Tag Archives: salt

Are you a salt and sugar bunny?

6 Oct

According to the experts and recognized nutritionists sugar and salt are twin train wrecks of one’s health. Too much salt contributes to high blood pressure which can lead to many illnesses including coronary problems.

The average north American consumes about 150 lbs per year. This is terrible indeed. Too much sugar increase one’s risk of developing Type 2 diabetes and heart problems. 

The conservative recommended amount of sodium per day for the average person is 300 mg instead of 2,400 – 7, 200 mg per day some folks consume.  Some experts say that if you do not have high blood pressure and are relatively healthy then a person could safely consume 2,300 – 2, 400 mg of sodium per day.  I believe this is way too much. The thing is that one must train oneself to eat food without salt.  If you do this often enough and substitute herbs and lemon and spices, you will not miss salt at all. Eat fresh fruits to get your sugar fix. A ripe banana will offer a lot more than sweet – it offers potassium and other nutrients.

You want to be healthy then watch these two ingredients.

More research confirms that salt is a culprit in blood pressure

23 Sep

A new research from the University of Alabama shows that a high salt diet is detrimental to resistant blood pressure. Resistant blood pressure is when medication does not impact the pressure or when a person requires four or more medication to bring their blood pressure under control. Put away the salt shaker people.

Too much salt can contribute to resistant high blood pressure despite taking several medications to control it, University of Alabama researchers report.

High blood pressure is called resistant hypertension when blood pressure remains above goal despite their taking three medications to lower it. High blood pressure that is under control, but requires four or more medications to treat it, is also considered resistant to treatment.

Dr. Eduardo Pimenta, now at the Department of Hypertension and Nephrology at the Dante Pazzanese Institute of Cardiology in Sao Paulo, Brazil.

For the study, Pimenta’s team randomly assigned 13 patients with resistant high blood pressure, to a high-or low-salt diet. These patients were all taking at least three blood pressure medications.

The researchers found that patients on the low-salt diet saw their systolic blood pressure drop by 22.6 mmHg, and their diastolic blood pressure dropped by 9.2 mmHg, compared with people on high-salt diet.

People should try and keep their salt intake to below 2,300 milligrams daily, and  those patients with medically resistant hypertension, a closely monitored low-salt diet 1/81,500 milligrams daily 3/8 should be considered experts agreed.

Salt is under the microscope again

30 Nov

The American Food and Drug Administration listened to arguments against the increased used of salt in processed food the American is killing Americans in large number each year. Testifying at the meeting, Dr. Stephen Havas, the American Medical Association’s vice president for science, quality and public health, said that “the need for action is clear. The deaths attributed to excess salt consumption represents a huge toll – the equivalent of a jumbo jet with more than 400 passengers crashing every day of the year, year after year.”

In a statement, Havas said that cutting the amount of salt in the American diet in half over the next decade could save 150,000 lives annually.

“Americans don’t consume large amounts of salt because they request it,” he said, “but often do so unknowingly because manufacturers and restaurants put it in food.”

For example, McDonald’s Chicken McNuggets in the United States has more than twice as much salt as the same product in the United Kingdom, and Kellogg’s Special K in the United States has 58 percent more salt in than it does in the United Kingdom, CSPI noted.“There is no doubt that most Americans consume too much salt, and no doubt sodium excess contributes to high blood pressure, stroke and the rate of premature death,” said Dr. David Katz, director of the Prevention Research Center at Yale University School of Medicine.“I strongly favor reductions in the sodium content of processed foods, and labeling that makes it easier for all of us to gauge and control our sodium intake,” Katz said.

Still, he has his reservations when it comes to regulatory intervention. “I am less enthusiastic about reclassifying a nutrient because of the failings of the food supply at large,” Katz said

   The American Dietetic Association does not believe in regulatory intervention and alarming people about the dangers of sodium.  They believe it may make Americans afraid to eat.  What is needed is education about making the proper choices and reading labels.

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