Sodium and chloride are two substances in the composition of salt. They are usually referred to as “sodium chloride” as if they are one single element. Under normal circumstances, sodium chloride is not risky. In fact, it is a nutrient that regulates blood pressure and the volume that flows through your veins.
However, quantity and quality make a big difference.
Sodium Chloride affects the level of calcium in the bone in that when too much sodium chloride is ingested it stimulates the kidneys to release more calcium than normal from your bloodstream into your urine which is then flushed away. High levels of salt may also lead to kidney stones because of this action to rush calcium into the urine.
If you are using a regular table salt then chances are your body is not getting any of the salts minerals it needs. If you are seeking out actual hand harvested, unrefined Sea Salt – that is a different story. Celtic Sea Salt® Brand Sea Salts contain a higher percentage of mineral-dense natural brine (sea water). This bio-available high moisture content naturally lowers the amount of Sodium Chloride found in our salts.
Sea water contains natural trace minerals such as ionized sodium, magnesium, calcium, potassium, and selenium, plus trace elements such as copper, iron, zinc, manganese, and chromium. The human body uses these minerals and trace elements to create electrolytes, and maintain bodily fluids. This “internal ocean” is vital to the proper functioning of every system within our body.
It varies by individual, but scientists estimate we need only 250 to 500 mg per day for physiological functions like muscle contractions and nerve transmissions.
Is it easy to estimate how much salt you consume? No. We did a guess-your-consumption visual test with 45 people, and most guessed they were allowed about ½ teaspoon but believed they were eating 2 ½ teaspoons. Point: You need to learn the numbers, and read the labels.
Where does sodium lurk?
Processed and restaurant foods deliver 77% in the average American diet. Only 10 to 11% is added at the table. The rest is added by cooks or occurs naturally in foods.
Join us tomorrow as we talk about how to read salt labels on the foods we purchase at the grocery store.