Examining the differences between types of edible salts

In this article, we are going to point out the differences and properties of sea salt and normal salt and give the suggestions of experts in this field to the consumers.

For a long time, sea salts have become very popular in restaurants and among cooks, and these salts are used to add color and aroma to food.

Meanwhile, many producers of salts containing additional substances such as sea salts claim that their products are healthier because they are more natural and less refined. Also, these types of salts are given points for having a set of essential rare minerals; including the role of these salts in detoxifying the body, strengthening blood circulation, strengthening the health of the digestive system, introducing antioxidants into the body, etc.

However, there is still no scientific evidence to support these claims about sea salts. From a health perspective, salt is salt, and consuming too much of it can increase your risk of developing high blood pressure and other related health problems.

The important thing is that refined or unrefined salt does not matter, because salt is basically not a source of nutrients (except sodium and chloride) so that its unrefined form is more beneficial.

On the other hand, this exaggeration about the benefits of unrefined salt leads to eating less salt becoming a trivial matter. Although there is disagreement among experts about the exact amount of salt that should be consumed daily, there is no doubt that our current diet contains excessive amounts of salt.

On the other hand, sea salts that come in the form of crystals or large flakes are more likely to cause you to eat more salt because, although the grains are not compact and appear less dense, in Finally, they will add more sodium to the food.

The difference in the amount of iodine

A major difference between common table salt and sea salt is in their iodine content. Common table salts are generally enriched with iodine – a mineral that is necessary for the normal functioning of the thyroid, so that a quarter of a teaspoon of them provides about 50% of the daily iodine requirement for adults, i.e. 150 micrograms of iodine. But special salts like sea salts are not enriched and therefore do not help the body.

Of course, salt enriched with iodine is not the only source of this mineral. Fish, dairy products, bread and other grain products and eggs also provide iodine to the body. But there are some population groups that are especially at risk of iodine deficiency. Pregnant and lactating women need to get more iodine and therefore may suffer from iodine deficiency.

Another group at risk is absolute vegetarians, who have lower levels of iodine than relative vegetarians and omnivores because many of the richest sources of iodine are of animal origin.

Unfortunately, there is no reliable way to assess the amount of iodine in a person’s body, so if you are concerned about this, consult with a knowledgeable doctor or a qualified nutritionist to find out whether taking an iodine supplement is beneficial for you.

For people whose dietary intake of iodine is low, using iodized salt instead of other types of salt in cooking is a good idea, but you should not overdo it.


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