Salt

According to archaeological excavations and historical documents, the first salt mining falls on the 3rd century BC. Presumably, the seasoning was extracted from sea water by evaporating sodium chloride crystals under the scorching sun. Until the 17th century, this spice was equal in importance to gold. Labor-intensive mining dictated a high cost, so to obtain 100 g of sodium chloride, several tons of sea water must be evaporated. The settlements, famous for the wealth of this natural mineral, were often attacked and were forced to defend themselves from robbers who wanted to get rich at the expense of other people’s labor. Over time, salt began to perform a financial function. In ancient China, coins were made from its crystals, and in some parts of Africa, salt blocks were used as money until the 19th century. Ancient Rome also used the spice as a payment for soldiers who were part of the state army.

In Russia, the first mention dates back to the annals from 1037 of the year. It was from this date that Prince Svyatoslav Olegovich of Novgorod began to collect tax with booty from each salt pan. Opening the geographical map of Russia, you can see the ancient cities where salt was mined on an industrial scale: Solikamsk, Usolye-Sibirskoye, Solvychegodsk. In the past, the work of salt miners was considered the most difficult and equated to hard labor. The workers stood barefoot in the concentrated salt water, which ate into the skin and caused ulcers. A few years later, the salt miners developed respiratory diseases, leading to chronic respiratory failure.

Modern mining of the mineral is very different from the picture of the past. On the coasts of the Black and Azov Seas there are machine installations that extract salt by sedimentation. Initially, several pools are dug with equipment, in each of which sea water is settled in turn. Evaporating moisture leaves behind concentrated water, which overflows into the next pool. After settling for several months, all the liquid evaporates, and salt crystals remain in the pool.

Without salt, life becomes impossible. Sodium and chloride continuously circulate between cells and extracellular fluid, maintaining water balance throughout the body. With all the desire to completely eliminate the seasoning from the diet, most likely it will not work, since it is even in ordinary drinking water. Its importance for life is often underestimated, rather the opposite. Salt is credited with a lot of myths, but in fact it has no less effect on the body than other minerals.

✅  Maintaining osmotic balance – first of all, sodium has its effect on the blood system. In it, the content of sodium ions is about 0.5-0.6%, and deviations from this threshold are manifested by symptoms of dehydration or “water poisoning”.

✅  Regulation of blood pressure – the well-known property of salt to pull moisture along with it works inside the body. The correct ratio of sodium to other elements in the blood attracts as much extracellular fluid as is required to maintain blood pressure at an optimal level.

✅  Production of hydrochloric acid – without salt, the process of digestion is impossible. Part of the absorbed sodium chloride is used to produce hydrochloric acid, which starts the initial digestion in the stomach.

✅  Thyroid support – this item only applies to iodized salt, which is now found on the shelves of all stores. Iodine from its composition goes to the synthesis of thyroid hormones necessary to participate in the main metabolism of the body.

With an excess of seasoning in the diet, harm will not be avoided. Not just because doctors recommend consuming up to 5 g of salt daily, which corresponds to 1 teaspoon. Moreover, this figure is already indicated taking into account the salt that is in finished products: cheeses, sausages, sausages, etc. A rare person follows this recommendation. On average, the adult population consumes about 10-20 g of seasoning daily, and many consequences follow from this.

❌  The cause of edema is that water follows sodium along the osmotic gradient, the same situation is observed in tissues. Sodium, which enters the body in large quantities, does not have time to be completely excreted and remains in the blood and tissues. Behind him, moisture begins to leave the cells, which remains in the extracellular space. In large volumes, this intercellular fluid is visually manifested in the form of pastosity and edema.

❌  The cause of high blood pressure is the same mechanism that increases blood pressure. Only the liquid does not remain in the tissues, but moves into the vascular bed and mixes with the blood. It turns out that the volume of blood increases, and accordingly the pressure increases. To cope with such a volume of blood, the heart has to work even harder, as a result of which it hypertrophies, and over time becomes the cause of other serious diseases.

❌  Dehydration – Persistent dry mouth and a desire to drink may be due to an excess of salt in the diet. Because of sodium, the oral mucosa dries out and loses moisture. This symptom is not necessarily associated with general dehydration, but if nothing is done at this stage, then over time the receptors of the tongue may lose sensitivity.

❌  Kidney diseases – The cause of some kidney diseases may be due to the high intake of this spice. Salt is a mineral that reacts with other elements and can form kidney stones. In addition, this organ can be damaged indirectly due to salt, for example, against the background of high blood pressure.

❌  The cause of headaches – severe throbbing pains in the head often act as a symptom of an improper diet with abundant salt content. If, in addition to this symptom, edema, weakness and thirst are detected, then it is worth reviewing the menu.

There were a lot of dangerous effects from salt, but adhering to the recommendations on the daily dosage of troubles from it are much less. And for those who already have heart and kidney diseases, its daily volume becomes even less.

Ordinary table salt has a characteristic salty taste without unnecessary impurities. But its variety “Extra” is distinguished by the most saturated salty taste, in addition, it has a finer grinding. In some regions, it is almost impossible to find pure table salt due to the mass iodization program.

In fact, the world knows not only table salt, but also some other types that differ in taste.

1. Kosher is a seasoning that is less intense in taste and, unlike regular salt, is never iodized.
2. Marine – the taste of its crystals depends on the chemical properties of the sea, from the water of which it is extracted. Due to other mineral impurities, it has flavors of iodine, sulfur, nitrates and other elements.
3. Moldonskaya is one of the varieties of sea salt, the crystals of which are flat. The peculiarity of this spice lies in the reaction that develops on the tongue when these small crystals are exploded. This salt is often used for beautiful presentation and pleasant taste sensations.
4. Black Himalayan – rich in iron sulfite, giving a hydrogen sulfide smell.
5. Pink Hawaiian is one of the most expensive specimens, which has a beautiful shade and slightly glandular flavor.

Such an abundance of different options for the usual, as it seemed at first glance, seasoning helps to feel the taste of dishes in a new way.

Salt has been used in all dishes for a long time, now it is difficult to imagine the taste of unsalted soup. This spice is used to enhance the taste of salads, first and second courses. It is of particular importance for the preparation of home canned food, as it is a natural preservative and allows products to be stored much longer. For pickles, the simplest option without sophisticated additives is usually used – rock salt.

Chefs believe that it is more correct to add salt to the dish at the end so that the mineral does not draw out juices from meat, fish and vegetables ahead of time. Even in the sweet confectionery world, salt cannot be dispensed with. It is added to doughs, creams and biscuits for flavor balance with sugar.

In order to preserve the organoleptic properties of the seasoning, you should choose a suitable storage location with optimal temperature and humidity. Salt should be kept in a closed container away from sunlight. This mineral quickly absorbs moisture, which causes the crystals to stick together and turn into a dense stone. It is undesirable to leave the container with seasoning near wet places and for the same reason it is not necessary to store it in the refrigerator.

After the package is opened, salt can be stored for years, so it rarely loses its taste. You can keep the seasoning in a glass, wooden, plastic or metal jar. You can also use a plastic bag.