Now it appears that salt may cause cardiovascular disease even in the absence of hypertension. This new data invites neurologists and cardiologists – specialists whose opinions haven’t become hopelessly entrenched by 30 years of warfare – to take a fresh look at the importance of dietary salt. This new opportunity – a small beam of sunlight breaking through a dense cover of clouds – is a fragile thing. The moneybags at the NIH and the Salt Institute stand ready to fund research within these new specialties – research that will, they hope, prove their respective and opposite points of view. One can only hope that these fresh specialists, unencumbered by 30 years of dense and conflicting research, will be able to remain objective long enough to take advantage of this promising new avenue of investigation.
In the meantime, what should we all be doing about our dietary salt? Well, frankly, you can find research to support just about any position you care to take. (Ain't science wonderful?) But especially in view of this latest information, it would seem prudent to reduce your salt intake to a reasonable and practical degree – especially if you have risk factors for heart disease or stroke. Here are some tips for doing so:
Practical Tips for Reducing Salt Intake
- sell your salt shaker; never add salt at the table
- check the labels of condiments and convenience foods, many of which are absolutely loaded with salt
- in fact, check the labels of any processed foods you may use - such as sauces, canned vegetables, and cereals - and look for low-sodium brands when they are available
- eat lots of fresh fruit and vegetables; among other benefits, the potassium contained in these food items helps to balance the effect of salt
- try not cooking with salt; if you must add salt, add at the end of the cooking process (you'll use less)
