Ayurveda teaches that salt is essential for growth, maintaining water electrolyte balance, and proper digestion, absorption and elimination of wastes. It creates flexibility in the joints, stimulates the appetite and helps digest natural toxins, clearing the subtle channels of the body. It has a calming effect on the nerves and emotions, replenishing and energizing the entire body. Salt balances Vata and can imbalance Pitta and Kapha when used excessively, causing premature wrinkles, thirst, skin problems and weakness.
Throughout time, salt (sodium chloride) has played a vital role in human societies. However, excessive salt consumption could result in serious health problems as it directly impacts the energy levels in one body. Salt is typically made up of the fire and water elements and a small amount regulates moisture level in the body which promotes better absorption of nutrients from food, regulates blood pressure and are vital to the functioning of the brain and nervous system.
Eating too much salt can have a range of effects. In the short term, it may cause bloating, severe thirst, and a temporary rise in blood pressure. In severe cases, it may also lead to hypernatremia, which, if left untreated, can be fatal. In ayurveda,it is established that over indulgence or ati of any ingredient can cause various imbalances in the human body. From a holistic perspective anything overused, misused or used in a high amount leads to an imbalance and causes destruction.
Also, Read► From Weight Loss to Strong Bones, Health Benefits of Millets
Similarly, ayurveda teaches that the Sweet taste nourishes and invigorates the mind, relieves hunger and thirst, increases tissues and improves the immune system. Importantly, it is associated with the positive emotions of happiness, contentment, calmness, cheerfulness, love and satisfaction when eaten in appropriate amounts. But again, in moderation. From an Ayurvedic perspective, we need to consider long-term moderation combined with well-timed and precise restraint. Brown sugar, jaggery and natural fruits are used as an alternative to refined sugar. Natural sources of sugar are digested slower and help you feel full for longer. It also helps keep your metabolism stable.
'Ati sevanam' as per Ayurveda might lead to high blood pressure or hypertension involves a disruption of balance in the blood (doshas) one of which is due to excessive salt intake. Whereas high amount of fat intake can cause cholesterol to build up in your arteries (blood vessels), on the other hand too many spices may give acute gastritis, while if consumed in moderation it helps us in combating heart diseases, fight inflammation and keeping the body warm especially in winters. Hence the key is to keep consuming everything in moderation and to avoid 'Atikriya' (overdoing) of everything. Whether it's a food or any activity.
Hence the key is to keep consuming everything in moderation and avoid Atikriya (overdoing) of everything, be it food, lifestyle, indulgence or any activity. As recommended by professionals at Vana, an individual should also practice some of the disciplined lifestyle for a content and mindful living. Some of them are :
Daily Exercising for at least half an hour
Avoid excessive exercises
Avoid suppression of natural urges like that of urine
Avoid daytime sleeping
Avoid excessive stress and anger
Avoid staying awake during night and others
Read More► The Seven-Day Summer Food Calendar
New Delhi, June 7 (IANS) Indias crippling second wave of Covid-19 may be getting all of the attention now, but it is critical that we do not overlook the silent but deadly killer that has emerged as the leading cause of death over the last two decades.More than 5.8 million Indians die every year from Non-Communicable Diseases (NCDs) such as cancer, diabetes, uncontrolled hypertension and cardiovascular diseases. Most of these deadly diseases, although hard to treat, can be prevented by modifying diets and supporting a healthier, sustainable food system. As is the case with other developing economies, there has been a significant boom in the consumption of packaged foods, usually high in sugar, salt and bad fats, even in the rural areas and across all socio-economic groups. With this boom, it becomes critical to more strictly regulate the three harmful ingredients that are rampant in packaged foods and are fuelling the NCD crisis. Breastfeeding Promotion Network of India (BPNI) along with the Nutrition Advocacy in Public Interest (NAPi), Epidemiological Foundation of India (EFI) and Pediatrics and Adolescent Nutrition Society (PAN) organised a webinar to discuss the importance of a strong Nutrient Profile Model (NPM) to guide consumption of processed and ultra-processed food in India. Leading global experts, doctors and senior scientists discussed the need for a consensus particularly in light of obstacles such as opposition from the food industry. Brazil, Mexico and South Africa, by adopting scientific thresholds for these ingredients -salt, sugar and fats - have taken decisive steps to safeguard their population, especially children. Nutrient profiling is a scientific method for categorizing food and beverage items according to their nutritional composition. It is developed with the key goals of reducing consumption of sodium, saturated fat and added sugar. Nutrition profile models (NPM) translate these broad goals into specific food and beverage targets and helps us to identify and differentiate foods that are unhealthy (high in salt, sugar, and/or saturated fats). Based on the "cut off" established by the NPM, the front-of-pack label informs consumers in a fast and straightforward way whether a product contains excessive sugar, sodium and saturated fat, helping them make a healthier choice. At the same time NPM can guide ban on promotion and marketing, especially directed to children and adolescents. Stressing on the importance of acting swiftly but not deviating from the science that informs the setting of these thresholds, global expert Professor Carlos A. Monteiro, Professor of Nutrition and Public Health at the School of Public Health, University of Sao Paulo, Brazil, and who heads the Center for Epidemiological Studies in Health and Nutrition, said, "NPMs are frameworks developed after much research and field level studies by the WHO and experts from all over the world." Prof Monteiro who was instrumental in developing the NOVA classification and the NPM model for Latin America, considered a best practice in grouping processed food, further added, "The WHO SEARO model was put together in consultation with member countries in the region and is perfectly aligned to the Codex Alimentarius or food code. Simply put, there has never been a better time for India to announce and mandate these limits in packaged foods and beverages. Concerned about the growing levels of obesity, Brazil imposed medically proven thresholds and mandated our food industry to comply. It is high time that India should do the same. Slowly but surely, over the last few decades, ultra-processed food is taking over the dietary preferences and buying decisions of consumers in India. Analysis of sales data reveals that per capita sales of ultra-processed foods grew from about 2 Kg in 2005, to about 6kg in 2019 and is projected to grow to about 8 kg by 2024. Similarly, ultra-processed beverages are up from 2 L in 2005 to about 6.5 L in 2019 and are projected to be about 10 L in 2024. Dr. Arun Gupta, Convenor, Breastfeeding Promotion Network of India (BPNI) warned that this exponential growth of the "junk" or processed food industry has left an indelible mark on the health of Indians. "We are now the obesity and diabetes epicentre of the world. Cancer rates are growing at an alarming pace. Younger people are at risk of heart disease. The ongoing pandemic has demonstrated beyond any doubt, the debilitating role that comorbidities have played in Covid-19 fatalities. An NPM that is able to adequately distinguish between healthy and unhealthy foods can guide all food and nutrition regulatory policies, particularly related to correctly identifying foods with excessive amounts of potentially harmful nutrients such as sugar, fats and sodium, and help people make good food choices during these challenging times" The path to adopting scientific limits on these anti-nutrients will not be easy, warns Mr Keshav Desiraju, former Health Secretary of India. "Regulators and policymakers must lay down mandatory thresholds which are within the limits as prescribed by WHO. As these will apply across the board, we can be sure that the entire market will adapt to meet the new standards. Industry is used to making profits and will not comply unless our food and beverage regulators make it mandatory." Experts believe that a simple Nutrient Profile Model with single nutrient thresholds for two categories - food and beverages, works best. The single threshold nutrient profile model has been the most effective solution for implementing and monitoring the front of package label policy (FOPL). Countries such as Chile, Israel and Mexico with robust FOPL policies have adapted models with a single nutrient threshold. Emphasising on the need for a scientific yet simple approach, Prof. H.P.S. Sachdev said, "To protect the health of our future generations and to reverse the worrying trends of obesity and other NCDs, we have to arm people, including children with information regarding high concentration of salt, sugar and fats in all packaged foods. Hence a science based NPM leading the way to a simple warning label, should be our immediate priority". In 2018 the Food Safety Standards Authority India (FSSAI) published draft regulation for FOPL which was subsequently withdrawn for further deliberation. In 2019 December, FSSAI delinked FOPL from general labelling regulations and is currently seeking consultations with civil society, industry and nutrition experts for a viable model for India. Extensive research regarding the appropriate ‘cut offs' for nutrients of concern have already taken place, including a recent study by National Institute of Nutrition which corroborates the limits on salt, sugar and fats set by WHO. --IANSsan/in
The wonderful thing about soaking yourself in a hot bath is that it is soothing and relaxing and yet, helps to refresh and rejuvenate you. The aroma of flowers is known to have a calming effect on the mind and helps to induce relaxation.
Bath salts can ease muscular tension, remove fatigue and induce relaxation. It also helps to remove toxins and promote the general feeling of well-being, apart from nourishing and softening the skin. Some ingredients help to exfoliate your skin, leaving it cleaner and brighter.
The idea of using bath salts comes from mineral springs or hot springs, people frequent these for health benefits. In recent times to make the experience more luxurious and enjoyable at home, bath salts are added which contain many ingredients like fragrances and oils.
Shahnaz Husain, chairperson and managing director of the Shahnaz Husain group of companies shares bath salt recipes which you can make at home:
- 1 cup powdered milk
- 1 cup bicarbonate of soda
- One tablespoon almond oil
- Mix with hot water and add to the tub of water for a soak.
- I cup powdered milk
- 3 tablespoon gram flour
- 3 tablespoons bicarbonate of soda
- 5 DROPS Aloeswood (Ood) essential oil
- Tie first three ingredients in a bundle and add to water. Add aloeswood oil directly to water.
(N. Lothungbeni Humtsoe)
Salt is very important for our body as it balances the fluid flow and also blood pressure. It is commonly used as a food flavoring agent. The most superior quality of salt comes as the variety known as Himalayan Pink Salt. The value of salt is high enough to earn the name of "white gold" by the alchemists. It is also known as King Salt, and in Ayurveda, it is the "Salt of Life."
The Himalayan Pink Salt has a content of iron and some other minerals. The presence of iron gives it the pinkish to deep pink or red color, depending on the amount of the iron content. It is said to contain about 84 minerals essential for the body and thus has been used as an Ayurvedic medicine for ages.
The Himalayan Pink Salt is mined in the Salt Range Mountains, which lies south of the Himalayas in Pakistan's present-day Punjab region. The crystalline mine of salt is said to have formed by evaporation of an inland sea from the Jurassic era, which led to the deposition of iron content salt on the beds.
The Himalayan Salt is rich in nutrients such as iron, calcium, chlorine, sodium, zinc, etc., all in the right amount. The salt is anti-toxin, anti-inflammatory, anti-bacterial, and anti-oxidant. Due to all of the properties mentioned above, it has been used to treat several conditions, infections, and some diseases. Even the modern-day western doctors recommend the wonder salt to people these days.
The Himalayan Salt can have an allergic effect on some people and can also be harmful when taken in a very large quantity. The article will give you all the information you need BOUT Himalayan Pink Salt.
How did the word “Himalayan Salt” originate?
As the name suggests, Himalayan salt is found a little south of the Himalayan mountain range in Pakistan's Punjab region. The salt is pink in color due to iron in the rock formation that contains the salt.
The Himalayan Pink Salt is also called “Sendha Namak” in Hindi. This name is derived from the Sanskrit name, “Saindhava Lavana” which was named so because it was found in the Sindh region.
Historical Use of Himalayan Salt
The Himalayan Pink salt is said to have formed during the Jurassic era by evaporation of an inland sea and decomposition of the crystalline mineral. It means that it had been present on earth 300 million years ago. The decomposed salt is now mined for the nutritional rich salt to be used by people.
The salt is believed to be the purest salt present to humanity today. It is also because the salt mines were preserved for years by volcanic lava, due to which it was out of reach of the toxins.
People residing on the Himalayas were the first ones to use the salt found there. In ancient times, people used it as a preservative in the Himalayan region. It was first used to prevent food from going stale.
Soon, people started using the Himalayan Salt in Ayurveda because of the various healing properties it possessed that our ancestors learned over time. It was found to stabilize appetite, blood pressure, acidity, infections, and even cure skin problems.
For years till today, salt is widely used as a better slice of life by people following the Ayurvedic diet.
Himalayan Pink Salt has a total of 84 minerals that are contained in the crystalline rock formation. The most common minerals that are found are calcium and potassium. In commonly known minerals, one gram of Himalayan Salt contains 0.036 milligrams of iron, 1.6 milligrams of potassium, 2.8 milligrams of magnesium, and 368 milligrams of sodium.
It has comparatively more amount of calcium, potassium, magnesium, and iron than table salt, whereas sodium and iodine content in Himalayan Pink Salt is lesser.
Benefits of Himalayan Pink Salt in Ayurvedic Treatment
As of now, there is no solid scientific study of the properties and benefits of the Himalayan Salt. However, we cannot deny the fact that it has been used successfully for ages by our ancestors from a very ancient time. It has been trusted and also recommended by the Ayurvedic experts.
Himalayan Salt has proven itself to be very effective in flushing out toxins from our body and also stabilize the sugar level. It is a good digestive when taken in the right amount. The salt also benefits the skin and is sold in bath salts as well.
Below are more specific scientific and Ayurvedic benefits of Himalayan Salt.
Treating diseases/health problems using Himalayan Salt
Himalayan Salt for Acidity
Acidity is a result of the formation of gas in the stomach. It Is caused due to a bad digestive system. Himalayan Salt is an anti-oxidant that clears the digestive tract and eases the formation of gas. It not only relieves gas and acidity but also cures indigestion.
The formation of gas is related to the Vata Dosha and the Pitta Dosha. Imbalance of the same results in toxins to be accumulated in the digestive tract that forms gas.
Himalayan Salt balances the Vata Dosha by reducing it and Pitta Dosha by increasing it in the body, leading to indigestion, gas, and acidity.
Himalayan Salt for appetite
The anti-oxidants in the Himalayan Salt clears the digestive tracts of the toxins and makes the digestion process be easier. This results in the digestion of food in time to be hungry for the next meal. Thus, the salt helps in reducing the loss of appetite.
By balancing the Vata and Pitta Dosha and curing indigestion, the salt thus improves the digestion process. It results in reducing the loss of appetite that is caused due to a bad digestive system.
Himalayan Salt for Obesity
Himalayan Salt reactivates the insulin that reduces sugar cravings. As the sugar intake reduces, the fat accumulation in the body is also reduced. Hence, Himalayan Salt helps in curing obesity.
Due to the Himalayan salt's Deepan or appetizer properties, it helps in burning fat in the body while also improving the metabolism. The fat deposition thus reduces, and obesity is cured.
Himalayan salt for Throat infection
Himalayan Salt has anti-inflammatory properties that help in reducing the swelling in the throat caused due to an infection.
When dissolved with warm water and drank or gargled with, the salt helps in calming the swelling and thus soothes the burning.
Swelling in the throat is caused due to imbalance in Kapha Dosha and Pitta Dosha.
Himalayan Salt reduces the Kapha and increases the Pitta, thus balancing the Doshas in the right amount. This soothes the inflammation, burning sensation, and swelling in the neck, thus curing throat infection.
Himalayan Salt for Asthma
Himalayan Salt has anti-inflammatory and anti-bacterial properties that ease up the burning sensation in the neck and the condition of not being able to breathe properly. It clears up the respiratory tract and helps ease up Asthma.
Asthma is caused due to increased Vata and Kapha Dosha. The respiratory tract is eased up when the Dosha is balanced. Himalayan Salt not only balances Kapha and Vata Dosha but also increases the Pitta.It slowly helps in comforting the breathing problems.
Himalayan salt for Joint pain
Due to anti-inflammatory property, the Himalayan Salt reduces the inflammation in the bones' joints and thus also reduces the stiffness and pain caused due to it.
Joint pain is caused due to Vata Dosha being amplified. Himalayan Salt balances the Vata Dosha by reducing it to the normal levels. The oil of Himalayan salt relieves joint pain and stiffness.
Himalayan Salt for Hair Loss
Himalayan Salt is anti-bacterial. It helps in getting rid of the bacterial formation in hair that leads to dryness, and thus hair fall. Hence, the salt also cures hair fall issues.
Hair fall is majorly caused due to dryness in hair, which is a result of the imbalance of Vata Dosha.
Himalayan Salt is Snigdha or oily in content that removes dryness and balances Vata. This, in turn, reduces the hair fall.
Himalayan Salt for Skin
Himalayan salt is used as a bath salt by people. It has anti-inflammatory, anti-toxin properties that helps in clearing the skin. The salt also being oily helps in removing the dryness of the skin.
Due to the considerably rough texture, the salt is used as an exfoliator to clear the pores.
Himalayan Salt is Laghu or light in nature due to which the exfoliation is easier with it. It clears the pores and gives the skin a glowing tint.
The salt is also Singdha or oily in a property that reduces the dry skin and balances the oil content in the skin.
Forms of Himalayan Salt and Recommended Dosage
The Himalayan Salt is a rock salt is used in powdered form. While some people buy the blocks and grind it up at home, people generally buy the ground and pack salt for use.
Himalayan Salt Powder – The salt can be used to prepare the meals for the day. Half to one teaspoon is recommended for one person during one meal.
Types of Ayurvedic Care With Himalayan Salt
Himalayan salt Water
You can add ½ to 1 teaspoon of Himalayan Pink Salt in warm water.
This can be drunk directly or used in gargling.
The process helps in reducing swelling in the neck and pain in the affected areas.
Use twice a day to cure throat infection.
Himalayan salt in Cooking
Add ½ to 1 teaspoon of the salt while preparing the meal for one person.
The meal can be enjoyed once it is cooked.
This helps in balancing the tri-Dosha and is an Ayurvedic lifestyle.
Himalayan Bath salt
Use ½ to 1 teaspoon in a bucket full of water or 1 teaspoon in a bathtub.
The salt can also be used as an exfoliation scrub while making sure not to rub the skin a lot.
This removes dryness and clears the pores.
Himalayan Salt as Tooth Cleaning Agent
Add ½ a teaspoon of Himalayan salt to 1 teaspoon of Triphala powder and ½ teaspoon of mustard oil.
Mix them well to form a paste.
Apply it over the teeth and gum and rinse with water.
This reduces swelling in gum, toothache and also whitens the teeth.
Himalayan Salt Lamp
Himalayan Salt Lamps are beautiful and can be placed anywhere in a room. The salt in the lamp helps purify the air and remove toxins from it and thus also from the body. It neutralizes the dust particles in the air to purify it.
Side Effects of Himalayan Salt
Himalayan Salt is rich in Sodium and Chlorine. Excessive intake of the same is harmful to us. Anything taken in a quantity that is more than required is not good for health.
Excessive intake of Chlorine
Consuming a lot of Himalayan Salt can increase acidity in the body by causing hypochloraemia. This can cause dehydration and also kidney failure.
Too much consumption of chlorine can also create complications for diabetic patients.
Less intake of Iodine
The Himalayan Salt is non-iodized. Constantly using Himalayan salt while not taking dairy, seafood, and table salt can result in iodine deficiency in the body.
This results in improper blood flow and bodily functions.
Intake of excessive Sodium
Himalayan Salt has sodium content in the form of sodium chloride. Excessive intake of the same is harmful to health. It can cause electrolyte imbalance and thus excessive dehydration. It can also play with our pulse rate and elevate blood pressure.
The side effects caused due to excessive intake of Himalayan Salt are:
Imbalance in Blood Sugar level
Elevated blood pressure
It is advised for people who suffer from high blood pressure, kidney problems, and diabetes to not take Himalayan salt without your physician's consultation. In case of any of the side effects, you should immediately visit a doctor.
Precautionary Guide while Using Himalayan Salt
Himalayan Salt for people who are Allergic
Some people can be allergic to Himalayan Salt. If you are unaware of the allergy, it is best to try a small amount on your skin for possible reactions or to get an allergy test done if you are cautious. In case of allergic reactions such as rashes, swelling, etc., stop using Himalayan Salt immediately and consult a doctor for the same. It is important to visit a doctor and get an anti-allergy immediately.
Himalayan Salt during Pregnancy
It is not clear with scientific evidence if Himalayan Salt is good for pregnant ladies or not. The less iodine content can result in iodine deficiency in the body that can harm the fetus inside. It is best not to experiment with it while you are pregnant and not consume it.
Himalayan Salt during Breastfeeding
Iodine deficiency is also not good while breastfeeding. It can be passed on to the baby and is harmful. It is best to have a good source of iodine if you want to consume Himalayan Pink Salt.
Frequently Asked Questions
Can I dissolve Himalayan Salt and drink it with water?
Himalayan Saltwater is good for health. You can add a pinch of salt in warm water and drink it slowly.
½ to 1 teaspoon of the salt can also be added to a water bottle and left to sit overnight. This mixture is taken as a teaspoon and added to warm water. You can drink it once or twice every day.
2.What is a Himalayan salt lamp?
Himalayan Salt lamps are decorative pieces made of Himalayan Pink Salt. It is kept in the corner of the room to purify the air and remove the toxins. A light bulb is placed inside the carved salt piece. Apart from improving the air quality, it is used to impart positive energy to boost the mood. The purified air and good mood will also help you in getting good sleep.
How to tell if the salt lamp is authentic?
A real Himalayan Salt Lamp is made of pure salt rock. It is light in weight and gets dissolved in water easily. In case your lamp is doing too well in water, it means that the lamp is fake. Also, it is not advised to keep a salt lamp near water as it will dissolve. An authentic salt lamp gives a soft glow. If your lamp is way too bright, there are chances it is fake or has mixed salt content.
1.Why is the color of the Himalayan Salt Pink?
Himalayan Salt is rich in iron. The infusion process creates the color of the crystal in the salt. Depending on the iron content, the Himalayan Salt varies from light pink, orange to red in color.
2.Is Himalayan salt better than table salt?
Himalayan Salt is believed to be the purest form of salt available to man today. It is used in the Ayurvedic lifestyle instead of table salt to cure several health problems. Thus, if you follow the proper Ayurvedic diet, you will be able to get the iodine intake from other diet items while also taking the benefits of the pink salt, which implies that Himalayan Salt is better than the table salt.
3.Does Himalayan salt go through a cleaning process?
Yes, Himalayan Salt goes through an intensive cleaning process. Even though it is the purest salt, there can be contamination due to irregular surface area. The salt that is mined is cleaned with an Ultrasonic technology and RO purified water.
4.Which variant of the color is considered to be of the highest quality?
The lighter the color of the salt, the better is the product. Darker color signifies the presence of impurities in the salt rock. Pink salt is the most soluble in water and thus also free of impurities and high in quality. Pink salt is graded AA in quality, and light pink or baby pink salt rock is AAA graded.
5.How to store Himalayan Salt?
Himalayan Salt should be packed and kept in a cool and dry place. Water or due can ruin the salt. Also, the sat should never be stored in a metal container. It can react with the metal. It is best to store Himalayan Salt in a glass container.
6.How much should Himalayan Salt be consumed on a daily basis?
Himalayan salt has a considerable amount of Sodium. The human body needs not more than 500 milligrams of sodium on a daily basis. It should not be fed anything more than 2,300 milligrams of sodium in a day. You can consume Himalayan salt as per your taste; however, be careful with diabetic patients and people with high blood pressure. Also, do not overdose with the salt as it can create side effects.
7.What are the other names of Himalayan Salt?
Himalayan Salt is also known as Pink Himalayan Salt, Black salt, White Gold, Pink Salt, or Halite.
8.Does Himalayan Salt expire?
No, Himalayan Salt does not expire. However, it should be kept according to the measures to avoid developing toxins in the salt.
9.Is Himalayan Salt lamp safe for consumption?
No, a salt lamp is not meant for consumption. Himalayan Salt Lamp is made of 100% natural pink salt. It is not processed and cleaned. Consumption of the same is hazardous to health. It is also better to keep the lamp away from the reach of children and pets.
10.Is Himalayan Salt organic?
Under the regulations of the government, the Himalayan Salt is not organic. Salt is a mineral and cannot be organically grown. It is residual of the sea being evaporated and cannot be organic.
11.Where can I buy Himalayan Salt?
You can find Himalayan Pink Salt in the nearest grocery store.The Ayurvedic care centers also have Himalayan Salt on sale.
Salt is an important ingredient for any dish that can truly make or destroy a dish. You can ask any expert chef and they will tell you how crucial salt is to a dish's taste. However, just like any other factor in our diet - it is best consumed in abstinence. We Indians bends to go outboard on our salt consumption, whether willfully or not is a matter of apart. We try to over restitute for the dish's taste by adding more salt than is essential. But anything extra bends to do more harm than good.
Why Should We Ctrl+Salt+Delete? | Harmful Effects Of Eating Extra Salt
The World Health Organisation (WHO) advised just 5 grams of salt consumption as part of the daily diet, which is about one teaspoon for a day. However, we often bend to increased this limit. Extra consumption of salt is inadvisable for a number of causes, as it indicates the body keeping on to water which furthers many health issues. Your brain may feel groggy and overall dehydration can also be a result of overconsumption of salt. "Salt consumed in extra amounts may cause an enhanced risk of heart disease, kidney diseases, stroke, and high BP," says Ayurveda dietician experts.
How To do Ctrl+Salt+Delete | FSSAI Tips For Cutting Back On Salt
FSSAI (Food Safety and Standards Authority of Indian) has gone away a Twitter campaign to make Indians conscious of how they can be over-using salt. Along with this, they shared easy tips for cutting back on daily salt consumption.
1. Add Flavour Not Salt
Who says salt is the only way to make tasteful to your diet? FSSAI advised the choice of alternative flavorings such as oregano, lemon, oregano, or black pepper. These spices increase the flavor without overpowering it.
2. Get Clever in The Kitchen
FSSAI recommended adding salt after food is done rather than during or after. This provides a saltier taste in proportions. Thus, you end up cutting back on salt which you would commonly add in the early phases of the recipe.
3. Hidden Sources of Salt
Somewhat food items may load more salt than is recommended to you. Thus, it is crucial to eat them only in control. FSSAI says the consumption of foods like papad, sauces, chutneys, namkeens, and pickles should be detracted from your daily diet.
The best way to Ctrl+Salt+Delete is not to add it in the first place, were not essential. For example, many people add salt to their batters and doughs as well. FSSAI suggests this is redundant as it scrim the natural sweetness of the grains.
5. Change your salty ways!
Ignore salt wherever it's possible, specifically in fruit, curd, and salads. Some foods are best had natural and they may taste even better without salt than you can speculate!
Practice these ways on a daily basis until they become consolidated into your daily life. There will be no looking back after this and you will quickly make your way to a Nirog mind and body!
Black salt is said to be a rock salt and is called to be"Kala namak." Black salt is believed to be having a cooling flavor in Ayurveda and is used for stomach related and healing questions.
As ascertained by Ayurveda, Black salt improves absorption by improving the bile creation in the liver because of its Laghu and Ushna properties, and drinking Black salt along with the water on a vacant stomach in the first part of the day assists with eliminating poisons from the body and assists stoppage because of its purgative property.
The raw material for creating Kala namak was originally developed from personal mines in Northern India and Pakistan in specific areas of the Himalayas salt ranges or salt collected from Sambhar's North Indian salt pools Didwana.
Customarily, the salt was changed from its fairly boring raw patterns into the light-hued economically sold Kala namak through a reductive material criterion that changes an abundance of the commonly happening sodium sulfate of the raw salt into sharp hydrogen sulfide and sodium sulfide. This includes terminating the raw salts in an oven or heater for 24 hours while fixed in an earthenware bottle with charcoal along with little amounts of hard seeds, amla, Behera, babul bark, or natron. The canceled salt melts,
the response occurs, and the salt is then cooled, put away, and evolved before the sale. Kala namak is set up in northern India with creation amassed in Hisar, Haryana. The precious salt stones seem dark and are commonly ground to a fine pink powder. Even though the Kala namak can be created from regular salts with the necessary mixes, it isn't unexpected to falsify it artificially. This is done by joining formal sodium chloride with more simple amounts of sodium sulfate, sodium bisulfate, and ferric sulfate, reducing with charcoal in a heater.
Sodium chloride gives Kala namak its spicy taste. Iron sulfide gives its violet tint complexion. All the sulfur mixes give Kala namak its slight flavorful taste just as a noticeable smell, with hydrogen sulfide being the most obvious supporter of the smell. The acidic bisulfates/bisulfites contribute a relatively acrid taste. Although hydrogen sulfide is poisonous in high fixations, the sum present in Kala namak used in food is little, and along with these cords, its consequences for wellness are said to be trivial. Hydrogen sulfide is one of the parts of the smell of spoiled eggs and ruined milk.
Scouring Black salt along with coconut oil gently and with slight delicateness on the body forestalls contaminations and eases aggravation just as resentment. Black salt can be added to the washing water to help oversee other skin diseases, for example, dermatitis and rashes.
Over the top admission of Black salt needs to be kept away from because it would cause sickness and regurgitate. Burning-through Black salt in tremendous sums may diversify your pulse levels.
What are the equivalents of Black Salt?
Kala Namak, Himalayan Black Salt, Sulemani Namak, Bit Lobon, Kala Noon, Intuppu.
What is the main source of Black Salt?
Metal and Mineral-based
Advantages of Black salt
Black salt is used to address heartburn by invigorating bile creation in the liver. It helps control swelling by improving the stomach related fire because of its Laghu and Ushna (hot) properties.
Black salt is useful for obstacle because of its Rechana (diuretic) nature. It relaxes hard stool and aides in a simple release.
Black salt may help oversee weight by processing Ama (toxic that visits in the body because of ill-advised assimilation) and removing additional liquid from the body because of its Ushna (hot) emphasis.
4. Muscles fit
Black salt assists with controlling muscle spam as a result of its Vata adjusting property. It likewise has a limited quantity of potassium, which is a fundamental segment for the muscles to work appropriately.
5. High cholesterol
Black salt aids in controlling elevated cholesterol levels because of its Ama (poisonous stays in the body because of ill-advised assimilation) lessening property. As per Ayurveda, Ama is the primary purpose behind elevated cholesterol as it obstructs the channel of the circulatory framework.
Safety measures WHEN USING BLACK SALT
Counsel from Experts
Black salt may cause sickness and regurgitate sometimes.
Patients with coronary illness
Black salt may adjust your pulse, so it is prudent to screen your circulatory strain routinely.
Suggested DOSAGE OF BLACK SALT
Black Salt Churna - according to as you would prefer, however, not more than 1 teaspoon (6gm) every day.
Step by step instructions to USE BLACK SALT
1. Black salt in cooking
Include Black salt, according to as you would prefer in nourishment for better assimilation.
2. Black salt with Trikatu churna
a. Include 1-2 spots of Black salt in Trikatu churna.
b. Take it before suppers two times per day to expand the craving.
3. Black salt in Buttermilk
a. Add 1 to 2 spot of Black salt to 1 glass of buttermilk.
b. Drink it after lunch for better absorption.
Safeguards WHEN USING BLACK SALT
Counsel from Experts
Utilize Black salt powder with coconut oil if your skin is easily affected.
Suggested DOSAGE OF BLACK SALT
Black Salt Powder - ½-1 teaspoon or according to your prerequisite.
Step by step instructions to USE BLACK SALT
Black salt Body Scrub
a. Take ½-1 teaspoon of Black salt.
b. Add coconut oil to it.
c. Delicately scour it on the body and afterward wash with faucet water.
d. Utilize this cure once in about fourteen days to control tingling, redness, and growing on the body.
2. Black salt in Bath Water
a. Take ½-1 teaspoon of Black salt.
b. Add it to 1 pail loaded with water.
c. Utilize this water to scrub down.
d. Rehash 2-3 times each week to oversee dermatitis, rashes, and other skin diseases.
FREQUENTLY ASKED QUESTIONS-
Q. What is the substance arrangement of Black salt?
Current SCIENCE VIEW
Black salt principally comprises sodium chloride and the following measure of sodium sulfate, sodium bisulfate, sodium bisulfite, sodium sulfide, iron sulfide, and hydrogen sulfide. Because of the presence of iron and different minerals, the salt is pinkish dim in color.
Q. How to store Black salt? Present-day SCIENCE VIEW
Like some other salt, black salt is hygroscopic and can assimilate dampness from the climate if not put away appropriately. So it is commonly encouraged to store Black salt in hermetically sealed holders.
Q. Is Black salt and Rocksalt the same?
Present-day SCIENCE VIEW
Black salt is a kind of Rock salt. Rock salt is known as Sendha namak in India, and the grains are commonly enormous. Rock salt is utilized during strict diets and in celebrations in light of its immaculateness.
Q. Will Black salt reason the runs?
Truly, Black salt may cause the runs whenever taken in abundance sum in light of its Rechana (purgative) nature.
Q. Could Black salt reason indigestion?
Truly, Black salt may cause acid reflux because of its Ushna (hot) intensity whenever taken in overabundance sum.
Q. Would you be able to burn-through Black salt ordinary?
Present-day SCIENCE VIEW
Truly, Black salt can be burned-through consistently. Taking it toward the beginning of the day on an unfilled stomach has various advantages, for example,
It assists with eliminating poisons (like hefty metals) from the body.
It assists with purging the digestive organs.
It is useful in skin maladies.
It assists with keeping up the pH of the body.
It likewise gives help from obstruction.
Truly, Black salt can be burned-through ordinarily in a restricted sum. It helps improve assimilation and upgrade your craving because of its Deepan (canapé) and Pachan (absorption) properties. As it improves processing, it likewise further helps digest the Ama (poisonous stays in the body because of inadequate absorption).
Tip: Drinking a combination of Black salt blended water (kept for the time being) on an unfilled stomach toward the beginning of the day helps purge the body.
Q. Can a diabetic individual utilize Black salt?
Current SCIENCE VIEW
Indeed, utilizing Black salt is useful for people with diabetes. Diabetic patients, for the most part, have higher sugar levels that continue to fluctuate. When taken in adjusted amounts, black salt helps keep up sugar level in the body and diminishes the need to take insulin remotely.
Indeed, a person with diabetes can burn-through Black salt. Diabetes is a condition that happens because of helpless insusceptibility that is a consequence of helpless assimilation, and this outcome is uncontrolled sugar levels. Whenever taken in a fitting amount, black salt may help improve assimilation and direct insusceptibility, which may thus help keep up glucose levels.
Q. Is taking curd with Black salt useful for your wellbeing?
Present-day SCIENCE VIEW
Enough logical proof isn't accessible to support eating curd with Black salt.
Q. Is Black salt useful for hypertension?
Present-day SCIENCE VIEW
Salt, in any structure, whenever taken in enormous sums, is destructive because of its high sodium content. Sodium in high sums causes liquid maintenance and an ascent in pulse. Black salt is marginally in a way that is better than white salt even though the utilization of salt of any sort ought to be monitored.