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Hi Lovely!

I used to salt my food so heavily that all I tasted was salt—not ingredients.

Does this sound familiar? Do you (or someone in your family) drown your food in salt?

Well, it’s time to make a permanent change. I sure had to. The science is in: salt increases blood pressure (most likely).

Food manufacturers, however, don’t want to fold. They could change their recipes and use real ingredients, but salt is such a cheap and effective flavor-enhancer for processed foods. So instead they’re lobbying the government to stop recommending reduction of salt intake, disseminated misinformation, and tried to discredit studies that deface their favorite ingredient.

These studies date back decades. Restrict sodium intake, and blood pressure will drop. Introduce sodium back into a diet, and it goes back up. The results are pretty clear—and we’re talking about randomized, blind trials, so no chance that the changes were simply psychological.

Just one meal can have a big impact. Take someone with normal blood pressure and give them a bowl of salty soup (same salt content as a “normal” meal might have), and their blood pressure will rise over the following three hours.

Why? I knew you’d ask!

It seems raising blood pressure is our body’s natural response to excess salt in our system. Raising pressure is an attempt to get rid of it.

Of course, eating a plant-based or even plant-full diet will contribute to lower blood pressure, but salt is still a key factor. The American Heart Association’s recommendation for daily salt intake is so low that only 1% of Americans are actually following it. That means 99% of anyone eating a Standard American Diet is probably getting too much salt.

The well-known Intersalt study looked at salt intake and blood pressure in 32 countries, taking data from 52 health centers with hundreds of participants each. In communities where salt consumption was chronically high, blood pressure increased gradually with age. In the rare communities where participants lived according to the American Heart Association guidelines, blood pressure issues were non-existent, with adults demonstrating the same blood pressure as teenagers. 

This is basic stuff. Salt up, blood pressure up. Salt down, blood pressure down.

Now, mama, we just have to actually do it!

Want to learn how to make your food (and your life) so delicious, flavorful and satisfying that salt is totally unnecessary? I can show you! Try Wild Nutrition: Your 30-Day Revolution to Plant-Based Vitality today!

xx

Donna

Source:
F Godlee. The food industry fights for salt. BMJ. 1996 May 18;312(7041):1239-40.
F J He, J Li, G A Macgregor. Effect of longer term modest salt reduction on blood pressure: Cochrane systematic review and meta-analysis of randomised trials. BMJ. 2013 Apr 3;346:f1325.
G A MacGregor, N D Markandu, G A Sagnella, D R Singer, F P Cappuccio. Double-blind study of three sodium intakes and long-term effects of sodium restriction in essential hypertension. Lancet. 1989 Nov 25;2(8674):1244-7.
P K Whelton, L J Appel, R L Sacco, C A Anderson, E M Antman, N Campbell, S B Dunbar, E D Frohlich, J E Hall, M Jessup, D R Labarthe, G A MacGregor, F M Sacks, J Stamler, D K Vafiadis, L V Van Horn. Sodium, blood pressure, and cardiovascular disease: further evidence supporting the American Heart Association sodium reduction recommendations. Circulation. 2012 Dec 11;126(24):2880-9.
F M Sacks, E Obarzanek, M M Windhauser, L P Svetkey, W M Vollmer, M McCullough, N Karanja, P H Lin, P Steele, M A Proschan, et al. Rationale and design of the Dietary Approaches to Stop Hypertension trial (DASH). A multicenter controlled-feeding study of dietary patterns to lower blood pressure. Ann Epidemiol. 1995 Mar;5(2):108-18