Before modern geology provided information on salt locations, humanity blindly chased salt until the 20th century. Throughout history, salt was so valuable that in some countries, soldiers and workers were paid in salt. The first major Roman road was constructed not only to transport salt to Rome but also to the interior of the peninsula.
The Chinese, Romans, French, Venetians, Habsburgs, and many other regimes imposed a salt tax to finance wars.
The earliest written record of salt production in China dates back to 800 BC, discussing sea salt production and trade during the Xia Dynasty, a thousand years prior. Chinese governments for centuries viewed salt as a source of revenue. Documents from the 12th century BC in China mentioned a salt tax.
Author Kurlansky suggests that the Egyptians might have been the first civilization to preserve meat and fish with salt. The oldest Chinese documents about storing fish in salt date back to 2000 BC, while much older Egyptian tombs contained salted fish and bird meat. Studies indicate that Egyptians produced salt by evaporating sea water from the Nile delta.
Professor Dr. Michael A. Aldermann from New York, at a conference in Amsterdam, found in his study on 1,400 individuals that those who consumed less salt had a 20% higher incidence of heart attacks compared to those who consumed more.
The Japanese, known for their high salt intake, are noted to be healthier and live longer than other nations.
Professor Dr. K. Stupe has conducted research on elderly individuals consuming low salt. His findings revealed that these individuals experienced deficits in concentration, perception, and memory. He also discovered that lack of sufficient salt and water during summer could cause circulatory collapse.
Research shows that children consuming less salt during growth periods may face developmental abnormalities, fatigue, headaches, comprehension difficulties at school, breathing issues during exertion, skin diseases, and early-onset hypertension.
Professor Dr. H. Kaulhausen from Remscheid at a training seminar in Bayreuth mentioned that reducing salt and water intake during pregnancy could adversely affect the pregnancy.
A study by Professor Dr. A. Aldermann and his team from New York, conducted over four years on 1,900 men and 1,000 women, found that those who consumed less salt had more heart attacks compared to those who consumed more.
