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 -


--
Rich

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

Oh, I thought you ignored the puritans as today's counsel becomes
tomorrow's obsolence. Is this a constant battle between your two
personalities?

"RichD" > wrote in message
...
> 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 -

There is no one size fits all. One only needs to be on a low sodium diet if
one is sodium sensitive. Most people are not. My sodium tends to run low.
There are various symptoms of low sodium. One being severe muscle cramps.

On Wednesday, November 14, 2018 at 9:41:44 PM UTC-6, 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 -
>
>
> --
> Rich

How do your kidneys function, Rick? Pee a lot if you drink a lot of water? Then eat pretty much as much salt as you wish, just remember to drink a lot of water too!

It's the sodium ION concentration in your blood that your body maintains between 135-145 milli-equivalents. Your kidneys regulate this in your blood for you. Normally.

John Kuthe, RN, BSN, Cannabis Nurse wannabe!

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

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.

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.

---
This email has been checked for viruses by AVG.
https://www.avg.com

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.
>
> ---
> This email has been checked for viruses by AVG.
> https://www.avg.com

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.

On Thursday, November 15, 2018 at 2:52:53 PM UTC-6, dsi1 wrote:
> 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.
> >
> > ---
> > This email has been checked for viruses by AVG.
> > https://www.avg.com
>
> 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.

Yes and no on so many levels!!

Cardiac Muscle Cells actually self-regulate a beat. But the innervation of cardiac muscles is like the Master Pacemaker naturally.

Now if you wanna talk about sodium ion levels in the blood, these have little to do with cardiac and more to do with water metabolism in the body! Because our body will work very hard to MAINTAIN a blood level of sodium ions between 135-145mEqs, and if that concentration drops, your body can't make more sodium but it CAN tuck water from the bloodstream into cells to raise the Na levels in your blood, which works well except in cells in your SKULL! The cells swell up, cutting off bloodflow to the brain! First headaches, then confusion, followed by coma and death!

Sodium kills you via the brain. Potassium kills ya via the heart!

John Kuthe, RN, BSN, Cannabis Nurse wannabe!

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 -

No real effect as the amount we need, is naturally in most foods. It
can impact some things however as it is a natural preservative against
spoilage.