Salt Consumption

What Are the Types, Harm and Benefits of Salt?

Salt; It is one of the substances used to increase the durability of food, to provide a protective effect by preventing the growth of microorganisms and to add flavor. There is little or a lot of salt in foods, either natural or added later.

As the harmful effects of salt on human health became known, demand for alternative salt varieties increased. Today, there are different types of salt used other than table salt. The most known ones; Himalayan salt, kosher salt, sea salt, celtic salt ...

Why are different alternatives preferred to the table salt we use most? What are the harms of table salt?

Table salt by the Turkish Food Codex; It is defined as finely ground, iodine-enriched, refined or unprocessed salt. Table salt is extracted from underground salt springs and refined. Additives are added to the salt, which is 97% sodium chloride as a result of refining, to prevent clumping. Due to the additives used, natural salts are more preferred than table salt.

The amount of salt should be consumed per person per day, while 5 grams, 15 grams of daily usage in Turkey is over. In other words, 3-4 times more salt than the required amount is consumed.

However, over-use causes high blood pressure, cardiovascular problems over time. Table salt, which is useful for electrolytes and hormones in the body, can disrupt the cell balance when consumed too much.

Natural salts should be preferred due to the addition of additives to refine table salt and to provide fluidity. However, even if we choose the healthy one, using more than 5 grams of salt per day is harmful for human health.

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