I always wonder about sodium warnings. From what I’ve seen of Asian cooking, that region has salt built heavily into a great many dishes. Do the stated health concerns show up proportionately in Asia? Or is this just a study of some Irish and German guys living in the USA?
I had it explained to me by a man that has long-standing in the bio research profession that the original salt-hypertension connection was made because the study focused exclusively on a minority pop from sub-Saharan Africa, imported due to resistance to malaria for work in the rice-producing areas of the southern US.
Being from a tropical clime, there was an adaptation that caused the body to hold onto salts and minerals that would otherwise be excreted through sweat. So a little bit added could become toxic.
No other pop has that issue.
Most of what came out of the “health sciences” of the 1920 and ‘30s is garbage.
Much of what has come since has been consuming grants and turning out garbage to justify spending the grant money.