Salt Substitutes

Salt is a dietary villain that has become a great debate all over the world - should we use it or not? Although in small amounts it is vital to our health, many people excessively buy and use this ingredient in bulk sizes. Although this condiment, reaching back to the earlier times is one of the cheapest methods of seasoning, it is one of the more dangerous ones associated with health problems such as cholesterol, heart disease, blood pressure and et cetera. In 2004, studies from the American Heart Association found that almost one in every three adults had high blood pressure however only 64.9% actually did not have it under control. Maybe it was just the misrepresentation by leading food companies and the endless debate over the daily amount that is beneficial.

1. Why is salt beneficial to our body? Salt is part of the extra cellular fluids that help carry beneficial nutrients into our cells which helps to keep our blood pressure level in balance. It is a natural mineral that is needed to survive.

2. Is there a different among the salts available in grocery stores?
a. Table Salt: A mineral that is mined from a salt rock that is commonly used for cooking.
b. Sodium: Same as common table salt.
c. Sea Salt: Manufactured by evaporating the salt from salty sea water. This type of mineral gives off a different flavor than regular "table salt", therefore it is usually considered a gourmet salt that is frequently more expensive. Some of the colors that this salt can be bought are gray, pink and white.
d. Iodized Salt: Common table salt that has sodium Iodide which is beneficial to the deficiency of iodine in humans which has been known to cause thyroid problems.

3. How did salt get into our daily diets? In the beginning of times (yes, before the refrigerator), hunters and gathers were moving around frequently and needed a way to preserve meets and vegetables for future usage. Salting these foods kept the food edible for longer periods during times of drought or winter months without rotting. In later years, salt was used for enhancing the flavors of meats and vegetables while also making a lasting impression in our refrigerators.