Salt should be used sparingly. It is sodium chloride which is an inorganic mineral and cannot be used by any cell structure in the body.
It irritates the stomach and the blood stream, is indigestible and hinders the digestion of the other foods.
It is one of the causes of high blood pressure and should be restricted in the diets of patients with heart disease as well as those with certain types of kidneys and liver disease.
Sodium salts are plentiful in fruits and vegetables such as tomatoes, asparagus, celery, spinach, kale, radishes, turnips, carrots, lettuce, strawberries and many others.
When no salt is added to food, a person soon learns to enjoy the flavor more. The main taste of people who use any quantity of salt is a salty one. But without salt more food flavors may be enjoyed.
Salt must not be used by patients with dropsy which is a swelling of the soft tissues due to an abnormal collection of fluid and is commonly seen in those who have heart failure or kidney disease.
The word salt comes form the Latin word “salus”, meaning health, Salt has been used as a preservative for centuries.
Roman soldiers at one time received their pay in salt, not in coins and from this custom the word “salary” originated.
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