Guest guest Posted June 8, 2003 Report Share Posted June 8, 2003 >Seems like a fairly harmless thing > to take too much off. I've seen evidence of Japenese fisherman often > consuming 30g of salt a day with no side effects... > - Makes me wonder if the fishermen are contributing more than their share to the death from hypertension stats for Japan, or the stomach cancer deaths. Japan exceeds the West in one or both these stats, don't they? and which is linked to higher consumption of sodium than us. Also, i wonder among the fisherman high-salt consumers, what percentage are bald? Yes, i am perfectly serious about this last issue. But, that may not be important either. Hue Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2003 Report Share Posted June 9, 2003 Hi Hue, In Laragh's Hypertension Manual, it is stated that Japanese have a problem with cerebral hemorrhage (Fukada, 1970). Their sodium RDA, as I recall, is 10 gms pd and they eat fish. The real question is - how much sodium do we need? The estimates range from 100 mg to 10 grams. I do 1.5 +/- 0.25 gms and I do occasionally use low sodium V-8. Regards. ----- Original Message ----- From: Hue Sent: Sunday, June 08, 2003 4:48 PM Subject: Re: [ ] Re: sweetners/V-8 >Seems like a fairly harmless thing> to take too much off. I've seen evidence of Japenese fisherman often> consuming 30g of salt a day with no side effects...> -Makes me wonder if the fishermen are contributing more thantheir share to the death from hypertension stats for Japan, orthe stomach cancer deaths. Japan exceeds the West in oneor both these stats, don't they? and which is linked to higherconsumption of sodium than us.Also, i wonder among the fisherman high-salt consumers,what percentage are bald? Yes, i am perfectly serious aboutthis last issue. But, that may not be important either.Hue Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2003 Report Share Posted June 9, 2003 I wonder how primitive mankind, the hunters and collectors, get their sodium supplement, the poor devils. I looked at V8 juice, and i see that per 8 oz. glass it's about 210 mg. People's milage varies, but for me at least, this is not " low sodium " , but maybe " lower sodium " . Say, here's an oddity from the Saturday newspaper: Parents Charged in Child's Death Miami- A couple devoted to a vegetarian raw-foods diet was charged with manslaughter Friday in the malnutrition death of their 5 month old daughter, who died weighing less than she did at birth......... ......The mother said she breast fed the baby, but the girl's brothers told investigators she was fed coconut milk, almond milk, and avocado juice. (via Hue ) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2003 Report Share Posted June 9, 2003 We're always working with inferences from studies. Probably no one will ever prove the hazards of salt. So I like to say why do we ingest something that's NOT proved to be beneficial? Why is it so easy to accept something just because it's been used for so long. Salt is primarily a food preservative. In some cases sodium bicarb is used for rising, neutralizing acids. But I tire of having to find "proofs" for a low fat diet, sodium restriction, losing weight, whatever. Suffice it to say that one can always change habits after the MI or stroke. Regards. ----- Original Message ----- From: paultheo2000 Sent: Monday, June 09, 2003 7:25 AM Subject: [ ] Re: sweetners/V-8 "I wonder how primitive mankind, the hunters and collectors,get their sodium supplement, the poor devils."I think it's an interesting question to what extent evolutionaryinformation is relevant to modern nutrition. Considering thatprehistoric man most likely had very little variety in his diet,should I give that up as well? What about spices? Peanut butter?I think a more relevant point would be a study addressing the dangersof salt. If there's a study of that nature out there I would gladlyrevise my stance on this issue. Currently my salt intake isn't allthat high anyway, and I get at least 1 hour of cardio daily. It's certainly an interesting topic. Too bad we have no definitiveanswers. As a matter of caution I like to take everything inmoderation anyway. You never know what they'll discover 20 years downthe road and I'd hate to think I've been over-using somethingpotentially dangerous. Cheers, -Zulu Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2003 Report Share Posted June 9, 2003 ----- Original Message ----- From: " paultheo2000 " <paultheo2000@...> > " I wonder how primitive mankind, the hunters and collectors, > get their sodium supplement, the poor devils. " > > I think it's an interesting question to what extent evolutionary > information is relevant to modern nutrition. Considering that > prehistoric man most likely had very little variety in his diet, > should I give that up as well? What about spices? Peanut butter? I don't think you need give up peanut butter. Perhaps the primitive would have been glad to have a grinder, so they could process their peanuts this way. But i am pretty sure they managed their running across the veldlt, chasing after animals in the hot sun, without the benefit of sports hydration systems ( sports drinks ). Just my opinion only, but i think salt is an addiction, same way as sugar, which seems present in almost everything. Hue Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2003 Report Share Posted June 11, 2003 > I think you're right about salt being somewhat addicting; I've found > that my taste buds have adapted quite quickly to a reduction in salt. > The one persisten craving I have is bread (I grew up eating white, > refined brea d almost exclusively--sometimes entire loaves in a day!). Try Celtic sea salt (celtic-seasalt.com). More flavor satisfaction from a smaller amount, less processing, trace minerals, etc. Incredible stuff. I use it to make my fermented vegetables (sauerkraut, kimchi, etc). > > Francesca, > > " I buy the nut butters available from Fresh Fields. No sugar, salt or > additives. Just plain nut butter " > > Same here! I don't think I'll ever go back to processed hydrogenated > nut butt ers after discovering the natural kinds! Um, how about eating, like, nuts? Nothing beats a sprouted almond, and no matter how " natural " these nut butters are, you can't escape the oxidation of all those PUFAs. > Can yogurt be frozen? I thought of the following recipe: plain no fat > yogurt 'mushed' in with blueberries such that the mi xture becomes > entirely homogeneous. Then I thought of adding various chopped fruits > and perhaps topping the thing off with some nuts/flaxmeal. Could I > then freeze this? If so, can it be 'unfrozen' and still be edible? Can > it be eaten as frozen yogurt? How long would such a mixture hold in > the refrigerator (in case I were to make larger quantities). If you freeze it you'll kill some of the friendly bacteria, which is the main point of yogurt. " no fat " yogurt? Sounds like something sold in a supermarket. Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2003 Report Share Posted June 11, 2003 > " Um, how about eating, like, nuts? Nothing beats a sprouted almond, > and no matter how " natural " these nut butters are, you can't escape > the oxidation of all those PUFAs. " > > I eat raw nuts everyday. Cashews, walnuts, almonds, sunflower seeds, > pumpkin seeds, brazil nuts, hazelnuts, macadamias. nuts need to be soaked, or at least heated. raw nuts (as with most seeds) can't be digested too well and the nutrients are not too bioavailable. > How long would yogurt with fruit in it hold in the refrigerator? And > yes; it's store bought. I don't live near a farm and I don't know how > to make yogurt myself (that's assuming it's worth the time required to > make it). In fact, everything I buy is store bought. I don't see what > other alternative I have... > > - in principle, it should keep for at least a few months, just fermenting and changing in flavor, but i don't know about pasteurized milk; it might go bad after a while. you can make your own kefir; people have kept kefir in the fridge for over a year with no problems, and kefir is much easier to make and much healthier than yogurt. here is the definitive source of info on kefir: http://users.chariot.net.au/~dna/kefirpage.html even if there are no farms around, it's likely you can find someone in your area who gets raw milk delivered or who picks it up. it's a grass-roots community thing, and you can do similar things for veggies. most cities have various CSA's (community supported agriculture). Mike Quote Link to comment Share on other sites More sharing options...
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