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Well, did the Swiss cheese thing yesterday and you guys are right, on the label, it has about, more or less, half the sodium of the other block cheeses. Grated a square and just that over my spaghetti. Still measured out the bleu cheese and now the olives for the topping. Sardines and kippers this time and both those are low as well. Served over half a loaf of French bread. My seasoning was more garlic (I ought to be sans popular in the office today). A cup of white wine into the cooking pot, a half a cup of red wine and lots of water to dine with. No Parmesan.
T'was rather decent though I probably will search out the onion seasoning as well.
Well, did the Swiss cheese thing yesterday and you guys are right, on the label, it has about, more or less, half the sodium of the other block cheeses. Grated a square and just that over my spaghetti. Still measured out the bleu cheese and now the olives for the topping. Sardines and kippers this time and both those are low as well. Served over half a loaf of French bread. My seasoning was more garlic (I ought to be sans popular in the office today). A cup of white wine into the cooking pot, a half a cup of red wine and lots of water to dine with. No Parmesan.
T'was rather decent though I probably will search out the onion seasoning as well.
Garlic and onion powder seasoning are like Red's Hot Sauce for me, i.e. "I put that **** on everything!".
The history of treating hi bp started in the days when they had no meds. "Your age + 100" was considered ok. For those with extremely hi bp on the verge of exploding, the only thing they could do was to severely restrict salt & water intake using the "rice & water diet." Once you were put on that, you had a poor outlook anyway.
They figured the salt restriction meant you'd have less water retention and the bp would come down. So they next came up with diuretics-- they inhibited the retention of salt by the kidneys-- same result, relative dehydration and a small response in bp...
The problem with salt restriction is that your body senses that and secretes more of the hormones that cause you to retain more salt-- you're actually getting worse. Meds like the ACE Inhibitors and ARPs block that response. This is why salt restriction isn't effective for TamSav in the OP.
If you don't have hi bp, CHF, certain liver or kidney problems, no reason to restrict salt. It may actually be bad for you, raising your angiotensinogen-renin-aldosterone levels.
Even if you have hi bp and are taking meds, don't go nuts restricting salt. Moderation.
Yep. I love salt. Add it to lots of foods. BP is completely normal.
That being said ... minimal processed foods. Cook from scratch. Add salt as needed. No problems. I think processed foods have more salt than I would ever add to scratch cooked meals.
Control what goes into your body. And your body will thank you.
I also think high carb diets, which causes the body to retain water, are an issue with salt and hi bp. Cut the carbs to 75-100 g a day and see what happens.
Me, I try to balance the amount of sodium I ingest with also eating potassium and magnesium rich foods.
It's all about keeping these three vital minerals in balance.
Our American diets and way of eating (adding salt to already high sodium processed foods) is typically sodium rich but magnesium and potassium poor.
Not good. Leads to various health issues. It's all about balance.
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