1980 saw dietary goals in America change. People were recommended to cut down on fat, sugar, salt, The recommended salt intake was 2300mg or about one teaspoon. The recommendation was of course for people who didn’t receive enough potassium or are genetically susceptible to salt’s blood pressure-raising effects on the body. This morphed and went global – salt is bad. Lost in translation.
James DiNicolantonio, a clinical pharmacist in Rochester, N.Y., as well as a cardiovascular research scientist at the Mid America Heart Institute and associate editor of the British Medical Journal’s (BMJ) Open Heart. Who has also published more than 200 research papers has just released his book “The Salt Fix.”
The Salt Fix, shakes up the nutrition world with a new book on salt. Shredding past notions of how bad salt is.
According to DiNicolantonio, a growing body of research suggest that medical advice like many people have taken. Some are based on flawed understanding.
One of which is to cut back on salt. Cutting back has been one of the key drivers of obesity, diabetes and heart attack rates. When actually, consuming the proper amount of salt can ward off sugar cravings, ease chronic illness and improve sports performance.
“James knows this topic better than anyone I’ve ever met, so this is not some idle opinion. This is fact-based, practical stuff that a lot of physicians don’t understand yet, but they’ll come around,”
said Dr. James O’Keefe, a Mayo Clinic-trained cardiologist and director of the St. Luke’s Mid America Heart Institute Preventative Cardiology Program in Kansas City, Mo.
“We’re so scared of nature’s most natural preservative – salt – that we’d rather have an artificial preservative and call it ‘low-salt’ so people think it’s healthier,”
DiNicolantonio said. “That’s just crazy.”
The book is out in bookstores and online – go get your copy now.