Salt and Longevity
Salt was very important in the past for food preservation to the point that in Republican Rome soldiers were paid with this mineral, from which the term salary derives.
Although all foods contain the necessari amount of sodium chloride, western populations have made a habit of adding salt to foods so that the per capita consumption is about 10 grams per day, equivalent to 4 grams of sodium. The excess sodium ingested is excreted in sweat, feces, but mainly in the urine, risking an overload of work for the kidneys.
A teaspoon of salt is composed primarily of sodium chloride and small amounts of water, calcium sulfate, magnesium and magnesium chloride.
Instead, in oriental cuisines the most widespread salt is monosodium glutamate, an amino acid present in the chemical structure of many proteins, which is extracted from seaweed of the Pacific.
The World Health Organization (WHO) has issued new guidelines that reduce the amount of daily salt and introduces for the first time a limit for potassium.
A person with high levels of sodium and low potassium levels – explains WHO – runs the risk of a deterioration in the quality of life: high blood pressure, increased risk of cardiovascular disease and stroke.
“Adults should consume less than 2,000 mg of sodium (5 grams of salt) and at least 3,510 mg of potassium per day.” The WHO also recommended that the dose for children be adapted to weight, height and energy consumed.
We should not forget that children who are constantly looking for salt are long limbed with lack of appetite who homeopathically correspond to Natrum Muriaticum remedy. Not being able to metabolize and set sodium levels of foods, they need to continuously introduce it through alimentation and thus they even learn to like to lick it. These children have the typical geographic tongue and benefit from high homeopathic doses of Natrum muriaticum (200 or 1000 koCH), which is nothing more than diluted salt homeopathically dynamized, to adjust their metabolism. The result is increase of appetite and muscle mass; the desire for salt disappears.
Currently, most people consume too much sodium and not enough potassium, the WHO states. Sodium is found naturally in many foods, from milk (approximately 50 mg of sodium per 100 g) to eggs (approx. 80 mg/100 g). But it is also found in much higher amounts in processed foods, such as bread (approx. 250 mg/100 g), savory snacks (1,500 mg/100 g) or seasonings such as soy sauce (approx. 7,000 mg/100 g). Potassium is instead present in foods such as beans and peas (approx. 1,300 mg/100g) or walnuts (approx. 600 mg/100 g). The transformation process reduces the amount of potassium in many food products.
To reduce salt in food and consequently its damage one should learn how to cook with spices, using herbs and spices to correct bland taste.