sodiumchloride1

Katherine Roman

SODIUM CHLORIDE - (SALT)



http://www.saltinstitute.org/15.html

-chemical

There is rarely any likelihood of shortage but in the case of sodium, too much can lead to health problems. It is one of the risk factors that contribute towards high blood pressure (hypertension), which substantially increases the risk of developing heart disease or stroke.

Sodium is a component of salt. 2.5 grams of salt provides 1 gram of sodium. Sodium and chloride levels are comparatively low in all foods which have not been processed. However, salt has been used as a preservative and a flavouring agent for centuries. It is also used as a colour developer, binder, texturiser and fermentation control agent (e.g. in bread making). For these reasons, it is added to foods such as ham, sausages, bacon and other meat products, smoked fish and meats, canned vegetables, most butter, margarine and spreads, cheese, bread, savoury snack foods and some breakfast cereals.

Chemically, Sodium chloride is 60.663% elemental chlorine (Cl) and 39.337% sodium (Na). The atomic weight of elemental chlorine is 35.4527 and that of sodium is 22.989768. See where they fit on the Periodic Table of Elements.

"Small amounts of sodium are essential for health. All body fluids contain sodium, including blood, and it has an important function in maintaining fluid balance within the body. In this context, it is important that the body is able to regulate the level of sodium in the blood. Sodium is also necessary in generating electrical impulses in nerve and muscle and in generating gradients across cells to enable uptake of nutrients.

As excess salt in the diet is readily absorbed; control of sodium in the blood is achieved by excretion through the kidneys into the urine. There is also variable loss though sweat. Salt requirements are closely related to water requirements, and in extreme circumstances too low an intake results in muscular cramps. This can occur after strenuous exercise or in hot climates. People suffering from kidney disease and very young infants cannot tolerate high sodium intakes because their kidneys cannot excrete the excess. For this reason, salt should never be added to any foods for young babies. " http://www.medicalnewstoday.com/articles/13273.php