A pinch of salt enhances the taste of our food. It enhances the flavour and helps preserve food for a longer time (especially pickles!). In our daily lives, salt can be used as a cleaning agent, as it has exfoliating properties. However, since food adulteration is being discussed these days, how can salt – especially white refined salt – be kept out of this debate? Over the years, the debate over white refined salt has been controversial. Many experts have considered it less healthy than sendha namak (rock salt). But the question here is – how much truth is there in this and why? If you are also thinking the same, then dear reader, you have come to the right place.
Also read: What is the difference between table salt and black salt? From taste to uses and benefits
Renowned nutritionist Amita Gadre (@amitagadre) shared a reel on her Instagram handle, in which she busted the myths about refined white salt and compared it to rock salt.
Watch the full video below:
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Is refined white salt healthy or not?
Comparing white salt to rock salt, nutritionist Amita Gadre explains that both kinds of salt come from natural sources, but are packaged in factories. White salt – which is obtained from fresh sea water – is purified to remove pollutants, and fortified with iodine (to prevent goiter and hypothyroidism). So, this does not make it unhealthy.
1. Anticaking agent
Some anticaking agents are added to the salt that is packaged in factories so that it does not stick together. Nutritionist Gadre says that anticaking agents are important otherwise the salt will stick like a ball when exposed to moisture and it will be difficult to use it every day.
2. Sodium levels
Nutritionist Gadre points out that refined white salt contains sodium, and so does its rival rock salt. The minerals that are widely talked about are not present in rock salt either. She says if you need minerals, eat nutritious foods and pulses.
3. High blood pressure
Both rock salt and refined white salt contain sodium and if consumed in excess, they can cause high blood pressure. Nutritionist Gadre says that both these salts should be consumed in limited quantities.
Apart from this, nutritionist Gadre further said that we cannot get enough iodine from food sources alone. This is why the government has made it mandatory to add iodine to salt in our country.
Also read: How to Use Salt in Cooking – 7 Easy Tips
Choose your food wisely and enjoy good health!
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