Determining Good Salt and Bad Salt

The very first time I questioned the traditional wisdom on the nature of a healthy diet regime, I was in my salad days, virtually 40 years ago, and also the topic was salt. Researchers had been claiming that salt supplementation was unnecessary right after strenuous workout, and this assistance was getting passed on by wellness reporters. All I knew was that I had played high school football in suburban Maryland, sweating profusely by means of double sessions in the swamplike 90-degree days of August. With out salt pills, I couldn’t make it by means of a two-hour practice; I couldn’t walk across the parking lot afterward without cramping.

Although sports nutritionists have considering that come around to suggest that we should indeed replenish salt when we sweat it out in physical exercise, the message that we must keep away from salt at all other instances remains strong. Salt consumption is said to raise blood pressure, trigger hypertension and increase the risk of premature death. That is why the Department of Agriculture’s dietary guidelines nevertheless consider salt Public Enemy No. 1, coming ahead of fats, sugars and alcohol. It is why the director with the Centers for Illness Manage and Prevention has recommended that reducing salt consumption is as critical to long-term wellness as quitting cigarettes.

And yet, this eat-less-salt argument has been surprisingly controversial – and tough to defend. Not due to the fact the food industry opposes it, but because the actual evidence to assistance it has always been so weak.

When I spent the much better part of a year researching the state in the salt science back in 1998 – currently a quarter century into the eat-less-salt recommendations – journal editors and public well being administrators had been nonetheless remarkably candid in their assessment of how flimsy the evidence was implicating salt because the lead to of hypertension.

“You can say with out any shadow of a doubt,” as I was told then by Drummond Rennie, an editor for The Journal from the American Medical Association, that the authorities pushing the eat-less-salt message had “made a commitment to salt education that goes way beyond the scientific facts.”

Although, back then, the evidence merely failed to demonstrate that salt was dangerous, evidence from studies published more than the past two years truly suggests that restricting just how much salt we eat can boost our likelihood of dying prematurely. Place basically, the possibility has been raised that if we were to consume as little salt as the U.S.D.A. and the C.D.C. suggest, we’d be harming rather than helping ourselves.

Why have we been told that salt is so deadly? Properly, the advice has constantly sounded sensible. It has what nutritionists like to call “biological plausibility.” Eat far more salt and your physique retains water to maintain a stable concentration of sodium in your blood. This is why eating salty food tends to produce us thirsty: we drink far more; we retain water. The result could be a temporary boost in blood pressure, which will persist till our kidneys remove each salt and water.

The scientific query is regardless of whether this temporary phenomenon translates to chronic troubles: if we consume an excessive amount of salt for years, does it raise our blood pressure, result in hypertension, then strokes, then kill us prematurely? It tends to make sense, but it is only a hypothesis. The reason scientists do experiments is always to find out if hypotheses are accurate.

In 1972, when the National Institutes of Wellness introduced the National High Blood Pressure Education Program to assist avoid hypertension, no meaningful experiments had but been done. The most effective evidence on the connection among salt and hypertension came from two pieces of analysis. One was the observation that populations that ate little salt had practically no hypertension. But these populations didn’t eat a whole lot of issues – sugar, as an example – and any a single of those could have already been the causal factor. The second was a strain of “salt-sensitive” rats that reliably created hypertension on a high-salt diet regime. The catch was that “high salt” to these rats was 60 instances far more than what the average American consumes


~ by smush143 on June 6, 2012.

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