Guest guest Posted September 30, 2004 Report Share Posted September 30, 2004 Here's a new item on salt and HTN. http://www.cce.cornell.edu/food/expfiles/topics/mccormick2/mccormick2overview.html "There are many areas of the world which are virtually devoid of significant sources of sodium. Some believe that this scarcity led to the evolution of physiological mechanisms that allow humans to conserve body sodium. Even today, populations exist where sodium consumption is hundreds of times lower than that found in western diets. These populations appear healthy and show little sign of an elevation in blood pressure with age. Research over the last two decades has focused on whether sodium intake "beyond physiological need," characteristic of many western diets, is potentially harmful." Noticfe the caveat "beyond physiological need,". The other side of the coin is that few people actually are impacted by an RDA or care about it anyway. Does it really drive anything to do with food preparation? Regards. Quote Link to comment Share on other sites More sharing options...
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