Salt has been used in Egypt and China for more than five thousand years to conserve food because salt removes water from food and prevents bacterias from deteriorating it and in the middle ages has even assumed the status of exchange currency. White gold was used to make economic transactions at that time.
Salt as a food preservative was a method used worldwide by many peoples until the 20th century when it was dethroned by the refrigerator. From then on it became more used in cooking, in treatments and therapies and especially in the industry where there are more than 14 thousand applications. A reality that in many countries makes the salt business take a heavy toll on economic exports, such as the Netherlands, Germany, Chile, Canada or Mexico, among others.
In Portugal, the largest salt production is made in Tavira, Olhão and Castro Marim.
This text is an awareness. According to the season of the year and the moment in which you are, it is up to each one to feel if they should consume this food. The dosage and frequency depend on the nature and physical condition of each Human Being.