The fresh food provokes heart diseases
Scientists have denied a stereotype that the salt use is injurious to health
the American cardiologists have come to a conclusion that the insufficient use of salt as is unhealthy, as well as its surplus. Experts consider that if the daily average quantity of chloride of sodium falls more low 6,25 g, it can provoke warmly - vascular diseases.
the Cardiologist of Medical college of Albert Einstein in New York Michael Elderman has studied results of 23 various researches about influence of table salt on a human body. As he said, daily consumption of chloride of sodium should not fall more low 6,25 g a day.
“ We have not found any acknowledgement of that participants of researches who have lowered the daily average use of salt with 8,75 to 6 g, became better to feel “ - has told g - n Elderman. Though, according to stereotypes, such decrease in consumption of salt should reduce quantity of heart attacks and strokes. He also has added that, on the contrary, the salt lack can provoke risk of occurrence of these diseases.
the Exact reasons of this dependence are not clear yet, however it is known that the limited use of salt raises at people level of cholesterol and triglitserida - two harmful fats which cause heart troubles.
Salt consists on 40 % of sodium and on 60 % from chlorine. Sodium is the vital component supervising a quantity of water which circulates in an organism. It also helps to transmit nervous signals and supports kislotno - alkaline balance.
Doubts in safety of the excessive use of salt have arisen about 20 years ago, and within two decades experts urged to reduce its use so how much it is possible as 75 % of salt arrive in an organism with already prepared dishes. For example, the plate of corn-flakes for a breakfast contains 1 g salts. Therefore even fresh at first sight food doctors to salt did not advise.
However now the standard point of view is offered to be reconsidered again. “ at present we need additional research to receive full representation about advantages and risks of decrease in consumption of salt “ - the professor tells the Plenty Taylor from Ex-Etersky university in Great Britain.
the Senior lecturer of chair of biochemistry mediko - biological faculty RNIMU of N.I.Pirogova Nikolay Adrianov has agreed with Michael Eldermana`s conclusions.
“ At a lack of salt of an organism the motility of muscles and carrying out of a nervous impulse will be broken. In at one time there was an opinion that salt is a white death. Such things occur from - that the illiterate expert puts forward the idea, for example to exclude any foodstuff, and it very quickly has followers. Certainly, if you will eat all the day long rolls you will become thick, but it is impossible to tell that bread is harmful “ - has noted g - n Adrianov.
the Doctor - the therapist of Clinic of gastroenterology, gepatologii and propaedeutics of internal illnesses of V.H.Vasilenko Elena Zjatenkova has told that salt is present at many foodstuff, therefore it is difficult to receive less a necessary portion, as though the person tried.
“ And here to reduce quantity of consumed salt the majority of people not in a condition as the dishes prepared with its addition, seem is much more tasty, - the expert marks. - Stimulating appetite, salt promotes an overeating and, as consequence, adiposity. To balance the food, the person needs to increase quantity of the natural products containing microcells, vitamins and the polynonsaturated fat acids which are a part essentsialnyh fosfolipidov " in a diet;.