Nutrition rules >>>> Salt-free diet - benefits and harms
Salt-free diet - benefits and harms.
Salt or sodium chloride is an important component in the life support of the body. Its components, sodium and chlorine, are indispensable elements for the functioning of many body systems: endocrine, cardiovascular, digestive, nervous, excretory, etc. These elements facilitate the movement of glucose and amino acids into the cell, participate in the transmission of impulses in the cells of muscle tissue, on the cells of nerve fibers.
In addition, sodium and chlorine are integral structural elements of blood, extracellular fluid, bone tissue, cartilage tissue, bile, cerebrospinal fluid.
The body's need for salt is about 10-15 grams per day. But these indicators are adjusted depending on climatic conditions. At high temperatures and profuse sweating, an increase in salt intake is required. The same requirements apply to conditions of increased physical activity. Less salt load on the body during cold weather and with a passive lifestyle.
There are a number of diseases requiring a decrease in salt intake: kidney disease, urolithiasis, edema of any origin, inflammatory processes in tissues, cardiovascular disorders, metabolic disorders (accompanied by the deposition of salts in tissues). In such cases, a salt-free diet is helpful, but not for a long period of time. It is impossible to completely exclude salt from the diet.
During the period of illness, with chills and high temperatures, accompanied by loss of fluid, with vomiting and diarrhea, a salt-free diet is harmful. It exacerbates dehydration and can lead to a fatal drop in blood pressure.
Limiting (or reducing) salt intake can be done by consuming food products without "salting". To learn not to salt vegetables before eating, not to abuse canned food and smoked meats, to reduce the consumption of primordially salty food products: cheeses, chips, salted seeds and nuts, salted pastries and bread (crackers), corned beef, salted stockfish, ram and similar products.
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