Increasingly, issues of health and food are being disseminated through social media. One is the notion that salt should not be cooked. Many believe that salt can turn into toxins when processed and cooked. Is it possible that the salt content will turn into toxic when cooked? Salt is the greatest food source that provides a mineral called sodium to the body.
Salt is often called sodium chloride because salt is made up of 40 percent sodium, and 60 percent chloride. This salt content is a mineral that acts as an important electrolyte in the body. These minerals help maintain fluid balance, nerve function, and overall muscle function.
So it is, very important to get the salt intake in the daily diet, but not to excessive. Too much salt consumption can increase the risk of high blood pressure (hypertension) and heart disease. As for children aged 5 years and over, the safe limit of salt intake in a day that is half to three quarters of a teaspoon. What happens when the salt is cooked? Is it really turning into a poison? Salt is a collection of mineral substances.
Cooking does not reduce the amount of minerals in the food in large quantities. Even if reduced, the amount was not too much. Minerals in foods typically unaffected by the cooking process are calcium, sodium, iodine, iron, zinc, manganese, and chromium. Is it true that salt should not be cooked? Salt cooking will not turn this mineral into a poison. As already noted, the salt content is a mineral.
This mineral does not turn into toxic or harmful substances as long as the salt is made with a safe material, not given a certain mixture by the manufacturer. Thus, the issue that salt should not be cooked is an unproved hoax. Where is Most Sugar or Salt? Illustration adds salt to cooking (logoff) When should put salt in the food? Paul Breslin, a professor of the Department of Nutrition at Rutgers University says that for cooking, it’s best to put a little salt in the first cook, then re-enter it at the end of the cooking process.
When the salt is fed from the beginning of the cooking process, the salt will instantly bind to the protein present in the diet. Furthermore, large molecular bonds will form. However, these large molecular bonds simply add sodium levels that seep into the food alone, while the salty taste is not so noticeable. So, tongue feel the dish is less salty, finally added salt again until it taste quite salty.