2. Sea Salt has the same level of sodium as table salt, measure for measure. As to "natural" iodine in sea salt: Most of the iodine in the ocean is in marine plants and animals.
Seawater itself-and sea salt-are poor sources of iodine.
3. No; salt is not mandatory. It was used for years as the vehicle for iodine and in some countries still is. Today, you can get your iodine from
fresh fruit like strawberries, fish and seaweed (found in many canned vegetables).
4. Most canned and packaged foods are high in sodium per serving, but not all are. Many new products are now available with "no salt added." (NSA)
These include canned tomatoes, sauces, corn and peas and the same is true for vegetables in the frozen food section.
Look for "No Salt Added" labels. Always check the FDA label for sodium levels per serving and then check the serving size.
5. The best on-line source for low sodium ingredients is Healthy Heart Market. HHM
has been serving up low sodium ingredients and foods to those in need since 1997.
6. The first and still the only complete no salt, low sodium cookbook is The No Salt, Lowest Sodium Cookbook Also available are
No Salt, Lowest Sodium Baking Book
and the No Salt, Lowest Sodium Light Meals Book and The No Salt, Lowest Sodium International Cookbook.
Living Well Without Salt was
introduced in late 2010. It is a "How To" guide for those just learning they have to cut salt out of their life, plus in includes 134 great no salt recipes.
7. According to the USDA: One; the apple! We list them with a trace, since the USDA/FDA will not list trace amounts of sodium in foods and apples do have a "trace" amount.
8. Fresh fruits, some vegetables, seaweed, multi-vitamin tablets and fish. We don't have to eat salt to get iodine. The matter is especially an out-dated procedure since May of 2000, when the U.S. Government
(NIH) declared that Americans should
lowered their sodium intake to no more than 1500 mg a day. (This for "healthy" Americans). In America, Iodine in salt was never really needed. Our agriculture and soil pretty much gave us a rich supply of iodine.
When someone in the world does have idodine deficiency (generally poorer countries), Doctors treat it by prescribing potassium iodide for a period,
depending on the severity of the case.
Previously, to correct the deficiency it was common practice to recommend iodised salt for daily use. We know now, that would be bad advice at any time.
9.No. This response comes from Chapter 1 of "Salt Matters," authored by Dr. Beard, Queensland Hypertensive Assocation: The discovery that added salt can be harmful!
An early warning came from two French doctors in 1904. They found that six hospital patients with high blood pressure made a substantial
recovery when they stopped eating food containing added salt . Their blood pressure rose again when they were served soup with the usual salt content,
and improved when the salty soup was taken off the menu again.
We now know that a low salt intake will not always reverse high blood pressure-a point we return to-but it will always reduce the average blood pressure
of a group. That is because the majority of people show some benefit from skipping salt, and some do very well, so the net result is positive.
Apologists for salt often claim that the subject is controversial, but all good science provokes fierce debate. Today the controversy has subsided
to a massive international consensus that our salt intake is excessive, and should be greatly reduced . It is true that other aspects of diet
and lifestyle, apart from salt, can affect blood pressure , but it has been shown conclusively that they all work better at a lower salt/sodium intake,
and even a 'normal' blood pressure becomes more normal in groups who adopt a lower salt/sodium intake .
10. No. However some "salt substitutes" are using potassium chloride as a salt replacement. This raises the level of potassium in your daily diet and is
not recommended. We do NOT use this substitute in our recipes, however some muffins and biscotti cookies use Featherweight, which is a potassium chloride product without salt.
Morton's makes a "Lite Salt," which contains table salt and potassium chloride. The levels of sodium and potassium in this product and others like it are too high for patients on a low sodium
4. Ambard L, Beaujard E. Causes de l'hypertension artérielle. Archives Gener-ales de Médecine 1904;1:520-33.
5. WHO/ISH Statement Committee. Prevention of hypertension and associated cardiovascular disease: a 1995 statement. Clin and Exper Hypertension 1995;18(3&4):581-93.
6. Appel LJ, Moore TJ, Obarzanek E, Vollmer WM, Svetkey LP, Sacks FM, et al. A clinical trial of the effects of dietary patterns on blood pressure. N Engl J Med 1997;336:1117-24.
7. Sacks FM, Svetkey LP, Vollmer WM, Appel LJ, Bray GA, Harsha D, et al. Effects on blood pressure of reduced dietary sodium and the Dietary Approaches to Stop Hypertension (DASH) diet. N Engl J Med 2001;344:3-10.