In a study recently released out of Harvard Medical School, researchers looked again at the relationship between high blood pressure, heart disease, and stroke to a common (and necessary) food ingredient, used all over the world in almost every culture.
The researchers warn to consider seriously cutting back on this ingredient that we actually can’t live without.
The combined deaths due to heart attack, stroke, heart failure, and other cardiovascular disease have been linked directly to hypertension, or high blood pressure.
One of the biggest culprits that doctors like to blame is high sodium.
For this reason, and for decades, many people who are hypertensive are placed on salt-restricted diet in the hope that the negative effects can be avoided.
Authors of the study assert that a global outreach initiative is desperately needed to limit the intake of salt, noting that at least 1 in 10 heart-related deaths could have been avoided if salt were not a factor.
Countries listed with the highest numbers of what scientists call “salt-related” deaths were Ukraine, Egypt, and Russia. The US, surprisingly, didn’t even make it to the top ten. The US was number 19 in a list of 30.
The Achilles heel of the study is that it did not mention the role processed food plays, or if consuming the same amount of salt from a processed meal would be any different than fresh food seasoned with sea salt.
Many doctors argue that sodium is sodium, and too much of it is the problem no matter what form it takes.
The verdict is still out there on this one. What do you think? Please leave your comment below.
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Sodium is sodium, well, I guess you could say that is actually true, but it depends on which Sodium and how much you ingest as a regular daily intake.
If you use the table salt that you buy from a supermarket in a box or plastic bag and it says Sodium Chloride, there’s a better than average chance that it is a chemically manufactured salt.
It is this same salt that is used in so many manufactured food products, convenience food stuff and takeaway, plus it is also used as a preservative in many tinned savoury foods.
However I’m led to believe Sodium that is natural sea or rock salt is a whole different kind of salt and is better to use around the kitchen, in the preparation of food or added to food as a condiment.
I use and have used the latter for more years than I care to remember and although I have under control blood pressure (Hypertension) I’m still relatively healthy.
I still ride my bike each day (approximately 40 kilometres) which takes me one and a half hours and although overweight for my age and compared to my youth, I’m not doing too bad.
I guess it’s all about balance in all things, not to have too much of one thing and not to have too little of another, that includes food exercise and rest and of course FUN…..?
Scott – pure unrefined sea salt does not raise blood pressure the way refined salt does. Sea salt contains many minerals which actually help to stabilize pressure. Refined salt is stripped of these valuable nutrient, and of course this is the type of salt used in commercial and processed foods. It’s cheaper. Another good reason not to eat them!
People who are on restricted sodium diets run the risk of developing mental, cardiovascular, and fatigue problems. See Recaging the Beast at Amazon.
I agree that processed foods are loaded with sodium, and excessive sodium intake does cause the cells to retain fluid, which in turn causes high blood pressure.Which is why I refrain from eating processed foods, and have substituted “sea -salt” in my diet , which has the proper percentage of electrolyte minerals (potassium, magnesium ), to prevent edema, from ancient sea beds.Why don’t more “health” websites promote this easy solution to the “sodium”intake dilemma?
From my research of many health newsletters and health books written by many doctors I have learned that the most sodium a person consumes comes from processed foods and restaurant foods.The sodium used in restaurants and processed foods do not contain iodine. The salt you use at home only accounts for 7 % of the sodium a person uses and it does contain iodine which most people need in their diets. Sea salt is better because it takes less of it to get the desired tast a person craves therefore using less sodium. The solution is to eat out less often or eat healthier foods when eating out. When shoping you should purchase low sodium or no sodium foods. Then add more potasium to your diet such as bananna ,baked potato,low sodium V* juice more vegestables and fruits.
well, a couple of years ago, I thought my husband was having a stroke, Dr. found out he was lacking salt. I cook nearly everything from scratch, we probably have 2 A&W hamburgers a year, and haven't eaten out in over a month. So people cook real food.
If not her then post the real me.
I notice when I eat anything with salt extras my tinnitis rings a lot louder.
ps I had 2 strokes together a clot and a bleed good luck to all sufferers.
Can’t remember where I read it but it isn’t the salt, its the ratio between salt and potassium and supposedly this nation is way under on its potassium intake. 11 1/2 ozs. of pure coconut water contains 620 mgs of potassium as well as bananas, baked potato, etc as Jerry stated.
Jerry W. Caines, The body needs salt. It’s not the real problem, if you look at the label you’ll see Calcium Silicate, an anticaking Agent, (when it rains it pours). Natural salt works wonders for your health. Try Himalayan Salt.
I think the real problem is the amount of salt vs. the amount of exercise.
My problem with believing salt in itself is a demon is that at one point it was the only way to preserve food. It has been consumed for centuries in one form or another so why is it only now that it has been villified. It’s like how sugar is being called evil. Something doesn’t ring true and I don’t think mere overconsumption is the culprit.
From what I have heard and read, regular table salt is rendered dangerous by the way it is processed, which includes removing all but 2% of the minerals we need desperately, then it is heated to 1200 degrees F and a chemical is added so that it will pour even when it rains. To test if any salt has undergone this process, dissolve a tsp. in a glass of water. If it stays cloudy it has been heated and the calcium hardened so it will not dissolved and is a factor in circulatory problems. If the water becomes crystal clear it is salt that will not harden your arteries and cause heart and stroke risks, remembering moderation in all things, even moderation.
Check out Blue Ribbon baby site. Here it is argued that hypertension in pregnancy can be made worse by reducing salt intake as opposed to it reducing the potential for preeclampsia. Very interesting info about salt and the body as well.
I notice all these answers claiming “sea salt” is better than table salt. Sodium is sodium, no matter which type it comes from. Every doctor I have ever spoken to tells me the same thing, it it the imbalance between sodium and potassium that is the issue. Potassium is lacking in every diet in the US. Potassium supplements don’t even provide anywhere near the amount necessary. The avaerage vitamin supplement provides only 3% of necessary potassium.
I never add salt to anything, but who knows what they add or use in the food we buy. Thanks for the Info, Sonia.
Does anybody have a cure for the Bright Red Nose that you see on late middle age men. I am 68yo eat no meat or cheese, no alcohol, no butter. Some Asian spices are added to about 2lb of chicken per week and I have this flouro nose which makes me look like a gin drinker. Any suggestions appreciated. Thanks to all
Tony