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Salt is a mineral that is always used in culinary art. Nature provides all kinds of minerals, there are natural deposits called salt mines, giving a very beautiful landscape to those who visit these spaces.
Consumed in excess, it brings health situations by high intake of this mineral, the ideal is to flavor the food without exceeding the use of it. There are those who like foods we call salty, as well as groups that consume low amounts of salt, others prefer not to consume this mineral in food.
In the places where we buy food supplies, we usually find different types of salt because there are different companies that market it, usually in my purchases the salt is called MERÛ, in this store was not, for reasons that I can not go far from home I decided to buy the Bahia salt that is also profiled in the standards of MERÛ salt.
Each of the companies determines among their advertising forms ...some with iodine, fluorine...others simply salt without any additives.
Lately, the information on food style leads us to be more careful with the additives that are presented on the packaging or bags of the product offered.
Generally, nowadays, people choose salt because of the price and not because of its ingredients: they say that salt is salt and that what they want is that the food has this mineral.
Prices vary and most people choose the cheapest ones for budget reasons or simply do not believe or do not like to look at the additives in them.
As I mentioned at the beginning, I chose the Bahia salt among those offered in the store.
With respect to health, some people demonize salt, others ignore what can happen in the organism, the best thing is in my opinion and I do prepare foods low in salt, which are pleasant to the palate, the body will be grateful.
Cover image edited in Canva, with your resources. Photo property of the author. June 2024
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