Importance of Salt

the salt is that substance that we use as condiments in our meals, and that gives them a specific taste, which is the salty taste, and that we perceive thanks to our tongue has taste buds for different flavors, including salty taste (also bitter, sour and sweet). As a condiment, itsalt is one of the oldest known, and that is why it has a relevant importance for humanity in terms of the field of art culinary. On the other hand, it is also interesting to know that, since salt is formed by means of a rock, this rock is the only one known to be edible so far, that is, it can be ingested by humans.

But also, the salt displayed at the time a whole great industry, destined to its exploitation, refining and industrialization, but at present only a very small part (the fourth of the total production) is intended for human consumption. It is also true that, for human consumption, certain precautions must be taken when consuming salt, since it can be quite harmful for those people for example with diabetes or high cholesterol, as well as for those who suffer from high blood pressure or different gastric problems.

Sometimes moderate use is recommended, other times the individual is directly prohibited from consuming it. However, in recent years there has been awareness about the moderate consumption of salt, whether or not the person has specific problems that prevent or advise them to reduce their consumption. In some countries, the amount of salt that meals in restaurants or canteens must contain has even been legislated, according to the "healthy" levels of salt consumption and even remove the "salt cellar" -small container where divides the salt from the tables, so that diners are not “tempted” to add salt to their foods.

other known salt is one that is used to prepare immersion baths or relaxing baths. It is another type of salt, with different properties from the one we use to eat and less refined (that is, the grains are thicker and more deformed). These salts can even present a color that it is not white, which is achieved by dyeing the grains of salt, although this is only done in most cases for reasons related to aesthetics.