It saddens us to know that for every year that we cannot
overcome regulatory bureaucratic barriers to offer NanoSal to
the consumer, about 32,000 Brazilians die of problems related to
hypertension; an aerosolized salt could help minimize such casualties
in our population.
The Physiology of Human Taste
The human tongue has taste buds
distributed on its surface that contains
the receptors of five flavors:
sweet, salty, umami (savory), sour
and bitter.
When eating, each of these five
receptors chemically recognizes the
presence of specific substances,
sending electrical impulses through
a neural fiber to the brain. When
the sodium of table salt is ingested,
its receptor triggers and tells the
brain how “good” salt tastes.
Salt, also known as table salt,
cooking salt or rock salt (halite),
is a crystalline mineral that is composed primarily of sodium.
34 Spray October 2019
Chloride (NaCl) is a chemical
compound belonging to
the largest kind of ionic salts.
The chloride ions comprise
60% of its weight and sodium
ions comprise 40%. Salt
is needed in small quantities
by all known living creatures
and is involved in the regulation
of the content of water
in the body (fluid balance).
The sodium ion itself is used
for electrical signaling in the nervous system.
Salt origins & production
Salt for human consumption is
produced in different forms: raw
(such as sea salt), regular salt (table
salt) and iodized salt. It can be a
solid crystal and white, pale pink or
light gray in color due to different
mineral content. It is normally
obtained from deposits in rock or
from sea water.
We still use an 8,000-year-old technology to process table salt to
a particle size suitable for human consumption (three grains = one
millimeter); there has been no advance until aerosol technology.
Reduction to nanoparticles
Dr.Caritá’s patented process for reducing salt to
nanoparticles looks like an atomic particle accelerator.
It is important to keep the salt molecule intact. There
is an increase of the supermolecular surface, which is a
centuplicated surface of the sodium chloride particles so
that each particle contains only a few hundred molecules
rather than thousands or even millions. The point here
is that one doesn’t need to ingest giant crystals of salt to
make the taste buds react. A few nanometer clusters of
molecules are enough to activate the receptors and send a
“salty” message to the brain.
This means that the same amount of material added—
in a greater number of particles but in the smaller size of
500nm—is easier to distribute on a surface. None of the
attempts to dispense nanosalt with traditional applications—
such as shakers, grinders or pumps—worked. Only
an aerosol was able to dispense the nanoparticles through
its double partition system.
NanoSal
Taste buds
Sodium-chloride-structure
Salt mine
Sea salt
Tongue papillae