There is no scientific evidence that reducing intake is good for your health.
I’ve cut back myself, because I seem to be empirically salt sensitive, in terms of my blood pressure, but EPID in that regard, I think. I’ve also switched over to sea salt to get a wider variety, including potassium. I’d never prescribe public policy about the matter, or make war on it, as Nurse Bloomberg has.
I cut back my salt consumption decades ago. My blood pressure typically is in the 110/70 range. If I eat food that’s too salty, my fingers swell so I know I’m somewhat sensitive to salt.
We have to have some salt in our diet. It’s essential to life. However, it isn’t hard to get enough salt just by eating an ordinary diet. Too many restaurant chefs go heavy on the salt for my tastes. My wife is a Food Network/Cooking Channel junkie and I see them using a lot more salt than is really necessary, IMO.
This has been known for a really long time. Some of the countries with the highest salt intake in the world are Iceland and Norway. They eat a lot of dried and salted cod fish in there. These countries also have lower than usual rates of heart disease and stroke.
While sodium chloride does increase blood pressure heart conditions are more related to other aspects of the diet rather than things like salt.
EPID…Elvis Perkins in Dearland ?
Every Person Is Different.
sorry…it’s Friday and I’ve got a case of the sillies
Yup. Can’t find the reference, but it appears to turn out that about 50% of people are salt-sensitive and 50% are not. Problem is, it’s impossible to predict which you are.
It’s also true that sea salt is better for the body than standard table salt. For two reasons; sea salt contains minor quantities of other minerals (notably magnesium and potassium) and traces of things like iodine, and it doesn’t contain aluminium compounds and the like often used as anti-caking agents.