The most used product for centuries in gastronomy, common salt, is a basic element to give flavor to foods and, always in moderate quantities, a mineral necessary for the functioning of the immune system. Of marine origin, in Roman times it was a substance of such value that it was used as currency. However, nowadays its main purposes are reduced to seasoning and preserving food.
Although its use - or rather abuse - can cause hypertension problems, as well as filtration difficulties for the kidneys, in moderate quantities, salt helps maintain fluid balance in the body and even regulate heart rate.
Sodium: 38850 mg
Calcium: 29 mg
Iron: 0.3mg
Phosphorus: 8 mg
Magnesium: 1 mg
We must be aware that excessive salt consumption is very harmful to health and can lead to problems such as hypertension, cardiovascular diseases or fluid retention. However, as paradoxical as it may seem, moderate use benefits the circulatory system.
Salt gives food a good flavor while benefiting the nervous system, responsible for transmitting information to the brain. Its consumption is especially favorable for hypotensive people, that is, those who have lower blood pressure. Likewise, the use of unrefined sea salt is recommended, as it contains minerals such as sodium or iodine, which are of great importance in the development of children.
In addition, salt facilitates digestive transit and maintains the body's acid levels. Although an excess causes fluid retention due to its sodium content, this product is necessary to keep the body hydrated.
