Choose foods that make you feel good. November 2, Episode Memorials may be made to the Humane Society of Logan County. Eat less salt and you will lower your blood pressure and live a longer, healthier life. I am in the same situation as Mary and Ben. What is a garden burger? I ubnderstand that she does not follow the same protocol her father used to promote.
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April 6, Episode April 5, Episode April 4, Episode April 3, Episode March 31, Episode March 30, Episode March 29, Episode March 28, Episode March 27, Episode Richard Burton recites from Shakespeare and comments on his Welsh heritage, his movies and the Burton diamonds.
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December 30, Episode Recommending salt, instead of advising that sodium is plentiful in fruits and vegetables, as is chloride, and these are just two of the salts the metabolism requires to function healthily. The amount of first class sodium in celery and beetroot is second to none. Chloride in abundance is also available in plant based food. Unfortunately not everyone eats veggies which are a natural source of sodium.
Some people just refuse to eat them. Sadly those who refuse to eat veggies but then go on a no salt diet may have some issues. Ideally solve that by eating veggies. Extropian, you are very misinformed. Matter of fact, animal meats actually have quite a bit per serving.
So you must be referring to yourself or dust mites. Alan — I have eliminated salt from my diet and it is not a problem at all. Sodium is different than salt. What I said was written flippantly as part of a personal anecdote, and was meant to represent my personal experience with my personal doctor. But my bigger point, and the point that I actually do care about, was that articles like this making big sweeping statements are harmful. But this article by a person who is seen as a professional is irresponsible and incomplete.
Kell, you are right. People are very misinformed. More people need to die anyways…. Large herds in the days of old used to migrate constantly from places of salt licks to watering holes. The fact that animals ate addictive sodium chloride and went to a watering hole after proves nothing except that salt would make them thirsty.
Processed salt, what we typically think of as table salt, is typically 95 to 97 percent sodium with the remaining being trace amount of iodine and the rest flow enhancers. Realize there is virtually no chloride in processed salt. Sodium does not equal Sodium Chloride. Processed salt is not salt, it is basically sodium. James I totally agree with your sentiments regarding the separation of terminology regarding sodium and chloride and salt.
Concluding you state that:. All sodium requirements and all chloride requirements are more than adequately met from plant based foods or the animals that ate the plants. It is a myth that NaCl intake might cause health problems at low doses.
What is missing, more likely and would cause health problems, is sodium and or chloride, not NaCl. Henry To a point I agree with you, if your largest physical exacerbation is twelve ounce curls, you may be correct.
However, since my normal work day consists of six to seven hours of sweating from head to toe, yes it is very physical, I do not believe you can simply eat enough to make up the loss. I do temper my additional intake on those days I know I will not be as physically active, Balance I do have a problem wrapping my mind around the concept you present the sodium and chlorine a chloride forms when the chlorine atom gains or loses an electron exists as independent molecules in plant or animals.
Sodium is a soft metal and is extremely reactive it will burn in water and does not exists in nature by itself but as a compound with other elements. I look forward to further discussions as I attempt to understand this concept. Uptake of ubiquitous sodium ions is desirable as a way to build osmotic potential, absorb water and sustain turgor, but excess sodium ions may be toxic.
Information from a number of plant species about the proteins involved in sodium-ion uptake helps to explain how plants manage to take in just the right amount. Sodium is a highly reactive metal. Sir, you blasting comment lends nothing to the discussion except to confirm that when you open your mouth foolishness comes out. If you had taken the time to properly research and present that research, you would have proven that my facts on the make up of processed salt was incorrect and stretch my mind to a new idea, but alas you have failed, not miserably to achieve great things, just failed.
Please look at the following article , I did some slicing and dicing on the article but hopefully have kept the intent of it intact. Why is Salt Refined?
You may be asking yourself the above question. Salt is refined for four main reasons: Refined salt, having all of its minerals removed i. Being a lifeless product assures a long shelf life.
In fact, refined salt can sit on the grocery shelf forever. A long shelf life is a valuable tool to maximize profits for food manufacturers. Manufacturers believe that an all-white salt product will look cleaner to the consumer and, therefore, increase sales. Refined salt is bleached in order to obtain the white color.
If the salt is taken from a polluted area, the refining process will remove the toxins associated with the salt. Iodine is added to refined salt to prevent goiter swelling of the thyroid. Unrefined Salt As contrasted with refined salt, unrefined salt contains much more than sodium and chloride. Unrefined salt contains all of the elements necessary for life. Table 2 shows the major contents of unrefined Celtic Sea Salt.
Unrefined salt does not contain appreciable amounts of iodide. Unrefined salt has not been put through various machines to remove the minerals and other elements that are naturally part of the salt. In addition, unrefined salt has not been exposed to harsh chemicals. Finally, unrefined salt will have the minerals and elements associated with its origin. There is one sodium ion for every chloride ion.
However, the atomic mass of sodium and chloride differ significantly, hence the different percentage by mass. If there was a big difference in the amount of sodium compared to chloride, you would find that the salt was electrically charged.
If it were only sodium, you would find that it was a highly reactive metal. Salt is NOT bleached. NaCl is crystalline white in its pure form. There are some minerals in the impure salts, but it does not matter with regards to your health. In fact, pure salt is better, I am not too keen on eating Silica and Strontium…. So, refined NaCl with iodine is the best for your health.
Just bringing some chemistry to the table…. Refined NaCl is not good for your health, on the contrary, it is associated with stomach cancer just for starters. Growing up, my older brother would call me a salt vampire. When I was pregnant my husband was sure my bp would skyrocket. I found that salty foods made my nausia go away, so saltines were at my bedside.
At work I had a cup of salty sunflower seeds handy. And the minimal swelling in my ankles happened due to the increasing weight of the baby, not the salt. No one needs a lot of salt. However we all need the requisite amounts of sodium and we all need the requisite amounts of chloride for our personal metabolism.
All of the sodium aka natural salts your body needs comes from whole foods, not processed foods. Its mind blowing to me the things that people want to argue about, other than common logic and sense.
It banishes room for other energies. This is why people are on meds without an emergency. They change a little due to becoming accustomed to something and only jump to suppress it. It takes some thinking to figure out what to do yourself instead of suppress the oncoming change. Ingesting salt as NaCl, wich is a mineral salt, has very diferente effects than ingestin sodium as organic salt like sodium citrate or acetate sodium wich is abundant in a lot of plants, like the fruit of Lemon, Orange, the leafs of most plants we eat.
Nevertheless NaCl like the one it exists in the ocean water at aprox. Chloride is also very importante to mamals, humans included, because it is the ion wich is used to manufacture the chloridric acid wich permits to make digestion of food it is a mineral acid by chemical convention. The sodium wich is mainly in the stomach walls then reacts with the acid and protects the stomach walls from being corroded by this very strong mineral acid wich corrodes food and gives bad smell to vomit.
Organic sodium is better to health and has not the danger if hardening the arteries and veins. But nevertheless we should consume Chloride, wheter in plants or in NaCl, so the animals, like cattle or humans, or any mamal pets, be normal healthy animals.
Cattle is full of NaCl in fodder, wich is not good, it should have a lot less NaCl, and a lot more sodium and chloride in fertilizer to plants, so they can manufacture organic molecules and then the cattle like pigs or chichens ingest it and humans also. No, we should definitely not consume chloride from NaCl, when it is in abundance in plant based food, or animals that ate the plants.
The best source of chloride is not NaCl. I am reading through these comments and some people are very misinformed. Perhaps they are being paid by big pharma to spew this nonsense. Salt is not the primary reason behind hypertension its too much sugar and water..
Hyponatremia is when too much water in the body flushes the sodium needed to function.. You cells swells because the salt that regulates the in and out fluids in cells decreased.. Salt is eliminated though sweat and urine but sugar stays in until it is burned it up in either exercise or some physical work..
Sugar can cause glycation in the body which hardens tissues and sticks to cells like a magnet…. Now, I use to eat jars of pickles with salt , saltine crackers, and other salty foods sauce meats with no problems…. There is no proof that sodium causes high blood pressure and any health issues unless you are not drinking enough fluids especially water.. FYI, Too much water is not good for you either its biblical 1 timothy 5: The kidneys will hold that water in your tissues and body and now your bloated with water weight gain and other issues will follow….
I was never given a blood sodium test for HBP just the meds and guess what!.. My body was like balloon with water that needed to be eliminated.. Low salt helped kill my mother-in-law and it almost killed my sister-in-law a couple of years ago. I have been helped so much by my salt and water. Sometimes I take it about 30 minutes before bedtime.
I have been doing this over a month now. It has completely stopped my foot cramps and leg pain. I have lost 15 pounds. I think of those has over 80 trace minerals that our bodies need. A person cannot survive without salt, period. Try some of the healthier ones. You can find it typing in Water Cures and Sea Salt. Sodium should come from plants or the animals that ate the plants. Chloride should come from plants or the animals that ate the plants.
These terms are not interchangeable. No, you really, really really need salt in your diet, it is a macro-nutrient and is not that easy to find in diet without occasional supplementation, which is why it seems to make ordinary food more attractive, and dampens down bitter tastes, usually a danger sign for inedible food.
It even has a tranquillising effect in prey animals because it is so valuable that that it is worth the extra risk of being preyed upon to get that salt into the system. Salt has never been an essential compound for human metabolism to function correctly.
You are totally fooled by a myth. Sodium is essential as is chloride. NaCl is not essential and never has been. Sodium from plants or the animals that ate the plants and chloride from plants or the animals that ate the plants is where humans derived their sodium and chloride for tens of thousands of years. I have experiential proof that NaCl is not essential.
As for suggesting that sodium and chloride are hard to find in a diet shows a massive ignorance regarding the sodium and chloride content of fruits and vegetable. Andrew and Janice, thank you. Natural salts from whole foods is all you need, so eat enough of them. Go ahead, keep eating it….. This has something to do with it. Many people have been rescued from looming death by astute doctors wise enough to make immediate prescriptions for more salt intake.
Salt deficiency is a term, not a word, therefore it is an expression used by doctors, quacks, so called health care professionals and a host of sundry members of the public. The fact that the average diet is devoid of sodium rich foods from plants or the animals that ate them, is the primary reason for electrolyte imbalance.
The quick fix sodium chloride infusion is merely a pharmaceutical stop gap for an inherent sodium deficiency, which will have started shortly after birth when toxic NaCl would have been used on a massive scale by the toxic food industry as a preservative, allowing junk convenience food to remain on the shelves for months.
Laced with toxins and devoid of nutrients, this product is well known in stomach cancer circles, after decades of its use instead of ingesting sodium rich foods as the norm. Therefore it is not surprising that some may be deficient of the electrolytes the body rquires. No one is salt deficient, because the compound NaCl is not part of plasma or blood. The fact that a doctor who is taught to use drugs gives someone a sodium chloride infusion, may assist in the short term, but as usual with pharmaceuticals, they never see the cause, only a symptom.
It is a temporary pharmacy fix. An infusion of any sodium rich plant juice would have the same effect.. There are countless numbers of people who have suffered at the hands of drug salesmen. Side effects associated with use of intravenous sodium chloride include: For as many that are helped by this stop gap, quick fix, countless are suddenly rushed to intensive care. I workout 6 days a week, Times a day. My heart rate is beats per minute depending on how sick I am, and I consume roughly calories a day from healthy whole foods and little to no processed foods cheese, luncheon meat, some whole grain pasta and whole wheat bread.
I drink 16 8 oz glasses of water daily, more if training for a large event. I have no sign of hypertension as of right now. I did a study for a specialist a couple of years ago. I ran, swam, biked, weight lifted, ate, drank, whatever was asked for the study. I performed like a man in my prime, and still do, as I get older I am getting better, weird?!
The secret is to listen to your body to establish what you need, indulge a little, moderation is key with most diets, stay active, be positive. The minute you go to fad diets for any reason other than health concerns, than you are messing with the natural order of things. Organic or budget is the only real choice, and even that is relative. Different things work for different people. Find an organization, federation, association, group or whatever of like-minded individuals and hope what they do works for you if that is your cup of tea.
I hope everyone finds what works for them, good luck and good health wishes to you. This article is seriously irresponsible. Full of pseudo science and selective statistics.
All professional medical authorities confirm sodium as the prime factor behind hypertension. To suggest otherwise is pure bunk. Ignore this article and get your advice from a qualified medical specialist. Phil, a man after my own heart! I have to say though, that I am definitely a fan of sodium!
Sodium from plant sources rich in Na, celery beetroot to name two, are to me, a life blood. Its ubiquitous use of adulterated and subsequently therefore, unnaturally toxic sodium chloride is the real concern. Its process and horribly excessive use as a preservative and seasoning, is our undoing, not the sodium.
We just need to make sure we are drinking enough water to flush out the excess salt. A distinction must always be made between science and advertising. This flimsy assault on salt elimination was paid for by the International Salt Miners Association.
After consuming 10 glasses of water on Wednesday, I noticed today that I had symptoms of low blood sodium. What made you drink ten glasses of water? You say you have been on a sodium restricted diet. Do you actually mean salt ie sodium chloride? If not, why would you want to restrict sodium, it is an essential electrolyte? You also say you now want to raise your salt consumption, why?
If you are on a restricted sodium diet, how will you maintain that by increasing salt? What you absolutely have to be clear about is what are you trying to restrict and why, and what are you trying to increase and why? You also have to be clear on the difference of processed toxic salt ie sodium chloride in packaged junk food, and sodium from plant material, or from animals who have eaten the plants.
One is junk salt. What is a garden burger? This sounds horribly like American packaged food and therefore full of sodium chloride. I need information on this where are the most reasonable places to per chase this food. The link still works on our end: I am of the opinion every one is mineral deficient.
I suffered chronic fatigue for 4 years potassium showed 3. She put me on microK 8 ME twice a day. I am no longer exhausted or weak! Worked within a few days. Drinking gallons of orange juice for any reason is an incredibly foolish thing to do as is the statement foolish.
High levels of fructose or fruit sugar are contained in every type of orange juice. All fructose is metabolised by the liver, so an excess of it contributes to visceral fat. As a result heavy fructose consumption can lead to cirrhosis of the liver.
The damage caused by excess fructose is very hard to spot, because those suffering from it tend not to look fat. When you eat a whole piece of fruit, the fructose in it comes equipped with fibre, giving your liver far more time to metabolise it, than with fruit juice.
Smoothies are not any better, when the fruit is blended the insoluble fibre is torn to smithereens. No one in their right mind would suggest removing sodium, an essential electrolyte, from a diet. Industrialised sodium chloride, yes, but not sodium. So the hypothesis is irrelevant. The removal of toxic polluted sodium chloride would be beneficial, whilst maintaining intake of plant based sodium, or eating the animals that have consumed plants.
I started a running addiction at age 43 and since then I have run about 60, miles including finishing 40 foot races of or more miles.
I also have 38 in-completes at the mile distance. I will be attempting the Lean Horse mile race next Saturday. First when I started running I avoided all fat and had issues with dry skin. I avoided salt and had issues with cramping during marathons and longer races. I also do NOT worry about adding salty things like ketchup to some foods when I eat out.
I now eat at buffets 3 days a week and at home 4 days a week. I started eating lots of pasta and now I eat very little pasta, but LOTS of lightly cooked vegetables like broccoli, cauliflower, squash — winter and summer types, peas, corn, green beans, carrots, brussel sprouts, kale, kohlrabi, collard greens, swiss chard, asparagus, potatoes, tomatoes , fruit strawberries, blueberries, blackberries, bananas, watermelon, cantaloupe, honeydew, pineapple, pears, apples, grapes, peaches, plums , nuts pecans, almonds, walnuts and meats, salmon and some other fish, chicken and turkey without skin , sirloin steak, pork tenderloin and oatmeal.
I do not eat wheat products or desserts very often. I am 68 inches tall and currently weight pounds depending on how much salt I had. My blood pressure is over with a resting pulse of My glucose is and my triglycerides are Some people do care. I learn from what others say. Yeah maybe he went into a little more detail than was needed but we can still learn from him.
The problem seems to have started around and got progressively worse. So when self-appointed experts began recommending salt restriction I immediately smelled a rat and went back to look at the past fifteen years of my own annual blood test data.
The result was not unexpected; my sodium level was consistently maintained just below the lower limit of the recommended guideline range.
Now, my diet has been anything but consistent over this period so apparently evolution has, as we might expect, equipped the body with a sodium control mechanism.. No doubt the data linking hypertension to salt intake is derived from the few people who the medics see with hypertension problems resulting from a dysfunctional sodium control system.
I believe there is even research data to support this conclusion. However when there is insufficient dietary sodium the control mechanism would be unable to function. Notably, the animals are simply given access without restriction.
Once again we have the bunglers regulating something taken care of by evolution, something they apparently never studied, along with any consideration of all-cause mortality. Salt licks a non essential compound as inorganic sodium chloride have no metabolic correlation to essential organic sodium, a required nutrient. Most farmers would expect and want their herds to remain nearby where an addictive substance was made available. That was a sign that there was salt enough to sustain life and provide an income to those who settled there.
Many towns and indeed great cities arose because salt was available. Most dynasties, Chinese for instance were funded on salt tax, because salt is essential to life. You simply die without it. There is no such thing. Sodium cannot exist except as NaCl. It conflagrates with exposure to air. Avery Island, home of McIhennyTabasco sauce is built on millions of tons of solid salt.
Mountains in the Mid-East are solid salt. Mayhap you mean the Ghandi salt. Well, I should not say that. Most sea salts are combination salts. These elements do not exist except as salts. You would rather eat a piece of an animal that ate a rock. That makes you feel OOH so less bad. Only a fool believes that. No one dies because they do not ingest salt.
I have been told and agree not all salt is made the same and sea salt is the best to use. Maybe someday you will discuss the differences? And my mother has it ingrained in her mind we need Iodine salt, is there research on that? I agree our bodies tell us how much salt we need. My 12 year old daughter was constantly putting LOTS of salt on her food.
It's a popular takeaway food, doled out at Chinese and Indian restaurants as a tasty accompaniment to main dishes. But many struggle to eat all of the rice they get - and decide to put it to the back of their fridge and heat it up later in the week. Now, a British expert has revealed that you should keep cooked rice in the fridge for no longer than 24 hours before consuming it.
Fiona Hunter, a registered nutritionist for Healthspan, also said it should be never heated more than once and should be refrigerated within an hour. It's a popular takeaway food, doled out by Chinese and Indian restaurants as a tasty accompaniment to main dishes.
Ms Hunter explained this process produces toxins that can cause bouts of vomiting or diarrhoea. It comes after a food contamination expert warned last February that potentially thousands of adults may be cooking rice wrong. Professor Andy Meharg, from Queens University Belfast, tested chemical levels after cooking rice three different ways.
He found cooking the grains in excess water helps to flush out arsenic, preventing any possible chemical poisoning. While soaking rice overnight slashes levels of the industrial toxin - linked to heart disease and cancer - by around 80 per cent. Though, because of their popularity with holidaymakers, countries such as Spain, Mexico and India are also often associated with dodgy stomachs.
The WHO says that one in 10 people million globally are ill every year from eating contaminated food - and , die as a result. Children under five years of age are at particularly high risk, with , children dying from foodborne diseases every year.
Diarrhoeal diseases are responsible for more than half of the global burden of foodborne diseases, causing , deaths every year. Diarrhoea is often caused by eating raw or undercooked meat, eggs, fresh produce and dairy products contaminated by norovirus, Campylobacter, non-typhoidal Salmonella and pathogenic E.
The risk of foodborne diseases is most severe in poor countries, with bad levels of hygiene, unsafe water and insufficient food safety legislation. The views expressed in the contents above are those of our users and do not necessarily reflect the views of MailOnline. Sunday, Sep 16th 5-Day Forecast.
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