THEY ARE WRONG ABOUT SALT.

Salt, or sodium chloride, has been a cornerstone of human civilization for millennia, shaping diets, economies, and health.

Its history dates back to ancient times, with evidence of salt harvesting in China around 6000 BCE. The Egyptians used it to preserve food, while the Romans valued it so highly that soldiers were paid in salt—originating the word “salary.” Salt’s ability to preserve meat and fish revolutionized food storage, enabling trade, exploration, and survival in harsh climates.

In diet, salt is essential for flavor and function. It enhances taste, making food more palatable, and has been a key seasoning across cultures. Beyond taste, sodium is critical for bodily health. It regulates fluid balance, ensuring proper hydration and blood pressure. Sodium ions also facilitate nerve transmission and muscle contraction, including the heartbeat, making salt vital for survival.

Health benefits emerge from moderate consumption. Adequate salt intake supports digestion by stimulating hydrochloric acid production in the stomach, aiding nutrient breakdown. It also prevents hyponatremia, a dangerous condition from low sodium, especially in athletes or those losing salt through sweat.

However, balance is key. Excessive salt, common in modern processed diets, can raise blood pressure and strain the heart, while too little disrupts electrolytes. Historically, salt scarcity drove wars and taxation, underscoring its importance.

Today, salt remains a dietary staple, with recommended intake around 2,300 mg of sodium daily. Its history reflects its dual role as a preserver and enhancer, while its health benefits hinge on moderation, supporting hydration, nerve function, and digestion.