Less sodium more well-being
Cooking salt, or sodium chloride, is the most used flavour enhancer. Widely used in the food industry for dairy products, sauces, meats and oven products, it can be found in many foods and is sometimes used as a preservative due to its bactericidal properties.
The build-up of salt in our body however, can have dangerous consequences, highlighted by the EFSA such as increased blood pressure.
There is a direct link of cause and effect between sodium intake and an excessive increase of blood pressure (hypertension). The increased blood pressure on arteries, causes dangerous stress and can lead to plaques breaking off from the walls and to an increased risk of cardiovascular disease. This is why the World Health Organisation recommends a daily salt intake of less than 5 grams, as opposed to the current average consumption of 9 to 12 grams.
We have tested Algeafood as a salt-substitute for pizza dough. Test participants tasted both traditionally-prepared pizza and that prepared with AlgeaFood. Even if noticing a difference in colour, they could not feel any significant difference in flavour. Using AlgeaFood products will bring benefits due to reduced sodium intake as well as improved physiological balance of sodium and potassium in the body as well as increasing the intake of fibres, polyfenols, anti-oxidants and significant quantities of calcium and magnesium.