The ongoing debate regarding salt

SaltThe war on salt does not appear to be abating and along with sugar and fat, salt gets its fair share of publicity.
What exactly is salt? Basically it is a combination of 2 elements, sodium and chlorine thus the term sodium chloride and is one the most abundant minerals on the planet.

 

Like Swarovski crystals and diamonds, those in salt are packed together in such an orderly pattern that light shines through.

 

It is incredible to think that this humble mineral has been sourced from ancient sea beds that dried up millions of years ago.
Salt was a valued commodity in early times. Roman soldiers were paid in salt, thus the origin of the term salary and blocks of salt were at one time the standard currency in Ethiopia. Even a diligent worker could have been praised with the comment “he is worth his salt”, this being his wages !

 

Salt is loved by many, especially chefs the world over, as it truly enhances the flavour of food ' so why then is there so much negativity attached to it?

 

Firstly, ask anyone this question and the reason will be “high blood pressure” also termed hyper-tension.
An excess intake of salt results in a chemical process which constricts the blood vessels, affecting the flow of blood. This occurrence can lead to strokes and heart attacks.
Excess pressure can also cause the kidneys to leach out calcium into urine, which can lead to kidney stones.
All of the above would not occur if one considers that age-old mantra “all things in moderation”.

 

But readers will be interested to know, that a sensible intake of salt, is far more advantageous than to cut back drastically.
Salt plays a significant role in metabolism, but as the body itself cannot manufacture salt, it needs to be obtained via food. It will then aid the uptake of valuable nutrients to the cells, stabilize the pH of the blood and send important impulses that allow for muscular contractions.
Salt is also related to the formation of hydrochloric acid, essential to the digestion of food.

 

Many different types of salt are available such as:

 

Common table salt fortified with iodine essential for the thyroid gland.
Sea salt, the result of evaporated sea water with larger and coarser crystals, both the Dead Sea and Pacific Ocean salt being significant.
The Himalayan variety is actually fossilized sea salt, pink in colour due to the natural minerals that it contains.
Kalahari, the most natural salt derived from an ancient, undisturbed inland underground salt pan.
Oryx salt, with white crystals, from remote and pristine areas of the Kalahari desert and supposedly having exceptional taste.

 

It may come as a surprise that salt plays a role in the production of cosmetics.

Because it has cleansing, exfoliating and antiseptic properties, it is used in shampoo as a thickening agent giving a luxurious feel, in dental products , shaving cream, pumice powder and in the creation of bath salts and bath crystals.

 

Matsimela’s range of Kalahari bath soaks are pure & untreated from this untouched desert region, providing you with an exceptional product.

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