77.
Refined Table Salt
Taste That Kills
Pure sea salts contain as many as 92 essential minerals; however, refined common table salts contain only 2 elements,
sodium and chloride. In June of 2006, citing increased risk of hypertension, heart diseases and stroke, the American Medical Association issued a call to have salt removed from the “generally recognized as safe” food ingredient list. But what the AMA is too dim-witted to say is that it is the highly processed table salts that are poisonous to human health, not real whole sea salt with all the minerals still intact.
The truth is that table salt is not healthy not because of all the sodium but because it’s presented for consumption without the normal mineral balance. Refined cocoa is cocaine; refined poppy is heroine, all three create addictions. Excessive salt is a learned taste, not a natural one.
Whole sea salts have those important minerals such as potassium and magnesium still intact. The synergistic effect of all the minerals in whole, unrefined salt helps the body to stay in balance. It is best to use natural sea salts (gray, pink, course, fine, etc.) in moderation for one’s salt needs. Common table salt unfortunately contains aluminum used as an anti-caking agent. Aluminum is a toxic metal that has been linked to Alzheimer’s disease and has no place in a healthy diet. Many brands are now using silica coating as an anti-caking agent. This trashes kidneys in just few years. This is one of the factors responsible for the chronic kidney disease epidemic around the globe.
Sodium is crucial for maintaining the health of the human system. It permeates the fluid between cells. Besides being a component of extracellular fluid that bathes every living cell, sodium is important in our blood and our lymphatic fluid. It is also necessary for the production of hydrochloric acid, the digestive enzyme secreted by the stomach in order to digest protein. Along with potassium, sodium is required for the proper functioning of our nerves and the contraction of our muscles. (The heart, as you may know, is our hardest – working muscle.) Finally, sodium is necessary to maintain several kinds of equilibrium – fluid balance, electrolyte balance and pH (acid/alkaline) balance – which are all of the utmost importance to the body.
Unrefined salt does not cause high blood pressure whereas regular refined salt does. All the scientific studies that have been done showing that salt “causes” high blood pressure were done on people, who took regular, refined salt. In the early 1980s, one Harvard researcher studied the blood pressure of people who follow the macrobiotic diet. He found that macrobiotic people, despite eating a fairly salty diet with generous amounts of miso, shoyu, salty pickles, etc, had very healthy blood pressure levels of about 10 points below the national average.
All the minerals processed out of white foods are important. Minerals provide the spark for most of the body’s cellular processes and keep them running efficiently. Inorganic mineral nutrients are also essential in the structural composition of hard and soft body tissues and are necessary in processes such as the action of enzyme systems, the contraction of muscles, nerve reactions and the clotting of blood. Humans need a wide range of minerals to maintain good health and we need them in the right amounts and relations to each other (co-action). Small variations in established minerals levels can cause pathological states to occur.
Our body relies on ionic minerals and trace minerals to conduct and generate billions of tiny electrical impulses every second of our existence.
Mineral nutrients consist of two classes: the major elements such as calcium, phosphorus, magnesium, iron, iodine, and potassium; and trace elements such as copper, cobalt, manganese, fluorine, zinc and many others. All of these must be supplied in our diet because the body is unable to manufacture its own, and can only maintain its mineral balance for short periods of time. When the intake of minerals in our system becomes depleted, it draws from stores laid down in the muscles, the liver and bones.
sodium and chloride. In June of 2006, citing increased risk of hypertension, heart diseases and stroke, the American Medical Association issued a call to have salt removed from the “generally recognized as safe” food ingredient list. But what the AMA is too dim-witted to say is that it is the highly processed table salts that are poisonous to human health, not real whole sea salt with all the minerals still intact.
The truth is that table salt is not healthy not because of all the sodium but because it’s presented for consumption without the normal mineral balance. Refined cocoa is cocaine; refined poppy is heroine, all three create addictions. Excessive salt is a learned taste, not a natural one.
Whole sea salts have those important minerals such as potassium and magnesium still intact. The synergistic effect of all the minerals in whole, unrefined salt helps the body to stay in balance. It is best to use natural sea salts (gray, pink, course, fine, etc.) in moderation for one’s salt needs. Common table salt unfortunately contains aluminum used as an anti-caking agent. Aluminum is a toxic metal that has been linked to Alzheimer’s disease and has no place in a healthy diet. Many brands are now using silica coating as an anti-caking agent. This trashes kidneys in just few years. This is one of the factors responsible for the chronic kidney disease epidemic around the globe.
Sodium is crucial for maintaining the health of the human system. It permeates the fluid between cells. Besides being a component of extracellular fluid that bathes every living cell, sodium is important in our blood and our lymphatic fluid. It is also necessary for the production of hydrochloric acid, the digestive enzyme secreted by the stomach in order to digest protein. Along with potassium, sodium is required for the proper functioning of our nerves and the contraction of our muscles. (The heart, as you may know, is our hardest – working muscle.) Finally, sodium is necessary to maintain several kinds of equilibrium – fluid balance, electrolyte balance and pH (acid/alkaline) balance – which are all of the utmost importance to the body.
Unrefined salt does not cause high blood pressure whereas regular refined salt does. All the scientific studies that have been done showing that salt “causes” high blood pressure were done on people, who took regular, refined salt. In the early 1980s, one Harvard researcher studied the blood pressure of people who follow the macrobiotic diet. He found that macrobiotic people, despite eating a fairly salty diet with generous amounts of miso, shoyu, salty pickles, etc, had very healthy blood pressure levels of about 10 points below the national average.
All the minerals processed out of white foods are important. Minerals provide the spark for most of the body’s cellular processes and keep them running efficiently. Inorganic mineral nutrients are also essential in the structural composition of hard and soft body tissues and are necessary in processes such as the action of enzyme systems, the contraction of muscles, nerve reactions and the clotting of blood. Humans need a wide range of minerals to maintain good health and we need them in the right amounts and relations to each other (co-action). Small variations in established minerals levels can cause pathological states to occur.
Our body relies on ionic minerals and trace minerals to conduct and generate billions of tiny electrical impulses every second of our existence.
Mineral nutrients consist of two classes: the major elements such as calcium, phosphorus, magnesium, iron, iodine, and potassium; and trace elements such as copper, cobalt, manganese, fluorine, zinc and many others. All of these must be supplied in our diet because the body is unable to manufacture its own, and can only maintain its mineral balance for short periods of time. When the intake of minerals in our system becomes depleted, it draws from stores laid down in the muscles, the liver and bones.
Refined Salt Intake Linked To Stroke
The association between high salt intake and high blood pressure is well established, and it has been suggested that a population-wide reduction in dietary salt intake has the potential to substantially reduce the levels of cardiovascular disease. Reducing refined sodium intake should be a major public health priority for governments and nongovernmental organizations.
The World Health Organization recommended level of salt consumption is 5 g (about one teaspoon) per day at the population level.
In a study, Professor Pasquale Strazzullo at the University of Naples, Italy and Professor Francesco Cappuccio at the University of Warwick, UK, analysed the results of 13 published studies involving over 170,000 people that directly assessed the relationship between levels of habitual salt intake and rates of stroke and cardiovascular diseases. Differences in study design and quality were taken into account to minimise bias. Their analysis shows unequivocally that a difference of 5 gms a day in habitual salt intake is associated with a 23 per cent difference in the rate of stroke and a 17 per cent difference in the rate of total cardiovascular disease.
Based on these results, the authors estimate that reducing daily refined salt intake by 5 gms at the population level could avert one and a quarter million deaths from stroke and almost three million deaths from cardiovascular disease each year.
The World Health Organization recommended level of salt consumption is 5 g (about one teaspoon) per day at the population level.
In a study, Professor Pasquale Strazzullo at the University of Naples, Italy and Professor Francesco Cappuccio at the University of Warwick, UK, analysed the results of 13 published studies involving over 170,000 people that directly assessed the relationship between levels of habitual salt intake and rates of stroke and cardiovascular diseases. Differences in study design and quality were taken into account to minimise bias. Their analysis shows unequivocally that a difference of 5 gms a day in habitual salt intake is associated with a 23 per cent difference in the rate of stroke and a 17 per cent difference in the rate of total cardiovascular disease.
Based on these results, the authors estimate that reducing daily refined salt intake by 5 gms at the population level could avert one and a quarter million deaths from stroke and almost three million deaths from cardiovascular disease each year.
Reduce Refined Salt For A Healthier Life
In another study published in the Canadian Medical Association Journal, a diet high in sodium has been linked to high blood pressure, vascular and cardiac damage, stomach cancer, osteoporosis, and other diseases. Almost 1 billion adults worldwide have hypertension, and 17-30 percent of these cases can be attributed to excessive sodium consumption.
In developed countries, almost 80 percent of sodium intake is from processed food.
The researchers led by Dr. Kevin Willis, at Canadian Stroke Network, have said that the regulation of the food industry by the government will bring about the most effective change, although immediate voluntary action is desired.
“A population-wide reduction in sodium intake could prevent a large proportion of cardiovascular events in both normotensive and hypertensive populations. For example, a population-wide decrease of 2 mm Hg diastolic blood pressure would be estimated to lower the prevalence of hypertension by 17 percent, coronary artery disease by 6 percent and the risk of stroke by 15 percent, with many of the benefits occurring among patients with normal blood pressure,” wrote Willis.
The researchers recommend that national public health policy be focused on reformulating processed food, educating consumers, labelling food clearly, and setting timelines to meet these targets.
Non-governmental groups should lobby the food industry to change practice and partner with governments to mount public education campaigns.
Besides, health care professionals should counsel patients about healthy choices in reducing sodium consumption. Training to do this should be incorporated into curricula.
In developed countries, almost 80 percent of sodium intake is from processed food.
The researchers led by Dr. Kevin Willis, at Canadian Stroke Network, have said that the regulation of the food industry by the government will bring about the most effective change, although immediate voluntary action is desired.
“A population-wide reduction in sodium intake could prevent a large proportion of cardiovascular events in both normotensive and hypertensive populations. For example, a population-wide decrease of 2 mm Hg diastolic blood pressure would be estimated to lower the prevalence of hypertension by 17 percent, coronary artery disease by 6 percent and the risk of stroke by 15 percent, with many of the benefits occurring among patients with normal blood pressure,” wrote Willis.
The researchers recommend that national public health policy be focused on reformulating processed food, educating consumers, labelling food clearly, and setting timelines to meet these targets.
Non-governmental groups should lobby the food industry to change practice and partner with governments to mount public education campaigns.
Besides, health care professionals should counsel patients about healthy choices in reducing sodium consumption. Training to do this should be incorporated into curricula.
Misconceptions About Salt
There is urgent need to bring back whole sea salts and ban the refined free flowing salts. Their usage is making entire nations sick.
Salt is required. Unless you’re told specifically by a qualified specialist about limiting or stopping your salt intake, it should not be done so because it can cause terrible weakness, drowsiness, depression, convulsions, and even coma.
Interventional Cardiologist from India, Dr. Shantanu Deshpande says that salt is essential for maintaining homeostasis in our bodies. “The normal requirement is just 500 mg per day. Normally excessive salt intake is excreted in the urine. But in almost 50 per cent of individuals, the kidneys are not able to handle this excess of sodium. Excess of salt in your blood stream retains more water resulting in a rise in blood volumes and blood pressure. It also results in hypertrophy of heart and blood vessel musculature resulting in permanent rise in blood pressure. These effects are more pronounced in the elderly and diabetics. Reducing salt intake in your diet reduces blood pressure. A low salt diet containing less than 5 gm of salt per day is recommended for high blood pressure patients who should avoid items like junk food.
Senior Interventional Cardiologist Dr Rajiv Bhagwat says, “Reduction of refined salt is one of the most important and effective life style modifications to reduce blood pressure. A 2 mm reduction in historic blood pressure reduces stroke mortality by 10 per cent and seven per cent reduction in mortality from coronary diseases. Besides reducing blood pressure, salt reduction also reduces Left Ventricular Sickness (Hyper Trophy), reduces protein loss in urine, reduces osteoporosis and bone mineral loss with age, protects against stomach cancer, asthma and possibly against cataracts as well. Increase your intake of potassium, which is found in plenty in fruits, legumes, nuts and vegetables. Their intake is an effective mean to reduce blood pressure.”
Salt is required. Unless you’re told specifically by a qualified specialist about limiting or stopping your salt intake, it should not be done so because it can cause terrible weakness, drowsiness, depression, convulsions, and even coma.
Interventional Cardiologist from India, Dr. Shantanu Deshpande says that salt is essential for maintaining homeostasis in our bodies. “The normal requirement is just 500 mg per day. Normally excessive salt intake is excreted in the urine. But in almost 50 per cent of individuals, the kidneys are not able to handle this excess of sodium. Excess of salt in your blood stream retains more water resulting in a rise in blood volumes and blood pressure. It also results in hypertrophy of heart and blood vessel musculature resulting in permanent rise in blood pressure. These effects are more pronounced in the elderly and diabetics. Reducing salt intake in your diet reduces blood pressure. A low salt diet containing less than 5 gm of salt per day is recommended for high blood pressure patients who should avoid items like junk food.
Senior Interventional Cardiologist Dr Rajiv Bhagwat says, “Reduction of refined salt is one of the most important and effective life style modifications to reduce blood pressure. A 2 mm reduction in historic blood pressure reduces stroke mortality by 10 per cent and seven per cent reduction in mortality from coronary diseases. Besides reducing blood pressure, salt reduction also reduces Left Ventricular Sickness (Hyper Trophy), reduces protein loss in urine, reduces osteoporosis and bone mineral loss with age, protects against stomach cancer, asthma and possibly against cataracts as well. Increase your intake of potassium, which is found in plenty in fruits, legumes, nuts and vegetables. Their intake is an effective mean to reduce blood pressure.”