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nutritionally and medically speaking, what is it, do we need it in our diet, and, what happens with too much or too little salt?

By Sonia Kaurah, Auckland, New Zealand Edited By Saneeta Mandil, London United Kingdom

DEC 2015

Salt can be found in almost every type of food source. It is a crystalline mineral also called sodium chloride and is about 40% sodium and 60% chloride based on atomic masses of the two elements. Salt is needed in small amounts to help the human body function effectively. It helps to conduct nerve impulses, contract and relax muscles, and maintain the proper balance of water and minerals. It is commonly used to add flavour to food but can also be used as a preservative, binder and stabiliser.