Sale integrale aromatizzato

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Il sale (cloruro di sodio – NaCl) è un componente della dieta che ultimamente sta vivendo un periodo particolarmente avverso a causa dei suoi effetti negativi.

In molti conoscono le potenziali conseguenze per la salute di una dieta ricca di sale: innalzamento della pressione arteriosa, con tutto ciò che può conseguire (malattie cardiache, ictus, ecc.), osteoporosi, maggiore rischio di tumore allo stomaco, patologie renali (es. l’insufficienza renale), ecc.

Tutti questi effetti si possono verificare solo conseguentemente ad un uso eccessivo di sale infatti il nemico della salute non è il sale, in quanto tale, bensì l’eccessivo consumo costante che se ne fa. Il sale non lo usiamo solo nell’acqua della pasta, per condire la carne, il pesce e le insalate, ma lo ritroviamo nelle olive in salamoia, nei formaggi (soprattutto in quelli stagionati), nei salumi e, ben nascosto, in tantissimi alimenti confezionati (dadi, brodi, minestre, risotti, pane e altri prodotti da forno come i grissini, i biscotti e i crackers, molte merendine, snack, patatine in busta, pizze, cereali da colazione, condimenti e sughi pronti, alcune acque minerali naturali, molti cibi in scatola, ecc.).

Tutto ciò comporta un consumo costante ed eccessivo di sale (spesso occulto) che nel tempo può innescare effetti negativi per la salute.

Eppure il sale, se consumato nell’ambito di una dieta varia, equilibrata e sana, rappresenta un ottimo alleato del nostro organismo, infatti, grazie al sodio (Na), agisce nell’ambito della trasmissione degli impulsi nervosi, regola l’osmolarità dei liquidi extracellulari e quella plasmatica, interviene nell’equilibrio acido-base, stimola la digestione, ecc. Insomma il sale non va demonizzato bensì conosciuto e usato con parsimonia.

Appare evidente che dovremmo consumare meno sale ma meglio evitando tutto il sodio che spesso l’industria alimentare mette in molti suoi prodotti per dare sapidità quindi dovremmo leggere sempre attentamente le etichette nutrizionali dei prodotti alimentari che compriamo evitando quei cibi che ne contengono eccessivamente. Dovremmo limitarci al sale contenuto naturalmente nei prodotti orticoli e nei vegetali, nel pane (che grazie al programma nazionale “Guadagnare Salute”, promosso dal Ministero della Salute, tenderà a diminuire sino al 30%) e nella pasta preparata in casa cercando di usarne il meno possibile.

Nelle varie pietanze (carne, pesce, insalate, ecc.) si può anche fare a meno del sale, o limitarne l’uso, utilizzando al suo posto alcune erbe aromatiche (es. rosmarino, origano, maggiorana) e spezie (zafferano, zenzero, curcuma, ecc.).

Negli ultimi anni sempre più consumatori fanno attenzione a ciò che mangiano con l’obiettivo di preservare la salute e possibilmente senza sminuire il gusto delle pietanze. Questo trend del benessere spinge sempre più aziende a proporre prodotti nuovi, innovativi e salutistici.

La nota azienda Ariosto, leader italiano nel settore degli insaporitori che opera dai primi anni ’60 cercando di soddisfare le esigenze dei consumatori e i trend del mercato alimentare, recentemente ha ideato e messo sul mercato due referenze completamente naturali. Si tratta di sale marino integrale arricchito con una sapiente selezione di erbe e aromi provenienti da agricoltura biologica (Sale integrale aromatizzato per carni e Sale integrale aromatizzato per insalate e verdure).

Con questi due nuovi insaporitori la Ariosto arricchisce la sua già nutrita offerta di prodotti però questa volta seguendo le nuove frontiere del salutismo grazie alle proprietà nutritive legate allo zenzero, alla curcuma e ad alcune erbe aromatiche.

Grazie a questo mix di ingredienti (sale integrale, zenzero, curcuma ed erbe aromatiche), chi normalmente insaporisce i propri alimenti con il sale, riesce a conferisce più sapore al cibo riducendo l’uso del sodio perché le spezie e le erbe aromatiche conferiscono sapore al cibo e di conseguenza si consuma meno sale. Oltre a ciò non va dimenticato che il sale integrale non raffinato determina una riduzione dell’assorbimento del sodio e incrementa quella degli oligoementi presenti nel sale. Questi effetti sono dovuti al fatto che nel sale marino integrale non si effettua la raffinazione chimica di conseguenza, rispetto al sale da cucina raffinato, contiene meno NaCl e mantiene piccole quantità di iodio, potassio, magnesio e di altri elementi.

Ovviamente queste due nuove referenze di sale aromatizzato della Ariosto devono essere utilizzate sempre nell’ambito di una dieta equilibrata, varia e non ricca di sodio.

Nota non secondaria di questi due nuovi prodotti è l’attenzione che la società mostra verso la sostenibilità in quanto sia le spezie che le erbe aromatiche utilizzate sono biologiche quindi non provengono da agricoltura convenzionale nella quale si usano concimi e fitofarmaci di sintesi.

© Produzione riservata

—————

——-

Dr. Luciano O. Atzori

Biologo – Esperto in Sicurezza degli Alimenti e in Tutela della Salute

Divulgatore Scientifico – Consulente agroalimentare

Co-founder  ISQAlimenti.it

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