All articles tagged with #salt
Adding salt to boiling water for eggs doesn't make peeling easier but helps prevent egg whites from leaking out if the shell cracks, by speeding up protein coagulation and forming a protective seal, according to recent scientific research. The real factors influencing peelability are egg age, cooking method, and immediate cooling, not salt. Salt's role is primarily as a safeguard during cooking, not a shortcut for peeling.
The article explores the biological mechanisms of thirst and salt regulation in humans and animals, highlighting how different species, like hibernating ground squirrels, suppress their thirst signals during certain conditions, and how taste and brain reward pathways influence salt intake. It emphasizes that thirst and salt needs vary widely across species and situations, with complex neural circuits involved in maintaining water and salt balance.
The article discusses the high levels of salt and sodium in restaurant foods, driven by chefs' desire for maximum flavor, and highlights the health risks associated with excessive sodium intake, including high blood pressure and cardiovascular disease. It emphasizes that restaurant dishes often contain more sodium than recommended daily limits, and reducing salt in restaurant cooking remains a challenge due to industry practices and consumer preferences.
To improve heart health, avoid coarse salt as it contains larger grains that may lead to higher sodium intake; instead, opt for regular fine salt and incorporate herbs, acids like lemon or vinegar, and cook at home to control salt consumption.
TikTok users are promoting a pre-workout snack of honey and salt for an energy boost and improved hydration. Dietitians explain that honey provides quick energy through simple carbohydrates, while salt replenishes electrolytes lost through sweat. Though not scientifically proven, this combination may benefit endurance athletes. However, it's important to consult a healthcare professional before trying it and to use quality ingredients like raw honey and pink Himalayan salt.
Consuming high levels of sodium can harm the gut microbiome by reducing beneficial microbes and increasing harmful ones, leading to health issues like hypertension. Reducing salt intake can improve gut health, lower blood pressure, and enhance metabolic health. Most dietary sodium comes from processed foods, so opting for fresh foods and using salt substitutes can help manage sodium levels.
Using the Southern African Large Telescope (SALT), astronomers have discovered EC 19529−4430, the most metal-poor extreme helium star known to date, located in the Galactic halo about 15,500 light years away. The star's surface is primarily composed of carbon-nitrogen-oxygen-processed helium, and it is the coolest known carbon-poor and nitrogen-rich extreme helium star. Researchers believe it likely formed from the merger of two helium white dwarfs and will evolve into a core helium-burning EHe subdwarf.
Experts emphasize that while sodium is essential for bodily functions, most people consume far too much, increasing their risk of high blood pressure and heart disease. Recent research has shown a clear pattern linking higher salt intake to elevated blood pressure, with federal guidelines recommending a limit of 2,300 milligrams per day. Despite past disagreements, recent studies have clarified the impact of sodium on health, highlighting the importance of moderating salt consumption for overall well-being.
Excessive salt consumption, particularly from highly processed foods, has been linked to various health issues such as high blood pressure, heart disease, metabolic disorders, and obesity. Research suggests that salt may alter the gut microbiome, leading to increased blood pressure and weight gain. While salt lobbyists and the salt industry have historically influenced public health messaging, efforts to reduce dietary salt intake are gaining traction. Limiting consumption of processed foods and prioritizing unprocessed, plant-based options can help maintain a healthy balance of dietary sodium and potassium for a well-functioning gut microbiome.
Adding salt to meals can increase the risk of developing chronic kidney disease by up to 11 percent, according to a study involving 465,288 participants. The research, published in JAMA Network Open, tracked individuals aged 37 to 73 for over a dozen years and found that those who frequently added table salt to their food were more likely to develop kidney disease. The study suggests that reducing the frequency of adding salt to foods at the table could be a valuable strategy to lower the risk of chronic kidney disease in the general population.
Achieving a perfect crust on a steak involves understanding the role of salt and timing. Salting the steak draws out moisture, but waiting at least 40 minutes before cooking allows the brine to reabsorb, ensuring a juicy end product. Additionally, using a heavy hand with salt, cooking at a high temperature, and practicing with affordable cuts are essential for achieving a satisfying crust on a steak.
An American chemist's suggestion that adding a pinch of salt to a cup of tea could improve its flavor has caused a stir in Britain, with traditionalists expressing outrage and skepticism. The chemist, Michelle Francl, cited historical Chinese recommendations and the blocking of bitter receptors by sodium ions as the basis for her suggestion. While some tea purveyors in Brighton were open to the idea, many Brits remain unconvinced, with one columnist likening the experience to a pre-operation laxative.
American chemist Michelle Francl's suggestion to add a pinch of salt to tea in her new book "Steeped: The Chemistry of Tea" has sparked outrage in the U.K., with the American embassy getting involved to clarify that the idea is not official U.S. policy. Brits and social media users expressed disbelief at the proposal, while Francl defended her stance, citing historical and cultural precedents for adding salt to tea in other parts of the world. The controversy has reignited the debate over the "perfect" cup of tea and highlighted cultural differences in tea-making traditions.
US scientist Prof Michelle Francl recommends adding a pinch of salt to counteract the bitterness in tea, causing a stir in the UK. Her research, documented in her book "Steeped: The Chemistry of Tea," also suggests using loose leaves, stirring constantly, and avoiding microwaving. While her advice has drawn diplomatic attention, the US Embassy insists on microwaving tea, while the UK Cabinet Office stands by the traditional kettle method.
An American scientist's suggestion to add salt and lemon to tea has sparked controversy in the United Kingdom, with many Britons expressing disbelief and outrage at the idea. Michelle Francl, a chemistry professor, argues that salt can counteract the bitterness of tea, while lemon can remove dark coloration. The U.S. Embassy in London intervened with a lighthearted statement, emphasizing the importance of the "proper way" to make tea. The debate over the perfect cup of tea has reignited transatlantic tensions, reminiscent of the historic Boston Tea Party.