Salt is commonly used as a flavoring agent and as a preservative. But how well do we know about the shaker of salt on our tables. Though there are few types of salts, most commonly used are table salt, sea salt and kosher salt. All salts are chemically sodium chloride; they vary in size of the granules and the degree of refining.

Table salt is the most commonly used one. It is well refined and undergoes treatment to prevent caking, so that it does not clump, ensuring free-flow of salt. With the rise in the incidence of Iodine deficiency disorders, iodine is being fortified into salt. Sea salt is more complex-flavored and unprocessed version of table salt. It is harvested by evaporating the sea water, it is unrefined and coarse-grained; it is loaded with minerals like zinc, potassium and iron. Kosher salt is flakier, coarse-grained and easily dissolvable, best used for seasoning the meat.

Salt and sodium are almost synonymous; sodium is believed to increase blood pressure, a common risk factor for heart disease and stroke. The daily required sodium is 1500 – 2300mg, which amounts to ¾ or 1 teaspoon of salt. We are consuming way more than the required, sourcing from the processed food.

Next time you sit down for a meal make sure you are consuming a teaspoon of salt by the end of the day!

--Satyasri