Shake the Salt Habit

 

Sodium Skeptics Try to Shake Up the Salt Debate

Video taken from the channel: NutritionFacts.org


 

Salt Prank Compilation 2016 | Best Funny Videos

Video taken from the channel: rejanolg


 

Secret Salt

Video taken from the channel: CBS


 

Shaking the Salt Habit

Video taken from the channel: Roper St. Francis Healthcare


 

Want to shake the salt habit?

Video taken from the channel: EatRightOntario


 

Shake the Salt Habit

Video taken from the channel: Tshombe Moore


 

Shaking the Salt Habit

Video taken from the channel: NutritionFacts.org


The SHAKE acronym is based around the key areas for action to reduce salt consumption: Surveillance: measure and monitor salt use. Harness industry: promote the reformulation of foods and meals to contain less salt. Adopt standards for labelling and marketing: Implement standards for effective and. How to Shake the Salt Habit. Your body needs a certain amount of sodium.

Sodium helps your body maintain normal nerve and muscle function as well as fluid balance. But too much sodium, mostly consumed as salt, can spell trouble for your heart and health by placing added strain on your heart, blood vessels and kidneys as your body tries to get rid of any excess sodium. To break the cycle, try these sodium-reducing strategies: Eat fewer processed foods and more fresh ones.

About 77 percent of the sodium in the average U.S. diet comes from When you can, nix salt in recipes. Forgoing salt may affect baked goods, but try skipping it in other dishes. Cut down on. Each shake equals about 40 mg of sodium. “Some people go shake-shake-shake on each food item,” she added. Put flavorful herbs and spices in the shaker instead.

If you can’t eliminate the salt, cut it way. 8 ½” x 11”, 50 sheets, 2-sided Discover ways to reduce sodium intake without sacrificing flavor with the Shake the Salt Habit Handouts. This easy to read handout includes information about where sodium comes from, common high sodium foods, how to decipher sodium labeling terms on food packaging, and tips to reduce your. The SHAKE acronym is based around the key areas for action to reduce salt consumption: Surveillance: measure and monitor salt use. Harness industry: promote the reformulation of foods and meals to contain less salt.

Adopt standards for labelling and marketing: Implement standards for effective and. For ex, if you order a baked potato that works, but a veggie burger may have salt as one of the ingredients. Finding out how much may help make the decision to order this again or not.

Again, I’d encourage you both to keep cutting the salt. You’ve done well, but I bet you can even find further ways to shake the habit!Shake the Salt Habit When You Have Kidney Disease Provided by DaVita® Dietitians Everyone needs a little flavor in their life, but for those with chronic kidney disease (CKD), having too much salt in the diet can be harmful to the body. Unhealthy kidneys are not able to. Don’t wait for your doctor to recommend slashing your sodium intake.

Shake this bad health habit by gradually implementing these easy salt-reduction strategies. In a few weeks you’ll feel better, and you won’t miss the salt at all. Kicking the salt shaker habit may not be enough Date: May 8, 2017 Source: American Heart Association Summary: Restaurant foods and commercially processed foods sold in stores accounted for about.

List of related literature:

Most people find that once they get over the initial craving for salt, they don’t miss it.

“Divine Prescription, The: and Science of Health and Healing” by Gunther B. Paulien
from Divine Prescription, The: and Science of Health and Healing
by Gunther B. Paulien
TEACH Services, Inc., 2017

Need more strategies to shake the salt habit?

“American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition” by Roberta Larson Duyff
from American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition
by Roberta Larson Duyff
HMH Books, 2012

SHAKE the salt habit: The SHAKE technical package for salt reduction.

“Global Health 101, Fourth Edition” by Richard Skolnik
from Global Health 101, Fourth Edition
by Richard Skolnik
Jones & Bartlett Learning, 2019

Fortunately, salt appetite can be readily revised downward, for there are no withdrawal pains from giving up salt.

“Foods & Nutrition Encyclopedia, Two Volume Set” by Marion Eugene Ensminger, Audrey H. Ensminger
from Foods & Nutrition Encyclopedia, Two Volume Set
by Marion Eugene Ensminger, Audrey H. Ensminger
Taylor & Francis, 1993

To help you develop this salt quality in your life, I heartily recommend a book by Rebecca Manley Pippert, Out of the Salt­shaker & Into the

“Improving Your Serve” by Charles R. Swindoll
from Improving Your Serve
by Charles R. Swindoll
Thomas Nelson, 2004

If you do it and you don’t want to—or in the case of something good for you, like exercise, if you don’t do it and do want to—then try salt.

“The Little Book of Curses and Maledictions for Everyday Use: Dawn Rae Downton” by Dawn Rae Downton
from The Little Book of Curses and Maledictions for Everyday Use: Dawn Rae Downton
by Dawn Rae Downton
Skyhorse, 2009

good way to help yourself get out of the habit of sprinkling salt on everything.

“The 17 Day Diet” by Dr Mike Moreno
from The 17 Day Diet
by Dr Mike Moreno
Simon & Schuster UK, 2011

If I want you to pass the salt at the dinner table, I do not grab your arm and move it to the salt shaker and then use your arm as a lever to drag the shaker across the table.

“Born Believers: The Science of Children's Religious Belief” by Justin L. Barrett
from Born Believers: The Science of Children’s Religious Belief
by Justin L. Barrett
Atria Books, 2012

These are three reasons we cling to our salt habit.

“Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar” by Cathy Fisher
from Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar
by Cathy Fisher
Green Bite Publishing, 2016

tion of salt: flicking your hands into a bowl of salt water as you sweep.

“Your Hands Can Heal You: Pranic Healing Energy Remedies to Boost Vitality and Speed Recovery from Common Health Problems” by Master Stephen Co, Eric B. Robins, John Merryman
from Your Hands Can Heal You: Pranic Healing Energy Remedies to Boost Vitality and Speed Recovery from Common Health Problems
by Master Stephen Co, Eric B. Robins, John Merryman
Atria Books, 2004

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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86 comments

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  • Wouldn’t eating a low sodium, high potassium diet contribute to hyperkalemia, especially since people who eat whole food, plant based diets tend to exercise more, which contributes to exercise induced hyperkalemia. By virtue of a low sodium diet, the body is placed in a hyperkalemic state.

  • I’ve been 100% whole food plant based for 22 years, with reduced salt (sodium chloride) for half that time, then almost no salt for the last 11. My BP is 110/70, I feel great, look 20 years younger, and eliminated a host of skin, energy, congestion and allergy issues and avoided inflammatory diseases that my parents had such as arthritis.

    Videos like this confirm my healthier choice of low salt intake, but adds confusion by interchanging the terms “salt”, “sodium”, “sodium chloride” when these 3 terms are completely different in their nature/health consequences. I cannot tell what I’m doing to my arteries and blood if I add salt to my recipes or recommend the healthiest meal plan for someone.
    T or F: “Sodium” is an essential mineral found in nearly all whole plant foods.
    T or F: “Sodium chloride” is the crystallized form of natural “sodium”.
    T or F: “Salt” is another name for “sodium chloride”, NOT to be confused with “sodium”.
    T or F: A WFPB diet with a wide variety of sodium-rich foods will provide enough sodium with NO added sodium chloride (salt).
    T or F: The same WFPB diet with over 1000 mg daily of added sodium chloride (salt) can lead to health problems.
    Dr. Greger…I’m sure the public will greatly appreciate eliminating confusion on these basic definitions and impacts.
    Thank you for making the world a healthier place with this vital information.
    WFPB Chef/Instructor Eric Rivkin, FB Rawjedi, Vivalaraw YT channel

  • Everybody has bind spots. Dr. Greger is no exception.

    Avoiding salt is not necessary, if you are eating a whole food, plant based diet.

    By avoiding salt, Americans have lowered their iodine intake by about 50 percent.

    The healthiest, longest lived people in the world (Okinawans who eat their
    traditional diet) eat seaweed at EVERY MEAL and are estimated to get
    200,000 mcg of iodine every day of their adult lives.

    Dr David Brownstein is my iodine (and salt) hero. Here is a presentation he gave in 2011:

    https://www.youtube.com/watch?v=ku2lylX13h4

  • Hi Dr Greger
    Could you please speak about sea salt, and/or Himalayan Pink salt. Is there a difference between these salts from regular table salt? I have been eating clean I just have been getting tired of not having any taste. It was fine for awhile.. Plus doesn’t the body need salt in order to survive, or workout? I have been on an all potato diet, and it helps me to lose weight. But finding ways of trying to eat it without salt is getting monotonous. Thanks!

  • I don’t use much salt but I do use a bit. When I train hard I sweat a lot so a small dash once in a while I’m sure isn’t bad, if not good for me. I use a tiny sprinkle of sea salt a couple of times a week but I cut out a lot of high sodium foods long ago when I switched to plant based diet. My blood pressure went from slightly high to normal and now it’s optimal and I feel great. What I want to know is what a healthy dose of daily salt would be since I only eat whole foods and spice everything on my own.

  • I have HBP. I’ve shortened my intake to less than 3/4 tsp per day. I can already feel a difference after just a few days. My whole life I have always felt stressed and tense. Suddenly that feeling is almost gone completely.

  • Sea salt is healthy, eating meat in moderation is healthy too.
    Mediterranean people eat salt in abundance as well as meat in moderation…. they live a healthy happy life till their 90s+
    I lived there & saw it first hand. No one could convince me that eating meat is unhealthy.
    i have been a vegetarian and i have developed an IBS… vegetarian diet is not a balanced diet period.

  • These studies are only looking at devitalized table salt. Huge difference between that and unrefined Himalayan or celtic salts, which have no such adverse affects and provide much needed trace minerals.

  • Bread and cheese are two very rich sources of sodium in the American diet….two of the main staples in America! People don’t realize if the drop the sodium out of their diets they will see huge changes within just a few days or a week. Most people will lose quickly 10 lbs of retained fluid by doing so.

  • UP YOUR POTASSIUM if you like salt. It’s all about balance! 5:1 ratio potassium to sodium. One banana doesn’t cut it either. You need around 4700mg potassium each day and you can have some salt. Good quality salt, lots of healthy veggies too. Avocados are great, beet greens are highest in potassium, but who eats those? Acorn squash, kidney beans, and potatoes are good too. Look it up.

  • I am on a low carb ketogenic vegan diet and my blood pressure gets way too low if I cut back on salt. I start feeling faint and I have to grab a cup of veggie broth. I eat predominantly whole vegetables foods and make sure to have adequate magnesium and potassium. ACV water and lemon water are regular parts of my day. I eat lots of leafy greens, avocados, olives, flax seed, pumpkin seeds, small amounts of nuts, non starchy vegetables, nutritional yeast, sprouted tofu in veggie broth, great quality coconut oil and olive oil, coconut cream, and a very minor amount of stevia. No processed crap, only berries, lemons, limes for fruit. I only add salt to my salads in the form of pink Himalayan salt. My BP today was 75/50 and my resting pulse was way too high at 98. I started this a month ago in an effort to get rid of my plantar fasciitis and it is working. Pain levels down from a 9 to a 1, but not completely alleviated. I eat some cooked veggies too like asparagus and lots of cauliflower and broccoli. My heart rate is way too fast though. It has been even when I was a high carb vegan and a more processed, higher protein vegan. I am a 50 year old woman, weight 154. 5’7″. Super active, but not cardiac active. My old BP readings were around 100/70. Pulse 73….

  • Fuck we should just all eat corrugated cardboard at this point. According to Gregor practically everything that tastes good is bad for you!

    Thankfully those that eat a strict plant based vegan diet only live a measly 7 years longer on average compared to someone that eat’s whatever they want (assuming that they do not die from some other cause) according to Gregor!

    I think that a balance must be struck between eating healthy and eating foods that taste amazing that have healthy sea or Himalayan pink salt, healthy cold pressed oils, and possibly sugar in them.

    There’s a reason that we crave sugar, sat, and healthy oils and even meat.

    I think the depression and dissatisfaction caused from not eating what your body tells you to and craves will take a bigger toll on ones overall health than the benefits that might come from say not adding salt, oil, and/or sugar to your food.

  • ah! i needed this. i’m the person who always adds salt, but nooo. i’ve been cutting down, i can definitely do better though! thank you for this! ^_^

  • WAIT WAIT WAIT WAIT WAIT…..I’m confused. I thought there was a problem with people not getting enough IODINE b/c everyone’s been eating sea salt which isn’t iodized. I just watched Dr. Greger’s video on that and went out to buy a container of iodized salt. I don’t eat processed foods (or very little) and don’t eat out much, so I’m hoping this video is more for the standard person who has a high sodium intake..and not for me. Because otherwise, I am confused as hell:(

  • What about people with hypotension (too low blood pressure)? There are studies recommending up to 20g salt a day! Not everybody is the same. I always recommend also to look at your individual situation not just trying to accommodate to the average of 10000 people…

  • I’ve been salt free for several months.  Also good salt replacements are dulse flakes, kelp granules and a product called Table Tasty. Table Tasty gives even a reformed salt addict like myself pleasure and there is no sodium, just all natural ingredients.  It’s the best product I’ve found so far to replace salt.  After a month you really can taste the natural sodium in foods.  Spinach and celery are very salty veggies. Never noticed it until I let the salt go.

  • Always seems to go back to the processed food. I don’t cook with much salt and try to keep processed foods to a minimum and it seems to keep my sodium intake under control.

  • So I am going to kill these bags of tortilla chips and then do my best. I know its not the wisest choice but cant waste food right?

  • i just don’t see why SALT its unhealthy.. I think the main reason it is bad is because it is always over used in BAD foods (pilsburry pizza pops??lol eww) but adding salt to a vegetable soup?? definitely not harmful..

  • I’ve poured obsessive amounts of salt on every square millimeter of both sides of every piece of meat I liberally consume obsessive amounts of my whole life and I continue to have god like blood pressure.. HRMMM

  • Thank you, Dr. Greger for the simple tip of how to determine if the mgs of sodium are at a good range for the food item. This is information that I can and will use. A stroke of genius!

  • I’ve been adding fairly little salt to my food in the first place, but more recently I’ve been adding even less salt to my food. Now if I eat out or buy something like bread that often contains a lot of salt, it often ends up being too salty for my taste. That’s the main reason I eat a lot less bread than I used to. For a while I baked my own, but the oven I have right now unfortunately isn’t great for that. I’ll be moving very soon though and I hope to pick it up again from there.

  • THERE IS A BIG DIFFERENCE between refined table salt (a sort of poison) and mineral dense salts like sea salt and himalaya salt. In Europe we use high quality salt traditionally as a medicine for people and animals.

  • Himalayen, Celtic, Icelandic, Black lava, AKA rock/crystal/natural salts are perfectly safe for human consumption. Its just those white/processed/table salts that are extremely bad for us similar to white sugar. 1/4 1/2 a tsp a day gives the body most if not all the minerals it needs.

  • I have tried on 2 different occasions to completely (0) eliminate salt from my diet and both times wound up weak, tired and depressed and had to backtrack to feel myself again. I wish the Doctor would give us some clue as to what “low salt” means. Is NO SALT healthy?? Is my experience normal? I now target 1000mg. Is that low, just right or too much?

  • If you are getting too much sodium in your diet, you can balance and diminish the harm by increasing potassium

    eat more plants to balance the extra salt

  • What’s up with the ‘eeh’ and the stretching of syllables? Are you shitting? Please record and listen to your own voice and correct for this.

  • Lowest blood pressure is in South Korea where they consume 4,000+ mg sodium / day. Centuries ago when cured meats were widely consumed people didn’t have cardiovascular issues like today.

    Very clear that sodium is good for us, and the recommended 2 g per day is actually the worse possible recommendation for anyone with functional kidneys.

  • That was totally me today haha I added salt to my pinto beans while I was cooking it, and then I stored them away for dinner later on. I took out and prepared my beans and added more salt before even tasting them like an idiot. Now I wish I didn’t. So I just added more rice to my plate and less beans for sodium balance ^_^

  • Kinda missed an opportunity to expose how bad the normal table salt is to the body compared to natural sea salt/ Himalayan rock salt. If you want to keep adding a bit of salt to your body DON’T use table salt. Throw that shit away. Only the natural stuff has any benefit and use to your body.

  • I never add salt to anything. I don’t even think we own table salt but I do have tortillas that have salt in them and I use Annie’s ketchup which has some salt. I also really love braggs liquid aminos. are these things better replacements for adding salt to my food?

  • I can definitely attest to this. I used to use quite a bit of salt, then stopped, and now I can hardly eat my mother’s cooking as she always adds (what seems to me like) a ton of salt.
    I have been in the same state regarding sweetness during traveling (greatly reducing sweet foods and drinks), and upon returning home found the sweet things I used to have, too sweet.
    It’s something you need to maintain, though; you can get used to the sweetness/saltiness again.

  • This entire video can be proven to be either extremely disingenuous or plain ignorant by the following:

    The Japanese study you highlighted dropped from 18g of salt to 14g of salt daily, or from 7,200mg of sodium down to 5,600mg. Not exactly a low sodium diet, and obviously going from excessively high amounts to a lower extreme is going to cause a beneficial effect.

    The Finland study measured salt EXCRETION, not intake. Numerous factors cause the kidneys to become salt wasting including stimulants, diuretics, a vast amount of pharmaceuticals, stress, being elderly, cancer, kidney problems, diabetes, liver problems, bowel problems, etc. None of which are indicative of health, but more importantly limit the conclusions one could draw from this study.

    Followed immediately by a strawman/appeal to common sense via the smoking analogy. Not an argument, not science, and indicative of a personal belief rather than chasing facts especially since you’ve preached and no doubt practiced a low sodium diet for years.

    TOHP study: no indication of sodium intake. Cutting 25% off of 5,000mg+ is significantly different than cutting 25% off of 3,000mg.

    CDC did a study in 2014 that showed “no benefits of reducing sodium below 2,300mg per day”, yet that’s still the FDA’s upper limit.

    You continually hint that there’s some “big salt/food” industry behind this, yet health conscious people aka most people find “low sodium” to be more appealing because they know it’s “good” for them. Ironically, the biggest industry to gain from this misinformation if you want to make it out to be some grand conspiracy is actually pharmaceutical companies.

    The incidence of fatal cardiac events actually sharply increases the further below 3,000mg of sodium, and you have a significantly higher risk of dying from a cardiac event eating 2,000mg of sodium daily (worse with less) than eating even up to 12,000mg daily…

    Our body has no defense mechanism against insufficient sodium other than increasing insulin levels to cause the kidneys to retain salt. Ironically this process also causes aldosterone and norepinephrine levels to rise dramatically, lowering blood volume, drastically increasing heart rate due to the lowered blood volume and norepinephrine, and causes a cascade of detrimental health effects, including increased insulin resistance.

    Sodium deficiency can cause nearly anything bad: liver problems, GI problems, acid reflux/GERD (caused by insufficient stomach acid because you can’t make hydrochloric acid without the chloride from salt…), fatigue, dizziness, ARRYTHMIAS, high blood pressure (from huge amounts of aldosterone), increased resting heart rate (which can lead to an enlarged heart), insulin resistance (body’s defense mechanism is to increase insulin to cause sodium retention in the kidneys to not run out), shunting of blood from extremities, etc, etc.

    Guess who sells the cure for all of those? But no, blame the big evil food companies… Is every problem caused by a salt deficiency? Absolutely not, but the risks of not getting enough without a doubt outweigh the consequences of not enough. Salt to taste, eat plenty of produce for potassium, and cut sugar (but not fruit) and sodium wouldn’t even be debated…

  • I use Himalayan Pink sea salt liberally during cooking and at the dinner table.  I almost can’t get enough salt.  Why?  Because the body REQUIRES salt to produce hydrochloric acid to keep your stomach acid strong to break down proteins.  That’s just one benefit of salt.  How about all the other essential trace minerals in salt?  This guy, once again, is spreading misinformation in my humble opinion.

  • I understand salt is bad for you but I can’t give it up. I tried to eat some meals with no salt and it’s just terrible. It makes me no longer enjoy eating healthy food. Salt is my only savior that I can rely on when the food tastes bland. I avoid animal foods, oils and sugar and eat as less processed as possible but salt….salt is basically my only guilty pleasure left. So basically, what’s the point? I feel like giving up salt it’s just not worth it. I think I eat healthy enough so that I can “afford” so to speak to include salt every now and then, right? Surely I am still way more healthy than people who don’t care about health and eat whatever processed food they come across.

  • It’s true that when you do not add salt you will eventually be able to taste more, I experienced this. It actually makes food taste better once you are off the salt. There are a lot of flavors that salt overpowers.

  • You never discuss the difference between refined table salt & other mineral dense salts. Why not? Surely this is a factor that should be considered.

  • More bullshit. No salt and you die… excess salt is simply excreted (within reason obviously as you can kill with too much salt as well)

  • Lol someone in my class told another person in my class to do this and then he went to go show his mom and she got mad and told him not to do it

  • I had attacks of Menieres in my teen years, twenties and thirties.One bad attack in 2003 my GP said my blood pressure was to low. After that I increased my salt intake. I have only had mild attacks that have lasted one night. All blood pressure tests have come back as normal. 10% of the adult population had hypo-tension.

  • Dr Greger man.. Dr popper completly disagrees with you.. https://www.youtube.com/watch?v=ehwt7NcJofk she seems to disagree with everything you say and backs it up with studies.. most of the time i wanther to be right.. but on this subject i want you to be right.. wtf is going on..

  • Dr. Gregory says regarding the standard American diet is 100% true but what about people that are getting their 5000 grams of potassium a day?
    I bet you salt is fine for those people.

  • But whats the least amount of sodium that i need?

    Im only eating vegetables, so my daily sodium intake is less than 200mgs and i have been feeling dizziness and lightheadedness.

    Ive see in others YouTube videos that too little sodium is also dangerous, so what is the truth?

  • What about exercising and sweating? What about electrolyte balance particularly potassium and sodium ratio? The rdi for potassium is around 5000mg, was it based on high sodium intake? Should we get less potassium and salt altogether, should we require less magnesium then? These questions are the most important from a practical point of view: how one should regulate their salt intake along with other codependent micros to keep things at optimal balance. Or what just refuse all the added salt and only get it out of plants? That does sound intuitive but other factors like low blood pressure and sweating sodium out make you wonder further. I find it very problematic to get even half of the required potassium with my diet, I simply can’t eat more of the avocados, potatoes and bananas a day to get that 47000mg, it is insane, I would have to just eat potatoes all day every day. Perhaps lowering sodium is the answer to taking a ridiculous amount of that one nutrient.

  • One has almost got to roll the eyes with this. Who is going to eat veggies without proper seasoning and a little fat I may add? They are almost unpalatable otherwise. That’s why this sort of diet isn’t going to go very far.

  • Everyone ASSUMES people either get too much salt, or enough. Is 400 mg per day enough for cell function? What is the MINIMUM amount of salt a person needs?

    In my online searches, the only answer I found was “less than 500 mg”. But how much less?

    If this were something in sale, I would assume 499. Is 475 enough? How about 450? 430?

    I don’t use salt. I season my food with herbs & spices. My sodium intake today was 438 mg. But is that too little salt for necessary cell function?

  • My mother had a stroke in her low fifties, despite having low blood pressure, not drinking, not smoking, 23 BMI and being relatively healthy. Doctor’s told her that they didn’t know why and that it probably ran in the family. Now that I don’t live at home anymore, every time I visit I try to avoid her food. Everything is drowning in fat and is disgustingly salty. When my mother gives me a takeout, I often wash it, trying to get rid of the fat and salt but I can’t.
    I am trying to convince her to be healthier. Eating less than a teaspoon of salt a day, only coating the pan with oil instead of having the food swim in oil but she doesn’t listen and still fears another stroke as if she can’t do anything to prevent it.
    She also always complains about headaches but refuses to drink more than a liter of water a day or go to bed before midnight and only sleeping till 6 am.
    It’s depressing to see people that don’t want to change…

  • Aaaand then there’s the ‘Korea paradox’. Riddle me this you stupid fucking mong: the average South Korean consumes approximately 4000mg of sodium per day, almost double the amount recommended by US dietary guidelines. Despite this, South Korea has the lowest rates of coronary heart disease in the world. Paper: http://www.sciencedirect.com/science/article/pii/S2352618115000475

  • I have watched various of your videos about salt intake and it prompted me to do more research. And as a result my opinion about salt intake has changed.

    But,…. even though I am agreeing now with the importance of not consuming too much salt,… I still think there is much more to BP regulation than just how much salt you eat. Potassium for example is actually a much more important factor I think. Potassium directly regulates how much sodium is excreted. The more potassium you eat, the more sodium is excreted, which may compensate for excess sodium intake. (I think that’s where all the confusion about this subject comes from.) You can reduce salt intake, but without increasing potassium intake, it will have a minor effect on BP because the PB set point is mainly determined by potassium I think, and not all that much by sodium.

    So why don’t doctors tell people to eat less salt AND eat more potassium rich food? Not even you talk about potassium when talking about sodium and BP.

    But alright. I’m glad your videos prompted me to research this subject better and I’m going to test this by reducing the amount of salt I add to food when I cook. I hardly eat processed foods so there’s not much to gain there, but I can reduce how much salt I add to food. I already eat tons of vegetables and low sugar fruits (on average 300 to 400 grams per day) so it won’t be easy, nor necessary to increase that much.

    ��

    Added, I just found this sodium calculator (very cool)

    https://www.projectbiglife.ca/sodium

    Seems that my current sodium intake is at 1500mg per day. Which is less than I thought it was. But it used to be much higher. Before going low carb and iliminating all processed foods, I was probably at double that.

  • I restricted salt for a year and started having fainting spells. I had to add back a bit of salt and the fainting went away. I have low blood pressure.
    I avoid salt that has the free-running agents in it, like Sodium ferrocyanide, or Yellow Prussiate of Soda, which has cyanide in it. Be sure to read the labels!
    I take two drops of half-strength Lugols Iodine daily for my thyroid. Sea vegetables have Iodine.
    Salt is an electrolyte and part of a balance we need of potassium, and magnesium. We are electrical beings. Our body’s work like batteries. We just need the right amount and no more. Excess salt needs to be filtered out by our kidneys. Just like excess refined sugar. Processed foods eaten constantly puts pressure on our kidneys and liver and pancreas.

    The thing is, salt in high concentrations works as a preservative. So it is added to a lot of packaged foods and is used in fast foods for that reason. And whenever we dry a food we concentrate the salt in it. So we end up eating way more salt just for convenience sake and “shelf life.”

    Long Shelf life means old, dead, food.

    Preserved foods are great for emergency rations, but were never good as a long term diet. It’s like we are all eating rations like sailors on a ship at sea, when there is fresh food available right outside our door. We are all eating kibble, like rats in a cage. The cage door is open, and we don’t even notice.

  • People drinking coffee, 4 cups/day, are consuming their sodium reserves. In time, if you drink coffee, soft-drinks, sugar, alcohol, then your levels of metabolic sodium will be chronically deficient. The papers quoted by our dear physician, are not conclusive. They have too many assumptions regarding. It’s sugar not salt consumption levels that should, vis a vis, be correlated with coronary deceases, specially hypertension.

  • I use lemon and lime juice in my cooking and it totally takes the place of salt. People should try, it totally fools your taste buds.

  • Just based on my own experiences, if ur diet is clean enough, salt isn’t going to kill u. My gramma & gramps ate a traditional Korean diet all their life (rice 3x/day, veggies seasoned/pickled/cooked/fermented with loads of salt), very little animal products and they lived to 94 & 90 respectively. But I’d imagine that wouldn’t have been possible if they ate a diet high in fat and meat.

  • If you live a sedentary lifestyle and consume a poor diet and have high blood pressure then maybe you need to be careful about salt.  For the rest of us I don’t believe it to be a problem and have little faith in what studies say following all the advice we have been given on diet over the years that changes so often.

  • NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!! Sigh, I was so amped up yesterday after watching (and showing my wife) a video from the “what i’ve learned” guy on salt. My one vice, just let me have it aaaaand live long and healthy. Whatever… thank you sincerely Dr. Greger for looking out for all those who go to you for advice and information. You have earned the maximum value of trust I can give any stranger ever.

  • I’m running into a raft of “new vegans” who are all touting how great (and even healthy?) the fake meats and processed vegan foods are. I tell them don’t eat or recommend that stuff. Any short term gains for “saving animals” are compensated by human health loss, higher $$$ cost and the hypocrisy of owning up to fake foods and big agribiz, which do take more oil and energy to produce, and pollute more than simple, whole plant foods.

  • In 2 months, on a low fat, starch based, whole food diet, I have lost 12kg (27lb). Now 69kg (152lb) I haven’t weighed this little since I was in grade 10. I am now at 15% body fat. Is salt (the only thing I crave now) really going to increase my chances of heart disease?

  • on cronometer.com my sodium level often says i get around 33% of my recommend daily allowance should i add 1/4 tbsp to get it closer to 100% bit confused?

  • So correlations are proof?
    It has been proven that ppl have a good system that excretes salt.
    South coreans eat many times more salt than any populatiin. Yet they have the lowest rate of heart problems… And other problems.

    This doctor is a joke… Quit your job idiot. You suck

  • If one doesn’t eat any animal seafood, no iodized salt additionally, how would you keep from getting goiter, without taking iodide pills? Seaweed? How unnatural or pharmaceutical does this have to be considering health?

  • Just found the answer in, “How Not to Die” by Dr. Greger. Best source is Nori seaweed using 2 sheets per day which equates to the recommended 150mcg. (p409 in kindle edition). However, the Nori sheets are about 8″ X 8″. i think I’d rather take a vitamin pill every day…

  • Table Salt is a great source of daily iodine, so where are plant based diets supposed to get a decent amount of IODINE on a daily basis so we don’t harm their THYROID? Thank-you Dr. Greger. We appreciate all the work you put into these videos!!!

  • Ha! I’m sure sea salt or pink salt is a little better, but do they still offer some of the same problems? Salt is an irritant…I’ve always wondered if I was burning my insides with all the pink salt I was grinding on my food…

  • Seems there is a lot of research that shows that low salt is bad for health. It increases lipid production and reduces insulin sensitivity. The optimum salt intake seems to be at 5 grams of sodium per day. But there is more to sodium than just how much of it you eat.

    It seems to me the reason low salt is the advice is because people don’t eat enough potassium. But in stead of suggesting to eat more whole food plants, they suggest to lower salt intake.

    Interestingly, for people on high carb low fat 100% plant based diets, there is a bit of another problem. Higher sodium intake results in the kidneys removing more sodium as well, and with that, calcium goes out as well. And on a high carb low fat plant based diet, you consume about 50% less calcium. Which would suggest reducing sodium intake is better. Potasium intake on 100% wfpb diets is usually not a problem, unless you don’t eat a lot of vegetables.

    Another thing is that on a low carb high fat diet, the kidneys naturally get rid of more sodium. Also, on low carb high fat, sodium intake is lower because carbs tend to be combined with salt a lot. Low carb means low sodium as well, unless you add extra salt to your food.

    So what is the conclusion of all this?.. Salt consumption can’t be quantified in a healthy number. It depends big time on your whole diet.

    Either way, looking at this information, a focus on potassium intake should be more important than a focus on sodium intake.

  • If you are a vegan, do you have to worry about salt that much? I eat alot of salt but my blood pressure is fine. But I do alot of my own cooking so I probably get less salt than if I were to eat alot of processed foods.

  • “Studies actually show that the effects of sodium may follow a J-shaped curve. Too little and too much are both harmful, the sweet spot is somewhere in between”: http://jama.jamanetwork.com/mobile/article.aspx?articleid=1105553

  • Reminds me of the book “Thank You For Smoking” by Christopher Buckley. It’s afuny novel about a guy who represents the smoking lobby in Washington. He knows he’s full of BS but it’s a job. He gets together Wednesday nights with the head of the alcohol lobby and the head of the gun lobby, together they call themselves the MOD squad, not after the ’60s TV show, but short for Merchants Of Death. Anyway, the big justification these three use for their defense of these industries is, “It pays the mortgage”. Funny thing is, that line was taken from the author asking, as he was researching the book, one of the tobacco companies spokespeople and that was exactly the answer she gave him as to how she lived with herself. So he put it in the book.

  • Good lord! I had no idea that there was a “bar” of x amount of cash in the last x months before you had to declare a conflict of interest! That is absurd.

  • what i hate about this is, that sodium is in everything, and tons of it! in one can of soup there is 1,300 mg of fucking sodium! The daily limit is 2,500 mgs. Being healthy is impossible. is there a way to lose sodium that you ate?

  • What about the processes that you need salt for, table salt is never a good idea but sea salt is one of the few easy ways for trace minerals this is misleading, besides there could be other factors it has been noted by doctors that sodium bicarbonate does not increase blood pressure significanticantly so based on that evidence it’s the combination not the mineral itself, without adequate salt how do expect to maintain proper fluid balance, sodium chloride on its own that’s been refined and bleached is going to have both positive and negative effects on the body, usually when one mineral is cut out it creates other issues that manifest as different illness far more deadly

  • I’m just curious, I’m already on a Low-Fat Whole Foods Vegan Diet. Do I really have to worry about Salt? How many studies have been done on Vegans with a High Salt diet I wonder.

  • Goining whole foods vegan was enough to lower my BP to 104/60 without lowering my salt intake. I actually add sea salt(1 tsp/gal) to my filtered water to replace electrolytes from sweating during exercise. Since I started doing that I stopped cramping on long runs and prolonged workouts. This anti salt thing is ridiculous.

  • I’m not afraid of salt haha. In fact, I try to consume more salt so that my blood pressure rises. Whenever I sit down or lie down, my blood pressure drops, and then when i stand up, I end up falling over because of the change. Consuming more salt is what Harvard recommended, so I’m gonna go with it haha..

  • I like being healthy, but I can’t put up with bland tasting food. Did you ever not salt bread when baking it? Completely ruins it.

  • and yet my blood pressure is still low (below average) with a resting heart rate of 53.  I put salt on all my foods, it tastes great.

  • love this channel!! i would like to know How many plant protein is too many….i eat beans and chickpeas every day but is there any limit? i dont consume any other form of protein as soy products….but i crave beans every day..

  • Complete nonsense.

    “We can’t let the perfect be the enemy of the good.” That’s the same argument McGovern used to vilify cholesterol in the 1970’s.

    Despite decades of looking, science has yet to locate any biological pathway between salt and hypertension. The temporary increase in blood pressure that a person gets after consuming salt is from changes in osmotic pressure, due to the increase in sodium ions in the blood stream, and does not cause arteries to harden, nor is salt inflammatory.

  • If the problem with high sodium intake is that it raises blood pressure, what is the mechanism for increased sodium causing increased CVD when the subjects do not have high blood pressure?

  • ***And ednos but i can’t find one study about it. I just CAN’T believe that’s true. Can you pleeaaaaaseeee make a video about this? PLEASE!!!!!! i know i won’t be the only person who will thank you bout this. I am sorry for my terrible spanglish. Have a wonderful day/week. Chao!:-)

  • DR MICHAEL GREGER PLEASE READ THIS MESSAGE I NEED YOUR HEEEEELP!!!!!!!! I am studying nutrition in Ecuador. Today, i was looking for studies about the treatment for eating disorders. I was looking for studies that linked a vegan diet with the treatment and recovery for people with eating disorders, includying anorexia nervosa, bulimia and binge eating disorder e

  • So that’s why I never understood why people add salt to almost every recipe; I don’t add salt to anything, so my taste for sodium is probably more acute. Makes sense. It’s good to know taste sensitivity can be regained as well.

  • Salt intake has not changed in America in 40-50 years, yet hypertension has risen dramatically. Why is salt the demon? Salt is necessary for life! Natural sea salts are much better than the processed sodium in processed foods.:D

  • First of all Id like to mention that I think your channel is wonderful, informative and objective. Second i would like to comment specifically about this video. Before i begin A little ramble I would like to point out that everything in this video is correct, however like most things there are two sides to every story. I my case, I have always been a vegetarian from birth, im 32 years old and have continued to be health conscious all my life. I lived in the uk for most of my life and recently moved to australia where I have discovered even more health benefits. However, being so health conscious, through no fault of my own I effectively took it too far, let me explain. we i was a young teenager, I took notice of everything that the uk government and doctor said about having a low salt diet and how important it was to do so. So i followed instruction and had a low salt diet, continued to eat very well and have plenty and I mean plenty of water (which I had also seen an advert on the tv about, must have at least 2 litres of water a day). This combination over many years actually caused severe health problems for me. I was not receiving enough alkaline minerals in my diet and therefore my body was becoming more and more acidic. Now what I didn’t know what that the body needs sodium as on of your electrolytes to exchange water in and out of your cells in exchange for potassium. Now i’m not a scientist or a nutritionist, but I have done alot of research into why I became sick and one of the reasons was lack of salt, my sodium was too low. I have also used myself as a guinea pig as it were to experient with my diet and sodium in take and I have essentially healed myself. I had pre diabetes, candida overgrowth, severe fainting spells, bone pain, head aches, no energy and severe depression. and over two years from when I found out about my lack of sodium and low blood pressure, which was checked by a qualified doctor, I have improved significantly. Most of my symptoms are gone, but I still have a way to go and continue with this change in diet and lifestyle. So anyway, the point im trying to make is, to any one who is reading this, go and get your blood pressure checked regardless of your age. I suffer with very low blood pressure and I have had to make some life style changes, ie increasing my salt intake. I have been told by many doctors and naturopaths that im a rare case, however, there are many more like me. So before you decide to reduce your salt intake, visit your local chemist or doctor and get your blood pressure checked, its normally free and takes 5 minutes. And one finally note, please do your own research into this, but salt isn’t bad, I’m living proof and to begin with I honestly couldn’t believe it either. its the amount of salt your consume and the type of salt you consume that is bad. I hope this helps someone.

  • There’s a very important difference between refined salt and unrefined natural salt. Refined is basically toxic.. and unrefined I would define as a superfood. So yeah talk about salt as sodium and view it in a negative light based on studies studying refined salt but you aren’t talking about real salt which has a ratio of minerals incredibly similar to that of our blood. Everyone seems to know that too much salt is bad for you but not so many seem to know that there exists ‘real’ salt which (in moderation) is pretty much essential for good health.

  • Thank you, for all your information on this channel…you are doing amazing work! No other source is as this evidence based and unbiased.

  • He said it wouldn’t be ethical to “force” people to smoke for a decade… But don’t people decide to get paid good money for studies like this to be made on them?