You Maniacs! You ate too much salt! Ah, damn you! God damn you all to hell!
Posted on 03/22/2013 8:36:23 PM PDT by Tolerance Sucks Rocks
On the heels of a study linking sugary drinks to 25,000 U.S. deaths a year, new research suggests salty food is even more dangerous.
The new study, by the same Harvard research team, linked excessive salt consumption to nearly 2.3 million cardiovascular deaths worldwide in 2010. One in 10 Americans dies from eating too much salt, the researchers found.
“The burden of sodium is much higher than the burden of sugar-sweetened beverages,” said Dr. Dariush Mozaffarian, an epidemiologist at the Harvard School of Public Health and author of both the salt and sugary drink studies. “That’s because sugar-sweetened beverages are just one type of food that people can avoid, whereas sodium is in everything.”
Mozaffarian and colleagues used data from 247 surveys on sodium intake and 107 clinical trials that measured how salt affects blood pressure, and how blood pressure contributes to cardiovascular disease like heart attacks and stroke.
“From that we could determine the health effects of sodium,” he said, adding that one out of three deaths due to excessive sodium occurred before age 70. “It’s really affecting younger adults, not just the elderly.”
The study, presented today at the American Heart Association’s annual meeting in New Orleans, adds to mounting evidence that packaged and processed foods containing high levels of salt for flavor and shelf life can take a heavy toll on cardiovascular health.
“It’s really amazing how pervasive it is,” Mozaffarian said of salt. “For the average person, it’s very hard to avoid salt – you have to be incredibly motivated, incredibly educated, have access to a range of foods and do all the cooking yourself.”
But not everything is easy to whip up at home, Mozaffarian added. Bread and cheese are the top two sources of sodium in the U.S.
“It’s everywhere,” he said.
(Excerpt) Read more at abcnews.go.com ...
Those are different measurements. You are showing a graph for blood not the entire body.
your body and ocean water have the same percentage of salt in them and that is one of the pillars on the therom of evolution that leads Darwinists to believe we sprung from the ocean...
Flipper!
You won’t notice the difference and your body will like getting a bit less salt.
I’m not a fan of zero salt like Pritikin advocates but, I do like replacing certain foods with others to trade for different things.
For instance:
I like the fat on my steak but, it’s chock full of calories. So I don’t eat potatoes with butter or bread with butter.
I also don’t care for salad dressing on my salads. I’ve always been this way and so I make a choice that eating the fat off a cow or Hot Dead Chicken Skin is fine, as I don’t eat other fats.
Sugars? I never really like sweets as a kid, my brother didn’t either.
White Bread? I can’t stand whatever that taste is that I taste and I rarely eat it. As in almost never.
I go to Whole Food, Sprouts or Trader Joe’s get low sodium whole wheat breads that actually have fiber and the loaf is like carrying a brick.
Only sugar I get is from a wine bottle, Scotch(Hmmmm...) and Vodka.
I don’t even have a salt shaker for use at the dinner table. WEll, okay I do but, It’s for guests.
For popcorn I use garlic salt and unsalted butter....erh, or not. I LUV! Popcorn!
Gotta go to the bar and get a scotch.
Later.
“The war on salt...”
Is not worth its sodium...
You Maniacs! You ate too much salt! Ah, damn you! God damn you all to hell!
If you don't like plain water, make tea and coffee with Saccharin:
Saccharin is believed to be an important discovery, especially for diabetics, as it goes directly through the human digestive system without being digested.
It is sold in large pink boxes pretty much everywhere, and it is dirt cheap. It does not react with your body in any way; its only effect is that its molecule fits into the taste receptors for sugars and fools the body into believing that the food is sweet. In fact it is not.
Your body does not require sugars in food. The sugar that it does need is called Glycogen; it is produced internally from fat and stored primarily in the liver.
With regard to baking, the sugar that you add into the mix is consumed by the yeast and reworked into CO2 that rises the dough. So when the bread is ready there isn't that much sugar left in it. Salt, however, remains (it is added as an inhibitor of yeast.)
They will tell us what we can eat, and the insurance plan we qualify for will reflect the extent of our compliance.
Either I have a monster in my kitchen or I’m completely crazy. The salt menace? Well that’s just great! Do you believe in UFOs, astral projections, mental telepathy, ESP, clairvoyance, spirit photography, telekinetic movement, full trance mediums, the Loch Ness monster and the theory of Atlantis? This city is headed for a disaster of biblical proportions. Fire and brimstone coming down from the skies! Rivers and seas boiling! Forty years of darkness! Earthquakes, volcanoes... The dead rising from the grave! Human sacrifice, dogs and cats living together... mass hysteria!
Why worry? Each one of us is carrying an unlicensed nuclear accelerator on his back. If we die, well, that’s what happens anyway.
Thanks for the link. Interesting paper that sheds more light on metabolic syndrome.
x 2. To me it is indistinguishable from soy sauce and it's all I use now on foods that call for it.
So that’s what killed me (cardiac arrest) for a couple minutes. Hmm. Doctors weren’t sure but suspected a chemical imbalance plus a partially clogged old stent.
You can use Potassium chloride as a salt substitute instead of Sodium Chloride. Don’t drown french fries in salt and only eat fries cooked in Peanut Oil. Much better for you.
Try Apricot and Peach jelly on foods. Really good tasting and good for you.
Heat took a licking but kept on ticking (with the help of a defibrilator, a cop son who could drive like the wind, and a cardiologist who did his thing, well.
Now, under Obamacare, I would probably have to make a reservation to get treated. No wonder they call his groups “Death Panels”.
Bingo. I have long believed that the real issue is not excessive sodium (although certainly there is such a thing), but not enough potassium (and don't go overboard because too much of that can be dangerous as well.)
Enter "sodium potassium pump" in your favorite internet search tool. Most of what turns up is highly scientific, but if it's over your head, keep going until you find an article that explains it in layman's terms.
That’s all we use now. No more soy sauce.”
Mrs. VanShuyten is Japanese, and I lived there for over a dozen years. We will be able to tell the difference.
It's odd that you think the people with the longest lifespan in a developed country need to abandon soy sauce. Perhaps there are other parts of your diet that you need to look more closely at.
Salt in a diet that uses mostly prepared foods can be a problem. The same with sugar. Just make stuff yourself, so you can control how much sugar, salt, MSG, etc.,is in your food. A well-fermented soy sauce is hard to beat as a flavor enhancer.
That explains the high cardiovascular death rate in Japan. Who knew I thought it was sushi.
I don’t buy this for a second
My piney woods granny bore 4 kids in a powerless well water cabin between 15-20
Worked as a seamstress of JC Penny for a lifetime after trek to Jackson in 1920
Smoked Luckies and then Marlboros till aged 65 and just quit...cold turkey
Drank Evan Williams highballs every evening...with a tiny splash of branch
Cooked skillet food to die for
Dipped her skinless fried chicken and smith county wrinkledy hot green peppers in piles of salt every bite....just Mortons...not fancy pink himalayan
Lived to be 90 and died when i was 38...never been a woman more consistently kind to me
God bless salt....its like air
They can have my salt when they scrape it from my cold, soggy fries.
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