Sol

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Salt is not only a spice, but also one of the vital ingredients for all living organisms. Salt is a source of positively charged sodium and negatively charged chloride ions. That is why it is the most important mineral in people's eating habits. Ions play an extremely important role in the exchange of fluids in the body, and also act on the nervous system, digestion, affect bone structure.

Salt, common salt or sodium chloride are the same substance known as a chemical with the chemical formula NaCl. Sodium chloride is the one on which the salinity of water in the seas and oceans and of the intercellular fluid in many multicellular organisms depends.

In addition, people know salt mainly as a spice that sharpens the taste of food and makes them more appetizing and delicious. Salt is widely used as a flavoring and food preservative. Thanks to the iodization of salt with potassium iodine, virtually unlimited suitability of the product and its nutritional and mineral costs is created. There are several types of salt: sodium, known as table salt, potassium, iodized, fluorinated salt.

History of salt

The origin of the word sol it must be sought as early as the time of Roman and Greek civilization. In those early centuries, salt was one of the most valuable commodities. The name salt comes from Latin - sal. In French, the word solde means "balance, balance, payment", and the Russian word soldat - "soldier", is related to the French. Roman soldiers were once paid in rations of salt instead of money, or received special rations to buy salt.

From salarium argentum comes the current word for salary in some European languages. It was a common practice among soldiers in the Roman Empire to salt their vegetables, hence the word salad. It is assumed that the Bulgarian word for salt comes from a predecessor of the Latin forms, which was used 8000 years ago.

SaltWhat people consume today is not pure sodium chloride. About 100 years ago, magnesium carbonate was first added to salt, creating its bulk form. In 1924, very small amounts of iodine were added in the form of sodium iodide, potassium iodide or potassium iodate.

Selection and storage of salt

Buy well packaged sol with the mentioned composition and expiration date. Store salt in a dry and cool place, out of access to water. If you want to store salt in your salt shaker for longer without getting wet, just add a few grains of rice.

Application of salt

Many microorganisms cannot live in too salty an environment: water is sucked out of their cells by osmosis. Therefore, salt is widely used both in cooking in the preparation of various dishes and as a preservative for storing certain foods - mainly bacon and fish. Salt is also a good helper in disinfecting wounds. Apart from cooking, salt is used in many other areas.

It is a little known fact that it is used for the production of pulp and paper, for dyeing textiles and fabrics, for the production of soaps and detergents. Today, salt is obtained by evaporating sea or salt water from other sources such as salt wells or lakes, as well as by extracting rock salt.

Experts advise to choose foods low in sol. It is advisable to reduce the consumption of canned foods, sausages, salted fish, pickles, salted brined cheeses and salted olives - the latter should be soaked in water for some time. When cooking, the food should be treated with a little salt and the dish should not be salted afterwards. Nuts as a particularly useful food should be eaten unsalted. To prevent the possible bad effects of salt, eat foods rich in potassium (fruits, fresh vegetables), which work well on blood pressure.

Benefits of salt

Known as the "white death" and one of the three most important nutrients, salt has a number of important effects on the human body. Iodized salt has the ability to eliminate the danger of endemic goiter. This disease occurs when the element is deficient in the soils of certain geographical areas of the thyroxine required for the synthesis of the hormone by the thyroid gland. Depending on the concentration of sodium ions in the blood, the levels of body fluids in the body are regulated.

The recommended daily dosage of table salt for adolescents and adults in the UK is up to 4 grams of salt (99% NaCl) or up to 1.6 grams of sodium per day. More than 6 grams of salt a day are harmful. In Canada, the standard states that up to 3.5 grams of salt or up to 1.5 grams of sodium per day is acceptable, with a maximum dose of more than 5.5 grams of salt per day. In the United States, the recommended limit is a maximum of 5.8 grams of salt per day.

Iodized sol is used to prevent iodine deficiency. It occurs when foods low in iodine or in radioactive contamination are consumed. Iodine deficiency leads to thyroid problems, which are especially important for proper metabolism in the body. Fluorinated salt contains fluoride, which is important for dental health.

Harm from salt

Contraindications to sugar, salt and flour are the reason why these products are popular today as variants of the "white death". They are believed to be associated with obesity and many chronic diseases in adulthood. Excess salt can lead to migraine headaches. Salt has the property to cause abnormal fluid retention, which in turn can lead to dizziness and swelling of the legs, increases the excretion of potassium in the urine, which prevents the utilization of protein in food.

Potassium overdose sol has a diuretic effect - leads to loss of water and calcium in the urine. Overdose of potassium salt is dangerous because it can lead to life-threatening conditions such as dehydration, massive muscle cramps and heart attack. Iodine deficiency leads to thyroid problems, which have important functions for proper metabolism in the body. Often up to 1% iodized salt is added to the combined salt for direct consumption.

In the conditions of the modern developed world, unnecessarily large quantities are consumed sol, which leads to a number of serious risks to human health. This leads to high blood pressure in some people, which in turn increases the risk of heart attack or stroke.

The standard requires the amount of potassium iodate in the composition of the table salt to be in the range between 28 and 55 mg / kg (ppm), which corresponds to 28 - 55 grams of potassium iodate per ton of table salt. A toxic dose for adults is considered to be more than 12,357 grams per kilogram of daily intake.