Is Salt Healthy or Unhealthy? – 5 Questions and Answers


saltWithout salt, it does not taste too much is unhealthy. Why salt is considered an anti-hypertensive and how you find the right measure – all the answers here.

There is already a certain degree of discipline in order to feed a healthy diet. It is easier for someone to fight others every day with not overloading the body. Here you can carefully check how many calories are on the plate, whether the food contains sugars and how to reduce the salt consumption. Whether the latter is always as healthy as expected, depends on the quantity.

The fact is that salt gives our food a spicy taste, which only a few want to do without. Cooking without salt is not an option for most people because the taste of the dishes is only felt as bland and boring.

❶ Do we really have to take salt with us?

The answer is relatively simple: Yes. With the salt intake, we add vital sodium and chloride to the body. Sodium is, among other things, responsible for keeping our fluid balance balanced. Everyone has already experienced a defect once, namely, when a diarrhea is present. Through the increased bowel movements, the body loses water, which is compensated by the absorption of salt. In this case, doctors often recommend salt sticks as the first domestic measure. Also, our brain needs salt to function. If salt is completely dispensed, confusion and disorientation can occur.

❷ How much salt is compatible?

The German Society for Nutrition gives a very clear answer to this question. About 6g of salt per day is sufficient for humans. This corresponds approximately to the quantity, which fits on a teaspoon. Now it is difficult in everyday life to estimate personal salt consumption. Unfortunately, it is not enough to “count” the salt of salt that comes on the breakfast egg, because salt is already present in many foods, just think of bread and butter.

❸ Why is too much salt unhealthy?

Excessive salt consumption is the cause of cardiovascular disease, primarily for hypertension. Anyone who already suffers from hypertension must pay particular attention to their salt consumption. In this case, make better use of the finished product. If you cook freshly, you have a better influence on the quantity of salt. Replace a portion of the salt with herbs, so your food does not lose your taste and your blood pressure stays within the normal range.

❹ How can I control my salt consumption?

It is recommended that you carefully look at the manufacturer’s instructions on food packaging. In addition to the fat and sugar content, the quantity of sodium per 100g is usually also given. For the consumer, this is a guideline, but it can not accurately detect the amount of salt unless it is weighed and the sodium content determined. With food like bread, it becomes even more difficult because fresh bread from the baker is not marked at all.

❺ Is salt equal to salt?

Salts are already available for a few cents. Pure from the taste you could think saltly is equal to salt. Surely salt tastes salty, how else should it taste, but there are still some differences in the production and production.

  • Table salt

Underground salt corks are the supplier of the food salt we know from the supermarket. In order to recover the salt, the salt layer is supplied with water. The resulting salt solution is heated and crystallized. The fine, known salt-grains are formed. To prevent iodine deficiency in the population, simple plate salt is enriched with iodine. In trade, “normal” food salt is almost always available with the addition of fluoride.

  • Sea-salt

Sea salt differs visually from the food salt, due to its larger grains. Although there is also a fine sea salt, in most households, however, a coarse sea salt is preferred. For sea salt, the consumer has to spend a little more than for table salt. During the production, seawater is pumped into so-called evaporation piles and so concentrated. This process takes place in several steps up to the final salt preparation. Here the sea salt for the food trade is cleaned and dried.


The term pans have nothing to do with the fact that the salt is used in a pan. The conceptual designation is derived from the form of salt production. Pfannensalz usually gets the name of the saline in which it is won. For example, the Luisenhaller pans salt, which is produced in the only, still existing, Pfannensaline of Europe. This is the oldest form of salt production, with the saline water being pumped upwards from a depth of 450 meters. In the pans, which gives the salt its name, the brine is heated and crystallized – until it can ultimately be skimmed off. Due to its delicate structure, Salinensalz is regarded as particularly noble.

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