Table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts. Salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater, where it is the main mineral constituent. The open ocean has about 35 grams (1.2 oz) of solids per litre, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and salting is an important method of food preservation. Lets mynutrisi talk about the benefits of salt.
Benefits of Salt Despite of Its Saltiness
If you think salt is one of the foods that can reduce your health and increase your waistline, then you should know there is the benefit of adding some salt to your diet. Salt plays a role in water retention, muscle contractions, and contains nutrients that are important to your stomach. Salt in simplicity is actually very important for your diet.
Salt Helps Save Water in Body
Our bodies rely on electrolytes, including salt, to help carry out electrical impulses that control many of our body functions. To keep our body functioning as it should, our body needs the right amount of electrolyte. Electrolytes trigger a thirsty mechanism, which causes us to consume enough water. With this water, our kidneys can ensure the amount of electrolyte in our blood flow. The amount of water in our body also maintains the effect of normal blood pressure. Think about it: many bars and restaurants provide free salt brine. Why? They make you thirsty and want to buy more drinks!
Salt Stimulates the contraction of the muscles
Salt is important for nerves, as it stimulates muscle contraction, it also helps prevent your muscles from spasms. Salt also stores calcium and other minerals in the bloodstream. It also stimulates the adrenal glands. Salt is also very important in the prevention of heat from the sun, which is very important for us to remember during the summer months.
Salt Contains Important Nutrients for Digestive System
Salt plays a major role in the digestion and absorption process. Salt activates the enzyme in the mouth called saliva amylase. At this point, salt permits your taste for food. Salt also plays a role in digestion by helping solve the complex structure of the food. Salt also creates hydrochloric acid. Hydrochloric acid is the source of digestive secretion in the abdominal wall. Salt actually helps your body digest food instead of trying to destroy your diet.
Salt Deficiency Is Dangerous
Sodium deficiency is a state of health where the body does not receive sodium enough supply. Sodium deficiency can be very significant in excess temperature, which causes the body to sweat and the dehydration pattern will set in Sodium deficiency can lead to stress if blood pressure drops too badly. Salt is important for good nutrition status. Too few can cause disturbance in the tissues and an acid-base balance that are essential to good nutrition.
Remember, foods that are too high in sodium can lead to high water retention and high blood pressure. In general, salts are usually toxic to adults, provided they are properly removed. The maximum amount of sodium needed to be included in a healthy diet should be 2,400-3,000 mg / day.
So now, what are you waiting anymore? Lets take some salt for your health. But remember to observe the amount!
How to Make the Best Salt Crusted Fish Recipe
Thai people love to eat fish whole! You’ll often spot these salt crusted fish being sold on the streets of Thailand, and here’s a recipe that shows you how you can recreate it at home. The salt helps retain the moisture in the fish which makes the fish so incredibly juicy!! Along with the wonderful aroma of Thai herbs, this is the perfect fish for any holiday table. This is the best Salt Crusted Fish recipe by Pailin’s Kitchen
Special Recipes of Delicious Salt Crusted Fish :
- 1 whole white fish, at least 2 lb, gutted (see note)
- 8 rounds galangal
- 1 stalk lemongrass, bottom half only, smashed and cut into chunks
- 5 Kaffir lime leaves
- 10 inches pandan leaves
- 5 cloves garlic
- About 1/4 – ½ cup of kosher salt
- 3-4 dried chilies, to taste
- 2 cloves garlic
- 1 Tbsp palm sugar, finely chopped
- 2 Tbsp roasted peanuts, unsalted
- 2 Tbsp lime juice
- 2 Tbsp tamarind juice
- 2 Tbsp Fish sauce
- 2 Tbsp finely chopped cilantro
- 2 Tbsp finely chopped mint
- Preheat the oven to 350°F (175°C).
- Add all the herbs to a food processor and process just until they’re coarsely chopped. Stuff the herbs into the cavity of the fish.
- Rub a thin layer of salt onto the fish; the body should be thoroughly coated but the salt should be thin enough that you can still see through to the skin. Place the fish onto a baking sheet lined with a rack (I didn’t do this in the video because I didn’t have a rack big enough, but if you have one it’ll be better.) Otherwise line the baking sheet with parchment paper.
- Bake for 25-30 minutes or until the fish is fully cooked. To test doneness, you can use a thermometer inserted into the thickest part of the fish, and even though government guidelines say you should cook it to 145°F, I like to take it out once it reaches 135°F and let the residual heat do the rest of the cooking. If you’re serving seniors, young children or pregnant women though, stick with the government guidelines!
Meanwhile, make the dipping sauce.
- Place the dried chilies in the oven along with the fish and let it toast for 3-4 minutes until they darken and are crispy. You can also toast them in a dry saute pan over medium heat. Place them in a mortar and pestle and pound into flakes (if you want less spicy, remove the seeds first.)
- Add garlic and pound into a paste. Add palm sugar and pound until dissolved. Add peanuts and pound until they are a coarse meal. Add all remaining ingredients and stir to mix.
When the fish is done, brush off the excess salt from the fish and transfer onto a serving plate. Peel off the skin and serve with jasmine rice and dipping sauce. Enjoy!