On Wed, 14 Nov 2018 19:41:40 -0800 (PST), 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 -


Acording to my cardiologist anything under 500 mg per day is too
little. He has me on a heart failure dietary restriction. 2000 mg
upper limit.

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