Salt Belongs in the Sea

You wouldn’t think of taking a big ol’ gulp of sea water—it’s just too salty—but you routinely eat snacks with just as much salt on or in them. The human body needs salt for its internal functions, but most of the earth’s salt can stay where it is: in the ocean.

The history of salt includes the rise and fall of civilizations, the development of trade routes, and its role as currency. Until recently, salt was a rare and highly valued commodity. Modern transportation and processing now make salt cheap enough that, for the first time in history, we can take salt for granted. And we do.

In the chemistry of the body, salt is probably the most important ion. It’s an integral part of most chemical reactions in the body, and the regulator of many bodily functions: of the water your body uses, of blood volume, of arterial pressure, as well as of the volume and composition of extracellular fluid. As if that weren’t enough, salt is the basis of the body’s sodium-potassium pump, which regulates nerve function. If your salt levels are off, you’re in big trouble.

 Eating a large amount of salt won’t necessarily throw your salt levels off, but it will cause your body to work harder to maintain the proper salt levels. This will stress the posterior pituitary gland and the kidneys. Because salt affects the level of fluid in the body, excess salt also stresses the blood vascular and urinary systems, and the brain (which is surrounded by fluid).

If you want to stay healthy for a lifetime, you must reduce the stress on your internal organs. To do that, you must reduce your salt intake. First and foremost, get rid of the saltshaker. You simply do not need to add salt to anything. If you are tempted to add salt, remind yourself of how many of your body’s systems and functions can be damaged or impaired by too-high salt levels and of how important your health is to you.

Humans aren’t perfect—when it comes to adding salt, most people tend to think of the moment, not the big picture. Yes, that salt sure tastes good, but think about the health problems it can cause. Give yourself credit for every time you remain strong and don’t add salt.

Fast foods are loaded with salt, as are most of the popular snack foods found in your favorite grocery; it’s best to avoid both as much as possible. If you really love pretzels, potato chips, and the like, have a salty snack once a month, as a special treat. Once you get used to less salt in your diet, you may find those type of snacks no longer appeal to you. Imagine the health benefits of not even feeling hungry for salty snack foods!

There are plenty of low-salt products on the market. As with any other dietary change, you’ll adapt to a lower salt intake in a few weeks. Once you start cutting out salt, you’ll be amazed at the products that will taste salty to you—things you never imagined had any salt in them at all.

When you start cutting down, you may find yourself craving salt. If you do, eat a little. Notice that I did not say “Eat a bag of potato chips.” I said “eat a little” salt, and only if you really crave it—just a pinch of natural sea salt, which is available at any health-food store. In twenty minutes, that craving will be gone. As your body adapts to more normal levels of salt, the cravings will go away.

Avoid processed foods. We’ve already talked about the many health problems that go along with processed foods. Salt is one of them. In my opinion, there is no reason for manufacturers to add so much sodium to foods. It’s true, salt was once used to preserve foods. With modern methods of transporting and distributing foods, most preservatives (including salt) are really not necessary if you are eating a diet of fresh foods that are as close as possible to their natural state. Learn to read the labels on foods, and always check the sodium levels.

            It is okay to have some salt on hand, for use in homemade soups, stews, or other foods that you’re certain do not already contain hidden or added salt. Buy all-natural sea salt with the minerals still in it, and use only small amounts in homemade dishes made from scratch.

Every time you think about adding salt or are about to eat a salty snack, you’re making a choice between eating excess salt now and avoiding the many health problems associated with excess salt that will likely manifest as you age. Which will you choose?

Further Reading

Fast Food Guide, by Michael F. Jacobson, Ph.D.

Salt: A World History, by Mark Kurlans