Article about salt reduction - worth a read.

[Paulbounce]

This is worth a read. Reduces stroke risk and other heart related problems. I will be checking the labels on food product's from now on - the figures speak for themselves.

Paul

healthline.com/health-news/...

[Hidden]

Paul,

No need to tell me. I started cutting back on added salt in my meals at least 2 decades ago. At least. In more recent times, since I was diagnosed with paroxysmal AF in 2010 I have applied the same process to added sugar.

My father died at 78 from mature onset diabetes. He'd had the diagnosis from at least 10 years prior.

I am now at the age of 78. I use the usual monitoring devices for my AF and high BP and I also use another device for monitoring my blood sugar. So far so good. Mrs Carneuny also participates as she provides the meals, selecting the food stuff and the cooking.

John

[Paulbounce in reply to Hidden]

Hi John.

It sounds like you are doing the right thing. Even reducing salt by 1 gram a day appears to reduce the risk of heart disease and stroke - as afibbers we understand the added risk of a stroke. I'm amazed that in China about 40 percent of all deaths in the country are associated with or because of cardiovascular disease.

'The researchers noted that China has one of the highest daily salt intakes in the world with an average consumption of 11 grams per day – more than twice the amount of daily salt the Chinese government recommends'.

Enjoy the rest of your evening.

Paul

[4chickens in reply to Paulbounce]

interesting read thank you, although frightening when I’ve just made pizza dough for tomorrow night that has 30g of salt in it ( yes you read it right) that makes 7 bases so 5g in each, I’ve tried reducing the salt but it’s not as good also the salt is to slow the prove to 48hr. Guess it’s only very occasionally, and generally don’t add salt to much, my husband and mother claim I under salt everything, I’ll tell them it’s for their own good. 🤣

[Lupaal in reply to 4chickens]

You can make pizza base with flour and plain yogurt, I stopped adding salt to cooking 30 years ago, its on the table if anyone wants to add it. We are so used to not adding salt that we really notice how salty food is when we eat out but that's an occasional treat.

[4chickens in reply to Lupaal]

yes I make a flat bread with flour and yoghurt. Unfortunately haven’t found a lower salt pizza dough recipe that’s as good and holds up to the high temps in the pizza oven.

[KMRobbo in reply to Paulbounce]

soy sauce- most of the daily salt intake in a spoonful!

also have you tried Lo salt or similar? Replaces some of the sodium with potassium.

I understand a lot of people in the UK are potassium deficient, inc those on diuretics/ water tablets so it can possibly help with this.

Not medically trained just read it when I was trying to reduce salt intake for higher than wanted bp myself.





[CDreamer]

The risk is that sodium raises BP which increases risk levels. I also believe age is a huge factor and noticed my serum sodium levels rising in the last couple of years. Always a good idea to avoid processed foods and eat fresh so you control the use of salt. Too much salt is also hard on the kidneys.

Regarding restaurants - the comment relates to US where we found it increasingly difficult to find restaurants which cook from scratch so a lot more processed foods in restaurants.

Good general advice - unless you have low BP and then you need to take at least 6g/day.

[SeanJax]

just a reminder for people who take anticoagulants high sodium diet increases blood pressure and high blood pressure can burst a vessel in the brain causing stroke which is called hemorrhagic stroke. Out of 10 strokes, one is a hemorrhagic one. So it is worth to reduce your sodium consumption especially when you are under anticoagulants. This drug is required when we have Afib. Still it has its risks. It is not candies anticoagulants.