Guest guest Posted August 26, 2005 Report Share Posted August 26, 2005 > Do you also follow their recommendations on > dietary fat and cholesterol? (please excuse if this is a duplicate post. don't know where the other one went). No, don't even know what the WHO recommendations on fat and cholesterol are. This is just one area where I happen to agree with the school of thought that it's too easy to get waaaaay more sodium with processed food. Like an arms buildup among manufacturers, cranking the sodium up to whoopee to stay competitive with taste and shelf life. Also, the taste for salt seems to be subject to that increasing tolerance phenomenon, where the more you have, your body re-regulates so you need more to get the same hit. Anecdotally from my experience. More a comment on unnecessarily adding sodium than anything else. > Here's a longish excerpt from a much longer > article on salt by J. > Rosch, MD, F.A.C.P. written for Red Flags Daily. Pretty cool excerpt, thanks. I hadn't seen that. > Perhaps you should rethink your avoidance of salt. Nice to know that my sprinkles on food are okay. Good thing because they're here to stay, ha. But, it's not so much avoidance of salt as watching the ratio of potassium-to-sodium, which is a different perspective than a simplistic, blanket condemnation of sodium. Connie Quote Link to comment Share on other sites More sharing options...
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