Different Types of Salt , Their Uses And Health Benifits and safe limit of human consuption :

   

        What is salt and how does it affect our health?
       
         From Wikipedia, the free encyclopedia

The health effects of salt are the conditions associated with the consumption of excessive or insufficient quantities of salt, a mineralcomposed primarily of sodium chloride (NaCl) which is used to add flavour to food. Chloride and sodium ions, the two major components of salt, are needed by all known living creatures in small quantities. Salt is involved in regulating the water content (fluid balance) of the body. The sodium ion itself is used for electrical signaling in the nervous system.^[1]

Salt consumption has increased during modern times and scientists have become aware of the health risks associated with high salt intake, including high blood pressure in sensitive individuals. Therefore, some health authorities have recommended limitations of dietary sodium, although others state the risk is minimal for typical western diets.^{[2][3][4][5][6]} The United States Department of Health and Human Services recommends that individuals consume no more than 1500–2300 mg of sodium (3750–5750 mg of salt) per day depending on age.^[7]

      

   

 major health organizations recommend that we cut back on sodium:

·                  United States Department of Agriculture (USDA): 2300 mg (2).

·                  American Heart Association (AHA): 1500 mg (3).

·                  Academy of Nutrition and Dietetics (AND): 1500 to 2300 mg (4).

·                  American Diabetes Association (ADA): 1500 to 2300 mg.

          So… there is definitely a consensus among these organizations that we should aim for less than 1500 mg of sodium per day, and definitely not more than 2300 mg.

1500 mg of sodium equals about 3/4 teaspoons or 3.75 grams of salt per day, while 2300 mg equals about one teaspoon and 6 grams of salt per day.

Most people today are eating much more than that. The average intake of sodium is about 3400 mg, most of it coming from processed foods (5).

If these health organizations have their way, all of us need to make drastic changes in our food choices, start reading labels and start to actively restrict the amount of sodium in our diet

                      Salt is a crystalline mineral consisted of two elements, sodium (Na) and chlorine (Cl).

                    These elements are essential for all the living beings on the planet. They are important for many vital functions in the body, for instance, they help the brain and nerves to send electrical impulses. Salt is often harvested from salt mines, or through evaporating processes of sea water and other waters rich in minerals.

                   It can be used for many purposes, and most often it is used to add flavor to dishes. Salt is also used as a food preservative, because bacteria cannot grow in salty environment. Salt has bad reputation because it can bind in water in the bloodstream, and thus increase the blood pressure.

Even though most studies suggest that by reducing the salt intake you can reduce the blood pressure by 1-5.4 mm/Hg, but there is still no evidence that cutting off salt can prevent heart attack, stroke, or death.

                  Bottom line: Salt is made of sodium and chloride, essential minerals for our health. Excessive consumption of salt increases blood pressure, but there is no evidence that cutting off salt can improve health.

Refined (table) Salt

                 Regular table salt is the most commonly used salt. It is highly refined and heavily ground. Most of its impurities and trace minerals are removed. Heavily ground salt can clump together. For that reason, producers add anti-caking agents so it can flow freely. Food-grade table salt is pure sodium chloride (97% or higher).

                Iodine is also added to this type of salt. Table salt was great health preventive measure against iodine deficiency common in many parts of the world (still present in some areas), and a leading root-cause of hypothyroidism, mental retardation and other health problems.

               If you choose to avoid regular iodine-loaded table salt, eat other foods rich in iodine, like fish, dairy products, eggs and seaweed. You can take kelp tablets (seaweed) several times a week if you do not prefer consuming iodized salt. These are quite high iodine.

Bottom line: Refined salt is sodium chloride, and contains anti-caking agents, that are added to prevent clumping. Iodine is also added to table salt.

Sea salt

                 Same as table salt, sea salt is also just sodium chloride. Depending on the area it was harvested from and the processing it went through, sea salt often does not contain some amounts of trace minerals, including potassium, iron and zinc.

Darker sea salt has higher concentration of “impurities” and trace nutrients. But, keep in mind that oceans are getting more polluted, so sea salt often contains trace minerals of heavy metals, like lead.

Sea salt is less ground than table salt, so when you sprinkle it over your cooked meals, it may give you a different taste and cause potent “flavor burst” than regular salt. Trace minerals and impurities also give different taste, but this varies between different brands.

             Bottom line: Sea salt is obtained by evaporating seawater. It is similar to table salt, but contains small amount of minerals. It also contains trace amounts of heavy minerals due to the polluted areas (sea).

Himalayan Pink Salt

                 It is harvested in Pakistan, and mined from Khewra salt mine, which is the second largest salt mine in the whole world. Himalayan salt contains trace amounts of iron oxide (rust). This gives its pink color. This type contains small amounts of calcium, iron, potassium, and magnesium. It contains lower amounts of sodium when compared to regular salt.

            Many prefer its flavor, but some say that they have not noticed any difference. Its pink color is the main difference, so sprinkle some Himalayan salt over your meal after it is cooked for a better look.

Bottom line: Himalayan salt is harvested from a large mine in Pakistan. It has a distinctive pink color provided by the presence of iron oxide. It contains trace amounts of calcium, potassium and magnesium   

 more use of  Himalaya salt at Asia

  Kala Namak

From Wikipedia, the free encyclopedia

Whole Kala Namak salt crystals

Kala Namak or Himalayan Black Salt (Urdu کالا نمک; Bengali Biit lobon (বিট লবণ); Newari Be Chi; Nepali Birae Nun (बिरे नुन) ; Hindi काला नमक   Marathi काळं मीठ ;kālā namak; Gujarati સંચળ Sanchal; Tamil இந்துப்பு; Malayalam ഇന്തുപ്പ്) also known as sulemani namak,black salt, kala loon or black salt, 

          is a type of rock salt, salty and pungent-smelling condiment used in South Asia. The condiment is composed largely of sodium chloride with several impurities lending the salt its colour and smell. The smell is mainly due to its sulfur content. Due to the presence of Greigite (Fe₃S₄, Iron(II,III) sulfide) in the mineral, it forms brownish pink to dark violet translucent crystals when whole, and, when ground into a powder, it is light purple to pink in color.

  The raw material for producing kala namak was originally obtained from natural halite from mines in Bangladesh, India, Nepal and Pakistan in certain locations of the Himalayas salt ranges, or from salt harvested from the North Indian salt lakes of Sambhar or Didwana and Mustang of Nepal

Traditionally, the salt was transformed from its raw natural forms into commercially sold kala namak through a reductive chemical process that transforms some of the naturally occurring sodium sulphate of the raw salt into pungent hydrogen sulfide and sodium sulfide. This involves firing the raw salts in a furnace for 24 hours while sealed in a ceramic jar with charcoal along with small quantities of harad seeds, aamla, bahera, babul bark, or Sajji. The fired salt is then cooled, stored, and aged prior to sale.

          Kala namak is prepared in this manner in Northern India with production concentrated in the Hisar district, Haryana. The salt crystals appear black in colour, and are usually ground to a fine powder which is pink in colour.

Although the kala namak can be produced from natural salts with the required impurities, it is common to now manufacture it synthetically. This is done through combining ordinary sodium chloride admixed with smaller quantities of sodium sulphate, sodium bisulphate and ferric sulphate, which is then chemically reduced with charcoal in a furnace. Reportedly, it is also possible to create similar products through reductive heat treatment of sodium chloride, 5-10 percent of sodium carbonate, sodium sulphate, and somesugar.^[6]

    Kala namak consists primarily of sodium chloride and trace impurities of sodium sulphate sodium bisulfate, sodium bisulfite, sodium sulphide, iron sulfide and hydrogen sulfide.

Sodium chloride provides kala namak with its salty taste, iron sulphide provides its dark violet hue, and all the sulphur compounds give kala namak its slight savory taste as well as a highly distinctive smell, with hydrogen sulphide being the most prominent contributor to the smell. The acidic bisulfates/bisulfites contribute a mildly sour taste.^[4] Although hydrogen sulphide is toxic in high concentrations, the amount present in kala namak used in food is small and thus its effects on health are negligible:^[4] Hydrogen sulphide is also one of the components of the odor of rotten eggs and boiled milk

Powdered Kala Namak

Kala Namak is used extensively in South Asian cuisines of Bangladesh, India and Pakistan as a condiment or added to chaats, chutneys, salads, all kinds of fruits, raitas and many other savory Indian snacks. Chaat masala, an Indian spice blend, is dependent upon black salt for its characteristic sulfurous hard-boiled egg aroma. 

      Those who are not accustomed to black salt often describe the smell as similar to rotten eggs Kala Namak is appreciated by some vegans in dishes that mimic the taste of eggs. It is used, for example, to season tofu to mimic an egg salad

        Kala Namak is considered a cooling spice in ayurvedic medicine and is used as a laxative and digestive aid It is also believed to relieve intestinal gas and heartburn.
     
         It is used in Jammu to cure goiters This salt is also used to treat hysteria, and for making toothpastes by combining it with other mineral and plant ingredients.

    

  

     Kosher Salt

           Kosher salt was first used for religious purposes. Jews were supposed to extract the blood from the meat before they eat it. Kosher salt is flaky coarse, and it is efficient in extracting blood. The structure of the flakes is the main difference between table and kosher salt. Chefs throughout the world say that due to its flake size, you can easily pick up kosher salt with your fingers and spread it over your food.

             Kosher salt gives different flavor burst, but if it dissolves in the food, you will not notice any difference, comparing it to table salt. Kosher salt is less likely to contain iodine and anti-caking agents.

Bottom line: Kosher salt is flaky, and it is easier to spread it on your food. It does not differe from regular salt, but it is less likely to contain iodine and anti-caking agents.

Celtic Salt

           It is the salt that first become popular in France. It is grayish and contains water, and looks quite moist. Celtic salt contains trace minerals and is lower in sodium when compared to regular salt.

Bottom line: Celtic salt is grayish and moist. It is obtained from sea water and contains trace amounts of minerals

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Difference in Taste

People often choose their salt based on its taste, texture, color, and convenience. Impurities, including trace minerals, affect the color and taste of salt. The size of the flakes also affects the salty flavor that hits our tongue. Larger grain size gives stronger flavor and lasts longer on the tongue.

But, it salt dissolves in the food, there is not any major difference in the taste of table salt and “gourmet” types of salt. Dry salt with larger flakes are easier to handle if you use your fingers to sprinkle salt on your food.

Bottom line: The main difference between salt types is their taste, flavor, color, texture, and convenience.

Minerals in Different Types of Salt

                   A study compared the mineral content of different salt types. Check the table below and note the differences in the mineral content of table, Maldon (typical sea salt), Himalayan and Celtic salt. Celtic salt has the lowest amount of sodium and it is highest in calcium and magnesium. Himalayan pink salt contains a bit of potassium.

Keep in mind that these are tiny amounts. For instance, 0.3% of magnesium in celtic salt means that you need to consume 100 grams of salt to get to the recommended daily intake.

Because of this, the mineral content of salts is not a compelling reason when you need to choose the best salt for you. These amounts are negligible if compared to the amount you get from your food.

Which is The Healthiest Type?

              There is still no study that compares the health effects of salt types. Even if scientists do a study, there will be no major difference. Salt types are similar, and each of them consists of sodium chloride and trace amounts of minerals.

           When choosing the most “natural” type, always avoid additives and anti-caking agents, often contained in table salt. At the end, salt is salt, and its main purpose is to flavor our meals, not to increase their nutritional value.

Source: www.healthy-holistic-living.com