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Salt a Long Term Toxin

Salt a Long Term Toxin
Sodium is the major element (about 40%) of salt (sodium chloride). The world health organization (WHO) recommends one teaspoon (5g) of it or less a day. Salt is vital for cell function as it keeps the electrolyte balance in the body.
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Source:  Farwah Kausar
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  • Sodium is the major element (about 40%) of salt (sodium chloride). The world health organization (WHO) recommends one teaspoon (5g) of it or less a day. Salt is vital for cell function as it keeps the electrolyte balance in the body. Which modulates the flow of fluids such as water and blood. Sodium diminution is normally connected with dehydration. A research has indicated that active people can lose up to eight liters of sweat a day and because sweat contains 0.5g to 1.9g of sodium per liter, failure to refill the salt in the body can have noxious effects such as cramps, heatstroke and dehydration.

  • Conversely, it is reckoned as a long-term toxin that slowly pushes up our blood pressure as we get older. Average blood pressure is anticipated to hike by about 6 mmHg over a 10-year period. For 30 years, it will be 18 mmHg (6×3). If the protrusive systolic pressure is 120 mmHg when you are 20 years old, then your blood pressure will be 138 mmHg by the time you are 50. Studies predict that an average 20-year-old person will have an almost sure possibility of getting high blood pressure (one of the risk factors for heart disease and stroke) by the time he or she reaches 50. Stroke has a clear consequence to salt. Researchers have proved that a 1 g step-down in possibility of getting strokes; 2 g will give you a third and 3 g a half. Hence, it is clear that even a small, minimization will have a great effect. Despite that, if you miss the flavor, experiment with some of the salt substitutes on the market. However, when you must, use a coarser salt with less sodium per teaspoon.

  • When you’re comparing nutrition labels on products at the grocery store, make sure you check the sodium content too. All nutrition stats are listed preserving, so if you eat more than one serving, you’ll need to make sure you calculate total sodium accordingly. Go out of your way to buy brands that offer low-sodium varieties, especially when it comes to canned goods. When you do use processed foods, eat them sparingly or look for reduced sodium varieties. If you’re lucky enough to find no salt added versions of canned beans, tomatoes and other products at your supermarket, you’re totally in the clear.

  • Fresh fruits, vegetables, whole grains and most other unprocessed foods are naturally low in sodium. Plus, many of these foods are rich in potassium, a mineral that helps counterbalance sodium’s elevation effect on blood pressure. (These foods are also chock-full of nutrients and low in calories and fat-so you really can’t lose!) When whole foods are the foundation of your diet, you’re in charge of how much salt is added during the cooking process.

  • Restaurants (fine dining, chain and fast food) are notorious for pouring on the salt. A single restaurant entrée can easily dish out more than 4,000 mg sodium (that’s almost triple what someone with hypertension should have!). Dining at home more often will make a significant dent in your often will make a significant dent in your sodium intake, and in all likelihood, cut back on your calories and saturated fat too. Make dining out a special treat; your blood pressure, waistline (and wallet) will thank you. Indulging in certain popular fast foods tend to be a major reason why people consume such high sodium levels in their diets. Purchase low-sodium brands of these foods, or take it a step further and choose naturally low-sodium snacks like yogurt, fresh fruit, cut-up vegetable and unsalted.

    Important Note: The articles presented are provided by third party authors and do not necessarily reflect the views or opinions of They should not be construed as medical advice or diagnosis. Consult with your physician prior to following any suggestions provided.

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