Salt 51973 1920

Between taste and health. What type of salt should we use in our diet?

Article

For our inner balance, our diet must provide us with this salt. But since excess in everything is a problem, this intake must be well balanced. There should be not too much salt but not too little either.

The salt. It adds taste to our food by enhancing flavours. 

For our inner balance, our diet must provide us with this salt. But since excess in everything is a problem, this intake must be well balanced. There should be not too much salt but not too little either. We still need to know what salt we are talking about.

Health information campaigns and opinions issued by the WHO (World Health Organization) tend to be alarmist and anxious about our salt consumption. But they do not make enough difference between the different types of salt. 

The salt we use every day, that we find on our tables or that we add in our cooking, is made of small, very white grains. It is composed of approximately 95% Sodium Chloride. It is very often added with Iodine and Fluorine. But it also contains Aluminium to give it the appearance of a fine powder (an anti-caking agent: E 544). This refined salt has little "natural" content. 

It's industrialized salt, quite cheap most of the time. Food processed by the agri-food industry very often contain large quantities of this type of refined salt. It gives taste to products and retains water so that they look bigger and cost less.

This is the salt that doctors and the WHO are talking about. Because absorbing too much sodium is dangerous for our health. However this approximation makes the message a little less relevant. Because white salt, which mostly contains sodium, should not be confused with the mineral salts that are essential to us.

As we know that there are good and bad fats, good and bad cholesterol, there are good and bad salts for your health. The refined and white salt is on the wrong side. But it's like everything else, there’s no need to totally ban it but rather to know how to use it on a daily basis in very reasonable quantities.

Consumption of processed and industrial products and food should be limited so as not to absorb too much of the type of salt that is actually harmful to health. High blood pressure, cardiovascular risks, stroke, potential cancers, the list is long and not very friendly.

The right balance in all respects

We need a reasonable daily intake of sodium, so the right balance does not require to eliminate salt completely. Except in cases of illnesses and on the advice of a doctor. For this purpose, it is recommended to use unrefined sea salt, often grey and with coarse grains. This "raw" salt contains many trace elements in addition to sodium that we need. This natural salt, unrefined and without additives, preserves all the mineral salts found in nature. Its nutritional qualities are therefore intact. Moreover, it is free of additives. It is often a little more expensive, but we generally consume much less of it.

By choosing natural salt, you provide your body with the mineral salts it needs and you participate in maintaining a natural, sustainable and often fair agriculture.

Tips & Advice

Remember not to salt or re-salt your meals.

Water retention, swollen legs and of course the presence of cellulite are problems that concern your customers. They can sometimes be reduced by better managing salt intakes, in quantity and of course quality. And as always in case of doubt, medical advice is essential.

Health Society Prevention