consciouseating
SALT
OF THE EARTH
by dr. rallie McAllister
A
mericans love the taste of salt, and most of us eat
far too much of it. On average, we consume 10 grams daily, the amount
in two teaspoons, and double the 5 grams per day recommended by the
World Health Organization.
All of this mindless salt consumption is wreaking havoc with the nation’s
health. A recent meta-study published in the British Medical Journal confirmed
that high salt intake elevates blood pressure and increases the risk of heart disease
and stroke. Because it increases the amount of calcium we excrete in our urine,
it also tends to weaken bones and make us more vulnerable to osteoporosis, ac-
cording to research at the University of California, San Francisco.
Although table salt contains two elements—sodium and chlorine—it’s the so-
dium that’s responsible for most of the negative effects, which become worsened
by the typically low levels of potassium in many diets.
“Sodium and potassium must be balanced for good health. Americans need
to increase their potassium as much as they need to decrease their sodium,” ad-
vises nutrition specialist Jonny Bowden, Ph.D., a certified nutrition specialist and
author of The Most Effective Ways to Live Longer. “Fortunately, fruits, vegetables
and whole grains aren’t just low in sodium; they’re also rich in potassium.”
We can dramatically curb our salt consumption both by eating more plant
foods and limiting processed foods, which account for an average 77 percent of
our daily sodium intake. Another 12 percent occurs naturally in meats, grains and
produce. Only about 11 percent comes from the salt shakers on our tables.
“If we cut back on foods that come out of cans and boxes with bar codes,
we’d have more wiggle room with table salt,” says Bowden. Then, it’s vital to pick
our salt wisely.
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www.VOFLnatural.com
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