cut down on sodium! !!
Replies
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cwolfman13 wrote: »ceoverturf wrote: »The point I think some are missing (and granted, it hasn't specifically been put down in black & white) is that I don't believe anyone is under the impression that you should completely ignore sodium/salt intake and just eat teaspoons full of pure salt...any more than one would say you should completely ignore any micronutrient.
But that for most people, absent a specific medical condition which requires one to monitor their sodium intake, going a few hundred milligrams over or under the RDA is not any cause for concern. In other words, eat salty/sodium-rich foods in moderation, and there's no need to pearl-clutch.
If anyone disagrees with that I would welcome an intelligent debate as to where that is wrong.
Do you even MFP bro?
You know it's all or nothing around here...either no sodium or all of the sodium...no sugar or all of the sugar...no carbs or all of the carbs...
c'mon...you know this...there's no such thing as actual commonsense or moderation on MFP...ya know...when someone says have a slice of pizza once in awhile, it obviously means it all of the pizza all day, every day...
I agree that extremes/all or nothing are extremes spoken in many of the conversations here. Weight and health management are about learning moderation.0 -
Need2Exerc1se wrote: »ceoverturf wrote: »The point I think some are missing (and granted, it hasn't specifically been put down in black & white) is that I don't believe anyone is under the impression that you should completely ignore sodium/salt intake and just eat teaspoons full of pure salt...any more than one would say you should completely ignore any micronutrient.
But that for most people, absent a specific medical condition which requires one to monitor their sodium intake, going a few hundred milligrams over or under the RDA is not any cause for concern. In other words, eat salty/sodium-rich foods in moderation, and there's no need to pearl-clutch.
If anyone disagrees with that I would welcome an intelligent debate as to where that is wrong.
I agree with this.
I do not however think that "If you have no medical condition you don't need to worry about sodium" implies this.
I do. I think to some extent people are talking past each other.
On the whole I think people ought to drink adequate water, exercise, get enough potassium, and be sensitive to if they have a medical condition. I'm also in favor of eating mostly from whole foods/home cooked meals and if you don't -- if you eat lots of restaurant or packaged food -- then perhaps seeking out lower sodium options, as you are eating in a way that tends to be high sodium.
What I think is overkill for most (and the article I posted supports this) is worrying about keeping sodium to a very low level or trying to track and log cooking salt or deciding that using any salt is the devil and that it must be left out entirely to be healthy and so foods like pickles or olives or smoked salmon are bad for you.
SOME may have conditions where that's the case, but they shouldn't then tell perfectly healthy people that we are killing ourselves because we don't cut out salt or the like.0 -
DeguelloTex wrote: »
Given lack of scientific consensus, 112/63 BP, and the fact that I like salt, I'm going to keep using a lot. Especially my chipotle salt. I mean, when someone gets salt as a Christmas present it makes a statement.So I guess you guys can bicker/be sarcastic/be hostile or whatever as much as you want to in this thread, but the science at the moment regarding sodium intake is very unclear.
Chipotle salt?!?! Link me, please!
I gave a salt grinder and pink Himalayan coarse salt as a wedding gift. She loved it.
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lemurcat12 wrote: »Need2Exerc1se wrote: »ceoverturf wrote: »The point I think some are missing (and granted, it hasn't specifically been put down in black & white) is that I don't believe anyone is under the impression that you should completely ignore sodium/salt intake and just eat teaspoons full of pure salt...any more than one would say you should completely ignore any micronutrient.
But that for most people, absent a specific medical condition which requires one to monitor their sodium intake, going a few hundred milligrams over or under the RDA is not any cause for concern. In other words, eat salty/sodium-rich foods in moderation, and there's no need to pearl-clutch.
If anyone disagrees with that I would welcome an intelligent debate as to where that is wrong.
I agree with this.
I do not however think that "If you have no medical condition you don't need to worry about sodium" implies this.
What I think is overkill for most (and the article I posted supports this) is worrying about keeping sodium to a very low level or trying to track and log cooking salt or deciding that using any salt is the devil and that it must be left out entirely to be healthy and so foods like pickles or olives or smoked salmon are bad for you.
SOME may have conditions where that's the case, but they shouldn't then tell perfectly healthy people that we are killing ourselves because we don't cut out salt or the like.
Yeah..this is what I'm trying to say...
You always are able to put things much more eloquently than I.0 -
If you dont have problem, there is no reason to cut it. Sodium like people said is essential. Just don't overdo processed food like ham, bread, pizza, ham burger. You will be fine.0
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It's the sodium equivalent of the donut diet strawman argument. "If you don't have a medical reason to care" gets translated to "Eat all the sodium."lemurcat12 wrote: »Need2Exerc1se wrote: »ceoverturf wrote: »The point I think some are missing (and granted, it hasn't specifically been put down in black & white) is that I don't believe anyone is under the impression that you should completely ignore sodium/salt intake and just eat teaspoons full of pure salt...any more than one would say you should completely ignore any micronutrient.
But that for most people, absent a specific medical condition which requires one to monitor their sodium intake, going a few hundred milligrams over or under the RDA is not any cause for concern. In other words, eat salty/sodium-rich foods in moderation, and there's no need to pearl-clutch.
If anyone disagrees with that I would welcome an intelligent debate as to where that is wrong.
I agree with this.
I do not however think that "If you have no medical condition you don't need to worry about sodium" implies this.
I do. I think to some extent people are talking past each other.
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So many comments on something so minute.0
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lemurcat12 wrote: »Need2Exerc1se wrote: »ceoverturf wrote: »The point I think some are missing (and granted, it hasn't specifically been put down in black & white) is that I don't believe anyone is under the impression that you should completely ignore sodium/salt intake and just eat teaspoons full of pure salt...any more than one would say you should completely ignore any micronutrient.
But that for most people, absent a specific medical condition which requires one to monitor their sodium intake, going a few hundred milligrams over or under the RDA is not any cause for concern. In other words, eat salty/sodium-rich foods in moderation, and there's no need to pearl-clutch.
If anyone disagrees with that I would welcome an intelligent debate as to where that is wrong.
I agree with this.
I do not however think that "If you have no medical condition you don't need to worry about sodium" implies this.
I do. I think to some extent people are talking past each other.
On the whole I think people ought to drink adequate water, exercise, get enough potassium, and be sensitive to if they have a medical condition. I'm also in favor of eating mostly from whole foods/home cooked meals and if you don't -- if you eat lots of restaurant or packaged food -- then perhaps seeking out lower sodium options, as you are eating in a way that tends to be high sodium.
What I think is overkill for most (and the article I posted supports this) is worrying about keeping sodium to a very low level or trying to track and log cooking salt or deciding that using any salt is the devil and that it must be left out entirely to be healthy and so foods like pickles or olives or smoked salmon are bad for you.
SOME may have conditions where that's the case, but they shouldn't then tell perfectly healthy people that we are killing ourselves because we don't cut out salt or the like.
Again with the "X is the devil" stuff when absolutely nobody said it.
Why argue against things nobody said?
Why?0 -
lemurcat12 wrote: »Need2Exerc1se wrote: »ceoverturf wrote: »The point I think some are missing (and granted, it hasn't specifically been put down in black & white) is that I don't believe anyone is under the impression that you should completely ignore sodium/salt intake and just eat teaspoons full of pure salt...any more than one would say you should completely ignore any micronutrient.
But that for most people, absent a specific medical condition which requires one to monitor their sodium intake, going a few hundred milligrams over or under the RDA is not any cause for concern. In other words, eat salty/sodium-rich foods in moderation, and there's no need to pearl-clutch.
If anyone disagrees with that I would welcome an intelligent debate as to where that is wrong.
I agree with this.
I do not however think that "If you have no medical condition you don't need to worry about sodium" implies this.
I do. I think to some extent people are talking past each other.
On the whole I think people ought to drink adequate water, exercise, get enough potassium, and be sensitive to if they have a medical condition. I'm also in favor of eating mostly from whole foods/home cooked meals and if you don't -- if you eat lots of restaurant or packaged food -- then perhaps seeking out lower sodium options, as you are eating in a way that tends to be high sodium.
What I think is overkill for most (and the article I posted supports this) is worrying about keeping sodium to a very low level or trying to track and log cooking salt or deciding that using any salt is the devil and that it must be left out entirely to be healthy and so foods like pickles or olives or smoked salmon are bad for you.
SOME may have conditions where that's the case, but they shouldn't then tell perfectly healthy people that we are killing ourselves because we don't cut out salt or the like.
Again with the "X is the devil" stuff when absolutely nobody said it.
Why argue against things nobody said?
Why?
Perhaps lemurcat was speaking in a more generalized sense beyond what was specifically being said in this one thread?
But even the title of this thread "cut down on sodium! !!" would validate her response as being perfectly appropriate.0 -
You had the time to post that, but not support for your mentioning that something other than sodium might be the problem with salt?lemurcat12 wrote: »Need2Exerc1se wrote: »ceoverturf wrote: »The point I think some are missing (and granted, it hasn't specifically been put down in black & white) is that I don't believe anyone is under the impression that you should completely ignore sodium/salt intake and just eat teaspoons full of pure salt...any more than one would say you should completely ignore any micronutrient.
But that for most people, absent a specific medical condition which requires one to monitor their sodium intake, going a few hundred milligrams over or under the RDA is not any cause for concern. In other words, eat salty/sodium-rich foods in moderation, and there's no need to pearl-clutch.
If anyone disagrees with that I would welcome an intelligent debate as to where that is wrong.
I agree with this.
I do not however think that "If you have no medical condition you don't need to worry about sodium" implies this.
I do. I think to some extent people are talking past each other.
On the whole I think people ought to drink adequate water, exercise, get enough potassium, and be sensitive to if they have a medical condition. I'm also in favor of eating mostly from whole foods/home cooked meals and if you don't -- if you eat lots of restaurant or packaged food -- then perhaps seeking out lower sodium options, as you are eating in a way that tends to be high sodium.
What I think is overkill for most (and the article I posted supports this) is worrying about keeping sodium to a very low level or trying to track and log cooking salt or deciding that using any salt is the devil and that it must be left out entirely to be healthy and so foods like pickles or olives or smoked salmon are bad for you.
SOME may have conditions where that's the case, but they shouldn't then tell perfectly healthy people that we are killing ourselves because we don't cut out salt or the like.
Again with the "X is the devil" stuff when absolutely nobody said it.
Why argue against things nobody said?
Why?
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Cut sodium? NO! Install a salt lick in the kitchen!
Ok, I didn't exactly install one, but I do have a bottle of supplements. Apparently, mine is too low. I cut it and didn't need to do that, so back up it goes. I'm eating around 3500 a day, but that's not enough. I just can't add salt to anything else, so I get the supplements. Or a salt lick. I'm still bucking for one of these, but hubby says no. He's a spoilsport.0 -
I used to horde salt tablets and use them like candy back when they handed those things out to deal with football two-a-days. They're way better than sauerkraut. You should tell him that.Cut sodium? NO! Install a salt lick in the kitchen!
Ok, I didn't exactly install one, but I do have a bottle of supplements. Apparently, mine is too low. I cut it and didn't need to do that, so back up it goes. I'm eating around 3500 a day, but that's not enough. I just can't add salt to anything else, so, I get the supplements. Or a salt lick. I'm still bucking for one of these, but hubby says no. He's a spoilsport.
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lemurcat12 wrote: »Need2Exerc1se wrote: »ceoverturf wrote: »The point I think some are missing (and granted, it hasn't specifically been put down in black & white) is that I don't believe anyone is under the impression that you should completely ignore sodium/salt intake and just eat teaspoons full of pure salt...any more than one would say you should completely ignore any micronutrient.
But that for most people, absent a specific medical condition which requires one to monitor their sodium intake, going a few hundred milligrams over or under the RDA is not any cause for concern. In other words, eat salty/sodium-rich foods in moderation, and there's no need to pearl-clutch.
If anyone disagrees with that I would welcome an intelligent debate as to where that is wrong.
I agree with this.
I do not however think that "If you have no medical condition you don't need to worry about sodium" implies this.
I do. I think to some extent people are talking past each other.
On the whole I think people ought to drink adequate water, exercise, get enough potassium, and be sensitive to if they have a medical condition. I'm also in favor of eating mostly from whole foods/home cooked meals and if you don't -- if you eat lots of restaurant or packaged food -- then perhaps seeking out lower sodium options, as you are eating in a way that tends to be high sodium.
What I think is overkill for most (and the article I posted supports this) is worrying about keeping sodium to a very low level or trying to track and log cooking salt or deciding that using any salt is the devil and that it must be left out entirely to be healthy and so foods like pickles or olives or smoked salmon are bad for you.
SOME may have conditions where that's the case, but they shouldn't then tell perfectly healthy people that we are killing ourselves because we don't cut out salt or the like.
Again with the "X is the devil" stuff when absolutely nobody said it.
Why argue against things nobody said?
Why?
Why take that one bit out of context, why?
The point is that scare-mongering about healthy people using a normal amount of salt in cooking or claiming we must log it and worry about it or "break up with it" is not necessary.0 -
I already know I'm right. I don't need you to know it.DeguelloTex wrote: »
You had the time to post that, but not support for your mentioning that something other than sodium might be the problem with salt?lemurcat12 wrote: »Need2Exerc1se wrote: »ceoverturf wrote: »The point I think some are missing (and granted, it hasn't specifically been put down in black & white) is that I don't believe anyone is under the impression that you should completely ignore sodium/salt intake and just eat teaspoons full of pure salt...any more than one would say you should completely ignore any micronutrient.
But that for most people, absent a specific medical condition which requires one to monitor their sodium intake, going a few hundred milligrams over or under the RDA is not any cause for concern. In other words, eat salty/sodium-rich foods in moderation, and there's no need to pearl-clutch.
If anyone disagrees with that I would welcome an intelligent debate as to where that is wrong.
I agree with this.
I do not however think that "If you have no medical condition you don't need to worry about sodium" implies this.
I do. I think to some extent people are talking past each other.
On the whole I think people ought to drink adequate water, exercise, get enough potassium, and be sensitive to if they have a medical condition. I'm also in favor of eating mostly from whole foods/home cooked meals and if you don't -- if you eat lots of restaurant or packaged food -- then perhaps seeking out lower sodium options, as you are eating in a way that tends to be high sodium.
What I think is overkill for most (and the article I posted supports this) is worrying about keeping sodium to a very low level or trying to track and log cooking salt or deciding that using any salt is the devil and that it must be left out entirely to be healthy and so foods like pickles or olives or smoked salmon are bad for you.
SOME may have conditions where that's the case, but they shouldn't then tell perfectly healthy people that we are killing ourselves because we don't cut out salt or the like.
Again with the "X is the devil" stuff when absolutely nobody said it.
Why argue against things nobody said?
Why?
I don't learn this stuff by googling. Even if I did, I still probably wouldn't post a link, but I don't have one, anyway.
If you believe I'm wrong, that's fine with me.
I'm still curious about why people argue against things that aren't said. I never understand that. This thread is full of people arguing against things that weren't said.
I'd say that's "odd."
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lemurcat12 wrote: »lemurcat12 wrote: »Need2Exerc1se wrote: »ceoverturf wrote: »The point I think some are missing (and granted, it hasn't specifically been put down in black & white) is that I don't believe anyone is under the impression that you should completely ignore sodium/salt intake and just eat teaspoons full of pure salt...any more than one would say you should completely ignore any micronutrient.
But that for most people, absent a specific medical condition which requires one to monitor their sodium intake, going a few hundred milligrams over or under the RDA is not any cause for concern. In other words, eat salty/sodium-rich foods in moderation, and there's no need to pearl-clutch.
If anyone disagrees with that I would welcome an intelligent debate as to where that is wrong.
I agree with this.
I do not however think that "If you have no medical condition you don't need to worry about sodium" implies this.
I do. I think to some extent people are talking past each other.
On the whole I think people ought to drink adequate water, exercise, get enough potassium, and be sensitive to if they have a medical condition. I'm also in favor of eating mostly from whole foods/home cooked meals and if you don't -- if you eat lots of restaurant or packaged food -- then perhaps seeking out lower sodium options, as you are eating in a way that tends to be high sodium.
What I think is overkill for most (and the article I posted supports this) is worrying about keeping sodium to a very low level or trying to track and log cooking salt or deciding that using any salt is the devil and that it must be left out entirely to be healthy and so foods like pickles or olives or smoked salmon are bad for you.
SOME may have conditions where that's the case, but they shouldn't then tell perfectly healthy people that we are killing ourselves because we don't cut out salt or the like.
Again with the "X is the devil" stuff when absolutely nobody said it.
Why argue against things nobody said?
Why?
Why take that one bit out of context, why?
The point is that scare-mongering about healthy people using a normal amount of salt in cooking or claiming we must log it and worry about it or "break up with it" is not necessary.
QFT.0 -
DeguelloTex wrote: »
I used to horde salt tablets and use them like candy back when they handed those things out to deal with football two-a-days. They're way better than sauerkraut. You should tell him that.Cut sodium? NO! Install a salt lick in the kitchen!
Ok, I didn't exactly install one, but I do have a bottle of supplements. Apparently, mine is too low. I cut it and didn't need to do that, so back up it goes. I'm eating around 3500 a day, but that's not enough. I just can't add salt to anything else, so, I get the supplements. Or a salt lick. I'm still bucking for one of these, but hubby says no. He's a spoilsport.
He will reply that nothing is better than sauerkraut, because he is a freak.
I think a salt lick will go perfectly with the kitchen theme, but he's like "you can't be licking that in front of guests" and I reply "that's what she said" and then he rolls his eyes at me. No fun. No fun at all.0 -
And again.lemurcat12 wrote: »lemurcat12 wrote: »Need2Exerc1se wrote: »ceoverturf wrote: »The point I think some are missing (and granted, it hasn't specifically been put down in black & white) is that I don't believe anyone is under the impression that you should completely ignore sodium/salt intake and just eat teaspoons full of pure salt...any more than one would say you should completely ignore any micronutrient.
But that for most people, absent a specific medical condition which requires one to monitor their sodium intake, going a few hundred milligrams over or under the RDA is not any cause for concern. In other words, eat salty/sodium-rich foods in moderation, and there's no need to pearl-clutch.
If anyone disagrees with that I would welcome an intelligent debate as to where that is wrong.
I agree with this.
I do not however think that "If you have no medical condition you don't need to worry about sodium" implies this.
I do. I think to some extent people are talking past each other.
On the whole I think people ought to drink adequate water, exercise, get enough potassium, and be sensitive to if they have a medical condition. I'm also in favor of eating mostly from whole foods/home cooked meals and if you don't -- if you eat lots of restaurant or packaged food -- then perhaps seeking out lower sodium options, as you are eating in a way that tends to be high sodium.
What I think is overkill for most (and the article I posted supports this) is worrying about keeping sodium to a very low level or trying to track and log cooking salt or deciding that using any salt is the devil and that it must be left out entirely to be healthy and so foods like pickles or olives or smoked salmon are bad for you.
SOME may have conditions where that's the case, but they shouldn't then tell perfectly healthy people that we are killing ourselves because we don't cut out salt or the like.
Again with the "X is the devil" stuff when absolutely nobody said it.
Why argue against things nobody said?
Why?
Why take that one bit out of context, why?
The point is that scare-mongering about healthy people using a normal amount of salt in cooking or claiming we must log it and worry about it or "break up with it" is not necessary.
Nobody said that. Why argue?
I agree. There is no reason to ask anyone to worry about using a normal amount of salt when cooking.
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I already know I'm right. I don't need you to know it.DeguelloTex wrote: »
You had the time to post that, but not support for your mentioning that something other than sodium might be the problem with salt?lemurcat12 wrote: »Need2Exerc1se wrote: »ceoverturf wrote: »The point I think some are missing (and granted, it hasn't specifically been put down in black & white) is that I don't believe anyone is under the impression that you should completely ignore sodium/salt intake and just eat teaspoons full of pure salt...any more than one would say you should completely ignore any micronutrient.
But that for most people, absent a specific medical condition which requires one to monitor their sodium intake, going a few hundred milligrams over or under the RDA is not any cause for concern. In other words, eat salty/sodium-rich foods in moderation, and there's no need to pearl-clutch.
If anyone disagrees with that I would welcome an intelligent debate as to where that is wrong.
I agree with this.
I do not however think that "If you have no medical condition you don't need to worry about sodium" implies this.
I do. I think to some extent people are talking past each other.
On the whole I think people ought to drink adequate water, exercise, get enough potassium, and be sensitive to if they have a medical condition. I'm also in favor of eating mostly from whole foods/home cooked meals and if you don't -- if you eat lots of restaurant or packaged food -- then perhaps seeking out lower sodium options, as you are eating in a way that tends to be high sodium.
What I think is overkill for most (and the article I posted supports this) is worrying about keeping sodium to a very low level or trying to track and log cooking salt or deciding that using any salt is the devil and that it must be left out entirely to be healthy and so foods like pickles or olives or smoked salmon are bad for you.
SOME may have conditions where that's the case, but they shouldn't then tell perfectly healthy people that we are killing ourselves because we don't cut out salt or the like.
Again with the "X is the devil" stuff when absolutely nobody said it.
Why argue against things nobody said?
Why?
I don't learn this stuff by googling. Even if I did, I still probably wouldn't post a link, but I don't have one, anyway.
If you believe I'm wrong, that's fine with me.
I'm still curious about why people argue against things that aren't said. I never understand that. This thread is full of people arguing against things that weren't said.
I'd say that's "odd."
Not as odd as you calling me a liar.
Edited to add:
Translation:I already know I'm right. I don't need you to know it.
I don't learn this stuff by googling. Even if I did, I still probably wouldn't post a link, but I don't have one, anyway.
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And again.lemurcat12 wrote: »lemurcat12 wrote: »Need2Exerc1se wrote: »ceoverturf wrote: »The point I think some are missing (and granted, it hasn't specifically been put down in black & white) is that I don't believe anyone is under the impression that you should completely ignore sodium/salt intake and just eat teaspoons full of pure salt...any more than one would say you should completely ignore any micronutrient.
But that for most people, absent a specific medical condition which requires one to monitor their sodium intake, going a few hundred milligrams over or under the RDA is not any cause for concern. In other words, eat salty/sodium-rich foods in moderation, and there's no need to pearl-clutch.
If anyone disagrees with that I would welcome an intelligent debate as to where that is wrong.
I agree with this.
I do not however think that "If you have no medical condition you don't need to worry about sodium" implies this.
I do. I think to some extent people are talking past each other.
On the whole I think people ought to drink adequate water, exercise, get enough potassium, and be sensitive to if they have a medical condition. I'm also in favor of eating mostly from whole foods/home cooked meals and if you don't -- if you eat lots of restaurant or packaged food -- then perhaps seeking out lower sodium options, as you are eating in a way that tends to be high sodium.
What I think is overkill for most (and the article I posted supports this) is worrying about keeping sodium to a very low level or trying to track and log cooking salt or deciding that using any salt is the devil and that it must be left out entirely to be healthy and so foods like pickles or olives or smoked salmon are bad for you.
SOME may have conditions where that's the case, but they shouldn't then tell perfectly healthy people that we are killing ourselves because we don't cut out salt or the like.
Again with the "X is the devil" stuff when absolutely nobody said it.
Why argue against things nobody said?
Why?
Why take that one bit out of context, why?
The point is that scare-mongering about healthy people using a normal amount of salt in cooking or claiming we must log it and worry about it or "break up with it" is not necessary.
Nobody said that. Why argue?
I agree. There is no reason to ask anyone to worry about using a normal amount of salt when cooking.
Seems to me that's something you do all the time.0 -
DeguelloTex wrote: »
I used to horde salt tablets and use them like candy back when they handed those things out to deal with football two-a-days. They're way better than sauerkraut. You should tell him that.Cut sodium? NO! Install a salt lick in the kitchen!
Ok, I didn't exactly install one, but I do have a bottle of supplements. Apparently, mine is too low. I cut it and didn't need to do that, so back up it goes. I'm eating around 3500 a day, but that's not enough. I just can't add salt to anything else, so, I get the supplements. Or a salt lick. I'm still bucking for one of these, but hubby says no. He's a spoilsport.
He will reply that nothing is better than sauerkraut, because he is a freak.
I like your husband.
Sauerkraut is the gift of the Gods0 -
ceoverturf wrote: »DeguelloTex wrote: »
I used to horde salt tablets and use them like candy back when they handed those things out to deal with football two-a-days. They're way better than sauerkraut. You should tell him that.Cut sodium? NO! Install a salt lick in the kitchen!
Ok, I didn't exactly install one, but I do have a bottle of supplements. Apparently, mine is too low. I cut it and didn't need to do that, so back up it goes. I'm eating around 3500 a day, but that's not enough. I just can't add salt to anything else, so, I get the supplements. Or a salt lick. I'm still bucking for one of these, but hubby says no. He's a spoilsport.
He will reply that nothing is better than sauerkraut, because he is a freak.
I like your husband.
Sauerkraut is the gift of the Gods
This is true.0 -
You're not right. And you're using the debate tactics of a two-year old. Making a claim and then explicitly refusing to support it might not even be up to a two-year old's standards. At least he'd say "Because."
I already know I'm right. I don't need you to know it.DeguelloTex wrote: »
You had the time to post that, but not support for your mentioning that something other than sodium might be the problem with salt?lemurcat12 wrote: »Need2Exerc1se wrote: »ceoverturf wrote: »The point I think some are missing (and granted, it hasn't specifically been put down in black & white) is that I don't believe anyone is under the impression that you should completely ignore sodium/salt intake and just eat teaspoons full of pure salt...any more than one would say you should completely ignore any micronutrient.
But that for most people, absent a specific medical condition which requires one to monitor their sodium intake, going a few hundred milligrams over or under the RDA is not any cause for concern. In other words, eat salty/sodium-rich foods in moderation, and there's no need to pearl-clutch.
If anyone disagrees with that I would welcome an intelligent debate as to where that is wrong.
I agree with this.
I do not however think that "If you have no medical condition you don't need to worry about sodium" implies this.
I do. I think to some extent people are talking past each other.
On the whole I think people ought to drink adequate water, exercise, get enough potassium, and be sensitive to if they have a medical condition. I'm also in favor of eating mostly from whole foods/home cooked meals and if you don't -- if you eat lots of restaurant or packaged food -- then perhaps seeking out lower sodium options, as you are eating in a way that tends to be high sodium.
What I think is overkill for most (and the article I posted supports this) is worrying about keeping sodium to a very low level or trying to track and log cooking salt or deciding that using any salt is the devil and that it must be left out entirely to be healthy and so foods like pickles or olives or smoked salmon are bad for you.
SOME may have conditions where that's the case, but they shouldn't then tell perfectly healthy people that we are killing ourselves because we don't cut out salt or the like.
Again with the "X is the devil" stuff when absolutely nobody said it.
Why argue against things nobody said?
Why?
I don't learn this stuff by googling. Even if I did, I still probably wouldn't post a link, but I don't have one, anyway.
If you believe I'm wrong, that's fine with me.
I'm still curious about why people argue against things that aren't said. I never understand that. This thread is full of people arguing against things that weren't said.
I'd say that's "odd."
0 -
Nope.lemurcat12 wrote: »
And again.lemurcat12 wrote: »lemurcat12 wrote: »Need2Exerc1se wrote: »ceoverturf wrote: »The point I think some are missing (and granted, it hasn't specifically been put down in black & white) is that I don't believe anyone is under the impression that you should completely ignore sodium/salt intake and just eat teaspoons full of pure salt...any more than one would say you should completely ignore any micronutrient.
But that for most people, absent a specific medical condition which requires one to monitor their sodium intake, going a few hundred milligrams over or under the RDA is not any cause for concern. In other words, eat salty/sodium-rich foods in moderation, and there's no need to pearl-clutch.
If anyone disagrees with that I would welcome an intelligent debate as to where that is wrong.
I agree with this.
I do not however think that "If you have no medical condition you don't need to worry about sodium" implies this.
I do. I think to some extent people are talking past each other.
On the whole I think people ought to drink adequate water, exercise, get enough potassium, and be sensitive to if they have a medical condition. I'm also in favor of eating mostly from whole foods/home cooked meals and if you don't -- if you eat lots of restaurant or packaged food -- then perhaps seeking out lower sodium options, as you are eating in a way that tends to be high sodium.
What I think is overkill for most (and the article I posted supports this) is worrying about keeping sodium to a very low level or trying to track and log cooking salt or deciding that using any salt is the devil and that it must be left out entirely to be healthy and so foods like pickles or olives or smoked salmon are bad for you.
SOME may have conditions where that's the case, but they shouldn't then tell perfectly healthy people that we are killing ourselves because we don't cut out salt or the like.
Again with the "X is the devil" stuff when absolutely nobody said it.
Why argue against things nobody said?
Why?
Why take that one bit out of context, why?
The point is that scare-mongering about healthy people using a normal amount of salt in cooking or claiming we must log it and worry about it or "break up with it" is not necessary.
Nobody said that. Why argue?
I agree. There is no reason to ask anyone to worry about using a normal amount of salt when cooking.
Seems to me that's something you do all the time.
I didn't say it. Nobody in this thread said it.
You're arguing against something that was never said, implied or even thought.
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lemurcat12 wrote: »Need2Exerc1se wrote: »ceoverturf wrote: »The point I think some are missing (and granted, it hasn't specifically been put down in black & white) is that I don't believe anyone is under the impression that you should completely ignore sodium/salt intake and just eat teaspoons full of pure salt...any more than one would say you should completely ignore any micronutrient.
But that for most people, absent a specific medical condition which requires one to monitor their sodium intake, going a few hundred milligrams over or under the RDA is not any cause for concern. In other words, eat salty/sodium-rich foods in moderation, and there's no need to pearl-clutch.
If anyone disagrees with that I would welcome an intelligent debate as to where that is wrong.
I agree with this.
I do not however think that "If you have no medical condition you don't need to worry about sodium" implies this.
I do. I think to some extent people are talking past each other.
On the whole I think people ought to drink adequate water, exercise, get enough potassium, and be sensitive to if they have a medical condition. I'm also in favor of eating mostly from whole foods/home cooked meals and if you don't -- if you eat lots of restaurant or packaged food -- then perhaps seeking out lower sodium options, as you are eating in a way that tends to be high sodium.
What I think is overkill for most (and the article I posted supports this) is worrying about keeping sodium to a very low level or trying to track and log cooking salt or deciding that using any salt is the devil and that it must be left out entirely to be healthy and so foods like pickles or olives or smoked salmon are bad for you.
SOME may have conditions where that's the case, but they shouldn't then tell perfectly healthy people that we are killing ourselves because we don't cut out salt or the like.
Has ANYONE suggested cutting salt to a very low level?0 -
In numerous such threads I've seen you tell people they should switch up salt for Mrs. Dash.
You tell people they should worry about keeping sodium under 1500.
You say that virtually all of us get too little potassium and too much sodium (and I know for a fact that's not true for me, I get plenty of potassium, for example). You were basically unwilling to believe in this thread that anyone could need more sodium.
The truth is more complex, as indicated by the article I posted (as well as my own conversations with my doctor).0 -
No, I'm not using debate tactics, lol. I'm not debating.DeguelloTex wrote: »
You're not right. And you're using the debate tactics of a two-year old. Making a claim and then explicitly refusing to support it might not even be up to a two-year old's standards. At least he'd say "Because."
I already know I'm right. I don't need you to know it.DeguelloTex wrote: »
You had the time to post that, but not support for your mentioning that something other than sodium might be the problem with salt?lemurcat12 wrote: »Need2Exerc1se wrote: »ceoverturf wrote: »The point I think some are missing (and granted, it hasn't specifically been put down in black & white) is that I don't believe anyone is under the impression that you should completely ignore sodium/salt intake and just eat teaspoons full of pure salt...any more than one would say you should completely ignore any micronutrient.
But that for most people, absent a specific medical condition which requires one to monitor their sodium intake, going a few hundred milligrams over or under the RDA is not any cause for concern. In other words, eat salty/sodium-rich foods in moderation, and there's no need to pearl-clutch.
If anyone disagrees with that I would welcome an intelligent debate as to where that is wrong.
I agree with this.
I do not however think that "If you have no medical condition you don't need to worry about sodium" implies this.
I do. I think to some extent people are talking past each other.
On the whole I think people ought to drink adequate water, exercise, get enough potassium, and be sensitive to if they have a medical condition. I'm also in favor of eating mostly from whole foods/home cooked meals and if you don't -- if you eat lots of restaurant or packaged food -- then perhaps seeking out lower sodium options, as you are eating in a way that tends to be high sodium.
What I think is overkill for most (and the article I posted supports this) is worrying about keeping sodium to a very low level or trying to track and log cooking salt or deciding that using any salt is the devil and that it must be left out entirely to be healthy and so foods like pickles or olives or smoked salmon are bad for you.
SOME may have conditions where that's the case, but they shouldn't then tell perfectly healthy people that we are killing ourselves because we don't cut out salt or the like.
Again with the "X is the devil" stuff when absolutely nobody said it.
Why argue against things nobody said?
Why?
I don't learn this stuff by googling. Even if I did, I still probably wouldn't post a link, but I don't have one, anyway.
If you believe I'm wrong, that's fine with me.
I'm still curious about why people argue against things that aren't said. I never understand that. This thread is full of people arguing against things that weren't said.
I'd say that's "odd."
0 -
DeguelloTex wrote: »
I used to horde salt tablets and use them like candy back when they handed those things out to deal with football two-a-days. They're way better than sauerkraut. You should tell him that.Cut sodium? NO! Install a salt lick in the kitchen!
Ok, I didn't exactly install one, but I do have a bottle of supplements. Apparently, mine is too low. I cut it and didn't need to do that, so back up it goes. I'm eating around 3500 a day, but that's not enough. I just can't add salt to anything else, so, I get the supplements. Or a salt lick. I'm still bucking for one of these, but hubby says no. He's a spoilsport.
He will reply that nothing is better than sauerkraut, because he is a freak.
I think a salt lick will go perfectly with the kitchen theme, but he's like "you can't be licking that in front of guests" and I reply "that's what she said" and then he rolls his eyes at me. No fun. No fun at all.
You know, you can buy salt lick necklaces. http://www.humansaltlick.com/ I love salty foods and adding salt, but, alas, I am one of the unfortunates who can't have as much salt as they wish. It doesn't help that AHA lowered the threshold for pre-hypertension (120/80 is "HBP").0
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