What is Salt and How Too Much of It Raises the Risk of Heart Disease
Salt is a white crystalline powder that has saline taste and is used to flavor foods, and preserve certain food items. Chemically, the common salt or table salt consists of molecules of sodium chloride. The term “salt” may be used interchangeably with “sodium” but they don’t exactly mean the same thing.
Once inside the body in the dissolved state, the salt breaks down into sodium and chloride ions. These charged species are essential for a number of physiological functions. For example, maintenance of acidity/alkalinity of body fluids, proper hydration, and functioning of nerves, heart, and muscles.
But you take more of it for longer durations, which we actually do, the risk of heart disease increases significantly. According to the Centers for Disease Control and Prevention (CDC), the more salt you take, the higher is the risk of heart disease.
Conversely, limiting its intake results in the fall in blood pressure within weeks. Keep in mind that high blood pressure is a major preventable risk factor for potentially fatal heart disease and stroke.