On Thursday, November 15, 2018 at 9:35:44 AM UTC-10, wrote:
> 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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Your heart is a bio-electro-mechanical device. It needs an electrolyte for proper operation - the same as your car battery. Your electrolyte levels need to be in order to keep your heart pumping - just like your car battery.

My mom fell into a coma and later died because her heart stopped. The docs think it was because her electrolyte levels were too low. I disagree - I think her heart stopped because she got an electric shock. That's electricity for you, can't live without it but sometimes it'll kill you.