Don’t cut back on salt. Increase potassium instead

The vilification of salt is similar to that of fat. Just as there are healthy fats that are necessary for optimal health and unhealthy fats that cause health problems, there are healthy and unhealthy types of salt. The devil’s in the details, as they say, and this is definitely true when it comes to salt and fat.
Salt provides two elements – sodium and chloride – both of which are essential for life. Your body cannot make these elements on its own, so you must get them from your diet. However, not all salts are created equal.
  • Natural unprocessed salt, such as sea salt and Himalayan salt, contains about 84 percent sodium chloride (just under 37 percent of which is pure sodium1, 2). The remaining 16 percent are naturally-occurring trace minerals, including silicon, phosphorus, and vanadium 
  • Processed (table) salt contains 97.5 percent sodium chloride (just over 39 percent of which is sodium3, 4). The rest is man-made chemicals, such as moisture absorbents and flow agents, such as ferrocyanide and aluminosilicate.
  • Besides the basic differences in nutritional content, the processing—which involves drying the salt above 1,200 degrees Fahrenheit—also radically and detrimentally alters the chemical structure of the salt

Appropriate vs. Inappropriate Salt Restriction

In the United States and many other developed countries, salt has been vilified as a primary cause of high blood pressure and heart disease. According to research presented at last year’s American Heart Association meeting,5excessive salt consumption contributed to 2.3 million heart-related deaths worldwide in 2010.
However, it’s important to realize that most Americans and other Westerners get the majority of their sodium from commercially available table salt and processed foods—not from natural unprocessed salt.
This is likely to have a significant bearing on the health value of salt, just as dangerous trans fats in processed foods turned out to be responsible for the adverse health effects previously (and wrongfully) blamed on healthy saturated fats.
Current dietary guidelines in the US recommend limiting your salt intake to anywhere from 1.5 to 2.4 grams of sodium per day, depending on which organization you ask. The American Heart Association suggests a 1.5 gram limit.
For a frame of reference, one teaspoon of regular table salt contains about 2.3 grams of sodium.6 According to some estimates, Americans get roughly four grams of sodium per day, which has long been thought to be too much for heart health.
But recent research, which has been widely publicized,7, 8, 9, 10, 11 suggests that too little salt in your diet may be just as hazardous as too much.  Moreover, the balance between sodium and potassium may be a deciding factor in whether your salt consumption will ultimately be harmful or helpful.

Too Little Salt Raises Heart Risks Too, Researchers Find

One four-year long observational study (the Prospective Urban Rural Epidemiology (PURE) study), which included more than 100,000 people in 17 countries, found that while higher sodium levels correlate with an increased risk for high blood pressure, potassium helps offset sodium’s adverse effects.
The results were published in two articles: “Association of Urinary Sodium and Potassium Excretion with Blood Pressure”12 and “Urinary Sodium and Potassium Excretion, Mortality, and Cardiovascular Events.”13
I’ve discussed the importance of getting these two nutrients—sodium and potassium—in the appropriate ratios before, and I’ll review it again in just a moment.
In this study, those with the lowest risk for heart problems or death from any cause were consuming three to six grams of sodium a day—far more than US daily recommended limits.
Not only did more than six grams of sodium a day raise the risk for heart disease, so did levels lower than three grams per day. In short, while there is a relationship between sodium and blood pressure, it’s not a linear relationship.14As noted by the Associated Press:15
“‘These are now the best data available,’ Dr. Brian Strom said of the new study. Strom, the chancellor of Rutgers Biomedical and Health Sciences, led an Institute of Medicine panel last year that found little evidence to support very low sodium levels.
“‘Too-high sodium is bad. Too low also may be bad, and sodium isn’t the whole story,’ Strom said. ‘People should go for moderation.’
The authors propose an alternative approach; instead of recommending aggressive sodium reduction across the board, it might be wiser to recommend high-quality diets rich in potassium instead. This, they surmise, might achieve greater public health benefits, including blood-pressure reduction.


The Tap Blog is a collective of like-minded researchers and writers who’ve joined forces to distribute information and voice opinions avoided by the world’s media.

One Response to “Don’t cut back on salt. Increase potassium instead”

  1. You could lose 4 grams of salt with a workout – so it depends on your lifestyle and climate which will affect your sweat. I take about 15 grams of salt but with plenty of potassium to balance the two main minerals with the highest daily requirement. I have low blood pressure at 65.

    Without salt you cant make HCL for stomach acid and you cant make sodium bicarbonate to alkalise the 2nd part of the digestion – hence acid reflux and crohn’s disease.

    There is salt in processed food but virtually none in basic food – so you will get no salt if you do not add it to a wholefood diet. This will eventually lead to severe illness and even death – especially if you are an athlete.

    Alkalisation is essential to avoid illness and cancer and sodium and potassium are the only minerals that can do this due to their very high daily requirement.

    Potassium is common in most veg and many foods – but without adding salt you will have none.

    Salt being the main preservative in the past was consumed in very large quantities – probably up to 30 grams a day – one salted fish could contain 10 grams.

    Too much salt makes you thirsty and you drink more – so it is easy to get rid of excess – but excess seems to be stored in the bones for times of scarcity – and strengthens them .

    Without salt you will dehydrate and your mucous membranes will dry up giving you asthma and colds and flu. Your mucous membrane must be salty – this includes your digestion.
    The dehydration will decrease blood volume and raise blood pressure making the heart work faster and harder.
    God has given us taste buds to regulate salt – thats why we salt potassium rich food like veg soup for balancing these two minerals.

    Any salt is better than no salt – but I grind tidman’s rock salt and himalayan salt in a mortar – amazing smells and taste.
    If you eat junk food you should get enough but better to eat healthy and add plenty of salt.

    This craving for food is often just the body seeking salt and fats.

    Avoid all GM soya corn and rapeseed foods and toxic oils.

    Use grass fed animal fats and butter. Lamb and veg stew will all the fat and lots of salt and you will see your health soar.

    My mother always used animal fats and lived to 97 sharp as a razor but smoked and drank.
    Most junk food outlets use canola oil which is toxic GM rapeseed or soya and corn oil.
    Cold pressed olive oil is OK .

    Ladies plump up your skin with water AND salt.

    Read “your body’s many cries for water ” AND SALT . By Dr Batmangelid – way ahead of its time. Saved me from a life without salt and lowered my BP to less than what it was when in my 20’s.
    Once again there is NO salt in unprocessed food so on a low salt diet your potassium / sodium ratio will be crazy.
    Your nerves run on sodium and lack of salt will shut down your thinking processes and keep you edgy and give you insomnia.
    Salt and animal fats are better than a sleeping pill.

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