The mankind uses this seasoning long ago. But many nutritionists advise to minimize the salt use if not to exclude it absolutely from own diet. But whether salt is so unambiguously harmful?
"White death" christened salt not so long ago, historically salt served as fine preservative, many dozen, even hundreds of years were favourite seasoning. By means of salting the people provided themselves with healthy food for the period of long winter and today we eat salty cucumbers, tomatoes, fish and other delicacies with pleasure. Moreover, from all range of preservatives, it is possible to call salt the most useful and safe for us.
Food completely without salt seems to us tasteless, and it is correct as salt supports normal functioning of our organism. The lack of salt provokes misoperation of many systems, and their insufficient development. The lack of salt provokes impossibility of deduction of water on the basis of which our body works for this reason at weight loss recommend to reduce amount of salt in food. By scientists it is proved long ago that on a saltless diet the organism, to put it mildly, very badly feels.
But, as well as with other substances, the surplus of salt is undoubtedly harmful. Too large amount of salt provokes too big deduction of water an organism, that is hypostases which affect work of kidneys and an urinary system. Also blood pressure increases, and too big pressure leads to diseases of a blood system.
What conclusion should be drawn from the aforesaid? It is obvious that you shouldn't rush from one extreme to the other and it is the best of all to support the use of salt within norm which is about 4-5 grams a day.