An excess and a lack of salt in the body negatively affects its work and is fraught with negative consequences, and therefore it is important to know how to use salt correctly. This was announced on Sunday, June 6, by the candidate of medical sciences, nutritionist Irina Berezhnaya.
According to her, salt increases blood pressure, which harms the heart and blood vessels, but this kind of effect appears only if the regular consumption of the product is disrupted. It is also not worth giving up salt: a deficiency of sodium and chlorine can result in headaches, dizziness, weakness, indigestion and a drop in blood pressure.
“We cannot live without salt, because we are partly made of it. Sodium chloride is found in blood, tears, urine, and other fluids. We need salt. Another point is that an excess of salt can lead to serious diseases, so everything should be dosed. Studies have shown that seven grams of salt per day is enough for an adult, ”the nutrition specialist shared in an interview with radio Sputnik…
The correct solution to the issue of salt consumption requires a balance, namely, compliance with a daily norm of 7 g of product, which will not lead to negative effects and will allow the body to receive the necessary substances.
Berezhnaya also recommended the use of iodized salt, which allows you to compensate for the deficiency of an important element and cope with the lack of iodine, which can lead to thyroid diseases, brain problems, decreased performance and increased fatigue.
“We live in a partially endemic area and we all have iodine deficiency. Plus, in big cities, iodine deficiency is exacerbated by toxins in the air. Accordingly, iodized salt is more useful for us than ordinary salt. We must not forget that iodized salt has a very short shelf life. In the open air, iodine evaporates. Therefore, it is better to use sea salt, as it contains more trace elements and there are substances that retain the amount of iodine, ”Berezhneva said.
On the same day, June 6, immunologist Marina Apletaeva reported that the most useful berries are those that have not been subjected to any heat treatment, because they retain the vitamin complex at its maximum level.