Ever since the Britishers introduced WHITE SALT in India, we have got so used to having it as a part of our diet and cuisines that we are now apprehensive about switching over SENDHA NAMAK, even when its use is being widely recommended.
The reasons for using SENDHA NAMAK range from cultural to ayurvedic and scientific.
On the scientific front, WHITE SALT is 100% only salt (with trace fortification with iodine), while SENDHA NAMAK is 95-98% salt and the remaining 2-5% is other minerals such as magnesium, iron, copper, iodine, manganese etc. which gives it, its typical pinkish colour.
Therefore SENDHA NAMAK not only provides the necessary salt for the body, but also other minerals essential for the functioning of human body.
Besides, WHITE SALT is NaCl (Sodium Chloride = combination of Sodium and Chlorine), while SENDHA NAMAK is KCl (Potassium Chloride = combination of Potassium and Chlorine).
Our body needs both Sodium and Potassium for the transmission of signals through the nerves, contraction and relaxation of muscles, proper functioning of the heart and brain and for the maintenance of the right balance of water and minerals in the body.
But the catch is that the requirement of Potassium in the body is more than that of Sodium. According to WHO, a fully grown human adult requires at least (>) 3500 mg of potassium every day, depending upon age, gender and other requirements.
But the corresponding requirement of sodium is lesser than (<) 2000 mg. That is, the human body requires almost double the amount of potassium than sodium to function effectively.
By regularly having WHITE SALT in place of SENDHA NAMAK, we take in more of a mineral (sodium) that we require less, an less of a mineral (potassium) that we need more. Besides, even the intake of common while salt (9-12 grams per person per day) is much more than the recommended daily intake (5 grams per person per day).
Much of the ready to eat, preserved and frozen foods contain several times more than even the maximum permitted amount of the common white salt.
Gradually overtime it leads to a build up sodium and at the same time a deficiency of potassium in the body thus, creating a potential root cause for:
Chemical imbalance, brain inactivity, brain fogging, weak impulse reaction
These are some of the diseases that we have got so used to seeing in our families that we have come to accept them as a part of our lives, without realizing that these diseases are a result of our very own lifestyle and dietary habits.
According to various medical research reports quoted in the National Library of Medicine (USA), populations generally throughout the world, including that of India, have an adverse (or unfavorable) sodium to potassium ratios in their bodies.
What is even wore is that, according to some research studies, the soil in India also tends to be deficient in potassium. So much so that, many of the other high natural sources of potassium, such as banana, potato, green leafy vegetables, citrus fruits, nuts also do not contain as much potassium as they ideally should. Hence, even a regular intake of these foods fails to meet the daily dietary recommended dose of potassium.
Although, some advocate the use of WHITE SALT on grounds of extra iodine for thyroid, but is it not surprising that despite having white salt for ages, thyroid is becoming increasingly common, especially among women?
So much so that, now even pre teen kids are facing hypo or hyper thyroidism.
The problem is that thyroid is caused not only due to deficiency but also due to an excess of iodine in the body, due to the non stop eating of White salt fortified with iodine.
In case the fear of not having sufficient sodium or iodine holds one back, then SENDHA NAMAK also contains its own iodine in trace amounts.
Besides, the requirement of sodium will be automatically taken care of from the ready to eat fast foods, ordered foods, packed foods (namkeens etc.), restaurant meals etc. that we do have frequently.
Ayurveda also forbids the use of sea salt or white salt as it is made from drying sea water, which includes many animal remains. Ayurveda therefore advocates the use of SENDHA NAMAK, which is extracted from Himalayan rock mountains from salt mines and hence is more pure, organic and aesthetic.
On the cultural front, the usage of WHITE SALT was unknown to India till the Britishers introduced it as a mark of their superiority and to control the huge salt industry of India. Till then only SENDHA NAMAK formed a part of Indian cuisines since times immemorial. Later on, the white salt industry got a more organized structure with the launch of TATA salt in 1983.
To fight apprehensiveness about using SENDHA NAMAK, one can start by mixing WHITE SALT and SENDHA NAMAK in the beginning, and gradually increasing the proportion of SENDHA NAMAK to 100%., as I did almost 12 years back and have seen the difference it makes to your physical and mental efficiency level.
Howsoever one starts, an immediate switch over to SENDHA NAMAK is now essential before it gets too late.
