How To Find The Average Molecular Weight Of An Acid Thinking About Going "Saltless" or "Sugarless"? Things You Should Consider

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Thinking About Going "Saltless" or "Sugarless"? Things You Should Consider

Love of salt and sugar

If you, like me, are diabetic, obese, or both, I’m sure your Doctor has told you, often, “Cut out the salt and cut out the sugar.” Although it is easy to avoid adding sugar or salt to our food, there are too many places where salt and sugar are present. Processed meats, cheeses, prepared soups, Chinese food, non-diet sodas, even those low-end restaurant green leafy salads are all suspects.

Salt is a wonderful spice. Salt, known as Sodium Chloride, is one of those minerals that is both beneficial and toxic to life. Also known by its chemical name, NaCl, salt in its various forms is naturally sought after by living organisms. Everyone remembers salting the animals on the move, especially in the winter.

But there is a dark side: too much salt leads to water retention and in some cases, death.

Salt has long been highly valued, both as a food additive and as a preservative. Meat was regularly salted during ancient sea voyages or caravans.

The word “money”, pay, comes from the Roman custom of paying their soldiers in salt instead of hard currency.

For most of us in the modern age, the food we eat is designed to include salt. Accordingly, we tend to overload our bodies with salt. Although it is true that we need about 2.5 grams, or 2500 mg of salt per day for life, our modern diet often provides us with more than no added salt.

Did you know that even the salads served in restaurants are full of salt?

What is used instead of salt?

We can switch to salt substitutes. There are many cheap salt substitutes available on the market, and almost all of them are based on the Potassium Chloride (KCl) type.

For most people, KCl stimulates our taste buds in the same way as NaCl salt. The downside is that for many of us, KCl leaves a bitter, metallic aftertaste.

Commercial formulations include “NoSalt”, straight KCl, NuSalt, and a mixture of NaCl and KCl, “SoSalt”, a combination of KCl and lysine. All of these are designed to stimulate our taste buds to trick us into thinking we are tasting “salt”.

But there are other options. If you go on the Internet, you will find many articles that describe alternatives to Sodium Chloride (NaCl), especially herbs, citrus and spices that trick the body into believing that it is NaCl. .

While this article doesn’t claim to be the “be all, end all” of salt substitutes, it does acknowledge that we get a lot of salt ‘naturally’ through processed foods.

Another disadvantage of using salt substitutes based on potassium chloride is that the body retains NaCl and KCl. When it comes to Potassium, we easily overdose on Potassium and actually ‘poison’ ourselves with too much potassium.

An overdose of potassium is called Hyperkalemia.” Symptoms of hyperkalemia include, but are not limited to, muscle weakness, fatigue, nervousness, or nausea. Severe overdose can cause slow heart rate, weak heart rate and very low blood pressure. pain, general malaise, and diarrhea. Other symptoms include: tiredness or weakness, feeling of numbness or tingling, nausea or vomiting, trouble breathing, chest pain, nervousness or anxiety.

But how do we eliminate salt from our diet without potassium? One of the most effective ways is to use a salt substitute that does not contain potassium, but still manages to stimulate the salivary glands in the same way that salt does.

Substitute for salt:

We’ve already mentioned the more popular commercially available salt substitutes: NoSalt, SoSalt, and the like. All these types of products are different forms of Potassium Chloride.

As we have already noted, most people do not notice the difference in taste, sour and metallic taste.

With the possibility of too much potassium in your diet, these potassium-based salt substitutes are not healthy for you.

Fortunately, there are other salt substitutes on the market. They work by stimulating receptors in the mouth that make us feel like we’ve eaten salt. The most effective are some types of citrus or citric acid.

I have tested six commercially available products, Bragg™ Herb and Spice Sprinkles, Mrs. Dash™ Salt Free Seasonings, Lawry’s™ Salt Free 17 Seasoning, Benson’s™ – Table Tasty Salt Substitute, Kirkland Organic No-Salt Seasoning, and Chef Paul Prudhomme’s . Mixing the magic spices without salt.

All are acceptable substitutes for potassium-based salts.

But you may find something different. There are even online recipes for making your own salt substitutes that are sodium-free.

In this article, when I refer to “salt substitute”, feel free to use whatever brand or version works for you.

Sugar Substitutes:

There are many sugar substitutes on the market. There are natural ingredients, there are only artificial ingredients.

I’ve tried most of them, and I try to stay away from artificial sweeteners that contain aspartame and similar artificial ingredients.

Processed natural sweeteners, made from natural plant extracts, such as Swerve™, Stevia™, Monk fruit and sugar syrups (such as erythritol or xylitol) seem sweeter than sugar (Stevia™ is 200X sweeter than sugar) . However, there are downsides to most of them.

Stevia (Stevia rebaudiana Bertoni)

The Stevia plant gets its sugary sweetness from a series of compounds, especially steviosides and rebaudiosides, which are estimated to be 150-400 times more sweet than regular sugar. For ease of processing, commercial products called Stevia™ are often made with Rebaudioside-A, or simply “Reb-A”. However, Reb-A leaves a bitter and unpleasant aftertaste.

Other Rebaudiosides, especially Reb-D and Reb-M, are “sugar-like”, and tasteless. Reb-D is the most popular, and sugar substitutes containing Reb-D are now appearing on the market. Their containers are clearly marked with “Reb-D”. One such product is Stevia Naturals™, which tastes very close to “real” sugar.

Erythritol

Erythritol, in granular form, dissolves easily in liquids, but the powdered “confectioner” form is preferred: it dissolves faster.

Erythritol is not a 1:1 sugar substitute in general. The ratio is equal to 1: 1?, Erythritol requires a third more than its equivalent sugar. However, the taste of straight Erythritol is not as satisfying as sugar.

Monk fruit extract

The combination of Monk fruit extract and Erythritol is very similar to sugar, and can be substituted and accepted as a substitute for sugar, especially in baking. I have used this commercially available combination to make excellent pancakes and waffles.

Xylitol

Xylitol is one of the compounds classified as a sugar sweetener. Chemically, sugar alcohols have a molecular structure that reproduces and combines the properties of sugar and alcohol, hence the name. A naturally occurring compound, sugar alcohols are found in many fruits and vegetables. Humans also produce a small amount of Xylitol through normal metabolism.

However, Xylitol has no calories.

Sugar contains, on average, 4 calories per gram.

Xylitol contains 2.4 calories per gram.

Xylitol has 40% less carbohydrates than sugar, but still contains carbohydrates. Due to its low glycemic index, Xylitol is an excellent sugar alternative for weight management and for diabetics and diabetics.

Sugar alcohols usually have a low glycemic index – the measure of how much they raise blood sugar. Xylitol has a glycemic index of 7, while sugar has a glycemic index of 60-70.

Sugar alcohols, although technically a carbohydrate, usually do not raise your blood sugar levels if you eat sugar. Sugar is a popular sweetener for soft drinks and for low-carb products.

You use Xylitol as a direct sugar substitute at 1:1.

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