I originally shared this post two years ago and I wanted to update it with any new reports to support this surprising perspective on the salt we consume in our diet.
One of the first points that I want to make is that I am not suggesting that you consume industrialised foods that contain not only high levels of sodium but also many other additives that do not do your health any good at all. I am very much in favour of a ‘Cook from Scratch’ philosophy when it comes to our food, especially when cooking for young children, in which case you are the person who controls how much salt is consumed through cooking and supervising what is added to meals.
I have been a nutritional therapist for over 20 years, and one of the essential elements of my work has been to remain informed of new research as it becomes available. This has sometimes turned previously held beliefs on their head, and a number of experts and research studies do make us reassess our position on salt in the diet.
I have always watched my salt intake as high blood pressure has been a family health concern. I have also been obese for a great many years of my life and certainly have always struggled to maintain a healthy weight. I do not take any medication of any kind and I have worked to keep my blood pressure at normal levels.
However, if this research is to be believed, I may well have been going about this the wrong way by reducing my salt levels too far. I have read several articles written by Dr. DiNicolatonio and I am sharing excerpts from two that I suggest you read and consider.
I am not suggesting that you suddenly dive into the salt pot and certainly not to stop taking any medication. I am however excited to discover more about this line of research and will be keeping an eye on other studies.
Top scientist says all you’ve been told about salt is WRONG: It won’t give you a heart attack – while having too little will make you fat and ruin your sex life
For more than 40 years, we’ve been told eating too much salt is killing us. Doctors say it’s as bad for our health as smoking or not exercising, and government guidelines limit us to just under a teaspoon a day.
We’re told not to cook with it and not to sprinkle it on our meals. The white stuff is not just addictive, goes the message — it’s deadly. Too much of it causes high blood pressure, which in turn damages our hearts. We must learn to live — joylessly, flavourlessly but healthily — without it.
Well, I’m here to tell you that all of that is wrong. As a leading cardiovascular research scientist — based at Saint Luke’s Mid-America Heart Institute, Missouri — I’ve contributed extensively to health policy and medical literature.
I am associate editor of the British Medical Journal’s Open Heart, published in partnership with the British Cardiovascular Society, and I sit on the editorial advisory board of several other medical journals.
In my work, I’ve examined data from more than 500 medical papers and studies about salt. And this is what I’ve learned: there was never any sound scientific evidence to support this low salt idea. What’s more, as I explain in my new book, eating too little of it can cause insulin resistance, increased fat storage and may even increase the risk of diabetes — not to mention decreasing our sex drive.
Current daily guidelines limit you to 2.4g of sodium, which translates to 6g of salt (or sodium chloride) or slightly less than a teaspoonful.
If you have high blood pressure, or belong to a group considered to be at greater risk of developing it — such as being over 60 or Afro-Caribbean — doctors even advise you to cut your intake to two-thirds of a teaspoon of salt per day.
Yet salt is an essential nutrient that our bodies depend on to live. And those limits go against all our natural instincts. When people are allowed as much salt as they fancy, they tend to settle at about a teaspoon-and-a-half a day. This is true all over the world, across all cultures, climates and social backgrounds.
Read the rest of the article: http://www.dailymail.co.uk/health/article-4546722/Salt-won-t-heart-attack-says-scientist.html
The Mineral Deficiency That’s Making You Gain Weight by Dr James DiNicolantonio
“Salted foodstuffs make people slim, whereas sweet ones make them fat.” —Pliny (A.D. 23 to A.D. 79), an ancient Roman author and philosopher
We’ve been told for decades to hold the salt at the dinner table for the sake of our hearts and blood pressure. The anti-salt campaign has blurred the picture about what salt actually does for us—besides making everything taste better. Salt is an essential mineral that has many vital functions in the body, which I go into more in my new book, The Salt Fix. Since we lose salt every day through sweat and urine, we need to consume some salt in order to live.
What happens when we aren’t getting the salt we need?
When our bodies become depleted in salt, the brain seems to react by sensitizing the reward system—and not just the reward system for salt, but the same reward system that drives us to other pleasurable activities. The purpose of that sensitization is that when we eat salt it induces a greater reward than usual, leading to an increase intake of salt. This primitive “reptilian” response in the brain is over 100 million years old and it has carried over from our ancient ancestors. Its goal is to keep us alive by preventing or quickly fixing a salt deficit in the body. In other words, the brain controls our salt fix.
In our modern world, though, this reward system, intended to save our lives after salt deficit, could be inadvertently leading to weight gain, and even obesity.
Read the rest of this post on the subject of salt in our diet: https://www.mindbodygreen.com/articles/is-salt-deficiency-contributing-to-the-obesity-epidemic
The Salt Fix by Dr James DiNicolantonio, was published by Piatkus Books in 2017 and is now in Kindle.
Dr. James DiNicolantonio, PharmD, is the author of The Salt Fix, and a cardiovascular research scientist and doctor of pharmacy at Saint Luke’s Mid-America Heart Institute in Kansas City, Missouri. A well-respected and internationally known scientist and expert on health and nutrition, he has contributed extensively to health policy and medical literature. He serves as the associate editor of British Medical Journal’s Open Heart, a journal published in partnership with the British Cardiovascular Society. He is also on the editorial advisory board of several other medical journals, including Progress in Cardiovascular Diseases and International Journal of Clinical Pharmacology and Toxicology (IJCPT). For more information on Dr. DiNicolantonio, please visit http://www.thesaltfix.com.
One of the reviews for the book from a physician.
DoctorSH No longer in fear of salt!
I just finished the book, The Salt Fix by James DiNicolantonio. Well worth the read.
As a prevention and wellness family physician who prides himself in looking deeper at cause and effect in healthcare, I must admit that I had my blinders on when it came to salt. I too believed that salt was to be watched closely and tried to remain at the lowest recommended usage. Well, no longer! The author James DiNicolantonio makes a great case as to why limiting your salt to the national guidelines may be BAD for your health.
In my practice, I have different views than mainstream medicine in many areas of health and wellness. Why? Well, I have arrived at the point in my career when I am not afraid to ask the “experts”- “WHY?”.
Why is fat bad? Why is cholesterol bad? Do cholesterol lowering drugs really save lives?
I like to dive deeply into cause and effect. But it appears like I did not look closely enough at how the human body uses salt. I was still advising people to watch their salt intake as I thought that the dietary recommendations were set in stone with irrefutable evidence.
Well……. Let me add one more question for the “experts”.
Why is consuming more than 2 grams of salt a day bad?
After reading The Salt Fix, I am disappointed in myself but that changes today. The author James DiNicolantonio very simply makes the case that the war on salt is as misguided as I believe the war on cholesterol and fat has been. He points out how salt is a vital nutrient that our body needs to stay in balance, just like fat and cholesterol. He clearly and simply shows how our body responds to different levels of salt intake.
He brings together many other aspects of my practice, writing about how it is not salt, but that other white processed powder, SUGAR, that is really the issue in most people with metabolic health issues. He points out how sugar can cause insulin resistance leading to Obesity, High Blood Pressure, Diabetes, Heart Disease, etc, etc. He then shows how too LITTLE salt also leads to insulin resistance, Obesity, High Blood Pressure, Diabetes, Heart Disease, etc, etc. See the twist?
Besides learning about the many beneficial aspects of salt, this book should make you a more skeptical thinker when it comes to national dietary guidelines. You should ask yourself, “Is there real proof that these guidelines are good for my health AND were these guidelines based on real medical studies or are they a dietary or political/industry power play?
If you are overweight, have High Blood Pressure, Diabetes, Thyroid Disease, or Kidney Disease, BUY THIS BOOK and READ IT. If you like salt but are afraid to use it, BUY THIS BOOK and READ IT. Then have a conversation with your physician(s). If they just restate the National Dietary Salt guidelines without understanding the true data, lend them this book, or buy them one so they can refer to it and help more patients.
The book is available in several formats: https://www.amazon.com/Dr.-James-DiNicolantonio/e/B0711HJV9C
And another reason to ‘Cook from Scratch’ based on a Russian study.
Do you believe high amounts of salt provoke thirst and contribute to high blood pressure and heart disease? If so, you’re likely wrong. Studies have consistently failed to support either of these notions, showing the converse is actually true. Here’s a summary of findings that may surprise you:
• Eating large amounts of salt will not make you thirsty or cause greater urine output (which could lead to dehydration). A study1 involving Russian cosmonauts reveal eating more salt actually lowered their thirst — yet increased hunger.2,3 Recent animal research4 support these results, showing a high-salt diet resulted in increased metabolism, forcing the animals to eat 25 percent more calories just to maintain weight. This suggests salt may have a surprising influence on your weight
• Evidence shows having the correct potassium to sodium balance influences your risk for high blood pressure and heart disease to a far greater extent than high sodium alone, and processed foods are typically low in potassium and high in sodium
• Studies suggest a low-salt diet can actually worsen cardiovascular disease and raise rather than lower the risk for early death among patients at high risk of heart disease5
• The vast majority, approximately 71 percent, of your salt intake comes from processed food.6 Hence, if you avoid processed foods, you have virtually no risk of consuming too much salt.7 Eating a whole food diet will also ensure a more appropriate sodium-to-potassium ratio
• When lowering salt in processed foods, many manufacturers started adding monosodium glutamate (MSG) instead — a flavor enhancer associated with obesity, headaches, eye damage,8 fatigue and depression. Due to its ability to overexcite neurons, MSG may even raise your risk for neurological disorders such as Alzheimer’s, Parkinson’s and Lou Gehrig’s disease
Read the rest of the article here: http://articles.mercola.com/sites/articles/archive/2017/05/29/salt-health-effects.aspx?
Read Dr. Mercola’s impressive C.V. here: http://www.mercola.com/forms/background.htm
And another more recent look at salt in the diet and how far too much sodium is obtained from industrialised foods rather than from natural sources from Chris Kresser
“Salt has been the subject of controversy in recent years, and has increasingly been blamed for a number of poor health outcomes, such as high blood pressure, heart disease and stroke. (1) Salt is ubiquitous in our modern diet, with Americans consuming an average of 10 grams of salt per day. Of this amount, about 75% is derived from processed food; only about 20% is naturally occurring or from discretionary salt use, such as that added in cooking or at the table (the rest comes from sources such as water treatment and medications). (2, 3) Most of what we read and hear about salt these days is telling us that salt consumption needs to be reduced, and it has even been referred to as “the single most harmful substance in the food supply”.
This is a two part post – Part One: https://chriskresser.com/shaking-up-the-salt-myth-history-of-salt/
About Chris Kresser
Chris Kresser, M.S., L.Ac., is the creator of the ADAPT Practitioner and Health Coach Training Programs. He is one of the most respected clinicians and educators in the fields of Functional Medicine and ancestral health and has trained over 1,300 health professionals around the world in his unique approach.
A reminder again that this is not a recommendation that you stop taking medication and suddenly start eating high levels of salt. But, as always I do recommend that you stay away from industrially produced foods and add salt to your food as you prepare and then eat.
Whilst you may spend a little more time in the kitchen preparing fresh ingredients think of it in terms of adding years to your lifespan!