Salt is “precious like medicine”, in Vietnam it is both cheap and abundant, but no one buys it

In the Vietnamese kitchen, spices such as fish sauce and salt are always available. It has both the role of seasoning dishes and showing the long-standing culinary culture of Vietnamese people that always prefer bold and passionate dishes.

Salt is not only used in seasoning food when cooking, but also used to dip food. That has unintentionally caused Vietnamese people to consume too much salt, creating conditions for diseases such as heart disease, stomach, and high blood pressure to appear. Therefore, the demand for spices that are healthier than salt is very high.

Salt is precious like medicine, in Vietnam it is both cheap and abundant, but no one buys it - Photo 1.

In fact, in our country there is a safer type of salt that can be used to replace ordinary table salt, which is: Light sea salt. Light sea salt is being produced manually in Nam Dinh, Da Nang… While the world is very popular, Vietnamese people still do not know the benefits of using light sea salt to take advantage.

MSc Duong Quoc Phong (Thong Nhat Hospital, lecturer at the Faculty of Medicine, Vietnam National University, Ho Chi Minh City) said: Light sea salt is a natural sea salt with a sodium (or sodium) content reduced from 20-30 % compared to normal table salt. However, it still has a salty taste because it has been replaced by other ingredients such as calcium, magnesium, especially potassium.

Pale sea salt replacing sodium with potassium offers many benefits. The first is increasing potassium intake, which helps lower blood pressure and improve heart health. Second, research shows that replacing low-sodium salt helps prevent heart attacks and strokes.

Salt is as precious as medicine, in Vietnam it is both cheap and abundant, but no one buys it - Photo 2.

However, because pale salt replaces sodium with potassium, people on a potassium-restricted diet (such as those on hemodialysis) need to avoid these salts lest they develop hyperkalemia, which causes symptoms such as: weak pulse, slow heart rate or muscle weakness and can cause sudden death.

Tips to help us reduce salt consumption

Although the sodium content of light sea salt has decreased compared to before, the use of pale salt as well as normal table salt is used in control. The best is still in the range of 5 grams / day (according to WHO recommendations).

To reduce the amount of salt you consume, you can follow a few guidelines below:

– Many people add salt to food while it is cooking. But there are plenty of ways to spice up your food without salt. Example: Use black pepper as a seasoning instead of salt. Add fresh herbs, garlic, ginger, chili and lemon to enhance the flavor of the dish without using salt.

Check food labels before you buy so you can choose foods with less salt.

Choose fresh fruits and vegetables as they are very low in sodium. Canned and frozen fruit is also low in sodium.

Precious salt like medicine, in Vietnam is both cheap and abundant, but no one buys it - Photo 3.

Rinse canned foods that contain sodium (such as beans, tuna, and vegetables).

– Reduce portion sizes. Less food means less sodium consumption.

– Use fresh meats, instead of packaged. Fresh servings of beef, chicken, or pork contain sodium naturally, but much less than products like bacon or ham.

Be careful with products that don’t have a particularly salty taste but are still high in sodium, such as cheese.

– Do not put the bowl of dips and spices on the rice tray. Instead, you can use other spices such as lemon, garlic, pepper, chili… to increase appetite. If you still want to dip your food into salty spices before eating, you should dip it gently.

According to the Beanstalk

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