Posted on 02/07/2024 12:05:10 PM PST by Red Badger
I use Sea Salt in virtually everything that needs seasoning.
My observation is that those that are short of Potassium don’t mind the taste difference. I take medication that tends to deplete my potassium reserves and have to take supplements occasionally. If I am “good” with my potassium levels, the salt substitute is ... underwhelming. If I am low, I can hardly taste the difference.
I am chronically low on potassium.
I take a 2% DV supplement twice a day, eat bananas, broccoli and avocadoes, just to stay ‘within range’.............
Celtic sea salt has less sodium than table salt, plus minerals.
You might try the no-salt type of salts just to see if it is acceptable to you. 2% DV is roughly 50 mg dose. Switching to no-salt is not going to significantly add to that but may be an added boost.
You may be low in other minerals as well. I take Bariatric Advantage Advanced Multi EA vitamins, 1 per day, as my regular multi vitamin. You can get them from Amazon, about $45 for 60 count. If I do not take them, after a couple of days I will get leg cramps when I sleep.
Me too.....................
Canned soup is full of some of the unhealthiest processed/modified ingredients out there. I’ve read numerous articles that it’s one of the unhealthiest things you can eat.
Just call me “Pauline.”
I bake my sourdough bread using only fine Mediterranean Sea Salt.
Of course, a tablespoon in a one pound loaf isn’t very much.
I have a niece who is very slim with high BP, though I don’t know about her carb intake. That could be the culprit.
The article starts with BS: “Excess salt (sodium) increases the risk of high blood pressure so everyone with hypertension is advised to reduce salt in their diet.”
Less than 10% of the population is sodium sensitive. For the rest of us it doesn’t matter how much sodium we consume or how much gets replaced with potassium.
For me the solution to high blood pressure was a low carb diet. I can tell when I have been eating too many carbs. My blood pressure shows a direct cause/effect relationship. It will trend higher day by day when I don’t control carbs. Get myself back into proper ketosis and my blood pressure goes right down again, no meds needed.
If you are part of that tiny part of the population that is actually sodium sensitive, then do it. For the rest of us it doesn’t really matter. Insulin resistance is more commonly the root cause of elevated blood pressure.
I was put on a low sodium diet 18 months ago due to a Pulmonary Edema attack. Thought I was going to die. They said 2000 mg/day. I keep mine almost daily at or under 1500.
Prior to Edema attack my BP was routinely 140/100 sometimes less for decades. Now I check weight n BP daily, I’m slowing losing weight and BP is never over 120/80 usually 100+/60+.
The best indicator of my sodium level are my ankles, water retention ie puffy ankles.
Should have changed 20+ years ago, BUT ... didn’t heed Dr warnings.
Near death is a great motivator
Forgot to mention, virtually anything in a box or can is high sodium.
Weight loss can help with BP.
Agree completely.
About a year ago, I started taking a Ca-Mg-Zn supplement for my bones and to help with sleeping, and I rarely have leg cramps anymore. I’m guessing it’s the magnesium but not sure.
Your daily diet needs some salt. But if you like a lot of snack foods, and other salty foods, you can take in took much salt, no matter if you have hypertension or not.
The trick is not to eliminate salt, just not overdo it.
As to who can overdo it even while watching their salt, there are some individuals who have a problem with the adrenal glands, which is sending out false signals telling the system to retain excess salt above what is needed. Someone can have a good artery and vein system and still have hypertension just due to the problem I just mentioned.
I do watch salt on store bought foods and keep away from any item where the salt content per serving is greater than 1/3 the daily salt requirement.
I do not add much salt in cooking. But the other day, being very good with my salt intake, I had a craving for salt, which I honored with a salty snack. Strangely an hour and half later my blood pressure had gone DOWN a good bit.
I watch the salt but I don’t worry a ton about it.
I think salt concerns as far as hypertension can actually vary with the individual and there may be genetic differences regarding how well, or not, we process and/or retain salt.
Sooner or later getting medical practice will include using our own genetic code, analyzed and fitting our gene expressions to what medicines are needed or not needed for us, as an individual, as well as which ones are best for us, or to be avoided with us.
There are now two major studies, one with a million participants in the Veterans Administration health system, which are making exactly those kind of studies. The VA calls theirs the MVP (Million Veterans Program). It looks at how genetics as well as lifestyle and military experience may influence health care practices for an individual.
My BMI is 22.3. I can’t lose much more without losing muscle. BP is excellent as long as I don’t go crazy with the carbs. Got to the edge of prehypertensive with splurges around the holidays but came back down nicely when I got back on track.
Carbs are the problem, not sodium. And not weight in my case.
I have found that low-sodium V-8 (the Tomato-ey vegetable juice) has 1250mg of potassium (25% dv) in the 11.5 oz can, and only 200 mg sodium. I also just bought 3.5 lb of prunes for $9.99 @ Costco.
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