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<blockquote data-quote="hanadr" data-source="post: 116440" data-attributes="member: 8110"><p>Salt is sodium chloride. At least what we call salt is. It's not the scientific meaning of the word. I'd draw the molecule, but I'm not sure I could get it up onto the forum. Sodium in excess is bad, but sodium is essential to nerve impulse transmission and proper kidney function. ( anyone remember the sodium pump from "A"level biology? I think it's also used in Active transport of molecules through the cell membranes. I need to revise that stuff :evil: . In other words, cutting ALL salt out of the diet could kill you. There just isn't any need for loads of it.</p><p></p><p> The(I think exclusively British) habit of getting the salt shaker and sprinkling over a meal before you've even tasted the food, is unnecessary and insulting to the cook.</p><p></p><p> Salt in the blood stream ( as in saline drips is needed to maintain the osmotic potential of the blood so that the erythrocytes don't lyse( burst) I've actually done that experiment in a test tube. The concentration of salt in the blood is meant to be 0.9g per litre. that's called "isotonic". Dilute the salt much below that and the erythrocytes( red cells) take in too much water by osmosis and burst. Concentrate the blood significantly, and the erythrocytes shrivel up.</p><p></p><p> Salt extracted from the sea, contains other minerals, as contaminants( technically :shock: ) and some of these are probably useful (We are almost isotonic with sea water) All normal table salt in this country has iodine added, because lack of iodine causes the thyroid gland to swell up( goitre or Derbyshire neck) and fail to function and it was decided to protect against that, by adding iodine to the salt. Salt from salt mines, started in seas that have long gone.</p><p></p><p> Salt isn't food, it has no nutritional value and certainly no calories, but it does enhance our taste buds. I used to love bread rolls with large crystals of salt on the top, as sold in my native Bohemia.</p></blockquote><p></p>
[QUOTE="hanadr, post: 116440, member: 8110"] Salt is sodium chloride. At least what we call salt is. It's not the scientific meaning of the word. I'd draw the molecule, but I'm not sure I could get it up onto the forum. Sodium in excess is bad, but sodium is essential to nerve impulse transmission and proper kidney function. ( anyone remember the sodium pump from "A"level biology? I think it's also used in Active transport of molecules through the cell membranes. I need to revise that stuff :evil: . In other words, cutting ALL salt out of the diet could kill you. There just isn't any need for loads of it. The(I think exclusively British) habit of getting the salt shaker and sprinkling over a meal before you've even tasted the food, is unnecessary and insulting to the cook. Salt in the blood stream ( as in saline drips is needed to maintain the osmotic potential of the blood so that the erythrocytes don't lyse( burst) I've actually done that experiment in a test tube. The concentration of salt in the blood is meant to be 0.9g per litre. that's called "isotonic". Dilute the salt much below that and the erythrocytes( red cells) take in too much water by osmosis and burst. Concentrate the blood significantly, and the erythrocytes shrivel up. Salt extracted from the sea, contains other minerals, as contaminants( technically :shock: ) and some of these are probably useful (We are almost isotonic with sea water) All normal table salt in this country has iodine added, because lack of iodine causes the thyroid gland to swell up( goitre or Derbyshire neck) and fail to function and it was decided to protect against that, by adding iodine to the salt. Salt from salt mines, started in seas that have long gone. Salt isn't food, it has no nutritional value and certainly no calories, but it does enhance our taste buds. I used to love bread rolls with large crystals of salt on the top, as sold in my native Bohemia. [/QUOTE]
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