According to the information received from the Ministry, this year the theme of “More Flavor, Less Salt” is being discussed in the “World Salt Attention Week”.
In this context, the Ministry reminds once again that excessive salt use in food and beverages causes health problems, and attention should be paid to the amount of salt used, especially in homemade meals.
While the only way to add flavor to homemade food seems like a big pinch of salt, according to the ministry, there are actually many different ways to make food taste more delicious. In this context, the recommendations made by the Ministry to prevent excessive salt consumption are as follows:
“- Instead of salt in meals, other flavor enhancers such as lemon, parsley, dill, onion, garlic, vinegar and various spices can be used,
– Processes such as washing and holding in water can be applied to reduce the salt content of pickled products,
– Foods containing high amounts of salt can be consumed less,
– Less salt can be used when preparing, cooking and consuming meals.
Stating that sea salt, which is in the natural composition of foods, is also obtained by evaporation of sea water, rock salt is obtained from rocks, lake beds or under the ground, and the Ministry underlines that salt consists of sodium and chloride in general.
Pointing out that the sodium chloride content is approximately the same in all salts such as rock, sea and table salt, the Ministry reports that therefore, sea salt, rock salt and pink salt have the same content as other table salts used.
“Daily salt consumption per person should be below 5 grams”
According to the World Health Organization (WHO), the daily salt consumption per person should be under 5 grams.
This amount corresponds to a heaped teaspoon (a wipe teaspoon).
This amount, which is recommended to be consumed daily, includes the salt taken with all foods during the day.