Balance is the key to many things in life but is especially true when it comes to cooking, diet and health.
The current salt intake in various industrialised populations exceeds recommended levels which increases the risk of blood pressure. In addition, the present dietary intakes of potassium and magnesium are lower than the recommended intake in these populations (1).
Sodium is an essential mineral but our modern diets just contain too much. It is known that reducing sodium intake can contribute to the maintenance of normal blood pressure.
“Cut Out Salt” is really a plea to re-align mineral intakes to get the balance right – to cut down on salt but increase other minerals including potassium and magnesium. Few foods provide sufficient magnesium or potassium to balance the sodium from added salt in our diets (2-4)
Large, dietary intervention studies have shown that overall a diet that contains more magnesium, potassium and calcium can reduce high blood pressure (5)
One way to change the mineral balance of foods we make at home, eat at restaurants or buy from the supermarket is to use Suölo® Reduced Sodium Sea Salt products where the secret to great taste with well-being is the balance of ingredients.
- Murray et al., 2019 Health effects of dietary risks in 195 countries, 1990 – 2017: a systematic analysis for the Global Burden of Disease Study 2017. The Lancet 393: 1958-72
- Karpannen et al., 2005 Why and how to implement sodium, potassium, calcium and magnesium changes in food items and diets. Journal of Human Hypertension 19 S10-19
- Rosanoff A and Clemens R: Managing Magnesium in a Sodium-Dominant Era. International Food Technology June 2010 Vol64
- Seelig MS and Rosanoff A. The Magnesium Factor ISBN 1-58333-156-5 2003 Penguin Group (USA) Inc
- Harnden K E et al., 2010. Dietary Approaches to Stop Hypertension (DASH) diet: applicability and acceptability to a UK population. J Hum Nutr Diet Feb; 23(1):3-10