Experiment on salt - salt-greedy gene

 It has been reported that that ‘salt-greedy gene’ has disappeared in human body due to huge increase of salt supply in the environment. Consuming more salt is just a habit of the civilized society. This can also called tradition. Researchers have proven that reducing salt intake to a healthy level of five gram is not difficult at all, not in a single day, rather gradually.

There was a fun experiment in Australia in 2006. To make bread, salt is mixed with flour in any country. An Australian cardiologist started work on government’s permission in certain bread making bakery. Salt usage in bread making was reduced by twenty-five percent within one and a half months compared to the previous months. It was found that salt could not be detected in bread by a single person who eats bread made by those particular bakeries. Even could not identify the difference of bread’s taste of this bakeries in comparison with factories who did not reduce salt in bread.

There is much to learn from the results of this test in Australia. Previously, a human’s ‘salt appetite’ was thought to be his own. Scientists thought that the people having more ‘salt appetite’ could not help taking salt in their diet. It is understood from Australia's bread factory research that the idea was wrong. There is nothing as ‘salt appetite’ in any human. Is it just a habit to be accustomed to more salt for the people.

If you eat more salt or increase salt in your diet, the ‘taste buds’ of the tongue begin to be accustomed to more salt. If such this happens, the taste buds are not stimulated if there is less salt in the food, the food does not taste delicious. In addition, if the salt is reduced slowly in the food, the taste-sense of the tongue changes. Then the taste buds’ stimulation is satisfied with the food of less salt, does not seem tasteless. The people habituated to less salty food find it difficult to eat more salty food on the contrary, in such more salty food where taste is not available.