Sunday, 26 March 2017

Table salt, rock salt, sea salt which is the best

Salt salt salt...Table, rock or sea which is the best.

It's like asking mirror mirror on the wall who is the best among all.

Table salt, sea salt, and rock salt are all the same thing: sodium chloride. And they all have the same sodium content (40%). The differences are primarily in texture and taste.

Table salt is made from rock salt harvested from inland deposits (with iodine sometimes added as an extra nutrient). Rock salt is made from similar sources, but it's usually additive-free and has a coarser texture. Sea salt, as its name suggests, is harvested from evaporated seawater.

The unrefined version i.e. rock salt and sea salt  has more minerals compared to table salt as during the refining process table salt loses calcium, potassium, etc.

Consequently, it has a slightly different flavor. In the end, though, they all contribute equally to your total sodium consumption.

Just remember whichever salt you are planning to use. ..The "AMOUNT" you use is of utmost importance. Too much of any of them will have a negative effect on your health.

Saturday, 25 March 2017

Salt myths

Salt myths #WorldSaltAwarenessWeek
If the label on a food product s
ays "sodium-free," it contains no sodium.

Labels can be confusing, but you can figure them out with this cheat sheet:

Food labeling rules allow up to 5 mg per serving in a product labeled "sodium-free."

Products labeled "very low-sodium” are allowed to have up to 35 mg per serving.

"Low-sodium" means 140 mg or less.

"Reduced sodium" means the usual sodium level has been cut by at least 25%.

"Unsalted," "without added salt," and “no salt added” mean that it contains no extra salt beyond the amount that occurs naturally in the food.

When you're scanning a food label, don't just look for the word "salt." Watch out for various forms of sodium or other names for the same thing:
ascorbatesodium, bicarbonate (baking soda)sodium, benzoatesodium, caseinatesodium,  phosphatemonosodium, glutamate (MSG)trisodium,

Eat salt not more then a tsp a day ....spice up your life long way through. 

Thursday, 23 March 2017

How a diet high in salt increases blood pressure

How a diet high in salt increases blood pressure

The amount of salt you eat has a direct effect on your blood pressure.

Sodium plays a key role in balancing the levels of fluid in our bodies by signaling to the kidneys when to retain water and when to get rid of water.

When we eat too much salt, our bloodstream has more sodium in it than the surrounding areas of our body. This causes the water in those areas to be pulled into our bloodstream.

Thus Salt makes your body hold on to water. If you eat too much salt, the extra water stored in your body raises your blood pressure. So, the more salt you eat, the higher your blood pressure.

A high-sodium diet can interfere with this delicate process and reduce kidney function. The result is less water removed from the body, which may lead to higher blood pressure.

The higher your blood pressure, the greater the strain on your heart, arteries, kidneys. Overtime  these extra strain can damage kidney an lead to kidney disease.

As this reduces kidney's ability to  filter toxic waste products out of the body which gradually start building up in the body leading to kidney failure.

Also, eating too much salt may mean that blood pressure medicines (such as diuretics) don't work as well as they could.

So spice up your life with salt..but cautiously.

Wednesday, 22 March 2017

Hidden sources of salt in our diet

Hidden sources of salt in our diet

After a diagnosis of heart disease or kidney disease, “reduce salt intake” is one of the first pieces of advice doctors offer.

Sodium contributes to fluid retention, and too much sodium is one of the most common trigger. For this reason, doctors recommend to limit salt intake to 1,500 to 2,000 milligrams of sodium per day.

So how to do that?
-putting away the salt shaker,
-learning to cook with other flavors, such as garlic, citrus, and herbs, you may be avoiding obvious offenders but the culprit is often hidden salt.

Here’s a list of some of the biggest “salt traps” to avoid.

Salt Facts:
More than 90% of sodium occurs as salt (sodium chloride, NaCl).

Sodium chloride, or table salt, is approximately 40% sodium.
More than 75% of salt intake is derived from processed foods.

Cereal products including breakfast cereals, bread, cakes, and biscuits provide about a third of the salt in our diet.

Meat and meat products provide just over a quarter of the salt in our diet.

Other forms of sodium which are used as additives in food processing, usually to add flavor, texture, or as a preservative. For example, monosodium  glutamate is commonly used as a flavor enhancer, also baking soda, baking powder.

Sodium and chloride levels are comparatively low in all foods which have not been processed. Since most foods in their natural state contain sodium, you need to be aware of both natural and added sodium content when you  choose foods to lower your sodium intake.

Tuesday, 21 March 2017

Recommended daily salt intake

How much salt do we much need - Recommended daily salt intake #WorldSaltAwarenessWeek

Our bodies need salt to survive. Sodium, a major component of salt, can raise blood pressure by causing the body to retain fluid, which leads to a greater burden on the heart.

Recommendation for sodium intake is less than 2,300 mg/day for adults. This equals about one teaspoon of table salt. The American Heart Association recommends eating less than 1,500 milligrams of sodium per day.
The average healthy person needs only about 1,200 – 1,500 milligrams (mg) of sodium per day. Those diagnosed with high blood pressure or at risk for high blood pressure should limit sodium consumption to 1,500 mg/day.

Almost 80% of the sodium we eat comes from processed, packaged and restaurant foods. Consider that almost anything you buy at the supermarket that comes in a bag, a can, a box, a bottle, etc. mostly likely has salt in it. These items all add up.

We know that eating less salt can help to reduce High blood pressure or hypertension which  is a risk factor for heart disease and stroke.

Even though we seem to like the taste of salt in our foods, the good news is that we can get used to the taste of less salt and may not even notice if we try and make small, gradual changes.

So Please restrict your use of salt to not more then a tsp a day, also check food labels and menus carefully.

Tips to reduce sodium in your diet

World Salt Awareness Week was started by the World Action on Salt and Health (WASH).

World Salt Awareness Week is a key time for consumers to jumpstart their own diet plan to live a low-sodium lifestyle.

By heeding the following tips individuals will reap the benefits in the long run by reducing their overall sodium intake which, in turn, may help lower blood pressure levels, risk of stroke and heart disease.

Read the nutrition label of foods before purchasing and compare and find foods that are lower in sodium.

Choose fresh fruits and vegetables.

Limit the amount of processed foods you eat.

Avoid adding extra salt when cooking and/or eating. Also avoid adding salt to roti dough or rice while cooking.Slide6

Use fresh herbs and spices.

When dining out, specify how you want your food prepared. Ask for your dish to be prepared with less salt.

Try to choose foods with potassium. They counter the effects of sodium and may help lower your blood pressure.

“Reducing sodium intake in your diet is one of the most important things you can do to help you live a longer, healthier life.”

Sunday, 19 March 2017

Shitala Asthami (Baseda)

Today we celebrate Basoda.
This day is dedicated to Sheetla Mata, literally speaking Goddess of Coolness.

Shitala Asthami or Baseda falls on the eighth day of the Hindu month Chaitra which is usually in March or April. Dedicated to Shitala Mata or Sitala Devi, worshipped as the goddess of smallpox.

According to customs in order to keep Shitala Mata cool on this day the fire should not be burned and the food should not be cooked, so all food is being prepared in advance the previous day and offered first to Shitala Mata.

Such food is called Basoda coming from the word “basi” which means ‘’from the previous night.’’

As post holi, summer starts setting in slowly so I am assuming this is another way of welcoming the summer.

The menu for the non-cooking day consists of dishes that do not get spoiled for a longer time on temperatures of Rajasthani spring which are usually above 35°C:

Khadi  – a sour yellow soup made from gram flour, buttermilk or yoghurt and spices.

Rabdi - Rabdi Rajasthani drink made with (Bajra) Millet flour and yogurt.

Panchkuta – Rajasthani speciality made of sun-dried vegetables that grow on trees.

Khichiya – crispy chips made from rice flour and spices.

Puri – deep fried bread in many variations: neutral, sweet, with chilli etc.

Mithe chawal (sweet rice)

Aloo sabzi, Karela sabzi

Gulgula (sweet pakodas made from wheat flour and sugar)

Different parathas like methi and mogar (moongdal)
Bajra rotis sweet and salty

Various chutneys 

Enjoy eating
food on Sheetala Ashtami day. .  #basoda  #puja  #homemadefood   #rajasthanfestival  #afterholi    #rajasthanifood  #northindianfood  #raabdi  #mogarparantha