What are the hazards of salt eating?
Salt is an essential condiment in people's daily life. Without it, it will taste odorless and feel weak. However, if you eat too much in the long term, it can easily affect your health and cause illness.
Excessive sodium in the diet, in terms of renal tubular reabsorption, excessive sodium ions compete with calcium ions and increase calcium excretion. At the same time, the sodium salt also stimulates the human parathyroid hormone, activates adenylate cyclase on the broken stomach cell membrane, promotes the dissolution of stomach salt and destroys the dynamic balance of bone metabolism, and is prone to osteoporosis and even introversion. .
Modern medical research has found that when the concentration of sodium chloride in the human body is too high, sodium ions can inhibit the activity of respiratory cells and reduce the cellular immunity. At the same time, because the oral secretion of saliva is reduced, the amount of lysozyme in the oral cavity is reduced, so that the oral pharynx Cold viruses are easy to invade the respiratory tract. At the same time, due to the increased concentration of sodium chloride in the blood, the interferon in the human body can also be reduced to reduce the force. All of the above reasons cause people who eat salt to be cold.
After eating an excessive amount of high-salt foods, the osmotic pressure of salt will cause direct damage to the gastric mucosa. Animal experiments showed that when rats were fed saline (12% or 20%), the gastric mucosa of the mice developed extensive diffuse hyperemia, edema, erosion, hemorrhage, and necrosis, while low concentrations of saline did not cause These pathological changes, high-salt foods can also make gastric acid reduction, and can inhibit the synthesis of prostaglandin E, wolfberry has the role of improving gastric mucosal resistance. This makes the gastric mucosa vulnerable to gastritis or crude ulcers. At the same time, high-salt and salted foods contain a large amount of nitrates. It is converted into nitrate by the bacteria in the stomach, and then combined with amines in the food to form ammonium nitrite, which is highly carcinogenic.
Recent foreign experts found that the sodium content of food has a direct relationship with the digestion, absorption rate and blood glucose response of starch. Salt can accelerate the digestion of starch by stimulating the activity of starch enzyme, or accelerate the absorption of glucose released by digestion in the small intestine, so that those who eat high-salt food have higher plasma grape concentration than those who eat low-straight food. Scholars reminded patients with diabetes to limit salt intake as an adjunct to prevent and treat diabetes.
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