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published yesterday in the Evening Standard (Londons daily newspaper)


http://www.standard.co.uk/news/health/ ... 2844.html

OK I'm always willing to be a guinea pig as long as the theory makes sense and the treatment isn't likely to kill me. I'll try reducing my salt intake and drinking huge quantities of water. Has anyone else tried this?

David1949 wrote:OK I'm always willing to be a guinea pig as long as the theory makes sense and the treatment isn't likely to kill me. I'll try reducing my salt intake and drinking huge quantities of water. Has anyone else tried this?

Lowering your salt intake can be good. However, drinking too much water can be lethal.

http://www.nbcnews.com/id/16614865/ns/u ... eIbwKxGT84

Without salt you die. The question is how much salt? The problem is the Sodium-Potassium ratio. Too get the correct ratio we have to stop eating the processed foods. The correct amount which we need has been put in the fruits and vegetables. The problem occurs when we eat things which come from a can or a package. The manufacture is putting salt into the products to increase the shelf life. You are getting the sodium but not the potassium. If you check out the package of salt you will notice there are other things in your salt. These chemicals are not good for the body. I use Himalayan salt.

http://articles.mercola.com/sites/artic ... n=20130404

http://www.libertyzone.com/hz-Clean-Salt.html

http://www.nytimes.com/2011/05/04/healt ... .html?_r=0

I read or heard somewhere that average joe that eats processed foods gets only 25% of their sodium intake from salt added on the plate. the hidden sodium in processed foods is massive.

your proper potassium to sodium ratio for intake should be 2:1. often in processed foods the ratio is 1:5.

to have a look at the natural amounts in some whole foods, I ran a highest in potassium lowest in sodium search at nutritiondata.com and filtered to the vegetable category

http://nutritiondata.self.com/foods-011 ... xCount=187

Corn, sweet, yellow, cooked, boiled, drained, without salt....Potassium: 212mg Sodium: 0mg
Corn, sweet, yellow, cooked, boiled, drained, with salt........Potassium: 249mg Sodium: 253mg

Chard, swiss, cooked, boiled, drained, without salt............Potassium: 549mg Sodium: 179mg
(amounts jump to K 961mg and Na 313mg if you have a cup serving vs the 100mg serving specified in the search tool)
Chard, swiss, cooked, boiled, drained, with salt............Potassium: 549mg Sodium: 415mg

this food is listed as 'very high' in sodium (per the middle bottom of the 'food summary' section): http://nutritiondata.self.com/facts/veg ... cts/2400/2
but the whole food actually looks like a great K:Na ratio, and then you just need to watch how much goes into the prep and serving side of things.

by way of comparison a cup serving of canned soup might have 600mg of sodium, easy.

according to the campbells web site their tomato soup has 960mg of sodium in a 1 cup serving. I can't find any data for potassium content.

a typical adult sodium intake might be 1500 - 2300 mg per day as per health Canada
http://www.hc-sc.gc.ca/fn-an/nutrition/ ... bl-eng.php