The touted benefits of a “low-salt” diet have been with us long enough
that we tend to accept it as fact. Many people are careful not to salt
their food even while cooking. The conventional dogma that many people,
especially the elderly, live by is that salt intake causes
hypertension. Clinically, there should be lowered blood pressure
readings in those who follow the “low-sodium” diet. But in fact, this
is not the case. According to NHANES studies (National Health and
Nutrition Examination Survey) done every ten years by the U.S.
government which analyzes various markers of health, they found that
higher dietary sodium levels were not associated with hypertension. And not only that, a low-salt diet has been associated with a greater than 400 percent
increase in the risk of heart attack in men! Possible explanations for
this are that LDL cholesterol can elevate in persons following the
low-salt diet. Another possibility is that fasting insulin levels are
elevated with low-salt diets. Insulin resistance is associated with
cardiovascular disease.
We know that salt plays many important roles in the correct functioning of the body.
For one, it stabilizes irregular heartbeats and regulates blood pressure.
It also draws acidity from the cells, particularly in the brain.
Salt plays a role in balancing blood sugar levels.
Nutrients are absorbed through the intestinal wall with the aid of good salt.
Salt aids in the clearance of mucous and sticky phlegm.
Salt makes bones firm since 27% of the body’s salt content is located in the bones.
Adrenal function is highly dependent on salt.
Salt is necessary to the digestion of carbohydrates.
Salt is a key player in the “electricity” of the body.
Salt is essential for the functioning of the muscles and the nerves.
Next to water, salt is the second largest constituent of the human body.
Nowadays, sea salt has entered the marketplace in a dizzying
number of varieties. But, isn’t “salt” just “salt”? The iodized table
salt that we grew up with is actually a refined
product. Three of the substances used in part of the refining process
are aluminum, ferro cyanide, and bleach. The bad reputation of salt is
actually an accurate one for refined salt. Minerals are removed from
the brine during processing. Various substances that can be toxic to
the body, such as ammonium citrate and aluminum silicate, are added to
keep the salt free-flowing. As a “good additive” to the refined and
adulterated salt, which is stripped of the 80-odd naturally occurring
minerals, the refiners add iodine. According to Dr. David Brownstein in
his book Salt Your Way to Health, the amount of iodine added is insufficient for optimum thyroid health. A better source of iodine is kelp or sea vegetables.
A suggestion in sorting out the type of salt to choose, use unrefined
sea salt. Avoid salt that is too white or too fine. You need to consume
about 1 teaspoon/day of good quality sea salt. It is good to begin with
½ teaspoon for a few days in your food, then increase gradually.
Another way to achieve the desired quantity is to put some of the
unrefined sea salt in your daily water bottle and sip throughout the
day. The good salt actually helps to regulate the blood pressure and
keep it at a healthy level.
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