For many years salt was on the black list of the "pregnant" diet. It was believed that the salt is responsible for the delay of excess fluid in the body, which causes swelling and entails serious consequences. In fact, everything turned out to be quite different. A moderate amount of fluid is extremely necessary for a pregnant woman, since the volume of amniotic fluid is constantly increasing and is renewed every 3 hours, and the blood becomes larger. And salt plays a role in this.
As for the excessive accumulation of liquid, here again salt was not at anything. This is a signal that the kidneys or liver are not in order. And also the reason can be changes in the balance of estrogen (female sex hormones) in the mother's body.
All the arguments about the use of salt during pregnancy can be reduced to the following: salt food to taste. Do not be in vain to torment yourself with salt-free diets. And it is harmful. After all, salt is just needed for you during this period. Especially in hot summer time, when the body loses salt with sweat. In addition, the insufficient amount of salt consumed can reduce your appetite, which is not at all at hand right now.
But be reasonable. Refuting the salt taboo does not mean that you can have breakfast, lunch and dinner. To abuse salt is unacceptable! Prefer iodized and sea salt.
If you are well, just horror, how you want salty, then the body needs chlorides. In this case, add fish, unboiled goat milk and unrefined sea salt to the ration.
When should I consume less salt during pregnancy?
Indications for reducing the amount of salt in the diet of a pregnant woman:
- heart problems;
- high blood pressure;
- kidney and liver disease;
- Complications in the second half of pregnancy.
Actually, the main thing is how you feel. If nothing disturbs you, then there is nothing to worry about. Just follow the blood and urine tests. And be calm.
Something about salt
- There is a theory about the marine origin of all terrestrial beings. Its author, Professor Rene Kyunton of the Sorbonne, argues that the healthy functioning of the human body depends on establishing and strengthening the proper balance of potassium and sodium in the blood and brain cells. If the blood of a person is poor in salt, then he begins to suffer from acidosis (acidification of the blood).
- Ordinary salt to some extent can replace greens - it is rich in mineral salts, including sodium and potassium.
- The daily requirement of an organism in sodium is on the average 4-5 g. One teaspoon (about 5, 5 g) of salt contains 2, 132 g of sodium. Prolonged absence of sodium in food leads to dehydration of the body.
- Iodized salt retains its properties for 3-4 months, and if not properly stored later, it loses.
- When boiling, iodine evaporates from the salt. Therefore, it should be added to the dish immediately before consumption.
- If the amount of salt exceeds one gram per kilogram of weight, the likelihood of a lethal outcome is high. This property of salt was used in ancient China for ritual suicides among the rich nobility, since salt at that time was very expensive.
- Since ancient times, salt has been used in the treatment of headaches, dropsy, skin rashes, gout, and also as a detoxifier for poisoning. The ancient Romans used salt of mineral springs to normalize metabolism and strengthen the immune system.
- In the world, only 6% of salt is used for food, and 17% for road processing in winter. The remaining 77% are used in industry.