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A Ndong
Salt has been used for thousands of years not only as a condiment, but also to preserve food.
Health professionals are debating previous theories which claim salt is bad for the heart.
It’ is a fact that salt is essential to the body, but should be taken in moderation. It turns carbohydrates to fat, ridding the body of carbon dioxide and aids heart and muscle contractions. It is necessary for production of digestive acids, stimulates the liver and gets rid of gas.
Sea salt and baking soda baths are used to treat radiation exposure. Salt truly is the spice of life when used properly.
However salt is dangerous if taken in excess. It is a major cause of hypertension. If you usually add salt to your food before testing it you are candidates for heart diseases and high blood pressure.
Natural preservative
Salt is a natural preservative which inhibits the growth of moulds and bacteria. It literally pulls the life-sustaining moisture from the harmful organism, inhibiting their ability to grow or reproduce. When used as a condiment or ingredient, it brightens food flavours and balances sweetness and acidity by decreasing the sourness of acid and increasing the sweetness of sugar. Salt is an ingredient in fat-free cooking.
Iodised salt is best because it has iodine (sodium iodide) added. Iodine is a mineral that prevents hypothyroidism — slowing down of the metabolic rate — and salt is the main source. Adding iodine to salt is mandatory. Iodine deficiency leads to low immune function, miscarriages and spontaneous abortions and so.
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