why everyone use salt in the food?

Answer 1

One reason salt is important in cooking, baking and seasoning food is that it brings out sweetness and gives food a more balanced, well-rounded flavor.

Answer 2

Back, who know's when, and at a sooner time, people in the late 1800's early 1900's, people began to use alot of salt, that gave food a taste that was different. Their kids born in the early 1900 had seen their folks use the salt and it was used to chage the taste. Now remember, back in the days, when you lived out on the range in cattle drives, good tasteing food was hard to come by.

Answer 3

Most people overdo the salt experience. But I was curious and found this site, which had a ton of information. In part:

"Besides contributing its own basic "salty" taste, salt brings out natural flavors and makes foods acceptable, protects food safety by retarding the growth of spoilage microorganisms, gives proper texture to processed foods, serves as a control agent to regulate the rate of fermentation in food processing strengthens gluten in bread, provides the color, aroma and appearance consumers expect and is used to create the gel necessary to process meats and sausages.

Answer 4

Salt, brings out the flavor of certain foods. If you tried to make a sweet baked good without salt it wouldn't taste sweet.

Answer 5

Salt is important for manufacture of body cells e.g. blood cells are high in sodium, also for electrolyte balance-ever been in hospital and received saline (salt water) or used energy drinks after workout. The kidneys balance the salt content in our bodies, we also sweat salt out of our skin. For the average person on a normal diet it is not necessary to add salt to food unless you swweat profusely. However I live in Florida and do not use salt in my food. Salt occurs naturally in fruit and veg and it added to meat and other foods as a preservative.

Answer 6

Many foods contain sodium (main component in salt) naturally, like many others contain sugar naturally such as fruits
However the addition of salt enhances the flavor of the food and brings out some other properties in food preparation. Salt is also used as a mean of preserving food for longer periods of time. That is why dried soups or any other preparations of the kind you may find in the market contain high levels of sodium.

For such a simple substance, common table salt has had a very complex past. Once scarce, salt was as precious as gold, valued as a chemical agent used to clean, dye, soften leather, and bleach. But more importantly, early humans recognized salt--sodium chloride, or NaCl--as a necessary part of their diets and an element worth fighting for.
Now modern technology has made salt readily available and at a price almost anyone can afford. As a result, many of us take salt and its merits for granted. But scientists keep salt in the news by debating its role in a healthful diet. At times, discussion and controversy threaten to obscure salt's importance and to confuse thoughtful consumers.

To begin with, the terms "salt" and "sodium" are often used interchangeably. Since sodium has been linked to health problems and sodium is most commonly eaten as salt, measuring salt intake has been an easy way to determine how much sodium people actually consume
The one fact no one challenges is that the human body needs salt to function. Sodium is the main component of the body's extracellular fluids and it helps carry nutrients into the cells. Sodium also helps regulate other body functions, such as blood pressure and fluid volume, and sodium works on the lining of blood vessels to keep the pressure balance normal.

About 6,000 to 8,000 years ago, our ancestors went from gathering food and hunting to cultivating crops and raising animals. To survive, they needed to preserve and to stockpile foods for the long winter months. "You can dry vegetables and dry meats," Stamler says. "But the other way to preserve food is to salt it." However, adding salt to food did more than cut bacterial growth. It added a whole new dimension to the pleasures of eating: Salt adds flavor and heightens existing flavors, even in sweets, and salt helps process basic raw ingredients into other food products. Of these, cheese is perhaps one of the most familiar examples, since salt is necessary in its formation.

Besides, not only is salt one of the four taste categories--salty, sweet, sour, and bitter--salt offers certain technical advantages in the kitchen. Two examples: It raises the boiling point of water, which helps heat penetrate into cooking foods, and it helps condition dough in baked products as well as enhancing other flavors.

Answer 7

I don't use salt in my food. Too much salt is not good for you.

Answer 8

Salt tastes good

Answer 9

We are all victims of our parents mistakes in giving us a lot harmful food since we were child.... for example they would give us candy, ic cream or chocolate if we were nice kinds... while suegear is the worst enemy for children...that's why we have all teeth problems...

SAME as fat and other bad habits that we learned from childhood.

SALT is something that they put a lot in food and give us...so we habitually taking it.

All natural food has salt, it does not need we add to it

Answer 10

It's a learned habit. No one needs as much salt as most people use.