¿Why ar some individuals hooked in to salt?

When you abuse the metallic element contained in seasoner, you raise the likelihood of upset and stroke, 2 of the most causes of death in developed countries. The arrival of food while not salt, which might not stand some diners, doesn't facilitate to combat that risk.

Whether you pass the salt or add your meals to the correct extent depends on the composition of your spit, per a brand new study revealed within the Journal of Agricultural and Food Chemistry.

It is not a trivial matter. After all, abusing the metallic element contained in seasoner (sodium chloride) will increase the chance of upset and stroke, 2 of the leading causes of death in developed countries.

However, though additional low-sodium merchandise ar being marketed within the market to forestall these diseases, there ar those who realize them unbearably insipid. and also the truth is that his rejection includes a chemical motive.


Thomas Hofmann and colleagues at the Technical University of urban center (Germany) have found in spit many proteins that clearly create the distinction between those who find the minimum quantity of salt in a very dish and people that require immense amounts to spot the salty style.

Specifically, the themes sensitive to salt have a larger quantity of endopeptidases, enzymes much absent within the spit of the themes WHO travel shaking the salt shaker. Everything points to those enzymes influencing however the metallic element channels open and shut and, therefore, what proportion metallic element enters the cells.

To make matters worse, scientists suspect that these enzymes act as scissors that shatter proteins from spit to supply peptides that enhance the style of salt.

Deciphering these organic chemistry mechanisms, Hofmann and his colleagues hope to seek out new chemical formulas to attain that with solely a pinch of salt we tend to all grasp food to glory, and so avoid that the abuse of this flavouring continues to come up with serious health issues.


While the remedy arrives, there ar different alternatives. Another recent study indicates that individuals WHO get pleasure from spicy and spicy foods consume less salt and have fewer high blood pressure issues than people who avoid haptic sensation.

According to the researchers, from the Medical University of Chungking (China), capsaicin, the spicy molecule of chili peppers, enhances the perception of salty style within the mouth.

And that makes United States consume less salt. In different words, increasing the employment of spices reduces what proportion we tend to pepper the food and seriously advantages health.