A very common question related to food is why we tend to add salt to everything. And the answer has a lot to do with the perception that each person has of the flavor.
Science has the answer
More than a simple matter of culinary taste, it is because not everyone perceives salt in the same way. At least that's what a study from the University of Munich (Germany) published in the Journal of Agricultural and Food Chemistry suggests .
- The key is in the saliva. The researchers observed how the saliva of those who salted the dishes less had more endopeptidases.
- The explanation. These enzymes would alter the functioning of the sodium channels, causing that the greater the amount of endopeptidases secreted, the less salt is added to the dish because the person already perceives it as salty enough.
- Control the quantity. But regardless of how salty is perceived, it is very important to control the amount of salt we take. The WHO recommends not to exceed 5 g per day (which is equivalent to one level teaspoon of coffee). According to the alert of the Spanish Society of Hypertension, Spaniards consume twice as much.
Very tasty alternatives to salt
Steam cooking. It conserves sodium in foods better and you can use less salt. And remember that stews from one day to the next have more flavor.
Use spices and other seasonings. Low sodium salts substitute potassium for this, which is not suitable for everyone. Choose better for other condiments such as aromatic herbs and spices, which also have a fat burning effect in many cases.
- Pepper. It will have more flavor and aroma if you buy it in grain and grind it just before using it.
- Peppers. You can choose it sweet or spicy. In any case, the key is that if you use it in a sauce it does not burn or become bitter.
- Curry. It is actually a mixture of spices, so its flavor may vary by brand. Don't overdo it because it can have a very intense taste.
- Laurel. It is perfect for long cooking dishes such as stews or stews. Chop it up and it will give more flavor. But remove it once cooked, as it is indigestible.
- Oregano. It is ideal for pasta, pizzas and tomato sauces. Add it at the end of cooking to avoid losing flavor.
- Garlic. To avoid a repetition, remove the greenish stalk that it has inside. To soften the flavor, let it soak for an hour or blanch it.
The advice: don't just look at the salt shaker
The salt that we add to food when preparing it or already at the table accounts for only 15% of the total salt we consume. The rest is hidden in processed foods. Therefore, limit its consumption as much as possible and read the labels carefully. The sodium content usually appears in them; Multiply it by 2.5 and you will get the grams of salt.
