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Russ
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Posted: Thu Jan 21st, 2010 08:30 |
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A recent report getting a lot of media attention is one that estimates how much disease could be prevented, and medical costs reduced, if Americans were to reduce their salt intake.
http://www.reuters.com/article/idUSTRE60K0VP20100121
Obviously the idea that too much salt consumption is bad for you is nothing new. But we know from Vitamin D that you can't rely on studies to determine whether a dietary element is "good" or "bad".
In the case of Vitamin D it is a potent immuno-suppressant, and therefore not a good thing for humans to be consuming, but the immuno-suppression it provides also acts to delay the onset of disease symptoms, thus leading to all sorts of studies indicating that Vitamin D "prevents" diseases.
I'm wondering if it's possible for the opposite to be going on with salt. That it in some way increases immune response against some of the bacteria responsible for chronic disease, perhaps due to its anti-bacterial properties, thus bringing some disease symptoms to the forefront and leading to studies indicating that it is a major risk-factor for disease.
Of course it's also possible that high salt consumption truly does have a negative effect on health.
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Carricol
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Posted: Fri Jan 22nd, 2010 03:41 |
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| My understanding is (and would somebody correct me if I am wrong) is that salt only has an adverse impact on a certain segment of the population who struggle with high blood pressure, and not all of them.
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Dr Trevor Marshall
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Posted: Fri Jan 22nd, 2010 15:12 |
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Salt displaces calcium and other metals from molecules, and affects a variety of body functions, not just blood pressure. Please do not take in more than the RDA of Salt, Calcium or Magnesium.
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Russ
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Posted: Fri May 7th, 2010 02:31 |
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This study states that one of the things going on in MS is too much accumulation of sodium in nerve axons. Not sure if this means that people with MS should be especially careful about sodium intake in diet.
http://brain.oxfordjournals.org/cgi/content/abstract/133/3/847
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Joyful
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Posted: Fri May 7th, 2010 02:43 |
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Compromised VDR function affects ion channel formation in negative ways.
Looking at the details without understanding the role of compromised VDR function is going to lead to chasing a lot of rabbits to nowhere.
There are studies that show people have strongly regulated appetites for the level of salt their body needs. Trying to figure it out on a mental level will likely just lead to trouble, in my opinion.
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Lottis
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Posted: Thu May 13th, 2010 09:34 |
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One of the most fundamental and delicate physiological processes in our bodies is the sodium-potassium pump. If there is too much sodium it is likely that the potasssium level will be lower, and the balance is very important for muscle and nerv function.
One of the BloddPressure effects from the use of ARB and spironolaktion is that they save the potassium in order to maintain the balance between sodium and potassium.
But wether the level of sodium is high due to high oral intake or other physiological processes like VDR dysfunction and pathogenic influences, I do not know. It could be that the beginning of the problem is low potassium, and that the body tries by itself to rise the sodium level to maintain the balance...I did not study this for a long time so help me fill in, anybody.
Animations;
http://highered.mcgrawhill.com/sites/0072495855/student_view0/chapter2/animation__how_the_sodium_potassium_pump_works.html
http://www.hhmi.org/biointeractive/animations/diffusion/dif_frames.htm
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Joyful
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Posted: Thu May 13th, 2010 19:52 |
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Thank you Lottis.
What is spironolaktion?
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Lottis
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Posted: Thu May 13th, 2010 21:31 |
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Sorry, I spelled it wrong. It should be spironolactone.
It is one of the medications that we have to be careful with when on the MP.
I used it for a while though but my potassium was kept within accepted limits. It could had gone too high with the combination with an ARB, and that is dangerous for the heart function. The balance is very important for someone with heart problems. If potassium goes too high the sodium will go too low in the cells and that is also dangerous for the heart.
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Joyful
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Posted: Thu May 13th, 2010 21:37 |
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Yes, that helps to explain why the FAQs had discussion regarding watching your potassium. Not wanting it to get too high.
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Alayne
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Posted: Mon May 17th, 2010 08:01 |
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I started using Celtic (gray) salt a few months ago. I'd read about it quite a bit and thought I'd try it out. I love it - love it. You can Google it, and read about it if you're interested.
Click here for some info. I've never seen this site before now and by no means am affiliated to it - it's just an example.
Our diet is very simple and nutritious. Gluten and dairy free, and a rotation of veggies, meats, fruits, oils, etc. I used to cook with many spices (a big curry fan), and discovered I had to cut way back, as I was showing all sorts of food sensitivities and needed to get my GI tract back on track, so to speak.
This salt is crazy good - tasty. And I don't have to use much of it to really make a dish taste good. My guy and I did all kinds of comparisons and it rules outright. It does have trace minerals, which is fine with me, as we're both chelating heavy metals right now (another story - and we're still on the MP) and need mineral replacement as it is. However, that wasn't the reasoning to use it when we started.
The main difference is that I don't have a need to use all kinds of spices or herbs any longer. This particular salt adds a richness that I just couldn't get with other salt. It's also lower in sodium than typical table or sea salt, so that's another bonus.
Quite frankly, you can actually take a little kernel of it and suck on it - it tastes good. You can't do that with typical salt - sea or table.
It doesn't contain iodine, but we replace that easily enough.
I'm getting my labs done in the next week or two. I'll see if my potassium levels have risen at all since using it. We do have to be mindful of potassium levels with the Benicar - as suggested in prior posts.
In case this sounds like some poor woman's delirious rant about food - well, you can take it with a pinch of salt. I've always been a good cook, and having to seriously pare down what I use has been a challenge - but it's turned out to be a good experience. And this little discovery of a unique salt has helped a great deal in that transition.
There's a lot to be said for "unrefined" foods. Foods that haven't been messed around with, that arrive in their original form - a form that worked for a long time until it was messed with because people wanted everything pure and white!
That all said - everything in moderation!
And of course, this is just my own two cents. I'm no medical professional - I just go on what my body seems to need. And when I don't, my body tells me with great gusto that I'm doing something wrong.
Cheers!
Alayne
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Joyful
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Posted: Mon May 17th, 2010 08:35 |
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Thanks for the "rave" about a good salt Alayne.
I got hooked on salt hand-mined out of the Himalayas years ago.
There is no comparison in the mouth-feel or taste.
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Alayne
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Posted: Mon May 17th, 2010 09:54 |
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You're right, Joyful. I'm actually interested in all kinds of salts - eventually - including the pink Himalayan. But for now (money talks) am thrilled with the grey (Celtic) salt, as it actually enhances my now very basic cooking with great success.
It ain't cheap either, but I don't buy the Celtic salt "name" brands, so that takes some dollars off. I'm all for organic, free-range, unprocessed, natural, non-GMO, whatever was originally out there in terms of food. It makes a big difference in how we feel (Jacks and me) and that's very important to us. Especially now that we've both had to go both gluten and dairy free, not to mention other foods. Our budget goes more towards specific foods than it used to, that's for sure.
But we certainly notice a difference.
So do others, when they eat our food, so that's also a good sign.
~Alayne
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carol
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Posted: Mon May 17th, 2010 15:37 |
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Hi Friends:
Very interesting thread. I have recently found that increasing my salt intake has significantly reduced my hot flashes  . Additionally, and seemingly paradoxically, increasing my salt intake has reduced my unquenchable thirst. (I still drink plenty of water.)
Any comments on what might be going on here?
Agree, the sea salt is the best.
Carol
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JanEE
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Posted: Mon May 17th, 2010 20:47 |
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Thanks Alayne and Carol.
A few years ago I decided to try a different salt. For some reason, even though my market carries many different kinds, I only tried one and stuck with it. It's called RealSalt. I did a fingertip taste test on regular table salt and the RealSalt, and was shocked at the difference. By comparison the RealSalt was almost sweet, and the table salt very acrid.
Now, you've really piqued my curiousity once again. Next shopping day I'm going to buy some Celtic salt, and maybe even some Himalayan, and check out the difference. It sounds like I'm in for a very pleasant surprise.
Jan
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Joyful
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Posted: Tue May 18th, 2010 05:43 |
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Hi Carol.
Adding more salt could help with water retention and so you wouldn't be craving more water. How's that for an 'arm-chair' theory?
And Jan.
The pink Himalayan is pricey at stores. I have found some online sources to be better... but then you pay shipping. It is so savory that I find I use less, just as Alayne has reported with the Celtic.
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Lottis
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Posted: Tue May 18th, 2010 11:41 |
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I also use the himalaya salt, but I will try the celtic salt next time I buy.
I found this chart interesting;
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JanEE
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Posted: Tue May 18th, 2010 17:12 |
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| I guess I AM in for a surprise! Look where RealSalt fits in on this chart. And I imagine that the price will be my next surprise, as I also thought RealSalt was expensive.
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carol
Support Team
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Posted: Thu May 20th, 2010 04:11 |
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Joyful wrote:
Adding more salt could help with water retention and so you wouldn't be craving more water. How's that for an 'arm-chair' theory?
Joyful: Sounds very logical. I wonder, tho, sometimes these concepts that make sense and seem so obvious turn out to be wrong. I think this is called "biological plausibility". I was just reading about this in Gary Taubes' book "Good Calories, Bad Calories". Great read, btw. Thanks for your comment .
Carol
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Joyful
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Posted: Sat May 22nd, 2010 06:16 |
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You are so right, Carol!
That's why I was careful to clarify that it was just my own thinking.
Sometimes it seems that people are willing to work with a theory because just having a reason, any reason, puts them more at ease.
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Alayne
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Posted: Sun May 23rd, 2010 04:31 |
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In case anyone's interested, I noticed today that Trader Joe's sells both the course gray sea salt from France ($4.99) and smaller bottle of the Himalayan salt with a grinder ($1.99?).
The prices are better than I've seen elsewhere.
Had some friends compare the gray sea salt with normal sea salt today. They switched immediately. I'm thinking I could go into business selling the stuff.
~Alayne
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CFS/FM Sick 30+yrs. NoIRs/Zinc oxide. 6/05:25D-34, 1,25D-69; 11/07:25D-8 1,25-37. 11/17/05-Ph1, 5/06-MPh2, 12/06-MPh2#2, 6/07-MPh2#3,1/08-Ph2, 4/08-Ph3. 4/09-10/09 weaned off abx. Benicar q4-6h. Heavy metal chelation as recent adjunctive therapy.
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