A Pinch Of Salt

We might have a long history with this condiment but is that reason enough to stay loyal? Faye Remedios gets the final health verdict on salt

- Faye Remedios

Not every kitchen ingredient has such a unique Indian history. In 1930, Mahatma Gandhi led the Dandi March against the oppressive British tax on salt and launched the civil disobedience movement that inspired the whole nation to rise up. While we cannot downplay its importance in our history books, we can question if this condiment deserves the stronghold it has on our palates. Indian cuisine, particularly, is liberal in its use of salt—where would we be without our pickles and papads. But with scientific research linking salt to chronic issues like hypertension, it’s time to find out how we can forge a more healthy relationship with this ingredient, which is equal parts seasoning, preservative, nutrient and temptress.

ALL CARDS ON THE TABLE

There’s no denying that salt has a secure place in our pantry— our bodies need it. Dr. Neena Chopra, director, beauty and technical, Just Herbs, agrees, “Saltiness is one of the primary flavor profiles. Salt not only balances the water content in the body but also aids digestion and stimulates the appetite, besides helping in the absorption, detoxification, and elimination of food.” Anju Majeed, director, and senior scientist, Sami-Sabinsa Group (that is involved in specialized work in areas of phytochemistry, organic chemistry, biochemistry, tissue culture, and plant biotechnology), says, “Salt plays an essential role in maintaining the pH levels of the body. It’s also essential for a fast metabolism, lowers adrenaline spikes that cause stress, and supports thyroid function, thermogenesis, and hormone balance.”