Salt - By Webefit.Com

Explanation
Table salt is made up of sodium and chloride ions, electrolytes that are dissolved in the fluid outside of cells. Those electrolytes are electrically charged substances and they help maintain the body’s internal environment.

Here’s how it works. The kidneys filter and reabsorb sodium and then adjust how much sodium and water is expelled from the body to match intake. Sodium also helps our bodies maintain blood volume and pressure.

Explanation
Eating too much salt has been linked to high blood pressure, increased risk of heart attack, stroke and impaired blood vessel function. In an analysis published by the Lancet, they estimated that 13.8 million deaths could be prevented over a 10 year period (1,380,000 people per year) if global salt consumption was cut just 15%.

Explanation
A single teaspoon of salt has about 2,300 milligrams of sodium. That’s just a little less than the maximum 2,400 milligrams of sodium recommended daily. Unfortunately, in 2012 the average American consumed about 3,400 milligrams of sodium daily, over a third more than they should.

Explanation
It’s true. If you’re active or sweat a lot, you may need up to 25% more salt in your diet than someone who sits around and doesn’t sweat.

Explanation
The three basic types are Unrefined, Refined (also called Table Salt) and Iodized Salt.

Unrefined salt is distinguished by it’s grain, colors and is mixed with minerals. The common form is “sea salt.”

Refined salt has all the impurities and outside minerals removed. This is what we call table salt.

Iodized Salt is simply refined salt mixed with a minute amount of potassium iodide, sodium iodide or iodate.

Explanation
Kosher salt is indeed coarse, with craggy crystals that make it ideal for brining meat. The larger crystals of kosher salt dissolve more slowly than table salt, allowing the meat to absorb the flavors and moisture during the brining process. This coarse texture also helps to create a nice crust on the meat when used in cooking or grilling. Therefore, the statement "Kosher salt is coarse, with craggy crystals making it perfect for brining meat" is true.

Explanation
Rock salt is large and chunky to be used when deicing roads and when making ice cream. Table salt is typically smaller and uniformly shaped.

Explanation
All salt, no matter what form it comes in or where it comes from, has about the same sodium content when compared ounce for ounce. That means “sea salt” isn’t any better or worse for you than traditional table salt.