Common Health

Simultaneously while dealing with the scientific intricacies of the implications of the intake of sodium chloride or common salt, a suitable substitute for this essential ingredient for food preparations has to be found out. The suitability should take into consideration not only the nutrition and taste values of the product, but also its economy. The impurities like magnesium chloride which are present in commercial common salt meant to be used in food, are first of all to be eliminated to ensure safe health.