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Sodium, the American Diet, is Killing You

January 12, 2011, by Ken Jorgustin

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Sodium (salt), in excess, can become a silent killer, leading to high blood pressure and even stroke. No joke.

A recent discovery of a family member having high blood pressure and risk of stroke, has led to reinforcement of the knowledge that too much sodium in the diet contributes highly to this danger.

In an effort to keep daily sodium intake to 1,500 mg or less (the current recommended maximum guideline), it was astonishing to discover how much sodium there is in nearly ALL foods purchased at the local grocery store.

We always knew, and have heard from others that too much salt is “bad”, but we’ve never actually been too concerned or attempted to count the amount of sodium we intake each day. As a result, we really didn’t have a clue as to what foods are worse than others in that regard, and we certainly didn’t have any idea as to the very high quantity of sodium that there is in nearly all processed foods.

The family member is now on blood pressure medications, which is probably a very common solution for many affected Americans today. Not wanting to simply accept that as a solution, we began to read the sodium content on food labels in an attempt to lower the blood pressure by changing the diet to a low salt diet. A “low salt diet” in American terms is probably more like a “normal” diet in other parts of the world. Let’s face it, Americans eat junk – and we often don’t even know it.

It was very alarming and frustrating to discover that it is NOT EASY to find grocery store foods with a “normal” sodium content. After awhile we asked ourselves, “Why is there so much sodium in all processed foods? There has to be a reason…

Why is there so much sodium in processed food?

Well guess what, if you apply the tried and true rule, “follow the money”, then you will discover the answer.

The more sodium that is added into the processed food secret formula, the longer the shelf life. $$$ Cha-Ching $$$

Sodium (salt) can prevent the development of food-borne pathogens and has been used as a preservative from the old practice of salting food to prevent it from spoiling.

That’s all well and good, but… Food producers want to prolong the shelf life, so the amount of sodium in many processed foods is increased to levels that will accomplish this.

Profits go up at the expense of our health and well being. Surprise, surprise.

We will be addressing this subject more in time, but now that you know, and if you are in tune with maximizing your survival (which is not always easy in these modern times), you may be very surprised to discover how much more than 1,500 mg of sodium that you consume each day.

It could be a ticking time bomb.


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