SALT
| Salt in the daily diet. |
Contrary to popular opinion, 80 % of the salt we eat does not come from our salt cellar but from manufactured products.
Examples: bread, delicatessen products, prepared dishes, soups, pizzas, etc.
Our daily salt requirement is 2 g, but we consume a good 10 g.
The public authorities have started to take the matter seriously and a five-year public health program has been initiated.
NOTE:
Salt contains 40 % sodium, its active ingredient.
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| HIGH BLOOD PRESSURE. |
Salt is not responsible for high blood pressure.
The aim is not to put the entire population on a salt-free diet.
High blood pressure depends on age, genetic factors, the health and eating habits.
The links between high blood pressure and the risks of heart disease or strokes are undeniable.
In this case, the salt consumption must be monitored strictly: |
| Some history. |
Extraction of sea salt, to be added to food, dates back 5000 years.
Although salt is mainly used nowadays to improve the taste of food, at that time it was used as a food preservative.
There was no other way to keep meat and fish apart from smoking and salting, before the invention of preserved food in the 18th century.
Under the Old Regime in France, salt was taxed
indirectly. All types of traffic were developed to avoid paying the
"Gabelle", the salt tax. |
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Français. 
Português. 