Salty truth

True, there are micro-organisms, characterized by high resistance, such as salmonella and staphylococcus, which may cause food poisoning. Some microbes, called halophilic can develop at a very high concentration of sodium chloride and not uncommon, even in concentrated salt solution (brine), which is salting the fish. So that the salinity as a method of preservation is not always reliable at 100%. In addition, when Zasole lost a significant amount of proteins, destroys many vitamins. At the same time, salting just need to cook many varieties of fish. Famous Astrakhan herring "hall", herring and simply would not have been so popular with us, if our ancestors had kept them in some other way. Such methods of canning and pickling as urinating, despite using the same salt as a preservative, differ significantly from saline. Their essence consists in the fact that salt is taken 2,5-3% by weight of the pledged product and the brine is not made from water and salt, and arises from a vegetable or fruit juice. An important role in fermentation and pickling spices play. Pickling and urinating can preserve vitamins used in products, sauerkraut juice has immunostimulating properties, gently stimulates the appetite of debilitated people. Pickled vegetables and fruits provide an opportunity to make up for supply of fiber and micronutrients that are lacking in the winter due to the restricted range of fresh produce. Marinating does not provide these beneficial effects. However, it is well known the value of salt as a factor leading to the emergence of hypertension. Currently, in Russia it is detected in 40% of the adult population and largely determines the mortality from diseases of the cardiovascular system. Therefore, one of the first councils to patients of the physician in the diagnosis of hypertension - reduce salt intake. This is a simple nutritional effect allows us to achieve reduction of blood pressure, reduce the risk of severe complications such as stroke, and reducing medication. But for many patients this simple advice is practically unfeasible. The fact that patients with hypertension significantly lowered the threshold of salt sensitivity, that is, they inadvertently consume salt than is necessary, and do not realize in this report. According to WHO guidelines, daily intake of salt with food should not exceed 4-5 was, however, in Russia, even in healthy people without high blood pressure intake of salt in 2-2,5 times more than the norm, and in hypertensive patients - 3 -3.5 times higher. Patients with low threshold salt sensitivity of the disease is more severe. They are more likely to complain of headaches, pain in the heart, have higher blood cholesterol and high blood pressure appears they have about 8 years earlier. In these patients, the disease responds poorly to treatment, no reduction in blood pressure during night hours, a higher risk of stroke. In recent years new data on the effect of salt on human health. In Japan, in particular, as "respect" salty foods: sea and plain cabbage, seaweed, vegetable mix - an essential part of the diet. During the monitoring 40,000 Japanese over 11 years found that men, lovers of salt, the risk of gastric cancer was 1:500 (ie, was twice that of those who tried to refrain from excessive intake of salt), y Women - 1:2000. Among nearly 18 500 men enrolled in the study were 358 patients with cancer, among 20,000 women - 128. World Organization for Cancer Control has prepared a special document on the relationship between certain types of cancer and consumption of various products. It emphasizes the relationship between salt intake and cancer of the stomach and is supposed relationship between the consumption of salted fish and oral cancer. Therefore, the need to reduce excess consumption of salt is obvious. As already indicated, the recommended rate of daily consumption of salt is no more than 5 g. How can this be achieved if almost all products, including confectionery products, contain sodium chloride? By itself, the human body contains about 256 g of sodium chloride. More than half this amount is in the extracellular fluid and bone tissue, and only 10-12% - within the cells of the soft tissues of the body. Without salt man simply could not exist, because its main task - to maintain a constant osmotic pressure and volume of fluid in the body. Consumption and excretion of sodium - an extremely complicated mechanism. It is governed both by other ions, entering the body, and hormones, especially aldosterone. Potassium rich foods (vegetables and fruits, especially apricots, cherries) causes an increased excretion of sodium from the body, resulting in a high demand for it. The consumption of sodium in increased quantities leads to potassium loss. If a mixed diet comprising and meat, and vegetarian food, it provides a balance of potassium and sodium. With commitment to vegetarianism to the additional introduction of sodium in moderation, for example, through the use of soy sauce as a condiment to rice or salads. If the body loses a lot of sodium chloride in sweat, it increases its reabsorption in the renal tubules. This ensures its stable level. Failure of kidney and adrenal gland to regulate these processes and consequences of this are manifested in patients with Addison's disease. Such patients lose a lot of sodium chloride in the urine, its balance in the body is disturbed, which leads to the development of muscle weakness, lower blood pressure and disability. In these cases a special diet with high content of salt. Such recommendations and get people in certain professions, which face significant physical exertion in conditions of high ambient temperature: the workers of hot shops in the iron and steel industry, workers in bakeries and canteens, soldiers carrying out the daily march, athletes recovering from long distance. Daily consumption of salt can make them, and 20 grams per day, taking into account the salt contained in food. Here are some general recommendations on salt intake. 1. Residents of Russia as a country IDD advisable to use iodized salt. But it should add only cold meals and you can not buy in store, as iodine - a volatile and unstable connection. People whose parents suffer from hypertension or are overweight, you need to monitor the stability of its own weight, to assess their threshold for salt sensitivity and eat salt with low sodium content. 2. Not solite food during cooking, and dosalivayte her taste while eating. 3. Not dosalivayte dish, previously he was not trying, perhaps you also lowered the threshold of salt sensitivity and you'll automatically overdo already salty. 4. Use more herbs and spices for cooking. 5. Not solite salads, use to fill the lemon juice, herbs. 6. Remember, soy sauce, ketchup, contain significant amounts of salt, do not get carried away by them! 7. Eliminate from the diet food substitutes: instant soups and noodles, bouillon cubes, chips and crackers, small crackers, nuts and straw to the beer. 8. Be moderate in consumption of salted fish (herring, mackerel, red fish) and discard the salt roach and roach. 9. Pay attention to the presence of salt in products with their purchase, include in a diet salt-free breads, breads, pasta. As for pickled apples and sauerkraut, pickled herring, mushrooms and "hall", then they should be present in small amounts, and the basis of the table should be fresh vegetables, fruits, frozen mixed vegetables and herbs. Eat a variety. Be Healthy!