In 1953, Brazilian legislation made the addition of iodine to salt mandatory.

The addition of iodine to salt has the function of preventing serious diseases, caused due to the deficit of this mineral in the body.

This is so important that iodizing salt has become a worldwide commitment coordinated by Unicef.

The concentration of minerals in the salt is very low in relation to our body’s daily needs.

A great example of such minerals is Calcium! Important for our health, it is recommended to consume 1,000mg of this mineral daily (IDR).

To obtain this amount from the calcium present in the salt, we would have to ingest 313 grams of salt per day! Which would be much, much more than the WHO recommendation of 6 grams per day.

Foods rich in calcium include cod, chickpeas, kale and Minas cheese, among other delicacies.

In the past, population growth and trade between nations were fully linked to food conservation.

Dark green vegetables are often considered the most nutritious foods. By adding a small amount of salt to them, you pronounce the taste both sweet and salty and everything tastes better. Salt is also an essential nutrient for children and adults: Iodine helps in the maintenance of thyroid and cognitive health and sodium acts to maintain the balance of water in the cells and in the process of muscle contraction.

They have the same effect!

Much of the color in these salts is related to components that do not bring health benefits, such as clay, volcanic lava and iron oxide.