Nutritionist, Doctor of Medical Sciences Mariyat Mukhina explained what “salt without salt” is and how it is useful
First of all, the specialist warned thatpeople with hypertension tend to have a "semi-drug" addiction to sodium chloride, common table salt. And such people do not notice their addiction, which manifests itself in the salting of any dishes, even if they have already been salted before. This may be the cause of hypertension.
The doctor said that she and colleagues spentstudies with human taste buds. It has been confirmed that people who are addicted to salt need to constantly add salt to food, without even trying it. Meanwhile, the recommendations of the WHO and the Russian Ministry of Health prescribe a clear daily dose of salt - 5 grams. And this is not only salt that we add to food, but all salt, from all products, including purchased ones.
Therefore, Mukhina recommended switching from "standard" sodium chloride to "salt without salt." These are compounds with a low content of sodium chloride.
“To reduce the risk of developing hypertension, you needreduce the amount of salt in your diet. Or start adding “salt-free salt” to your food, that is, salt with a reduced sodium chloride content. For example, Kostroma black salt has a reduced sodium chloride content due to a large number of other ingredients. It has a spicy but salty taste, does not retain water in the body, and is rich in iodine, potassium, sulfur and iron. Pink salt - the main thing is that it is not counterfeit - contains magnesium and manganese ions, there is copper, zinc, selenium, potassium, it is practically a mineral preparation,” the expert explained.
News stories cannot be equated with a doctor's prescription. Before making a decision, consult a specialist.