Author Topic: All about Salt And Your Diet  (Read 6482 times)

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mitchelle

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All about Salt And Your Diet
« on: October 29, 2018, 03:45:31 PM »

At one time, you couldn't give a person a higher compliment than saying, “He's the salt of the earth.” Lately, salt has lost its savor—and doesn't rank so well. In fact, a lot of experts believe that too much salt is one cause of obesity. A salt-restricted diet has proved successful in many cases of obesity. As with all other reduction diets, it must be taken with a pinch of salt—for the diet calls for far more than salt restriction.

The salt which is said to make fat is, of course, good old sodium chloride. It is found in ocean water and in beds formed by the drying up of ancient bodies of water.

Salt has been important as a seasoning and a preserving agent since prehistoric times. It was used as an altar offering by the ancient Greeks, the Romans and the Hebrews. It was used as an important medium of exchange in commercial ventures across the Mediterranean and the Adriatic seas. It has been subjected to taxation in Oriental countries. It served as money in Ethiopia and Tibet. It caused wars, made peace. The word “salary” comes from the salt allowance made to Roman soldiers. Wild animals go where “salt licks” can be found. It is a universal constituent in diet.

Today, we're told that salt makes fat! Some of the newest and best diets call for salt restriction. They do not call for doing without salt entirely. Weakness may result, if no salt is eaten. Uremia has resulted because of salt depletion. But many successful reduction programs call for a lessening of sodium chloride intake.

Practically all living matter contains salt. We need salt to be healthy. The body fluid of man contains 0.85% salt. This balance is maintained in the blood of all healthy individuals. Any change causes real trouble. Too much salt, the experts say, may cause high blood pressure. And while it does not make fat in itself, it causes water retention—which, the experts tell us, is just as bad. It seems that a change in sodium chloride balance means a change in water balance. The tissues become water-logged. Fluid gathers, and organs are swollen, their natural functions interfered with. The healthy individual can excrete about 10 grams of sodium chloride every twenty-four hours. But if the physiological mechanisms are unbalanced, salt often tends to accumulate, to hold water in the tissue spaces.

In 1922, Dr. Frederick M. Allen found the use of a diet low in sodium chloride excellent for high blood pressure. Since that time, low sodium chloride diets have been found successful in the treatment of many other diseases, and some forms of obesity have yielded to this treatment. Dr. Walter Kempner of Duke University has had great success with his rice diet for high blood pressure—and this, too, has proved helpful in some obesity cases.

This is why Dr. Emil G. Conason approves of the low-salt diet not only for high blood pressure but for weight reduction. He says, “A portion of the weight of the obese person consists of water, bound to sodium in his tissues. This water may be liberated and excreted during the maintenance of the low-sodium diet. In addition, the low-sodium diet tends to decrease the hydrochloric acid production in the stomach, thereby decreasing hunger. Low-sodium diets for reducing will be found of inestimable help in the program of weight reduction.” Dr. Conason and Ella Metz, a dietitian, are the authors of The Salt-Free Diet Cook Book, published by Lear, and valuable to anyone who wishes to go on a salt-free diet.



 

 

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