Dubai Sodium is an essential nutrient for maintenance of plasma volume, acid-base balance, transmission of nerve impulses and normal cell function in the body.
The World Health Organisation (WHO) recommends that adults consume less than five grams (just under a teaspoon) of salt per day. Use of the right salt in the right quantity is also important.
Body fluid balance
Our body can’t produce the sodium and chlorine that are in salt, yet these components are essential to keep it healthy. Salt plays a vital role in the regulation of many bodily functions and is contained in body fluids that transport oxygen and nutrients. Sodium is also essential in maintaining the body’s overall fluid balance. By adding salt to your meals, you’ll stay healthy and your meals become tasty. But, you should not overdo it.
Talk about iodised salt is not misplaced. Iodine is a trace element that is important for the production of thyroid hormones. These hormones are necessary for good growth, development of the nervous system and metabolism. Iodine can be found naturally in seaweed, sea fish and eggs. It can also be found in iodised kitchen, table and diet salt, bakery salt, bread baked with baker’s salt and some meats.
An iodine deficiency mostly occurs when someone eats little or no bread, eats uniodised or organic bread and does not use iodised salt. In case of an iodine deficiency, the thyroid gland starts to slow down and swell (crop). For children, iodine deficiency could lead to growth retardation and reduced learning ability. A large deficit can lead to dwarfism.
Fine salt
Fine salt is extremely suitable for the preparation of daily meals. By flavouring your meat with salt before you cook it, the salt naturally blends with the structure of the meat, optimising the taste.
Sea food
You can also enhance the taste of your seafood by adding salt during the cooking process. Once you finish frying or grilling, you can get a crunch by sprinkling coarse sea salt.
Veggie
By adding a pinch of salt to your daily veggies, you will enjoy them more. Vegetables have the tendency to soften and expand during the cooking process, allowing the salt to penetrate. This creates a smooth, subtle taste.
- The writer is marketing manager, NEZO Specialty Chemicals, Akzo Nobel Middle East
