Salt
Popular disputes about harm and benefit of
salt for human health continue for a long time.
Some prefer to eat salt as little as possible, others love to salt
everything. Really, the influence of salt on human organism depends, mainly, on
a quantity of used salt and, certainly, on its form...
Why is life impossible without
salt?
* Salt is necessary for normal vital
activity of human organism. The salt is contained in any organ of man, just as
in the blood, tears, perspiration. The
transfer of nutrients and oxygen, the transfer of nerve impulses, the motion of
muscles, including heart muscle would not be possible without sodium of
chloride. Organism can not produce sodium independently. Therefore to compensate for the loss of salt
is vitally necessary.
* Salt is one of the most widespread spices,
which strengthens the taste of dish.
Without it all our food would be tasteless.
It is best to use the natural salt
into the food, which passed a minimum of stages of treatment, and it is still
better - sea salt. However, the use of common
purified salt, because of the addition of chemical substances and purifying
under the action of high temperature (more than 650 °C), is desirable to reduce
to a minimum.
Why is it better to use precisely
sea salt?
* the natural useful product, obtained by the
natural evaporation of pure sea water under the action of southern sun and wind
* without chemical food additives, which
are used frequently for giving friability to salt
* because of natural method of output, it is the source of
micro- and macroelements, such as potassium,
magnesium, calcium, manganese, copper, iron, zinc, etc.
* sea salt is dissolved completely in liquid
mediums of organism, without being put aside in tissues, internals and mucous
membranes
* it
has soft taste, fresh aroma and originally emphasizes the taste of dishes
0250 g of salt are contained in the
body of adult. It is possible to fill 3-4 salt shakers with such quantity.
Many people usually use salt of
identical grinding. But indeed the gustatory qualities of the dish considerably
depend on that, what salt is used.
Coarse salt is better to use during the cooking
of first courses, for addition into boiling water during the brew of
vegetables, macaroni foods, cereals, for preparation of marinade.
Medium-sized salt - during the cooking of
meat, vegetables, salting or smoking of fish, for conservation.
Small salt is ideal for the use in already
finished dishes and directly at table.
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