A Type Of Cellular Movement Described As Flowing Cytoplasm Salt: What Is in Your Kitchen and Fridge May Be Killing You

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Salt: What Is in Your Kitchen and Fridge May Be Killing You

Salty food is delicious. We can lick all our fingers the way a greedy dog ​​licks its bowl.

Stores sell both iodized and non-iodized salts. ‘Iodized salt’ means salts containing iodine. Unless one has an iodine sensitivity, I see no reason why one would choose de-iodized salt over iodized salt; Iodine is essential for our health in small doses.

Sodium and chloride make up the primary chemical composition of salt. About two-fifths or 40 percent of salt is sodium.

Both sodium and iodine play roles in the body. However, people who have a habit of eating too much salty food are at risk of many serious medical conditions such as high blood pressure and stroke.

Lack of awareness of the sodium content of savory foods, beverages or snacks is partly responsible for people’s high salt consumption. The average American consumes five to ten times the sodium requirement.

My eyes widened when I discovered the amount of sodium in my favorite cheese, forcing me to switch to lower sodium brands. I hope readers will do the same. Look at the sodium content of your favorite foods and snacks, salad dressings, breads and bagels, and consider switching to a safer option.

Sodium balance, hypertension and aging

The human body contains about 100 grams of sodium, most of which circulates in the blood. The body is always striving for an equilibrium range of sodium in the blood, we don’t need to excrete excess sodium through urine, sweat, or feces. On the other hand, when the body is deficient in sodium, more of it is absorbed by the kidneys.

Eating salty food for a long time, however, destroys the body’s ability to maintain this balance. Furthermore, with age, when physical activity levels decrease and kidney filters become duller than an old kitchen knife, the body retains more sodium.

Too much sodium in the blood causes the body to absorb water, creating sodium-rich blood, dilating blood vessels and causing high blood pressure.

The food industry – and what I found in my fridge

Profits drive food industries. Corner stores that flip hot dogs, coffee outlets that ask if you want breakfast, and chefs behind your favorite restaurants: none of them care about your health and well-being. Salt sells their goods and salt is what you get.

Even dieters and weight watchers are fooled by how much salt they consume. I woke up one morning with a mission: to find sodium in the fridge. A glass bottle of Side Rail sauce contains 520 milligrams of sodium per tablespoon. To the right of the glass bottle, the plastic container of Ranch Yogurt Salad Dressing contains 280 milligrams of sodium per two teaspoons, and the tomato paste next to Ranch Yogurt contains 160 milligrams of sodium per teaspoon. As you can see, sodium intake happens very quickly.

what now

Many natural foods contain sodium. Get sodium from natural sources like apples, berries, vegetables, eggs, milk, herbs, seafood and more.

Like sodium, iodine occurs naturally in foods. Sources of iodine include kelp, seaweed, milk, eggs, fish, yogurt, shrimp, beans, and fruits or vegetables grown in iodized soil.

How much salt do we need?

Sodium is not all bad. It helps keep blood flowing through the arteries and veins. Another way sodium works is to facilitate the entry of molecules such as glucose across the cell wall into the cytoplasm.

Half a teaspoon of iodized salt, containing 1163 milligrams of sodium and 200 micrograms of iodine, is enough to meet most people’s daily sodium and iodine needs. Individuals with high blood pressure or impaired liver, kidney, or heart may need to further limit sodium intake.

Adding iodine to salt is a convenient way to help people meet their iodine needs. The thyroid gland on the side of the neck needs iodine to produce thyroxine, an important hormone in the body. Mental retardation, weight gain, and goiter are some of the symptoms of thyroid gland dysfunction, which may be due to iodine deficiency.

11 Tips to Stop the Sodium Onslaught

• Check your kitchen table salt today. Is it called iodized salt?

• Watch the sodium content of the foods and snacks you eat and the spices you add to your meals.

• Cook your own food, and ask for salt in the food you eat out.

• Half a teaspoon of iodized salt is enough to meet your daily sodium and iodine needs.

• Natural foods are great alternative sources of sodium and salt

• Ask for salt-free or low-salt at the store.

• Know the sodium content of anything you put on your bowl or plate.

• Read all food labels, especially packaged and processed foods.

• Take your blood pressure at least once a year, and more often if you suffer from high blood pressure.

• Do not rely on taste; Check online for the sodium content of your favorite foods, snacks and seasonings.

• Diarrhea, profuse sweating and use of certain diuretics require high salt intake.

Disclaimer: Nothing in this article is meant to diagnose or treat any medical condition. The information provided is based on the author’s experience and understanding only. Readers should consult their own physicians and nutritionists.

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