Posted on 05/03/2011 4:04:17 PM PDT by Pining_4_TX
Which is more dangerous: dietary salt or the government’s dietary guidelines? A new study confirms some old truths.
A new study published in the Journal of the American Medical Association (May 4), reports that among 3,681 study subjects followed for as long as 23 years, the cardiovascular death rate was more than 50 percent higher among those on who consumed less salt.
The researchers concluded that their findings, “refute the estimates of computer model of lives saved and health care costs reduced with lower salt intake” and they do not support “the current recommendations of a generalized and indiscriminate reduction in salt intake at the population level.”
But that sort of reduction is precisely what the U.S. government now recommends.
(Excerpt) Read more at junkscience.com ...
But if I remember my Nernst Potential formulas
the primary contributors to the trans-membrane potential are Na+, K+, and Ca++ as Cl- mostly is maintained in equilibrium by passive diffusion, if I recall, it is the concentration gradient that is important in proper maintenance of the trans-membrane potential
As well as the integrety of the
Na+/K+ pump and the Ca++ transport pump
http://www.cvphysiology.com/Arrhythmias/A007.htm
Put Bloomberg on a very low salt diet.
For the obvious reason. Because that was the part I dispute.
"The fact that it says “The vast majority of us” can enjoy what we want also indicates that there are some people with special requirements when it comes to diet. That is the way I understood the quote."
What I disputed was the notion there are no "bad foods".
Doubt Cast on Salt Guidelines for Diabetics
Both studies used 24 hour urinary sodium excretion, but sodium is also lost in sweat and feces. I don't know if all losses are at a constant rate.
Do they need a study of 24 hour sodium ingestion, not just table salt, aka sodium chloride, but sodium in all its forms? Good luck with a randomized, double blind, controlled study.
I had some of the natural cut fries at Wendy’s, perfectly seasoned w/sea salt, yesterday w/my Asiago Ranch Spicy Chicken sandwich. Yum! I am a salt addict—my blood pressure usually falls in the 90/50 range, I weigh about 110, and I’m very rarely sick (maybe one or two times a year w/ a cold or stomach bug). I buy the sea salt in the extra large containers, lol.
Your missing my point. There’s sodium chloride in ketchup/catsup, sodium citrate & disodium phosphate among the ingredients in Royal orange gelatin, sodium bicrbonate & sodium aluminum sulfate among the ingredients in Davis Baking Powder, etc. My point was that sodium is in a lot of stuff besides table salt.
Hyponatremia means low blood sodium. Hypokalemia means low blood potassium.
Here’s the Stedman’s Medical Dictionary definition of hyponatremia: Abnormally low concentrations of sodium ions in the circulating blood.
.
The solution to a sodium/potassium imbalance if sodium is high, is to increase potassium. The work as a ratio to each other.
don’t decrease your sodium, but DO make sure you’re getting unrefined. It matches the makeup of your blood.
HBP is caused by magnesium deficiency, not too much salt.
“Try salt that is not iodized, the iodine stimulates the thyroid and causes the high blood pressure, imho.”
Wrong. Iodine is crucial for the thyroid to work. Magnesium deficiency causes HBP.
We need WAY more iodine than we get in salt too.
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