what is Salt made up of?
Salt substitutes mineral like sodium and chlorine. Sodium is vital to our nerves and brain for electric impulses. The maximum amount produced from seawater. Undoubtedly it is the most used seasoning all over the world. The product of it is by evaporation of water salt mines and other minerals. It is the one ingredients should take balance quantity. Otherwise, if we consume more in a day, it leads to heart diseases and also high blood pressure. And even if we consume less or no salt for a long time, it may result in lowering blood pressure.
what does it do to the body?
Salt helps our body is holding more water to our body. Consuming more or less both will harmful to our body. A balanced amount of It is always a good practice and makes our body healthy and fit. In India, people take 11grams per day, but the right amount, according to WHO 5grams, is the right amount for a day. As we know, it holds water if we consume more quantity and the body store more water and it gives pressure to the body, which affects more on kidneys, arteries, heart, and brain. Hence consumption of more of it increases the blood pressure, which leads to a heart attack or death.
Similarly, it’s not proved that lowering consumption may reduce the risk. Moreover, kidneys are the most affected part of our body if we have high sodium levels. There will be extra pressure to the kidneys, which may damage the kidney functioning. In addition to that consumption of more sodium which increases blood pressure leads to damage to arteries and some times they will burst if the arteries are congested then the supply of blood to the brain may be disturbed which effects the total functioning of the brain.
10 Different types Of Salt:
Salt is a compulsory seasoning to any savoury dish a dish without it is tasteless a savoury with too much of it will also be tasteless. That itself proves that how much important to use it is to any kind of dish. Adding a pinch to a dessert elevates the flavour. It also works as a preservative base. So as most of us know only two different types which popularly used in daily cooking is either table or sea. There are so many different varieties are available to us which can be used for different purposes.
1. Table Salt:
Table salt is a processed salt that has 97 to 99 percentage of sodium chloride, iodine. As iodine is an essential nutrient but in the process of purification, most of the iodine lost. So to fight for the iodine deficiency, they add iodine. The texture is such smooth fine powder that can be easily soluble and also used in all kind of food preparations. Table salt processed from natural crystal salt. As we all know that table salt is a refined and processed one, so we lose all the right minerals and nutrients. Therefore consumption of natural salts like sea salt or Himalayan salt might be right for health.
2. Sea Salt:
Straight from the seawater after the evaporation which results in a crystalline texture. A natural salt that has all the minerals and the nutrients. It consists of sodium, chloride, calcium, potassium, magnesium, and iron in it. Iodine is the one nutrient that is present in less quantity in sea salt. No proven evidence consuming sea salt lowers blood pressure.
Pink Himalayan salt, which so popular nowadays. As some people claim that pink salt is the best that has all the proper nutrients. But there is no evidence proving that statement. Moreover, pink Himalayan has very little iodine quantity. Secondly, it has slightly low in sodium compared with table.
It is very intense in flavours but fewer additive elements like iodine. The texture is flaky and crystalline. They were mainly used to draw the moisture content in meat. Moreover, Kosher dissolves in water very quickly. This mainly used for tossing the meat.
5. Black Salt / Kala Namak:
Black salt also called Himalayan black salt. It mainly used in Indian cooking as an alternative to table. People believe that healthiest that has low sodium, but not proven yet. Kala namak used for stomach problems and helps in digestion and allergic issues. It also reduces water retention and increases blood circulation. And the side effects of kala namak are it has a high quantity of Florida and sulfur that are not good when we consume in high dosage.
6. Celtic Sea:
This sea salt originated from the coastal ponds of France. Celtic rich in minerals produced from seawater. The colour is greyish colour, and it is a little bit moist and flakey in texture. And also used for fish and meat cooking and recommended for cooking, baking.
7. Black Hawaiian:
The salt harvested from the volcanic island. It looks like grainy charcoal. This has an intense flavour with dark black colour. In addition to that, it has other names called lava, and it has slight sulfur in the taste.
8. Red Hawaiian:
Hawaiin adds excellent flavour to the kitchen. The colour may irony, and red-ish colour and the texture is crystal. And also adds a robust flavour to the seafood. Moreover, red Hawaiian used for the ancient cooking of pork. The other name are Alaea.
Slowly smoking the sea salt for two weeks for getting smoky flavours. The taste is woody and smoky. All together we can use this for cooking and baking purpose. They may be used for finished vegetables or meat to give a smoky flavour.
10. Fleur De Sel:
The most expensive harvested in the tidal coast of Brittan. The texture will be papery and crystal. This used in finished savoury dishes. The production will be in September as they need a sunny or a dry day or slightly breezy day for production. And used after the cooking process in baked food or meat.