Exactly, Angel. Salt is one of those things that we need--helps our muscles operate the way they should--but it has to be in moderation, as with everything else. And while I'm working on the weight loss, I have to remember that 'water follows salt' and watch my intake so I don't retain fluids. (I learned that little hint in nursing school! It makes it a little easier to explain to the little old ladies why they need their 'water pill'! LOL)
In general the article is accurate. However, some people have a genuine need for more salt, as I learned when my mom was rushed to the hospital with an acute sodium shortage. She was showing signes of dementia, forgetting, falling, talking nonsense -- and so on. After a previous heart surgery, she had been told to cut out all added salt. But her body needed the salt, and over time her sodium was depleted to a point that her brain couldn't function. She now has to take three salt pills every day! Yuck! So -- it is important to have your sodium levels checked by a doctor before totally eliminating salt.
I have never been in the habit of sprinkling salt over my meals and I don't add it at the cooking stage either. My blood pressure has always been good which is probably partly because of my low salt intake. I'd like to see food packaging adopt a "traffic lights" warning system for sodium similar to the one for fats.
I used to crave salt sometimes so badly that I would eat it directly from the shaker. Since they found my thyroid is underactive and put me on synthroid I have not craved salt as bad but still cannot get near the limit the nutrition planner has set for me. My body craves the iodine in the salt to produce thyroid hormones is my theory why I crave salt. I don't have a blood pressure problem and my partner actually has low blood pressure so I am not going to focus so much on this especially after reading this article LEMOW72 posted
since my whole family has had cardiac problems for generations. I think it all depends on each person and their situation. I think I will not focus on this so much and just keep an eye one my intake not to go overboard. Too much of anything can't be good either.
Is there really a difference between using sea salt and regular iodized table salt. I usually use sea salt, but will use the iodized once in awhile for the iodine. I usually do not add salt to meals anyway, and buy fresh or frozen vegetables and beans that are low in sodium.
Gotta agree with PEGHARP (and others) "Read the labels"! I've seen something nice and healthy sounding like fresh skinless chicken breast run from 50mg of sodium per seriving up to 650mg. Soups are tough too cause I really liked my old Tomato soup and grilled cheese. Haven't had that in years now...although I did find a reasonably low sodium tomato soup at Trader Joes. Just have to find low sodium bread and cheese now. Not sure that'll be as good as I remember though.
4/15/2009 10:06:37 PM
I use Lite-Salt or Salt Substitute in the shakers. Guests do not notice any difference. I don't even have sodium chloride in the cupboard.
At my last check-up, my BP was 131/100, so my doctor told me I had to cut back on the sodium or face the consequences. It wasn't easy, because I had always been one to salt almost everything....sometimes before tasting....but I stuck it out. I've lost weight in the process and don't even notice the missing salt anymore.
I used to salt everything. Now, I can't stand to even cook with it. I made a decision about a year ago to cut out salt, not because I was told to by a Dr., I was tired of my legs hurting so bad, I couldn't function. Now, I use no extra salt whatsoever, and even rinse any can goods that I use in cooking. I feel so much better by not using salt
My husband had alarmingly high blood pressure so we cut back on our use of salt. When you read labels it can be amazing how much sodium some foods contain...and low fat foods... I think they make up for the removal of fat by adding salt. I have noticed that slowly but surely more brands are coming around with lower Sodium or no salt versions of products....It usually takes a lot of reading of labels to find them but they do exist...I have found Low Sodium Worcestershire Sauce and Baking powder and Tomato Paste and sauce...and I've even made our own Catsup using a recipe from the American Heart Associations Low Sodium Cook Book...luckily we have time to cook so we tend not to use convenience foods which really have too much salt.
I'm lucky that my body immediately reacts to any high intake of salt - - in a very BAD way! So that helps keep me on the 'straight & narrow' (low salt) road. It's amazing how quickly salt affects blood pressure. Unbelievable. It's true. The longer you go without salting your food, the more disgusting that mouth-burning, salty will disgust you until you can no longer tolerate it. Be very careful in restaurants!
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