Have you ever tried or been forced to eat without a pinch of salt? Whether out of habit or by the chemical reaction at the basic flavor receptors, when we eat without salt it is as if the food is completely devoid of flavor.
Salt has been present in human culture for thousands of years, as a condiment and as a means of preserving food. The chemical compound sodium chloride, known as common salt, is essential for animal life, but excessive consumption of sodium can be harmful and has endless negative effects such as weight gain and hypertension.
Salt for human consumption can be obtained from the sea, from springs, from a rock called halite and even from certain plants, and there are also different levels of processing. Sea salt and Kosher salt are less processed and contain slightly less sodium, so they could be considered a bit healthier.
You should also keep in mind that the sodium that must be regulated in the diet is not only present in salt, but also in other series of foods and preservatives such as monosodium glutamate. But it is not necessary to eliminate salt completely from your dishes to protect health, but to find ways to regulate your intake without compromising the enjoyment of food.