Salts are not the same

THE dangers of an eating regimen that's high in salt (sodium) are well-known, and given the recent report that the number of people afflicted with diabetes is set to double in the next 25 years, it's never been more important to get control of the amount of sodium in our food.

According to a recent study published in the journal Diabetes Care, the number of people with diabetes is set to double (approximately) in the next 25 years if changes are not implemented. What's worse, that rate could be even higher if obesity rates do not come down, as obesity dramatically increases the likelihood of developing diabetes.

We traditionally associate diabetics with sugar intake and their need to be watchful of how much sugar they're eating. But this report reminds us that diabetics have to be just as vigilant with their sodium (salt) intake, as sodium has a major impact on blood pressure levels.

And according to a study published in the British Medical Journal, high salt intake, perhaps the biggest indicator of whether or not someone develops high blood pressure, is directly linked to both stroke and heart disease.

That there is a direct link between sodium intake and heart complications is not breaking news; this link has been known for some time. But what may come as a surprise is that a modest cutback in sodium consumption reaps major benefits.

According to European researchers, the amount of sodium the average person consumes is about 10 grammes, or two teaspoons (this is a very conservative estimate, especially if we look at the general salt consumption here in Zambia). But if people were to cut back their average salt consumption by a teaspoon (or five grams), their risk for stroke would drop by nearly a quarter (23 per cent), and their risk for heart disease would drop by almost 20 per cent!

The researchers came to these conclusions after analyzing the results of 13 separate studies that looked at the diets of 170,000 people who had suffered a stroke or who had cardiovascular disease.

However, when we take a closer look, we find that the salt which is associated with all these negative effects is the standard table salt. Remember though that there are different types of salt - not all salt is the same!

Indeed, most consumers and medical science know salt as the refined commercial and household salt, which of course, is the most prevalent by far. This refined salt has been stripped of its natural mineral structure and is virtually all sodium. As a matter of fact, it is 97 per cent to 99 per cent sodium! That is why it is called Sodium Chloride. Processed foods are laced with Sodium Chloride refined salt as well as with other types of sodium, such as sodium benzoate, sodium nitrate, and the notorious monosodium glutamate (MSG). So if you are concerned about your sodium levels, then cut out processed foods!

Part of the process for refined salt, or commercial table salt, involves the use of aluminium, ferro cyanide and bleach. These are all toxic materials that your body takes in with refined, commercial salt. As a result of this process, almost all the vital minerals that real, unrefined salt can offer are removed!

According to Dr David Brownstein, author of Salt Your Way to Health, unrefined salt is an excellent detoxification aid, as well as a provider of mineral nutrients in a naturally bio-available balance. There are usually around 80 minerals and essential trace elements in unrefined, organic salt. Soil grown food is lacking in many of these because the soil has been depleted of trace elements and minerals. Some of the major minerals included with unrefined salt are: magnesium, calcium, potassium, and sulphate. Obviously, sodium is present also, but it comprises only 50 per cent or less of the total mineral content rather than the 99 per cent sodium in refined table salt.

A quick way to tell if your salt is refined or not is to check the colour. Refined commercial salt is always very white due to the bleaching process that it undergoes. Unrefined organic salt is usually not very white at all. Off-white is more common, even pink or grey depending on where the salt comes from. Many people turn to sea salt in an attempt to consume healthier salt, but beware, as many sea salts are at least partially processed. As a rule of thumb avoid sea salt that is very white.

One of my personal favourites when it comes to salt is Himalayan crystal salt, which is so rich in minerals and trace elements that it is pink in colour. Himalayan crystal salt comes from the Salt Range of the sub Himalayan region. The salt deposits, which remained in the area from the primal ocean, which once covered the area, were embedded in the rock and through tremendous pressure the salt has crystallised into the form in which it is found today. The salt has been dormant in the earth for millions of years. Legend has it that the salt of this region was discovered by the horses of Alexander the Great's soldiers. Some soldiers stopped for a rest and their horses started licking the rocks. They soon realised that the horses were enjoying the minerals from the salt there.

Himalayan salt is a wonderful healthy alternative to ordinary table salt. Its rich mineral profile helps to alkalise the body, balance electrolytes, prevent water retention, maintain a healthy immune system and generally assists the body to function at its optimum. Furthermore, since Himalayan salt is a whole, unrefined substance, it nourishes the body and the body can feel satisfied. This can lead to preference and enjoyment of natural and wholesome foods, while reducing cravings created by refined foods.

Research shows that people who have high blood pressure can even take Himalayan salt. In fact, it may even help reduce blood pressure as it helps balance intracellular fluids and salts, thereby reducing the pressure on the blood vessels.

Overall then, if you love salt, choose healthy salt alternatives. Himalayan salt is an excellent option, but there are others as well. For instance, the seaweed kelp (or herbal spices made from kelp) is an excellent source of nutrition while also providing a salty taste to your food. You can also use potassium based salts (e.g. Potassium chloride), often branded as "No Salt", which also provide a salty taste but without the negative effects of Sodium. Sea salts are also ok in moderation, just be sure that the one you use is not highly refined.
Another alternative is of course to simply cut out salt in your cooking!



Source : www.zambiapost.com