Much of the population consumes salt (sodium chloride on average 10-15 g) per day, much more than the dose required for our body, which is less than 6 g per day.
Often the difficulty in reducing salt in the diet is due to a problem of taste and in that case it would be enough to re-educate your taste and educate correctly from the beginning to the child.
In nature, the sodium is present in nearly all foods, but generally in amounts contained.
Therefore, high amounts of sodium are found in many processed foods, pre-packaged and stored.
Excessive intake of salt could facilitate hypertension and is a risk factor for cardiovascular disease and stomach cancer.
Reduce the amount of salt you consume each day may be easier if you do it gradually, so as to accustom the palate.
Tips:
Limit the use of salt added during cooking;
Limit the use of salt that is added to the table;
Limit the use of sodium-rich prepared condiments like sauces, etc .;
Prefer aromatic herbs and spices to flavor food;
In the use of processed products, reducing the consumption of those very salty, like pickled foods or salted, some sausages and cheeses, savory snacks, etc.
About the iodized salt ...
In Italy, as in other European countries, to prevent and combat iodine deficiency and the onset of goiter, Health Authorities promote the use of iodized table salt, which is a normal salt to which was added iodine, and however it must be consumed with moderation, as indicated above, for seasoning and cooking, in place and not in addition to the normal one.