Ipertensione, problemi circolatori, ritenzione idrica e cellulite. Sono tutti ottimi motivi per diminuire il consumo di sale. L’ Organizzazione Mondiale della Sanità consiglia di non superare i 5 grammi al giorno. Purtroppo la media nazionale è di 10, non solo perché si tende a salare troppo, ma perché quasi tutti i cibi che arrivano nelle nostre dispense sono già ricchissimi di sodio, ingrediente base per la conservazione.
Ecco quindi che i sostituti del sale sono fondamentali. Non siamo abituati a una dieta totalmente insipida e correggere questo “vizio” non è così facile. Per ridurre l’apporto di sodio è necessario usare delle sostanze che diano sapore ai piatti. Il corpo (e soprattutto il nostro palato) ha bisogno di almeno un mese per adeguarsi al gusto una dieta iposodica. In questa fase, il consiglio è quello di puntare sulle spezi (dal peperoncino al curry, dal pepe allo zafferano, ecc) e su quei prodotti tipici della cultura mediterranea, come cipolla, prezzemolo, basilico, aglio, ecc.
Allo studio, inoltre, c’è un mix vegetale che potrebbe sostituirsi al sale nella produzione industriale del cibo. Dovrebbe contenere piante (Batis o Saltwort, famiglia delle Batacee), alghe (“sea tangle”, famiglia delle Laminarie) e funghi (Lemtinus sedodes), garantendo la riduzione di sodio del 43 percento, conservando inalterato il gusto delle pietanze.
Sono efficaci anche i sali aromatizzati con spezie, erbe o alghe: è sempre sale, ma più saporito. Questo permette di usarne un po’ meno. Gli amanti della cucina etnica possono sperimentare la salsa di soia, che contiene solo il 13 percento di sale e può essere una valida alternativa sia per la cottura della carne, sia dei sughi sia delle verdure.
Se non riuscite proprio a eliminare il sale, provate con quello iposodico. In questa versione il cloruro di sodio è sostituito parzialmente dal cloruro di potassio. Fate però attenzione a non esagerare con questa versione: è, infatti, necessario non introdurre nel nostro corpo troppo potassio, soprattutto se assumete questa sostanza anche da altre fonti (come è normale che sia). C’è di più, oltre agli eventuali problemi di salute, il potassio potrebbe conferire un gusto un po’ amaro agli alimenti.
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