Just when you had figured out how to manage fat, cholesterol and trans fats in your diet, researchers are now warning against another common mealtime pitfall — salt.

A study by researchers at the University of California, San Francisco (UCSF), Stanford University and Columbia University shows that even a modest decrease in daily salt intake can lead to dramatic health benefits. The authors documented an annual drop of as many as 120,000 cases of heart disease, 66,000 instances of stroke and 99,000 heart attacks caused by high blood pressure after a 3-g-per-day reduction in sodium. (See the best in health of 2009.)

The advantages, not surprisingly, were more profound for African Americans, who are more likely to develop high blood pressure and may be more sensitive to the hypertensive effects of salt than other ethnic groups, and for the elderly, since blood vessels stiffen with age, which can lead to higher blood pressure.

“Everyone in the U.S. is consuming salt far in excess of what is good for them,” says lead author Dr. Kirsten Bibbins-Domingo of UCSF. “What we are suggesting is that a population-wide effort to reduce salt intake even slightly will have health benefits.” (See the most crucial health issues around the world.)

The team conducted a computer-based analysis to determine the impact of a 3-g-per-day reduction in sodium intake on rates of heart disease and death. They also calculated the cost savings emerging from the amount of disease that would be avoided because of lower blood pressure. The conclusion: by cutting salt intake nationwide, the U.S. could save $10 billion to $24 billion annually in health care costs.

That’s a serious amount of money, but it’s the health benefits that are even more stunning. Using data from previous clinical trials on salt intake and blood pressure, the researchers found that reducing sodium by 3 g per day would be as good for the heart as cutting tobacco use by half, lowering one’s body mass index 5% or taking statin medications to lower cholesterol. Even more surprising, cutting salt by 3 g per day was as effective in reducing death rates among people with hypertension as taking medication to control blood pressure. (See the 10 worst fast-food meals.)

It’s enough to prevent you from reaching for the salt shaker at your next meal, but unfortunately, it may not be that easy to keep sodium levels in check. Almost 75% of the salt we consume each day comes from processed and prepared foods, such as breads, cereals and dairy products — sources we have very little control over, not to mention awareness of. (You can easily get 3 g of sodium in a single sandwich with two pieces of bread, some deli meat and cheese.)

The average American man consumes 10.4 g of salt each day; the average woman, 7.3 g. The daily recommended amount, according to government nutrition experts, is 6 g. That means that even if most men were to cut 3 g of salt out of their diet each day, they would still be consuming more than the recommended daily allowance of sodium. (See the top 10 new diet books.)

That’s why, says Bibbins-Domingo, it will take a national intervention to lower the U.S. population’s salt intake. “This really has to go beyond just individual efforts in counseling patients and people in communities to lower salt in their diet,” she says. “This type of effort really requires some sort of regulation and engagement in collaboration with the food industry to target slightly lower salt content in foods.”

It wouldn’t take much to accustom the American palate to less salty fare, she says. In the U.K., government regulations lowering salt in processed foods resulted in a 10% drop in salt intake by the population, with few, if any, mourning any loss in taste. (See the top 10 medical breakthroughs of 2009.)

Already, a New York City–led effort, the National Salt Reduction Initiative (NSRI), is promoting a voluntary reduction in sodium content by restaurants and packaged-food companies of 20% over five years. State and local health departments, as well as consumer- and professional-health organizations, have endorsed the effort.

What’s needed is a recognition that salt, like fat and trans fats, is not good for you. Currently, the Food and Drug Administration considers sodium to be “generally regarded as safe.” That will have to change, says Bibbins-Domingo, if the American population wants to get serious about lowering its sodium intake. “Too much salt is bad for your health, and that should be considered in the way labeling works,” she says.

While the NSRI may be promoting only voluntary salt reduction, it’s a start for getting people to consider the health effects of sodium as they would those of cholesterol and trans fats, and to keep track of their intake in order to stay healthy.

Read more: http://www.time.com/time/health/article/0,8599,1955384,00.html?xid=rss-topstories#ixzz0dLxOjp2p

It seems to be a never ending cycle…this chasing and cleansing of toxins! The Government takes the Academy Award for best supporting actor in selling us on the urgent need for health care to help Americans deal with all the health issues we face…and yet does nothing to stop the myriad of impurities allowed as “ingredients” in our food production. These food toxins comprise many of the ingredients in everything we ingest.

Where do we think these harmful impurities go once they are ingested? Do they just vanish? They don’t “go away.’ And the problem is horribly compounded by the startling fact that we simply continue to consume more upon more impurities sometimes with no regard of future health consequences. It is similar to our concern for health issues in older people and yet direct no attention toward the children. The health issues of the adult are the fruition of the unhealthy diet of the child. Why isn’t our “health-concerned” government directing funds toward the revamping of school diets? Why isn’t the government infusing cash into the “parental-infrastructure” in retraining them how and what to feed their children? Where is the onslaught of “shock ads” targeting children and their parents about the rapidly increasing obesity statistics?

Don’t expect to see any of those suggestions anytime soon. Why not? Well, can you try to imagine the loss of the amassed mountain of revenue health care creates? What would replace it? It is too profitable for you to be sick! it really is common sense in business…create repeat customers and you guarantee both longevity in business and increased revenue. It is like the doctor of a man to whom the doctor gave six months to live. The patient could not pay the doctor, so the doctor gave the patient 6 more months to live!

Folks, watch what you eat! Get smart! Read the labels…do some research on ingredients. People pay more attention to what make-up they put on their face or what oil they put in their car, than what they are eating!

Observe very closely those results…or should I say, lack thereof. Yes, I increased in weight instead of losing weight…almost two whole pounds. Completely my fault. I was out of town for one day and knew I would not deviate from the course simply being gone one day. Well, now enter failed Suburban transmission…plus two additional nights out of town while impatiently waiting for said transmission…plus add one of five children that has become physically ill during said two additional nights out of town impatiently waiting for said failed transmission. I capitulated…and I’m sorry.

However, this personal mishap is not the equivalent to failure. I disappointed myself…but I have not failed. I will be right back at it in the morning, focused and intent on improving my health and to lose 30 lbs in 30 days! people need to know that occasional battles will be lost, but the war on poor health CAN BE WON!

Well, here is the quote for today…

“You can set yourself up to be sick, or you can choose to stay well.”

Wayne Dyer

Sincerely,

George

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