On 11/15/2018 4:03 AM, songbird wrote:
> RichD wrote:
>
>> Everyone has heard the sermons about salt intake, watch
>> your diet, blah blah. I'm usually inclined to ignore the
>> puritans, as today's counsel becomes tomorrow's obsolescence.
>>
>> However, it's a fact that salt gets added to all prepared
>> foods, in quantity. It stands to reason, we're overdosing
>> on sodium. So I've cut way down - I buy cans and packages
>> "no salt added" whenever possible, and seldom add it to
>> my cooking.
>>
>> Now here's the question: how low is too low? Salt is
>> a necessity, is it not? What happens if one cuts too
>> much, what are the symptoms?
>>
>> I'm hoping there are some food scientists here, as well as foodies -
>
> i'm not a food scientist, but a general science
> kind of reader.
>
> indications are that the less salt the better
> unless you are sweating a lot in a very hot climate
> then you may need some more.
>
> out of habit we rarely add salt to anything we
> eat so almost all packaged or preparred foods from
> the store taste way too salty (and peppery as
> almost all foods seem to have that added too -
> which means we can't eat them).
>
>
> songbird
>


I have never been sick from too much salt, but I have been sick from too
little salt.