|
Hypersensitivity to salt does not depend on salt itself in its chemical form of Sodium chloride. It's impossible to be intolerant to either Chlorine or Sodium since they are fundamental elements of our body structure.
What causes the reaction, rather, may be an overload of salt-rich foods or possible impurities- mostly derived from salt processing- that “pollute” it, even when it is “natural” thereby making it a possible allergen.
In a diet where salt is controlled, the absolute elimination of salt as such isn't necessary; it is however aimed at foods with a high intrinsic content of sodium chloride or those to which abundant salt is added during their preparation. In this way a minimum intake of salt is maintained: medical studies demonstrate that the harm caused by a total elimination of salt may outweigh the benefits.
As far as cooking salt is concerned, it is therefore sufficient to keep its use to a minimum for seasoning vegetables and meals (learning to use more herbs and spices to enhance flavor), and to moderate the amount of salt used in cooking water (for pasta, rice, potatoes, polenta).
Within a couple of weeks after reducing salt in the diet, one's sense of taste becomes more pronounced. This in turn leads to improved enjoyment of different flavors and, in many cases, to finding food prepared outside of the home too salty.
The actual strategy of this diet is to eliminate all industrial and/or homemade products that contain great amounts of salt:
Bouillon cubes: meat or vegetable, used for making broth.
Alternative condiments and sauces of every kind: such as gomash, miso, tamari, soy sauce.
All cheese: including parmesan and mozzarella, even in small quantities (such as the classic sprinkle of cheese over pasta).
Cold cuts and salami.
All smoked, dried or preserved meats: including bresaola, even if “natural” or “organic”.
Smoked fish: salmon, herrings, tuna, etc.
Preserved fish: canned or salt-packed anchovies, canned tuna - even if “natural” - clams, caviar, etc.
Olives, potato chips, toasted and salted nuts: all aperitif snacks including peanuts, almonds, hazelnuts, cashews and similar foods.
All fast food foods treated in brine: as well as almost all pickled or oil-packed foods.
Baked products: focaccia, pizza, bread, crackers, bread sticks, cookies, etc.. In addition to the above: sweets, cakes, cookies (especially industrially prepared items), as well as unsalted bread (Tuscan style), many breakfast cereals, which, in spite of appearances, have an intrinsically high salt content. As alternatives you can use puffed grains, extruded whole grain crackers, puffed rice cakes, boiled or baked potatoes, pasta and oriental style rice. An important study (the DASH study) clearly showed that the maximum salt content is contained in those foods that are commonly thought to be salt-free, such as cookies and sweets.
The suggestions that you find in this section ate relevant and useful even to those who, although not hypersensitive to salt, respond to excessive salt intake in a transitory (as in many cases of PMS) or chronic (arterial hypertension or so-called essential) way. In these cases, limiting salt in the diet will almost always result in a reduction of the symptoms.
These suggestions may be integrated into a diet for other possible intolerances but should also be taken into consideration even if one doesn't have a specific intolerance because salt is one of the most common food substances present on our tables. We strongly recommend that you set aside one day a week for a control diet in order to free the body of any possible overload.
© The editorial rights to this document are reserved to SMA Srl Servizi Medici Associati - Via Vegezio 12, 20149 Milano - Health Director: Dr Attilio Speciani MD (copyright to be cited upon usage).
|
