Salt Salt

Salt, also known as sodium chloride, is a common mineral compound. It is naturally found in seawater and underground salt deposits, from which it is harvested through evaporation or mining. After collection, it is typically refined and ground into various forms for culinary and industrial uses.

Salt is primarily used as a flavor enhancer, bringing out the natural tastes in foods and adding a distinct savory flavor. It also acts as a preservative by drawing out moisture, which inhibits the growth of bacteria in products like cured meats, pickles, and brined foods. It is found in nearly all processed foods, snacks, baked goods, and prepared meals.

Salt is generally recognized as safe (GRAS) by the FDA. It is an essential nutrient needed for proper body function, but consuming too much sodium can lead to health concerns, such as high blood pressure, which is a risk factor for heart disease and stroke. The FDA's Daily Value for sodium is 2,300 mg. JECFA has evaluated sodium chloride, and evidence consistently links high sodium intake to increased blood pressure.