Throw your salt shakers away, start adding flavor with natural ingredients, and prevent stroke.
As Dr. Joel Fuhrman says. . .
There’s table salt, sea salt, Celtic salt, Peruvian Pink, Hawaiian Black Lava, Himalayan, and fleur de sel. But whatever marketers call it, whatever it costs, and whatever its pedigree, salt is simply sodium chloride (NaCl)— and despite trendy claims to the contrary, it’s bad for you.
The excessive level of sodium in the modern American diet has caused an epidemic of high blood pressure, which can lead to strokes, kidney damage, heart attack, or cancer. The human body was designed to get its optimal level of sodium from a natural diet, but most Americans consume about four times what they need. (Read more at the End of Heart Disease, Chapter 6: “Salt is a Four-Letter Word).
Here's the conversation:
00:00 - Intro
00:41 - Salt as a cultural staple
03:10 - Salt and blood pressure
7:50 - More health risk of sodium overload
14:12 - Overeating, hydration imbalance, and sodium detox
20:04 - Sodium levels in food products
27:11 - The right amount, meat consumption, and strokes
35:10 - Spicy foods and hot food and drinks
37:39 - Can you eat potatoes on a Nutritarian diet?
40:04 - Outro
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