Skip to comments.The salt conundrum: Sodium bad, chloride good
Posted on 09/08/2013 11:44:17 AM PDT by rickmichaels
Consuming less salt is widely seen as an important step in reducing heart disease and hypertension.
But a new study from the University of Glasgow says low levels of chloride, salt's other constituent, in the blood is an indicator of mortality risk in people with hypertension.
After analyzing data from almost 13,000 patients with high blood pressure, followed up over 35 years, the researchers say they found that low levels of chloride was associated with a higher risk of death and cardiovascular disease.
The group with the lowest level of chloride in their blood had a 20% higher mortality rate compared to the other subjects, the team concluded.
"Sodium is cast as the villain for the central role it plays in increasing the risk of high blood pressure, with chloride little more than a silent extra in the background," Dr. Sandosh Padmanabhan of the Institute of Cardiovascular and Medical Sciences said in a statement.
"However, our study has put the spotlight on this under-studied chemical to reveal an association between low levels of chloride serum in the blood and a higher mortality rate, and surprisingly this is in the opposite direction to the risks associated with high sodium.
"It is likely that chloride plays an important part in the physiology of the body and we need to investigate this further."
Chloride is already measured as part of routine clinical screening and so monitoring of chloride levels could easily be incorporated into clinical practice to identify individuals at high risk, the researchers say.
So he's gung ho to cut out all salt. What's the problem?? Most people don't tell their doctor everything.
It's like all that very expensive protein stuff. People are being scared to death about eating real food with real fat with real protein.
If kids drank milk instead of soda they'd be a lot better off....and some meat with their vegies wouldn't hurt either.
Is potassium chloride (common salt substitute) not a solution to this problem?
Meat, milk, butter, cheese: The foundation of a healthy diet.
We need from 300mg to 800mg of sodium per day, depending upon our level of activity. Sodium is present in all animal products, such as meat, milk and eggs. A serving of steak contains around 300mg of sodium, a day's requirement for most people.
Yes, in low doses, but in high doese, it’s also the 3rd chemical administered in the lethal injection process:
Some manufacturers produce a blend of potassium chloride and sea salt, which has a taste virtually identical to table salt. Also, sea salt has more flavor per mg of sodium than table salt, so you end up with a product that tastes just like table salt with one-third the sodium.
I remember the pigs and the cow and the bull and ducks and grape vines and digging up potatoes, beans and huge tomatoes etc etc. No soda, no snacks....real homemade food.
I believe in iodized salt. To me....sea salt is unclean.
Read the last couple of paragraphs of the article linked in post 2.
It’s time consuming and tedious, but I take my salt and slice each individual salt particle in half. I throw away the Sodium halves but keep the chloride halves to use as my seasoning. /sarc
I’ve seen where they make sea salt in Frisco Bay. I’ll take the very old mined salt any day over sea salt.
I suggest eliminating artificially modified salts like morton’s.
Consume as much sea salt - naturally dried or harvested Himalayan salt as you prefer.
A simple blood test would detect that.
It’s all about marketing...yogurt, bean sprouts, organic vegies which only means they used real sh** on your food etc etc.
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