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Jalapeno_gringo on scored.co
2 days ago4 points(+0/-0/+4Score on mirror)1 child
If you're eating processed foods, don't add salt. But if you cook from scratch, it's very important to add salt. It's also wise to have an organic garden and eat it right as you pick it. I find the immature seed pods from radishes awesome, They're milder than the root.
2 days ago2 points(+0/-0/+2Score on mirror)3 children
Extra salt is not good for you. Your ancestors didn’t evolve with access to a salt shaker. It’s unnatural to put salt on everything, no matter how good it tastes.
2 days ago3 points(+0/-0/+3Score on mirror)1 child
It's not unnatural, our ancestors treated salt like gold for its mineral content and added it to everything we could. You know, since the Biblical times that's scientifically proven. Excess salt is not good for you, no, but your body will tell you when too much is too much
Salt is essential to many organisms to the extent that many species have developed specialized abilities to detect and consume salt.
Even if we never had an abundance of salt before, the salt we consumed, as far as I am aware, has not been modified to be addictive or habit-forming. Thus, over consuming salt would be hard to do spontaneously.
1 day ago2 points(+0/-0/+2Score on mirror)2 children
?, salt was essential for life before all the salt in processed foods was introduced. I will agree that processed foods have way too much salt. But if you cook from raw ingredients, salt is very necessary
Adding to this, the true danger of salt in processed food is that processed food is hyperinsulinemogenic. This leads to chronically high insulin, and this condition will signal the kidneys to increase sodium retention.
As consequence, eating high-salt junk food will maximize intake + retention. That there is the danger.
This problem is not observed from eating from raw ingredients because naturally prepared food is not high-insulin-responsive like junk food, so excess sodium intake is not coupled with excess retention. Instead, any excess is easily eliminated by the body using normal biological processes.
How good it tastes? People salt to taste. Taste is often dictated by biological need plus other factors. Oversalting everything becomes unpleasant, undersalting everything becomes bland. There is a middle ground that can easily be achieved intuitively.
That said, you will need to investigate precisely the consequences of "salting everything" and what that specifically constitutes.
From what I encountered, the body's homeostatic mechanisms can deal with excess salt intake much better than salt deficits.
I have concluded that it is not so much excess salt intake that drives many biological problems but excess salt retention that does. And one of the biggest drivers of excess salt retention is insulin resistance as chronically elevated levels of insulin will constantly signal the kidneys to retain sodium, thus, eating plenty of sodium in this state will skyrocket BP.
In fact, this mechanism is used by the body when cutting out salt: it will induce insulin resistance in time to increase insulin interaction with the kidneys to retain enough salt to cancel out any salt-free efforts.
Talking before that, hunter gatherer times, why is it always so hard for you to grasp basic things?
Even if we never had an abundance of salt before, the salt we consumed, as far as I am aware, has not been modified to be addictive or habit-forming. Thus, over consuming salt would be hard to do spontaneously.
As consequence, eating high-salt junk food will maximize intake + retention. That there is the danger.
This problem is not observed from eating from raw ingredients because naturally prepared food is not high-insulin-responsive like junk food, so excess sodium intake is not coupled with excess retention. Instead, any excess is easily eliminated by the body using normal biological processes.
That said, you will need to investigate precisely the consequences of "salting everything" and what that specifically constitutes.
From what I encountered, the body's homeostatic mechanisms can deal with excess salt intake much better than salt deficits.
I have concluded that it is not so much excess salt intake that drives many biological problems but excess salt retention that does. And one of the biggest drivers of excess salt retention is insulin resistance as chronically elevated levels of insulin will constantly signal the kidneys to retain sodium, thus, eating plenty of sodium in this state will skyrocket BP.
In fact, this mechanism is used by the body when cutting out salt: it will induce insulin resistance in time to increase insulin interaction with the kidneys to retain enough salt to cancel out any salt-free efforts.