Re: Is too much salt bad for you?

[Guest guest]

Drink a lot of water. What kind of salt did you use? If it's natural

salt like Celtic, Himalayan or Redmond's that stuff is actually pretty

good for you but still you don't want to suddenly up the amount you eat

by a lot; Morton's has flow agents, whiteners, etc. added and is

probably not so good for you (some say that kind makes them sick but

the natural salt makes them feel good).

There's a book, " Salt Your Way to Health " that speaks of the good salt

can do for different conditions and how it is needed for health.

>

> When I make the NT saurkraut, I use the 2 tablespoons b/c it's easier

> than getting whey. It's always ridiculously salty but I only usually

> eat small amounts. Today, for various reasons, I ate a lot more than

> normal and right after finishing I felt weird, like this feeling that

> it was connected to the salt I just consumed. It was five hours ago

> and I am still very thirsty and feel nauseous. Does anyone know of a

> remedy if you take in too much salt? Should I find a potassium source,

> or something, to offset the sodium?

>

[Guest guest]

I can't comment on how much salt is too much for you, but I wanted to tell

you that it isn't that hard to get whey. Buy some commercial yogurt that

says it has live cultures, I think Dannon makes one. Put a clean dish cloth

in a strainer and strain your yogurt through it. The resulting liquid is

whey.

Kathy

Is too much salt bad for you?

When I make the NT saurkraut, I use the 2 tablespoons b/c it's easier

than getting whey. It's always ridiculously salty but I only usually

eat small amounts. Today, for various reasons, I ate a lot more than

normal and right after finishing I felt weird, like this feeling that

it was connected to the salt I just consumed. It was five hours ago

and I am still very thirsty and feel nauseous. Does anyone know of a

remedy if you take in too much salt? Should I find a potassium source,

or something, to offset the sodium?

[Guest guest]

<<Buy some commercial yogurt that says it has live cultures, I think

Dannon makes one. Put a clean dish cloth in a strainer and strain your

yogurt through it. The resulting liquid is whey.>>

And the resulting solid is either greek style yoghurt or soft cheeze,

depending on how long you let it drip.

regards from edella

[Guest guest]

On 5/23/08, crayfishfeed <crayfishfeed@...> wrote:

> When I make the NT saurkraut, I use the 2 tablespoons b/c it's easier

> than getting whey. It's always ridiculously salty but I only usually

> eat small amounts. Today, for various reasons, I ate a lot more than

> normal and right after finishing I felt weird, like this feeling that

> it was connected to the salt I just consumed. It was five hours ago

> and I am still very thirsty and feel nauseous. Does anyone know of a

> remedy if you take in too much salt? Should I find a potassium source,

> or something, to offset the sodium?

I don't think there's a certain amount of salt that is too much for

everyone, but everyone has their own individual need. It is important

to balance with potassium -- normal populations that are not

hypertensive do not have salt-sensitive blood pressure, but if they

feed them a potassium-deficient diet they'll become salt-sensitive.

So the salt sensitivity seems to be a relationship to relative

potassium deficiency. I would either cut out the extra salt and use

whey or stop eating so much sauerkraut, personally (best used as a

condiment anyway because of the goitrogens), but if you have to

consume all that salt I'd try to at least get an equal amount of

potassium. The ratio of potassium-to-sodium in milk across species is

4:1, which, perhaps by coincidence or perhaps not, is also what the

RDA works out to.

Chris

[Guest guest]

<<It's always ridiculously salty but I only usually eat small amounts.>>

All traditional recipes for using traditional salt processed food (like

sauerkraut or salted herring) always start off by telling you to soak or

wash the food to rid it of excess salt. The " real thing " can be a lot

saltier than a commercial brand, so you must rinse it before eating.

If you feel you ate too much salt, drink more water to flush it out a

bit. And eat less next time!

regards from edella

[Guest guest]

Yet I've heard that because potassium is one of the " big 3 " in

fertilizer (NPK) that if you eat vegetables often you almost

certainly get plenty of it. Things like magnesium which are not

added back into farm soil are much harder to get from the diet.

> > When I make the NT saurkraut, I use the 2 tablespoons b/c it's

easier

> > than getting whey. It's always ridiculously salty but I only

usually

> > eat small amounts. Today, for various reasons, I ate a lot more

than

> > normal and right after finishing I felt weird, like this feeling

that

> > it was connected to the salt I just consumed. It was five hours

ago

> > and I am still very thirsty and feel nauseous. Does anyone know

of a

> > remedy if you take in too much salt? Should I find a potassium

source,

> > or something, to offset the sodium?

>

> I don't think there's a certain amount of salt that is too much for

> everyone, but everyone has their own individual need. It is

important

> to balance with potassium -- normal populations that are not

> hypertensive do not have salt-sensitive blood pressure, but if they

> feed them a potassium-deficient diet they'll become salt-sensitive.

> So the salt sensitivity seems to be a relationship to relative

> potassium deficiency. I would either cut out the extra salt and use

> whey or stop eating so much sauerkraut, personally (best used as a

> condiment anyway because of the goitrogens), but if you have to

> consume all that salt I'd try to at least get an equal amount of

> potassium. The ratio of potassium-to-sodium in milk across species

is

> 4:1, which, perhaps by coincidence or perhaps not, is also what the

> RDA works out to.

>

> Chris

>

[Guest guest]

Not quite accurate - it depends on whether you're using it as a

condiment or for a meal. A salt cod meal would be too salty to sit

and eat, but sauerkraut as a condiment is probably not soaked to

remove the salt! If you salt a lot of vegetables to store for the

winter, and then want them in a stew or casserole, you'd soak them

but as a topping for a roast or mashed potatoes or rice you'd leave

the salt in, because you want the flavor. Before there was sweet in

everything sour was the flavor most favored and especially I might

add salty/sour. Hence the popularity of sauerkraut in all its forms

and the salt ferments in Asia like soy sauce, miso, fish sauce, etc.

So I would guess the salty/sour flavor is good for us for a reason

(maybe helps refresh in heat when you lose a lot of salt via sweat?)

It's also been shown to reduce the problems with parasites (see

www.lymephotos.com or almost any good aquarium website).

>

> <<It's always ridiculously salty but I only usually eat small

amounts.>>

>

> All traditional recipes for using traditional salt processed food

(like

> sauerkraut or salted herring) always start off by telling you to

soak or

> wash the food to rid it of excess salt. The " real thing " can be a

lot

> saltier than a commercial brand, so you must rinse it before eating.

>

> If you feel you ate too much salt, drink more water to flush it out

a

> bit. And eat less next time!

>

> regards from edella

>

[Guest guest]

--- In , " haecklers " <haecklers@...>

wrote:

<<but sauerkraut as a condiment is probably not soaked to remove the

salt!>>

I said rinse it off not soak - and the poster wasn't using it as a

condiment in that case, but had eaten a lot more than usual. Its just

common sense really, if it tastes *too* salty, you respond to what your

taste buds say and rinse it off!

regards from edella