Salt and heart: The benefits or harms depend on the dosage
Sodium is a major component of all types of salt. It helps regulate blood pressure, maintain fluid balance in the body, transmit nerve signals and regulate heart rate. However, when consumed in excess, sodium can cause high blood pressure, a leading risk factor for cardiovascular disease, heart failure and stroke.
Whether its rose salt, sea salt or cooking salt, they all provide sodium, and if consumed too much, it can harm the heart, says Dr. Abhijit Borse, a cardiologist at the Asian Heart Institute and Research Centre India.
Which salt is better?
Clinical nutritionist Susmita N said: Sea salt contains about 2,000 mg of sodium per teaspoon, and retains some trace minerals such as magnesium and potassium in very small amounts.
Himalaya pink salt also contains 1,7002,000 mg of sodium per teaspoon, along with iron and other minerals, but it is not enough to create obvious health benefits.
Celtic salt or gray salt are similar.
Salt is the most common form of salt, supplemented with iodine, an important substance that helps prevent goiter and hypothyroidism.
The biggest difference is that table salt usually contains iodine, while natural salts do not. Long-term use of iodized salt can lead to thyroid problems.
Risks of eating too much salt
Not only does it affect the heart, eating too much salt can also cause:
Stay hydrated, full belly
Increased feelings of thirst
Increased risk of kidney stones and chronic kidney disease
Loss of calcium in bones, increases the risk of osteoporosis
The American Heart Association recommends: Do not consume more than 2,300 mg of sodium per day, equivalent to one teaspoon of salt. However, many people are taking this double a day, from seasoning salt to processed foods.
