{"id":59862,"date":"2020-10-01T10:20:22","date_gmt":"2020-10-01T08:20:22","guid":{"rendered":"https:\/\/gastronomicament.cat\/tipus-de-sals-i-propietats-beneficioses-per-a-la-salut"},"modified":"2022-04-09T09:35:19","modified_gmt":"2022-04-09T07:35:19","slug":"tipus-de-sals-i-propietats-beneficioses-per-a-la-salut","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/de\/tipus-de-sals-i-propietats-beneficioses-per-a-la-salut","title":{"rendered":"Tipus de sals i propietats beneficioses per a la salut"},"content":{"rendered":"<p><em>Autor Eva Remolina Torres &#8211; AMIC &#8211; Redacci\u00f3<\/em><\/p>\n<p>Sals de taula, iodades, naturals, de l&#8217;Him\u00e0laia&#8230; De sals, n&#8217;hi ha de moltes castes, per\u00f2 en coneixem la difer\u00e8ncia? Sabem quina \u00e9s la m\u00e9s beneficiosa per al nostre organisme?<\/p>\n<p>Con\u00e8ixer-les \u00e9s important, perqu\u00e8 triar una bona sal pot contribuir a millorar la nostra salut. No obstant aix\u00f2, tampoc ens enganyem, la sal no deixa de ser sal independentment del color, l&#8217;origen o el proc\u00e9s d&#8217;elaboraci\u00f3. L&#8217;Organitzaci\u00f3 Mundial de la Salut no recomana un consum superior de 5 grams al dia, independentment del del tipus sal, per\u00f2 alhora aconsella no eliminar-la completament de la dieta perqu\u00e8 \u00e9s necess\u00e0ria per al sistema nervi\u00f3s hum\u00e0 i per a la hidrataci\u00f3, entre d\u2019altres.<\/p>\n<p><strong>Sals naturals i sals refinades<br \/>\n<\/strong><\/p>\n<p>Si hagu\u00e9ssim de fer una classificaci\u00f3 molt gen\u00e8rica, podr\u00edem distingir sals naturals i sals refinades. Les\u00a0sals naturals no han sofert cap mena de tractament i contenen aproximadament un 84% de clorur de sodi i un 16% d&#8217;altres minerals com el silici, el f\u00f2sfor, el iode o el magnesi. La uni\u00f3 d&#8217;aquests minerals proporciona un equilibri en els processos fisiol\u00f2gics. La forma de les sals naturals sol ser en cristalls, la qual cosa les fa molt m\u00e9s assimilables que unes altres d&#8217;aparen\u00e7a m\u00e9s fina.<\/p>\n<p>Per contra, la sal refinada o comuna (denominada de taula) cont\u00e9 una proporci\u00f3 superior de sodi (un 97\/%), i sen&#8217;han eliminat pr\u00e0cticament tota la resta de minerals durant el proc\u00e9s de refinament. A m\u00e9s, el proc\u00e9s d&#8217;assecament al qual se sotmet, trenca els cristalls i, per aix\u00f2, es presenta en un altre format. En ser sals que no contenen potassi, per\u00f2 s\u00ed que tenen altres subst\u00e0ncies qu\u00edmiques afegides, s\u00f3n una mica m\u00e9s perjudicials per a la salut. Dins d&#8217;aquesta classificaci\u00f3, hi ha tamb\u00e9 la sal iodada que no deixa de ser una sal refinada.<\/p>\n<p><strong>Tipus de sals i caracter\u00edstiques<br \/>\n<\/strong><\/p>\n<p>A continuaci\u00f3, teniu amb m\u00e9s detall algunes de les varietats de sals que es poden trobar al mercat:<\/p>\n<ul>\n<li><strong>Sal refinada<\/strong>. \u00c9s la que s&#8217;usa habitualment en la cuina. Est\u00e0 tractada per a millorar la seva conservaci\u00f3 i per obtenir una major puresa, proc\u00e9s que li proporciona aquest aspecte tan blanc. Com que li han extret les impureses, \u00e9s m\u00e9s soluble. S&#8217;extreu dels dip\u00f2sits subterranis de sal. \u00c9s la que t\u00e9 menor valor nutricional i la que est\u00e0 m\u00e9s tractada industrialment.<\/li>\n<li><strong>Sal marina<\/strong>. Aquesta sal no s&#8217;ha refinat, per la qual cosa \u00e9s m\u00e9s rica en clorur, benefici\u00f3s per a l&#8217;organisme. \u00c9s origin\u00e0ria de les salines i t\u00e9 un color grisenc pel contingut d&#8217;algues marines. Es produeix a trav\u00e9s de l&#8217;evaporaci\u00f3 de l&#8217;aigua de la mar i de les basses d&#8217;aigua marina. A difer\u00e8ncia de la sal comuna no es mol, motiu pel quals els cristalls s\u00f3n de major grand\u00e0ria.<\/li>\n<li><strong>Sal de roca<\/strong>. Procedeix de les mines de sal i la m\u00e9s coneguda la de Cardona (Catalunya). T\u00e9 un volum m\u00e9s gros que les anteriors i el gust una mica m\u00e9s amarg.<\/li>\n<li><strong>Flor de sal<\/strong>. \u00c9s una de les sals gurmet\u00a0per excel\u00b7l\u00e8ncia. Sol tenir un preu elevat perqu\u00e8 s&#8217;extreu de manera manual de la primera capa que es forma en la superf\u00edcie mar\u00edtima. \u00c9s una de les sals naturals, sense cap mena de tractament. T\u00e9 un lleuger sabor picant pel magnesi que cont\u00e9. El major productor \u00e9s Fran\u00e7a, per\u00f2 darrerament s&#8217;ha fet molt popular la sal d&#8217;es Trenc, a Mallorca. T\u00e9 forma d&#8217;escates i un alt percentatge de clorur s\u00f2dic en comparaci\u00f3 a la resta de sals comunes. Una caracter\u00edstica \u00e9s que \u00e9s hipot\u00f2nica, \u00e9s a dir, que quan es consumeix no produeix retenci\u00f3 h\u00eddrica.<\/li>\n<li><strong>Sal de coc\u00f3<\/strong>. \u00c9s la sal que s&#8217;agafa prov\u00e9 de l&#8217;aigua de mar que ha quedat dins els coc\u00f3s, que s\u00f3n\u00a0clots naturals de les penyes o roques. La paraula coc\u00f3 \u00e9s de proced\u00e8ncia incerta i no t\u00e9 res a veure amb la fruita del coco. \u00c9s una sal natural, gruixuda, que no es refina.<\/li>\n<li><strong>Sal Maldon<\/strong>. Producte gurmet. El nom prov\u00e9 de la regi\u00f3 de la que \u00e9s orgin\u00e0ria, Maldon (Anglaterra). T\u00e9 forma d&#8217;escates. S&#8217;extreu manualment i per fer-ho encara utilitzen t\u00e8cniques ancestrals dels antics saxons. T\u00e9 una textura \u00e9s cruixent.<\/li>\n<li><strong>Sal de l&#8217;Him\u00e0laia o sal rosa<\/strong>. Prov\u00e9 del Pakistan i t\u00e9 els cristalls gruixuts. El color rosa que t\u00e9 prov\u00e9 del ferro, present en la seva composici\u00f3. \u00c9s la m\u00e9s pura&#8230;o aix\u00f2 \u00e9s el que diuen. Tamb\u00e9 \u00e9s molt apreciada en la restauraci\u00f3. Una varietat d&#8217;aquesta sal \u00e9s la sal Rosa dels Andes, una serralada que fa de frontera entre Xile i l&#8217;Argentina per la part meridional.<\/li>\n<li><strong>Sal negra<\/strong>. D&#8217;origen volc\u00e0nic, d&#8217;aqu\u00ed el seu color. Les m\u00e9s conegudes provenen de l&#8217;\u00cdndia i de Hawaii. \u00c9s una sal no refinada amb un gust fort de sulfur\u00f3s, per\u00f2 curiosament \u00c9s la que t\u00e9 menys capacitat de saonar t\u00e9 de les exposades en aquesta llista.<\/li>\n<li><strong>Sal fumada<\/strong>. Ha esdevingut molt popular perqu\u00e8 confereix als plats amb els quals es cuina un caracter\u00edstic sabor de fumat. Com que \u00e9s molt intensa, se&#8217;n necessita molt poca quantitat.<\/li>\n<li><strong>Sal c\u00e8ltica<\/strong>. Procedeix de la mar C\u00e8ltica, al sud d&#8217;Irlanda. Els seus cristalls s\u00f3n molt gruixuts, i semben, visualment, grans d&#8217;arr\u00f2s bullits. En la seva composici\u00f3 hi ha un gran percentatge d&#8217;aigua.<\/li>\n<\/ul>\n<pre>Fotografia: iStok<\/pre>\n","protected":false},"excerpt":{"rendered":"<p>Sals de taula, iodades, naturals, de l&#8217;Him\u00e0laia&#8230; De sals, n&#8217;hi ha de moltes castes, per\u00f2 en&hellip;<\/p>\n","protected":false},"author":1,"featured_media":59863,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[1050,1481],"tags":[],"coauthors":[],"class_list":["post-59862","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualitat-es-de","category-alimentacio-actualitat-de"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tipus de sals i propietats beneficioses per a la salut - Gastron\u00f2micament<\/title>\n<meta name=\"description\" content=\"Tipus de sals i propietats beneficioses per a la salut Actualitat, Alimentaci\u00f3 Sals de taula, iodades, naturals, de l&#039;Him\u00e0laia... 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