Advertisement

  • News
  • Columns
  • Interviews
  • BW Communities
  • Events
  • BW TV
  • Subscribe to Print
BW Businessworld

White Powder In Kitchen That's Slowly Killing You

Salt is basically sodium chloride the biggest contributor to sodium in our diet. Salt does not only refer to table salt but also those that we consume via packaged/canned and tinned products, preserved and processed foodstuffs

Photo Credit :

1538999819_KO2dve_salt_.jpg

Increased sodium intake is associated with a number of health issues namely Hypertension (Increased Blood pressure), Heart Disease, Renal Disease (Kidney Disease), Strokes and stomach cancer.

Kidney disease - Kidneys are responsible for flushing out the excess fluid from your system by filtering your blood and directing it to your bladder and removing it out of your body through urine. This system is maintained via a delicate balance between sodium and potassium that draw the excess fluid out of the cells.

A rise in sodium in your blood upsets this delicate balance and hampers the kidneys' ability of flushing out the excess fluid. This excess fluid thus puts a lot of pressure on the tiny blood vessels of kidney thus raising blood pressure.

Heart Disease - Constant raised blood pressure, damages the blood vessels leading to the heart resulting in a lack of oxygen and nutrients reaching the heart.  This constant damage ultimately can cause the blood vessels leading to the heart to get completely clogged leading to a heart attack.

Brain Damage - Increased blood pressure causes the similar situation in the brain as well. Wherein the small blood vessels leading to the brain eventually are starved of oxygen and nutrients resulting in either a stroke or dementia.

Stomach Cancer - Recent studies have also linked an increased salt intake to a higher incidence of gastric cancers independent of other risk factors such as smoking, tobacco use, Virus and H.Pylori bacteria.

The American Heart Association daily recommendation is 15.00 mg per for adults which is equivalent to 1 teaspoon of salt only per day.

Salt is basically sodium chloride the biggest contributor to sodium in our diet. Salt does not only refer to table salt but also those that we consume via packaged/canned and tinned products, preserved and processed foodstuffs.

In the Indian scenario, pickles, papads, chutneys daily accompaniments to our lunch are dinner are concentrated sources of sodium.

So how do you reduce intake of salt/sodium?

Restrict or better still avoid the consumption of preserved, packaged and processed foods- such as pickles, papads, processed meats.

Restrict the amount of ready to eat meals, pre-packaged meals, tinned/canned foodstuffs use alternatives like herbs - fresh or dried, lemon, garlic, onions, spices, to flavour food instead of salt. Cook rice without adding salt

Consume fresh vegetables and fruits which are natural sources of potassium which has the opposite effect of sodium  Avoid foods with labels stating “pickled, brined, broth “ these tend to be high in sodium

Gradually reduce the amount of salt used while cooking and remember it takes your taste buds atleast 4 weeks to get used to change, so be patient!

Disclaimer: The views expressed in the article above are those of the authors' and do not necessarily represent or reflect the views of this publishing house. Unless otherwise noted, the author is writing in his/her personal capacity. They are not intended and should not be thought to represent official ideas, attitudes, or policies of any agency or institution.


Tags assigned to this article:
Sodium processed foods Salt

Carlyne Remedios

The author is Group Manager – Clinical Practices, Nutrition & Product Development - Digestive Health Institute by Dr. Muffi

More From The Author >>
sentifi.com

Top themes and market attention on: