wide range of salts you can find today at the supermarket.

However, be careful, because despite the few health advantages, the warnings are still the same: it's not good to consume too much no matter what kind of salt it may be.

The U.S. Food and Drug Administration (FDA) recommends that consumers as well as industries gradually reduce the amount of salt added to food products in order to make it possible for people to have healthier eating habits.

One of the main risks associated with an excess consumption of salt is increased blood pressure, the risk factor most closely linked to coronary heart disease. Healthy adults should reduce their sodium intake to less than 2.3 grams a day (about 1 teaspoon of table salt), while people with high blood pressure should consult their doctor on appropriate limits.

Also to avoid problems, limit your consumption of salty products such as french fries, olives and canned goods, and seasonings with salt, prepare meals using less salt, and don't overdo it with salty meats (ham or sausages) or precooked products.

The following is a list of the most common forms of salt:

Sea salt:is extracted from marine waters in salt mines by means of evaporation. It contains 34% sodium chloride and other dietary minerals such as calcium, magnesium, and manganese.

Fleur de sel (Flower of salt):forms in salt mines during the beginning stage of salt concentration as fine crystals that float in sheets on the water surface. Its production is limited and it is highly valued.

Maldon salt:comes from Great Britain. It's very pure and appears as fine sheets in its natural state.

Black salt:is a type of slightly refined salt produced in India.

Smoked salt:is used as a seasoning due to its strong smoky aroma. For the same reason, it's also used as a spice. It's a seasoning commonly found in American cuisine.

Monosodium glutamate salt:is extracted from seaweed and wheat. It enhances the flavor of food.

Kosher salt:is pure, with no added chemicals. The Jewish community uses it to season some kosher foods (in other words, foods permitted by their tradition).

Celery salt:is used as a seasoning for foods and dishes. It's a mixture of salt and ground celery seeds (on some occasions ground, dry garlic is added).

Gomashio:is a mixture of salt and sesame seeds very common in Japanese cuisine.

Herb salt:is a mixture of various types of salt with aromatic herbs and spices. Ideal for diets.

Morton salt:low in sodium, it's a mixture of common salt with potassium chloride.

Iodized salt:combines common salt with sodium iodide.

 

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