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Old 08-27-2018, 02:59 PM
 
1,647 posts, read 378,402 times
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Quote:
Originally Posted by Larry Caldwell View Post
One of the consequences of switching to light salt (50% potassium chloride) decades ago is that my tolerance for salt in food has really dropped. To my taste, regular soy sauce makes food so salty it is inedible. It's interesting that the Japanese natives I know often complain about American food being too salty. There are advantages to low sodium. At 71, I do not have high blood pressure, do not retain fluid, and my doctor never mentions limiting my salt intake.
Very interesting about the Japanese natives. I read in a health book that it's not uncommon for the Japanese to consume 15,000 mg of sodium PER DAY. They've been eating this diet for so long that it does not result in high blood pressure or other related issues.

I believe the flavor the sodium is paired with has a lot to do with an individual's tolerance of salty flavor. Much the same way as you'd never use 39g of sugar to sweeten your tea, but many people drink a 12 oz can of Coke with no problem. It's the phosphoric acid that prevents the drink from tasting "sickeningly sweet". Though some who've switched to Diet Coke can no longer drink regular for that exact reason...
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Old 08-27-2018, 07:14 PM
 
Location: Virginia
1,325 posts, read 464,775 times
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Originally Posted by ddm2k View Post
Very interesting about the Japanese natives. I read in a health book that it's not uncommon for the Japanese to consume 15,000 mg of sodium PER DAY. They've been eating this diet for so long that it does not result in high blood pressure or other related issues.
Heck, Not sure how you figure out mgs per day on salt but I use a 'ton' of the stuff every day.

So much so that I have to refill my large shaker every day.

Never been afraid of salt and love it.

Then again ... I smoked Marlboro reds for over 50 years and am still around.
No, I don't carry an inogen around with me either!
(fingers crossed)
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