JUNE ISSUE 2021

Salt & Sodium SALT GOOD OR BAD? Have you ever wondered what is the role of salt in your food?

HOW MUCH SALT IN A DAY Read to know how much salt one should take in a day.

IS SALT & SODIUM SAME? Check it out !

BENEFITS OF SALTS Each type of salt has various benefits to the human body.

TEAM EDITOR IN-CHIEF/ BANSARI RAO CO- EDITORS / SONU MISHRA, DR. DVIJ MEHTA WEBSITE / NUTRITIONINSIGHTS.IN CONTRIBUTORS / DR NEHA SANWALKA RUNGTA / DHRISHTI BIJLANI DESAI / DHWANI PARMANI / DR CHINTAN SHAH / MRS TRISHA GANGULY CHAKRABORTY / NANDITA DHANAKI / RABIA MISTRY MULLA / MITHILA MHATRE / SEJAL NAIGADE / POOJA JAGIASI / VAIBHAVI TAILOR. COVER PAGE / <AHREF="HTTPS://WWW.FREEPIK.COM/PHOTOS/MEDICAL">MEDICAL PHOTO CREATED BY JCOMP - WWW.FREEPIK.COM</A>

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contents nutrition insights | june issue | 2021

04

UNDERSTANDING SALT & SODIUM

Dr. Neha Sanwalka Rungta

06

TYPES OF SALT

Dhrishti Bijlani Desai

12

08

Dr. Chintan Shah

Dhwani Parmani

SAL & KIDNEYS IN PEDIATRICS

15

FOOD SAFETY IS A BASIC HUMAN RIGHT

Mrs. Trisha Ganguly Chakraborty

SAFETY & QUALITY ASSUARANCE

23 RECIPES

Mithila Mhatre Sejal Naigade Pooja Jagiasi Vaibhavi Tailor

UNDERSTANDING

SALT & SODIUM By - Dr. Neha Sanwalka Rungta

<a href='https://www.freepik.com/photos/food'>Food photo created by 8photo - www.freepik.com</a>

Sodium is a mineral naturally present in food whereas salt is something that is added to food for flavour.

So let’s understand the link between sodium and salt.

Sodium is an essential mineral and a cation required in small quantities for good health. On an average, an adult male body has 92 grams of sodium. From this 92 grams, about half or 46 g is present in extra cellular fluid, about 11 g is present in intracellular fluid and the remaining 35 g is present in the skeleton.

Hence, it is essential to know the sources of sodium to maintain appropriate sodium intake.

Food sources of sodium: Sodium is naturally present in small quantities in almost all food items. Plant foods contain relatively lesser sodium whereas meat and fish contain relatively higher amounts of sodium.

Functions of sodium include: Essential to maintain fluid and electrolyte balance of the body Essential to maintain acid-base balance of the body Required for nerve conduction Required for contraction and relaxation of muscles Required for transport of nutrients and various other substrates through plasma membrane Small amount of sodium is essential for regulation of blood pressure, however, excess sodium intake can cause hypertension.

Despite many health benefits of sodium, sodium is required in very small quantity by the body to maintain health. High sodium intake increases the risk for hypertension, heart disease, kidney disorders, gastrointestinal cancer, disrupts electrolyte balance and impairs calcium absorption.

Apart from these natural sources of Nsodium, O M A D Ithe C |most 24 prominent and important source of sodium in the diet is salt.

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TYPES OF SALT By- Dhrishti Bijlani Desai Founder of a Lifestyle clinic – Flab-you-Less WHAT ARE SALTS? Salt also known as sodium chloride is about 40% sodium and 60% chloride. It flavours food and is used asa food preservative. The human body requires a small amount of sodium to conduct nerve impulses, contract and relax muscles, and maintain the proper balance of water and minerals.

WHAT ARE THE DIFFERENT TYPES OF SALTS? A pinch of salt can make or break a particular food dish. Below are a few different types of salts and their nutritional value: Table salt Or Iodised salt : This one is most commonly found in all salt shakers. It is purified to other trace minerals and re-hydrated to form a uniform product. It contains 99% of sodium chloride and iodide (an essential nutrient) which gets removed during the purification process.

Used most commonly in baking Aids in bread gluten formation , thus giving bread a flavourful, dark crust Sea salt : This is made by evaporating sea water, and contains a good amount of magnesium, calcium, potassium, iron, zinc and iodine. This one is best added to food before or after cooking the dish.

Excellent for various home remedies To maintain fluid balance, hydration & digestion Pink Himalayan salt :While the salt’s pink colour comes from trace amounts of iron oxide, consumption of this promotes circulation as well as stabilizes pH balance within the cells. It’s also used for detoxifying baths and best for people with hypertension.

Balances your body’s pH Improves sleep quality Regulates blood sugar Improves respiratory diseases

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Salt and Kidneys in Pediatrics DR. CHINTAN SHAH CLINICAL ASSOCIATE - DIVISION OF PEDIATRIC NEPHROLOGY, BAI JERBAI WADIA HOSPITAL FOR CHILDREN, PAREL, MUMBAI. M.D PEDIATRICS, FELLOWSHIP IN PEDIATRIC NEPHROLOGY (FISPN, FMUHS)

Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite.

Salt is present in vast quantities in seawater, where it is the main mineral constituent.

The main differences between sea salt and table salt are in their taste, texture and processing. Sea salt is produced through evaporation of ocean water or water from saltwater lakes. Table salt is typically mined from underground salt deposits. Table salt is more heavily processed to eliminate minerals and usually contains an additive to prevent clumping. Sea salt and table salt have the same basic nutritional value. The primary contributors to dietary sodium consumption depend on the cultural context and dietary habits of a population.

Iodine is an important micronutrient for humans, and a deficiency of the element can cause lowered production of thyroxine (hypothyroidism) and enlargement of the thyroid gland (endemic goitre) in adults or cretinism in children. Iodized salt has been used to correct these conditions since 1924 and consists of table salt mixed with a minute amount of potassium iodide, sodium iodide or sodium iodate. Iodine deficiency affects about two billion people around the world and is the leading preventable cause of mental retardation.

WHO recommends a reduction in sodium intake to control blood pressure in children. The recommended maximum level of intake of 2 g/day sodium in adults should be adjusted downward based on the energy requirements of children relative to those of adults.

Sodium (Na) is an important growth factor, stimulating cell proliferation and protein synthesis and increasing cell mass. Sodium chloride (NaCl) deprivation inhibits growth, as reflected by reduced body and brain weight, length, muscle and brain protein and RNA content and brain lipid content. Sodium is an essential nutrient necessary for maintenance of plasma volume, acid-base balance, transmission of nerve impulses and normal cell function.

In humans, salt loss causes growth failure and subsequent salt repletion improves growth. Preterm infants < 32 week's gestation at birth are renal salt losers in the first 2 weeks of post-natal life and are vulnerable to hyponatremia (decrease in sodium level in blood).

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FOOD SAFETY IS A BASIC HUMAN RIGHT By - Mrs. Trisha Ganguly Chakraborty

All you need to know about food safety

Mrs. Trisha Ganguly Chakraborty

Since food is essential to life; food safety is a basic human right.

Unsafe food is a risk to billions of people in the world.Challenges such as microbial, chemical, personal and environmental hygiene are an integral part of the food chain that starts from farm to fork/plate.There have been many human tragedies and economic disasters due to consuming contaminated food which occurred historically and the occurrence could be a result of intentional or unintentional personal conduct and governmental failure to safeguard food quality and safety. Chemical contaminants, the major causes for the earlier incidents and microbial agents are the cause for more recent outbreaks (Fung et.al, 2018).

Currently working as Assistant Manager (Regulatory Affairs) at S.A. Pharmachem Pvt. Ltd. She has done her Graduation in Microbiology, where she enjoyed the fermentation technology in Industrial Microbiology. Her love for food, coupled with her newly found interest in fermentation technology, lead her to take up her masters in Food Processing and Preservation

Economic growth of the region is observed where food safety is practised and enhanced(Fung et.al, 2018). In order to avoid significant disease burden as well as economic burden to the society and nation, safe food supply plays an indispensable role (Mead

P.S.et.al,1999).Sound

science

and

Equitable

law

enforcement, both are responsible for supplying safe food (Fung et.al, 2018). Worldwide, it has been estimated that more than one billion (1,000,000,000) episodes of food poisoning-related diarrhoea occur

annually(Mead

P.S.et.al,1999);these

poisonings

are

responsible for the death of about 3 million children a year, mostly in underdeveloped regions. Serious health threat in developing and developed countries are posed as a result of food borne illnesses associated with microbial pathogens or other food contaminants.

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COLUMN

FOOD STORY - SALT Do you Know?

Salt word comes from Latin word “Sal”. The words like ‘salsa, salami, sauce, sausage’ derives the prefix from the same Latin word. These products are also high in salt for preservation purpose and flavor.

An extremely interesting salt fact is there is an entire hotel made entirely out of salt in Bolivia, South America. Check it out!!!

By- Nandita Dhanaki, Registered Dietitian <a href='https://www.freepik.com/photos/food'>Food photo created by tawatchai07 - www.freepik.com</a>

H

istory of Salt If we trace salt in human history, it has numerous origins. Egyptians were among the oldest found to be using salt, majorly for religious offerings and mummification. They are believed to be first to realize that salt has excellent preserving properties. If we backtrack more, humans did not require salt to be added to their diet till they hunted for food. The meat and its products like dairy had enough salt to meet their salt requirements. When humans started settling and relied more on agricultural produce that is when addition of salt was needed.

Since centuries salt has played many roles in human lives, not just by existing in our daily food and for preservation use, but also

deeply affecting economies and world history. The expression ‘not worth his salt’ or ‘worth his salt’ comes from ancient Greece due to practice of trading slaves for salt.

Salt produced can be from sea or rock mines. India is 3rd largest country in the world producing salt, with 50% production in Gujarat. 80% of salt produced in India is from sea water. This makes us ask how the sea gets its salt? There are two things that make sea salty, Runoff water which is rainwater that is acidic and erodes the rock or land then deposits the salt is sea or ocean. Secondly sea-beds or ocean floors due to volcanic activities releases various minerals and metals contributing to salt in sea or ocean.

Hence the unrefined sea salt has many minerals like magnesium, potassium, calcium, bromine and sulfur.

We in our day-to-day life use salt for food and preservation more. Table salt is not a mineral source as its refined, but it’s a source of iodine due to National Iodine Deficiency Disorder Control Program (NIDDCP) implemented since 1992. 92% of Indian population consumes iodized salt due to hazardous deficiency side effects of iodine. Another major salt use is for preserving food in industries and even in our kitchens due to its hygroscopic properties.

Salt when added to a food draws out the water and microbes through osmosis, this inhibits the microbial growth and preserves the food.

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RECIPE

CARROT AND CABBAGE PANCAKE BY - SEJAL VIVEK NAIGADE.

INGREDIENTS

CARROTS-1/4 CUP GRATED CABBAGE-1/4 FINELY CHOPPED BUCKWHEAT(KUTTU) -1/2 CUP AAMCHUR POWDER-1TSP ROASTED JEERA POWDER-1TSP GINGER PASTE-1TSP GREEN CHILLI PASTE1TSP SALT-1/8 TSP OIL-3/4 TSP

PROCEDURE

Clean,wash and soak kuttu in 1/2cup water and keep aside for 20 minutes.

Blend kuttu along with water in a mixer till it becomes a smooth paste.

Transfer this mixture in a bowl and all the remaining ingredients and mix it well.

Heat the non stick mini pancake pan and grease it with 1/4 tsp oil.

Pour the batter in each of the mould and spread in a circular motion.

Cook them till they turn golden brown from both sides.

Serve them with a curd.

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