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Salt: What Is in Your Kitchen and Fridge May Be Killing You

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Salty food is delicious. It can make us lick all our fingers like a greedy dog ​​licks its bowl.

Stores sell both iodized and iodized salts. “Iodized salt” refers to salts containing iodine. Unless one is sensitive to iodine, I see no reason why anyone should choose iodine-free salt over iodized salt; Iodine is necessary for our health in small doses.

Sodium and chloride form the primary chemical composition of salt. About two-fifths, or 40 percent, of the salt is sodium.

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Both sodium and iodine play roles in the body. Still, people who have the habit of eating very salty foods risk many serious medical conditions, such as high blood pressure and strokes.

A lack of awareness of the sodium content of tasty food, drinks or snacks is partly responsible for the high salt consumption. The average American consumes five to ten times as much sodium as needed.

My eyes widened when I found out the sodium content of my favorite cheese, a realization that prompted me to switch to a low-sodium brand. I hope readers will do the same. Educate yourself on the sodium content of your favorite foods and snacks, salad dressings, breads and bagels, and consider switching to a safer alternative.

Sodium balance, hypertension and aging

Humans have about 100 grams of sodium in their bodies, most of which goes into the blood mix. The body always strives for a certain sodium-blood balance, the excess sodium that we don’t need is eliminated through urination, sweating or bowel movements. On the other hand, when there is a sodium deficiency, the body absorbs more via the kidneys.

However, prolonged consumption of salty foods can overwhelm the body’s ability to maintain such a balance. Also, the body stores more sodium as we age, when physical activity decreases and the kidney filters become duller than an old kitchen knife.

High levels of sodium in the blood draws up body water, causing sodium-saturated blood, dilation of blood vessels and high blood pressure.

Food industry – and what I found in my fridge

Profit is what motivates the food industry. The corner shop that sells the hot dogs, the cafes that ask you if you want breakfast, and the chefs behind your favorite restaurants: none of them care about your well-being. Salt sells its wares and salt is what you get.

Even dieters and weight watchers are fooled by how much salt they consume. I woke up one morning with a mission: check the fridge for sodium. A glass bottle of gravy on the side rail contained 520 mg of sodium per tablespoon. To the right of the glass bottle, a plastic container of ranch yogurt salad dressing contains 280 mg of sodium in two tablespoons, and the tomato paste next to the ranch yogurt contains 160 mg of sodium in one tablespoon. As you can see, sodium intake adds up very quickly.

What now?

Sodium is found in many natural foods. Get your sodium from natural sources like apples, berries, vegetables, eggs, milk, herbs, seafood and more.

Like sodium, iodine is found in natural foods. Sources of iodine include seaweed, seaweed, milk, eggs, fish, yogurt, shrimp, beans, and fruits or vegetables grown in iodine-rich soil.

How much salt do we need?

Sodium isn’t all bad. It helps blood flow through the arteries and veins. Another way sodium helps is by facilitating the entry of molecules like glucose through the cell wall into the cytoplasm.

Half a teaspoon of iodized salt, which contains 1163 milligrams of sodium and 200 micrograms of iodine, is enough to provide most people with their daily sodium and iodine needs. People with high blood pressure or compromised liver, kidneys, or heart may need to limit their sodium intake even further.

Pairing iodine with salt is a convenient way to help people meet their iodine needs. The thyroid gland, located on the sides of the neck, needs iodine to produce thyroxine, an important body hormone. Mental impairment, weight gain and goiter are some of the signs of a poorly functioning thyroid that can be due to iodine deficiency.

11 tips to stop the sodium attack

• Check the table salt in your kitchen today. Does it say iodized salt?

• Be aware of the sodium content of the foods and snacks you eat and the spices you add to your meals.

• Cook your own food and don’t ask for salt in the food you eat out.

• Half a teaspoon of iodized salt is enough to meet our daily sodium and iodine needs.

• Natural foods are better alternative sources of sodium and salt

• Ask in stores for salt-free or low-salt foods.

• Know the sodium content of everything you put in your pot or plate.

• Read all food labels, especially packaged and processed foods.

• Check your blood pressure at least once a year and more often if you have high blood pressure.

• Don’t rely on taste; Do an online check for the sodium content of your favorite foods, snacks and condiments.

• Diarrhea, profuse sweating and use of certain diuretics may require higher salt intake.

Disclaimer: Nothing in this article is intended to diagnose or treat any medical condition. The information provided is based solely on the experience and understanding of the author. Readers are to seek advice from their own clinicians and nutritionists.

Thanks to Anselm Anyoha

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