Watch your salt intake

Aug 28, 2008

WHEN it comes to dining, salt is a necessity whether in restaurants or at home. However, the appropriate amount of salt to be consumed is never taken into consideration. Some people add salt to food before tasting it because they think they will need it.

BY Roger Mugisha

WHEN it comes to dining, salt is a necessity whether in restaurants or at home. However, the appropriate amount of salt to be consumed is never taken into consideration. Some people add salt to food before tasting it because they think they will need it.

“Salt is composed of sodium and chloride and exists naturally as a mineral. Being that our bodies need it, it is essential that we eat it. Salt enhances the taste of food, regulates body fluids and blood pressure.

It also helps relax body muscles and carries nutrients to the cells. “Only 500 milligrammes (1/4 teaspoon) a day is enough,” says John Anglin, a nutritionist.

Iodine is a mineral that is added to table salt and found in a variety of foods. “Iodine is part of a hormone, thyroxin, which is responsible for maintaining a person’s metabolic rate,” says Anglin.

Table salt is a highly refined product and one of the worst junk foods because many minerals like magnesium are removed, leaving only pure sodium chloride.

Table salt should be consumed in small quantities because it is toxic and lacks magnesium which is resposnible for relaxing the heart.

“Sea salt contains some magnesium, which is why it usually does not cause high blood pressure as much as table salt,” says Anglin.

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