Salt

Speaking of salt is referring to condiment used in cooking. It is the oldest seasoning known in antiquity as it was used as a preservative in meat and fish: salt because they lasted months food, an important aid for survival.

As a curiosity, which reflects the importance of the salt has had throughout history, remember that in Rome the soldiers were paid with salt and where the word salary.

So, note the two main uses of salt: as a seasoning that enhances the flavor and as a preservative of food (pickles, salted, canned).

The salt is obtained in two ways, extracting the deposits (see Cardona in Barcelona) or seawater desalination in the salt (eg, Las Salinas de Torrevieja).

Salt varieties

There are many types of salt to begin the format can be found in table salt (or table), fat or flakes (for fine dining). It is available in two main forms: refined salt (homogeneous crystals and white) and unrefined salt (crystals irregular and not so white).And of course, we find the following types of salt:

• Sea salt: desalination from seawater, which also contain sodium chloride has calcium, magnesium and manganese.
• Common salt: that is extracted from quarries.
• Iodized salt is common salt to which iodine adds something (beneficial for the proper functioning of the thyroid).
• Flower of salt: not so refined, has a higher proportion of iodine and as obtained manually in the salt, in the first moment of the concentration of salt, production is smaller and more appreciated.
• Maldon Salt: is a high purity, originally from England, is obtained by boiling the seawater.
• Gomashio: typical Japanese cuisine is a mixture with sesame seeds.
• Celery salt: are added celery seed.
• Smoked salt: a strong odor, is basically used for smoking fish and marinate.
• Sal guerande: gray and rich in trace elements.
• And as rare salts that only great chefs use, would black salt, salt and red clay mixed with flaked salt from New Zealand that is not treated and is 100% natural.

Nutritional properties

Finally we will look briefly the role of salt in health.Salt to contain minerals such as lime, sodium, iodine, calcium and manganese is beneficial in helping the body to maintain the balance of body fluids and acids and also helps digestion and breathing.

Moreover, a sodium deficiency in the body can cause weakness, lethargy, low blood pressure and anorexia, may include reaching the nervous breakdown, shock and ultimately death.

On the other hand, from the last century are trying to raise awareness (both consumers and the food industry) of the need to moderate their consumption, as almost all processed foods already contain enough salt itself.

It is advisable to consume no more than 2 or 3 grams a day, because when salt is abused, the body retains fluid and that one of the causes of hypertension.