There is a great deal of misinformation out there about salt. Salt has falsely been blamed for many health issues such as high blood pressure, heart disease and stroke. However, there is simply no research that suggests lowering salt intake will lower these health risks. Most research, in fact, points to the obesity epidemic being more frequently correlated with heart disease than salt intake is. If we are going to create a public health campaign to lower HTN, we would be better off mounting it against sugar rather than salt.
Truth is humans need salt and it is vital to our health. About 25% of people are salt sensitive and may experience fluid retention and possibly edema when consuming too much salt – these individuals, along with those with kidney issues, would likely benefit from moderating their salt intake. The rest of us, should enjoy salt because it makes our food taste good. But just like anything else – not overdo it.
According to Ayurveda, balance is key utilizing the salty flavor profile and it’s a delicate dance – we all have an experience when our food is either under salted or over salted, which is not pleasant. If overused, salt can disturb all the dosha’s and can cause water retention and swelling in those that are salt sensitive.
Alternatively, the right amount of salt has benefits such as supporting digestion, absorption and assimilation. Salt helps to maintain water and electrolyte balance. It is also energizing and grounding to the nervous system. According to Ayurveda the salty flavor profile also enhances the spirit and helps to combat dullness, depression, and lack of creativity in our lives.
We found the salty flavor profile in today’s menu in the following ingredients:
- Soy sauce
- Umeboshi (aka Japanese salt plums, or pickled plums)