Warning: Excessive Flavor May be Deadly

 

So what’s the story on salt? The research is confusing. We’ve been told that those who have high blood pressure should reduce salt consumption. But in fact, only ½ of hypertensives are salt-sensitive and ¼ of those with normal BPs respond with an elevation in BP to a salty meal. Of course, hypertension can significantly increase the risk of stroke.

 

But now a more recent study determined that the risk of stroke was higher in people who ate more sodium, regardless of their blood pressure. Research also shows a diet rich in salt may have an adverse effect on Vitamin D as well as promoting calcium excretion, which has negative implications with bone density. And here’s another surprise: people tend to become more sensitive to sodium as they get older. Likewise, their blood pressure is more likely to drop when they cut back on salt in their later years.

 

So my advice: Be mindful of your salt intake. The brackish flavor is not worth the risk. Cut back a little at a time it’s safer and your taste buds will become accustomed to the taste so you won’t even miss it. It’s estimated that a full 75% of our salt comes from foods that are processed. So eat fresh food, pass on the condiments (pickles, catsup, relish…), canned foods, chips, and fast-food. In other words, eat a healthy diet and cut back on the salt.