21 September 2015


It is very important to consume adequate amounts of salt. So, how to know the right amount of salt we should eat. The best way to measure it, is to listen to your taste buds:

  • If it's too salty, don't eat it.
  • If it needs salt, add some more. 
It is very important to enjoy the taste of the food we eat. We have nutrient sensors (nose, tongue) to help us identify edible items. If you crave salt, it means your brain is telling you to eat more, your body needs it for proper function.

I have noticed that many people on a high-fat, low-carbohydrate diet, have constipation initially. This can be reversed by adding more salt to the diet. 

Magnesium helps as well. Great sources of magnesium are:
The greens should be cooked until they lose their bright green colour. In fact, the centre of the cells contains magnesium, which is lost in the water during cooking. I recommend to drink a few cups a day with added salt, until constipation ends.

This study: Low Salt Diet Increases Insulin Resistance in Healthy Subjects, shows that the lack of salt in the diet can worsen insulin resistance, which can lead to diabetes.

Salt is not the cause of high blood pressure.
"It has been known since the 1920s, when physicians first first started measuring blood pressure regularly in their patients, that hypertension is a major risk factor for both heart disease and stroke. It's also a risk factor for obesity and diabetes, and the other way around - if we are diabetic and/or obese, we're more likely to have hypertension. If we are hypertensive, we are more likely to become diabetic and/or obese. For those who become diabetic, hypertension is said to account for up to 85 percent of the considerably increased risk of heart disease. Studies have also demonstrated that insulin levels are abnormally elevated in hypertensives, and so hypertension, with or without obesity and/or diabetes, is now commonly referred as an 'insulin-resistant state'." (my emphasis)
                                                - Gary Taubes (Good Calories, Bad Calories)

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