H. van den Oever, 21-08-2011 17:03 # 1 Salt exist to my knowledge, for the most part sodium. princi

(Too much) salt to eat salt, we all use every day: we sprinkle salt on our eggs, use salt when cooking potatoes and also when eating fries is liberally sprinkled with zoutbus. All for the taste. But what is even more salt with food and our bodies? Salt as a preservative salt is not only used as a seasoning but salt used was also the primary agent to preserve food. When refrigerators and freezers did not exist it was food storage is no easy task, but it was discovered that this very well managed by salt to add. Meat can be for example very well preserved by the salting (brining). Even today, salt is often used as a preservative. Salt to live in our food, so is almost always salty. Sometimes it naturally in, it is often also added extra. But salt is not only in our food because of the taste or to preserve it. Our food contains salt because our body needs it once now. Each day we get about nine grams of salt lost through perspiration part (about a gram), partly through urine and feces. If we eat too much salt, we can fainting. So we need to constantly principle of food preservation ensure that the lost salt is restocked. So are our bread bakers are required to provide salt. And who after surgery in hospital on a drip, you also administered saline that way. We call saline. What types of salt are there? Although it is in fact all about the same salt, we distinguish in everyday practice still several types of salt under different names: salt; table salt; dietary salt. The difference principle of food preservation lies only in the way that salt is used. Salt can spoil? Long before the tin and the refrigerator were invented, principle of food preservation salt was already used to preserve food. However, one can find in stores nowadays salt with strange markings such as the observation that no preservative is added; salt or an expiration date lists; and salt that must be preserved. refrigerate after opening All nothing more than convenient marketing tricks principle of food preservation that are often suggested principle of food preservation to awaken that one has to do with a healthier product. Salt, after all, needs. No preservative Salt applies itself as the oldest preservative known to mankind. Too much salt intake and high blood pressure, as we have seen has salt in relation to nutrition and health three functions: flavor: in soup, cheese and bread; preservative in meat and fish; mineral, necessary for the body: saline, lick for cattle. Salt is therefore a very useful substance. But we must be wise deal. Too much salt is unhealthy for example. People with high blood pressure get the doctor's advice to use less salt or low-sodium food. Pregnant women should not consume too much salt because it is not good for the kidneys. Who is looking for more information principle of food preservation on salt consumption and its effects on the human body would definitely agree to consult.'s Website Gezondheidsplein.nl That site has built an excellent reputation as a place to find reliable medical principle of food preservation information that is easy to follow for the layman. How much salt is in foods? The table below shows some commonly consumed foods indicates how many milligrams of salt they contain.
Nutrient principle of food preservation Mg. salt 1 egg 190 1 slice of bread 450 1 slice cheese 450 1 glass of milk 175 1 serving of boiled potatoes 10 1 serving principle of food preservation of fries 400 1 serving of fresh vegetables 50 1 serving of canned vegetables 750 100 gram salted peanuts 750 1 salt herring 5000 100g smoked beef 7500 1 serving ice 250 1 chocolate bar 25
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H. van den Oever, 21-08-2011 17:03 # 1 Salt exist to my knowledge, for the most part sodium. principle of food preservation There is also a salt consisting of potassium, for the most part. It seems to serve. Better health Deserves no attention to this also pay for common use in the household attention?
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