6 tipos de sal y lo que necesitas saber sobre ellos

Jorge Carlos Fernández Francés El Sardinero
Jorge Carlos Fernández Francés El Sardinero

Tengo seis tipos diferentes de sal en mi cocina en este momento. Si bien eso puede parecer mucho, Eater informa que Japón alberga más de 4,000 variedades únicas del delicioso mineral, por lo que todavía tengo más cosas por explorar. Quizás se pregunte qué está haciendo un dietista con tanta sal. ¿No es mala la sal para ti? Por supuesto. Todo lo que se hace en exceso es malo para ti. Pero, ¿cuánta sal se considera «exceso» y cuál es el mejor tipo de sal para usar?

La sal tiene una larga historia en la dieta humana. Se cree que fue utilizado por primera vez por los egipcios hace miles de años, y desde entonces ha sido utilizado por todas las culturas para conservar alimentos y como condimento. La sal realza los sabores de nuestra comida y es apreciada en todas las cocinas del mundo. Está en todo, desde salsa de espagueti hasta galletas con chispas de chocolate. De hecho, es bien sabido que agregar un poco de sal a los productos horneados hace que el producto final tenga un sabor más dulce. Pruebe con una pizca de sal en una rodaja de sandía, por ejemplo, y observe cómo cobra vida.

¿Cuánta sal es demasiada?
El nombre químico de la sal es cloruro de sodio. El sodio es un nutriente esencial para la salud humana, necesario para las contracciones de todos los músculos del cuerpo, incluido el corazón. Harvard T. H. Chan School of Public Health afirma que necesitamos alrededor de 500 miligramos (mg) de sodio por día para estos procesos vitales.

Si bien la sal agrega mucho sabor a la comida, demasiado sodio en el cuerpo puede provocar retención de agua y presión arterial alta, según la Clínica Cleveland. La presión arterial alta, o hipertensión, es un factor enorme que afecta la salud en general, y especialmente la salud del corazón. Es especialmente importante vigilar sus niveles de sodio cuando su dieta es escasa en potasio, un nutriente que equilibra los efectos del sodio y disminuye la presión arterial, según los Centros para el Control y la Prevención de Enfermedades (CDC). Si bien el potasio se encuentra en muchos productos, muchos estadounidenses se quedan cortos cuando se trata de este nutriente esencial, y eso significa que debemos vigilar nuestro sodio con más cuidado.

Según la Asociación Estadounidense del Corazón, el estadounidense promedio consume alrededor de 3400 mg de sal por día, lo cual está muy por encima de la cantidad recomendada para una buena salud. Por ejemplo, las Pautas dietéticas para estadounidenses 2020-2025 recomiendan limitar la ingesta de sodio a 2300 mg por día o menos. Eso es aproximadamente la cantidad de sodio que hay en 1 cucharadita (cucharadita) de sal de mesa. La Asociación Estadounidense del Corazón va más allá y recomienda que un umbral de 1500 mg de sodio por día es aún mejor, especialmente para las personas con presión arterial alta o enfermedades del corazón. Sin embargo, sí señalan que reducir incluso un poco cada día puede marcar una gran diferencia para la salud del corazón a largo plazo.

La cuestión es que la mayoría del sodio que los estadounidenses obtienen en sus dietas no proviene de una coctelera. Según la American Heart Association, más del 70 por ciento del sodio en nuestra dieta proviene de alimentos procesados. Si bien la mayoría de la gente sabe que los fiambres y la sopa enlatada son notoriamente altos en sodio, no pensaría en preocuparse por muchos otros alimentos con alto contenido de sodio, como el pan, el aderezo para ensaladas y el queso. Es por eso que el cambio más importante que puede hacer para reducir su presión arterial es reducir los alimentos procesados, envasados ​​y de restaurantes, e incluir más alimentos integrales sin procesar en su dieta.

Cuando se trata de agregar sal a los alimentos usted mismo, el tipo que elija puede tener un gran impacto en el sabor. La investigación muestra que es el tamaño de los cristales de sal, así como los minerales que se unen con la sal, lo que afecta su sabor y la percepción de salinidad. Estos son algunos de los tipos básicos de sal y lo que debe saber sobre ellos.

tipos de sal
Sal yodada (de mesa) Este es el tipo de sal más común y es más probable que encuentre en cualquier salero, según la Clínica Mayo. La sal yodada se procesa para eliminar los minerales traza y se enriquece con yodo, un nutriente esencial para los humanos y que desempeña un papel clave en la salud de la tiroides, según los Institutos Nacionales de Salud (NIH). El gobierno de los EE. UU. comenzó a yodar la sal en 1924 cuando la deficiencia de yodo era frecuente, según Harvard Health Publishing, pero en la actualidad la mayoría de las personas obtienen mucho yodo de otras fuentes de alimentos, incluido el pan, muchos tipos de mariscos y la leche. En otras palabras, mientras que la yodación de la sal en los países empobrecidos es esencial, puede que no lo sea en los Estados Unidos. La sal yodada tiene un tamaño de cristal pequeño, lo que tiende a darle un sabor más intenso que una sal con cristales más grandes, como la sal kosher. Entonces, si bien esta puede haber sido su sal «ir a» en el pasado, puede ser hora de explorar otras opciones.


Sal kosher El tamaño de los cristales de la sal kosher la hace ideal para el proceso de kosher. Por lo general, no soy de los que mencionan nombres, pero cuando se trata de sal kosher, hago una excepción. Esto se debe a que una marca, la sal kosher Diamond Crystal, contiene significativamente menos sodio por cucharadita (hasta un 48 por ciento menos) que sus contrapartes yodadas, y también menos que otras marcas de sal kosher. En comparación con los 2330 mg de sodio que informan los datos del USDA en 1 cucharadita de sal yodada, la sal kosher Morton contiene 1920 mg por cucharadita y la sal kosher Diamond Crystal contiene solo 1120 mg. Por esta razón, la sal kosher Diamond Crystal es lo que uso en mi cocina diaria (y lo que la mayoría de los chefs usan, para el caso). ¡Ese ahorro de sodio es demasiado difícil de dejar pasar! La falta de yodo y minerales traza y el tamaño de grano más grande le dan a la sal kosher un sabor más limpio y menos salado.

Sal marina La sal marina es exactamente lo que parece: sal que proviene del agua de mar que se ha evaporado, dejando atrás la sal natural. La sal marina está menos procesada que la sal de mesa y contiene más minerales traza, según la Clínica Mayo. Es posible que disfrute más del sabor de la sal marina que de la sal de mesa, pero el hecho de que sea «menos procesada» en este caso no hace que la sal marina sea una opción más saludable. Tanto la sal marina como la sal de mesa contienen aproximadamente la misma cantidad de sodio por peso. Tengo un tipo de sal marina en mi despensa que se recolecta de algas marinas y, como resultado, tiene un rico sabor a umami. ¡mmm!

Sal marina en escamas La sal marina en escamas también proviene del mar, pero se evapora de una manera que hace que la sal forme grandes escamas. Esta puede ser la elección perfecta como sal de acabado (una pizca encima de la comida) para darle un toque salado crujiente y brillante. ¡Prueba un par de hojuelas encima de una galleta con chispas de chocolate casera para una experiencia verdaderamente mágica!

Sal rosa del Himalaya Extraída de antiguos fondos marinos en Pakistán, esta sal es naturalmente rosada debido a los minerales traza que contiene, según Harvard T.H. Escuela Chan de Salud Pública. Muchas personas afirman que esto hace que la sal sea más saludable, pero no hay evidencia sustancial de que este sea el caso. Cuando se trata de sodio (el principal nutriente de preocupación con toda la sal), la sal del Himalaya y la sal de mesa contienen aproximadamente la misma cantidad en peso, según datos del USDA. Algunas personas afirman que usar una lámpara hecha con un gran bloque de sal rosa del Himalaya libera iones negativos que pueden mejorar todo, desde la calidad del aire hasta el sueño. No hay ciencia que respalde esto, por desgracia, según la Clínica Cleveland.

Sal hawaiana Como la mayoría de las cosas hawaianas, ¡su sal es hermosa! Lo puedes encontrar en variedades rojas y negras. La sal roja hawaiana, llamada sal alaea, obtiene su color de forma natural de un tipo de arcilla en Hawái. Del mismo modo, la sal negra de «lava» obtiene su color del carbón activado de forma natural. Como muchas otras sales, estas contienen oligoelementos que les dan un sabor único, según algunas fuentes. Cuando se trata de sodio, estas sales no ofrecerán ningún ahorro en comparación con la sal de mesa. Estas sales se pueden usar durante la cocción, pero su ligero crujido y su hermoso color también las convierten en una sal perfecta para terminar.

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    References:

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