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Too salty

Dr. Shalini Kapoor Kad
Oct. 25, 2010

A homoeopathic paediatrician, a counselling expert and a freelance writer are a few words to describe my profession. My sole aim is to put forth practical piece of information that guides every one right in the direction, blending the medicos to a layman with a simple gesture to make the medical things a little less convoluted and comprehendible.


Salty food is relished by all, many claim to prefer salty articles over the excessively sweet ones. But in the savour have you ever realised what the salt causes to your health or the price you may have to pay later to indulge in the temporary phase of taste, if not then do read the content below to enlighten yourself on the subject.

Too much salt is not at all required rather it can trigger processes in body to get rid of the excess sodium. Just cut down the intake and see the sodium act in all positive ways for your health.

What can excess salt cause?

  • The first to name is a common advice to all hypertensive’s i.e. high blood pressure patients. Excess salt is to be stopped by all hypertension patients immediately to control and curtail odds as soon as possible. Salt will add on the hypertension and need a dramatic low to control
  • Digestion too slows down with excess salt. It interferes the functioning of the digestive system and hampers functions. This is the reason why expecting mothers are also asked to lower the salt levels as slower digestion is harmful to them with lower physical activities and simultaneous processes.
  • Promotes water retention, sodium help binds water and can be an acute cause of oedemas and swellings.
  • Salt excess will put on extra pressure on kidneys interfering its smooth functions
  • Absorption of calcium is difficult in a salty diet. Excess salt on long term basis can lead to lead to calcium insufficiency and it’s hazardous after maths.

How to cut down?

The write doesn’t advocate stopping the salt intake but to just have it judiciously and reduce on the excesses that just give a momentary taste and are a sheer waste.

  • Avoid the sauces and pickles, these preserved items and perplexed with salts to keep it preserved but over consumption can be harmful. Limit their intake and take only when very necessary or rarely when you can’t just sustain the temptation.
  • Junk food again is a store house of pamper salt and should be curtailed.  Modern day lives are busy leaving on dependent on these ready cooked servings but making it a habit will add havoc. Not only on the salt front but also on the obesity, heart ailments too. These savoury treats offer no nutrition just salt, fats and calories, so adapt them judiciously for your good
  • Never to add salt in the cooking process rather try adding it after the cooking thing is done. The salt on the superficial layer will give enough taste and would not seep within the diet.
  • Try homemade preparations to dress salads rather than the prepared ones. The salad dressings available in bazaars sound yummy but should not be made a habit for good. Try sprinkling some salt, lemon juice or some other dry spices to enhance the aroma.
  • Packed meats are a complete no as the salt content is quite high in them

Just adapt your treats in the right way and let them work for you and not let you be a slave of them.   

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