Do you consume too much salt?

Canadians consume on average about two times more sodium than they need, which could lead to hypertension. Learn how to cook with a specialty salt can help reduce your sodium intake.

The sodium in salt is an essential nutrient that regulates blood pressure as well as nerve and muscle function. But it must be consumed in moderation. "Hypertension is a major cause of stroke and high intake of sodium is a major cause of high blood pressure," says Kevin Willis, director of partnerships for the Canadian against accidents stroke. Studies indicate that there are also strong links between a diet high in salt and obesity, stomach cancer, asthma and kidney stones. In addition, the researchers found that high salt intake may be associated with an increased risk of osteoporosis because sodium increases calcium excretion.

Do you consume too much salt?

Unfortunately, Canadians consume on average much more sodium than they need, more than 3100 milligrams (mg) per day. According to Health Canada, the adequate daily intake is 1500 mg and the tolerable limit for adults is 2300 mg. (A teaspoon [5 ml] of salt contains 2,300 mg of sodium.) "Women aged 9 to 50 years consume twice the recommended daily amount," said Mr. Willis.

In Canada, iodine is added to table salt and some sea salt enables the thyroid to produce thyroxine (a hormone that regulates metabolism) and it promotes growth and development of fetuses and children. It also reduces the risk of developing thyroid problems such as goitre. However, according to Dr. Norm Campbell, professor of medicine at the University of Calgary and Chair of Canada for the prevention and control of hypertension, goiter not present a serious problem in this country, because our soils contain enough iodine, which is transmitted to fruits and vegetables that we grow.

That said, it is true that we are programmed to detect the taste of what the basic salt. Taste receptors in our language the spot just four months after birth. So it makes sense to have a hard time changing that habit. Especially since, for many, the majority of sodium intake comes from processed foods. Carol Dombrow, dietitian and nutrition consultant for the Foundation of heart disease in Canada, says that cooking from fresh foods helps to reduce your salt intake (as you use it sparingly!), Because it allows you assay the salt you add to your meal.

Is it possible to add a pinch and still be satisfied? Maybe: food stores across North America now offer many varieties of specialty salts in colors and textures that go far beyond the basics. Forget the fine powder of small salt; these exotic grains and flakes, often packaged in boxes of shiny metal or elegant glass bottles can add crunch and texture to a dish. The many shapes and sizes of granules are they dissolve on the tongue at different speeds in order to add bursts of flavor or to bring out long or persistent. In fine dining, you may find pieces of Himalayan Pink salt sprinkled on squares of butter or a sprinkling of gray sea salt stuck to the leaves of Bibb lettuce.

But they can be expensive. Some smoked over open fires or harvested in the salt marshes (ponds designed to collect salt from seawater by evaporation). Others may contain minerals at harvest, or are mixed with local elements such as clay or even algae.

Of course, specialty salts cause the same health consequences as ordinary table salt. So, use them with restraint.
Try these specialty salts

The flavored salts
These "finishing salts" are the dishes with, among other flavors of herbs, spices, tea and smoke. Also try the Flor de Sal d'Es Trenc flavored with black olives on a tomato and mozzarella, or, on fish, salt Salish Terre Exotique is smoked over a fire of red alder.

Kosher salt
This salt is perfect for rub or marinade for meats and sprinkle on salads. A pinch of coarse crystals of kosher salt or pastry is enough. It dissolves well in liquid but not in the dough.

Salts of color
Add a dramatic touch to your meals with sea salt Alaea, a red Hawaiian salt, which gets its color from amber to burnt clay finely ground with which it is mixed (other salts may contain Hawaii lava or coral). Or, try a "black salt" gray-violet from India. Salts add a touch of color and organic colors make them popular with chefs. Sprinkle some on grilled fish or potatoes baked.

Fleur de sel
This is a French finishing salt. Sprinkle over brownies or in soups. Popular varieties come from Guerande in Brittany and the Camargue region in the southeast. Or try the Flor de Sal, a Portuguese version of the Algarve region.

source:heaalthy.blogspot.com/